3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper
Ingredients
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
Directions
Veggie Fried Rice
via pinchofyum.com
via pinchofyum.com
2 tablespoons sesame oil, divided
2 cloves garlic, minced
1 1-inch piece fresh ginger, grated*
3 eggs
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4 cups brown rice (cooked, cooled, and separated)**
1 cup frozen corn
1-2 cups frozen peas
½ tablespoon rice vinegar
2-3 tablespoons soy sauce
fresh chives, fresh basil, baby spinach, any other add ins you want!
Ingredients
Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.
Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice. NUM.
Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins (basil is a must! SO good) and serve!
Directions