Win a trip to South Carolina and $1000!

nature'sgreens

Our favorite new family vegetable, hands down, is KALE.

It’s quite remarkable to think that only two years ago my kids would only eat broccoli (if it were covered in cheese) and now they’ve delved into Brussels sprouts, spinach and KALE.

If you read my blog, you know that we now love:

Our favorite brand of kale comes from Nature’s Greens cooking greens – triple-washed, ready-to-use greens that are available year-round in both one and two pound packages of: kale, collard, mustard and turnip greens, along with green blends. 

The operative words here my friends are TRIPLE-WASHED, READY to USE.   Lettuces can be very dirty since they’re pulled directly from the soil.  I can’t tell you how many times I’ve purchased loose kale from farmer’s markets where it’s been so dirty, simply cleaning the leaves became a total turn off and I never even got to creating the recipe.

Now, imagine purchasing a package of fresh greens that requires no cleaning at all. Simply open the package and it’s ready to use.  It’s certainly changed my outlook on recipe prep and it will for you too.

Now that I’ve peaked our interest about Nature’s Greens,  you must take part in Nature’s Greens Show Us Your Heritage Contest.

I’m going to enter too:

 

contest

 

Sounds fun right?  Take a crack at it.  All you have to do is submit any recipe containing Nature’s Greens cooking greens and you’re entered to win an awesome trip for 2 to SC and $1000 to spend!

Don’t forget, the contest ends 12/1/13.

For more information, visit http://www.rawl.net/contest

Disclaimer:

I was compensated for writing this post but, all opinions expressed within are (as always) my own.
Take note that I was already a HUGE fan of Nature’s Greens before I was solicited to write this post!

Good luck.

Grilled Kale Video

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I’m learning most of the roadblocks I created in the kitchen were mental roadblocks. I simply didn’t have the confidence to try.

With a little confidence (and patience) I’m not only cooking, but, I’ve moved away from my comfort zone of spaghetti and red sauce and I’ve ventured deep into unknown food territory.

For me, it’s been a complete thrill to cook with new foods that taste great and are easy to make!  My kids are equally as excited to at least try something new.  I’m still amazed when I hear them asking for seconds.

Last summer, our biggest “Aha moment” was our discovery of kale with our new favorite veggie dish: Grilled Kale.  Since then, we have made Grilled Kale, Kale Chips, (kale coated with olive oil and sea salt in a 500 degree oven) and Kale Salads as a side at least once a week.

If you’ve never grilled kale (or even eaten it), you must check out this video to see what the green goodness is all about.

Happy grilling!

How to Make Grilled Kale – Video

 

I’m learning most of the roadblocks I created in the kitchen were mental roadblocks.  I simply didn’t have the confidence to try.

With a little confidence (and patience) I’m not only cooking, but, I’ve moved away from my comfort zone of spaghetti and red sauce and I’ve ventured deep into unknown food territory.

For me, it’s been a complete thrill to cook with new foods that taste great and are easy to make!

This summer, my biggest “Aha moment” was my discovery of kale.  And now, my entire family has adopted a new favorite veggie dish: Grilled Kale.

Check out this video to see for yourself.

Happy grilling!

Kale and Green Bean Salad

Our new veggie discovery this year was KALE!  It took about 5 tries and now both of my kids love kale.  Of course, the first time I served it to them was as a chip, baked in the oven with a little bit of olive oil, sea salt and parmesan cheese.  Now that they’re convinced they like kale, I feel like I’ve got full reign to try more dishes on them.

And, we’re growing three different kale plants in our garden too so I had to find more uses for this leafy green.

Since it’s been so hot, I figured I’d try to make a cold kale salad using our garden bounty and hoped that my son remembers how much he enjoyed the kale chips to give this a try.

This salad is too easy and too tasty to pass up.  There’s no culinary skill required.  You only need to make the dressing and drizzle it on top the kale and green beans and chill it in the fridge until you’re ready to serve. I would recommend serving the green beans uncooked.  I cooked mine the first time and they were too soft and flimsy in the salad.  The second time around I used raw beans and their crunch was a nice compliment to the kale.

The lemony dressing makes the salad, adding a nice sweet tangy flavor to the crisp lettuce and beans.  I had a bunch of dried cranberries laying around so tossed them in too, to augment the sweet honey flavor versus the tart lemon.

Without any hesitation, my son tried the salad and it immediately received two thumbs up.

It’s easy, light, refreshing and used veggies direct from our garden.

What could be better than that?

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