Kale Caprese Salad


We are always trying to come up with different types of salad recipes.  We love to go to the Farmer’s Market in Saturday morning and pick up local fruits and vegetables.

This weekend we picked up some basil, kale, green onion, heirloom tomatoes, peaches, broccolini, strawberry jam, red/yellow/green peppers and some really pretty succulents.


Kale Caprese Salad Recipe


Heirloom Tomatoes
Green Onion
Mozzarella Cheese
Olive Oil
Balsamic vinegar

After washing and cutting the kale, we drizzled a few teaspoons of olive oil over the leaves.  Then we chopped up the green onion and placed on greens.  Then we sliced the tomatoes and mozzarella cheese and placed them on top of the salad.  We then tore pieces of basil and placed on top.  We finished the salad with balsamic vinegar.  All of the flavors worked very well together!

Kale and Roasted Cauliflower Salad

Kale Salad

I found this Kale and Roasted Cauliflower salad in Real Simple magazine and have tweaked it a bit from the original.  It is such a filling salad and SO good for you!

Kale and Roasted Cauliflower Salad


1/4 cup pine nuts

1 small head cauliflower, cut into florets

1/4 teaspoon cayenne pepper

6 tablespoons olive oil

Six grinds of both Sea Salt and black peppercorn pepper

1/4 cup tahini

1/2 of a lemon- juice squeezed

1 large bunch of chopped kale

1/2 small red onion, chopped

1 avocado, halved and sliced


- Heat oven to 350 degrees F.  Put about 2 tablespoons olive oil on a rimmed baking sheet and spread pine nuts.  Heat 6 minutes or until golden brown.  Flip the nuts half way through the baking process.  Transfer to a plate.

-  Increase the oven to 450 degrees F.  On the rimmed baking sheet spread the cauliflower and then toss with the cayenne, 2 tablespoons olive oil, sea salt and pepper.  Roast until golden brown, tossing once.  About 18-20 minutes.

-  In a large bowl, whisk together the tahini, lemon juice, remaining 2 tablespoons olive oils, 1/3 cup water, salt and pepper to taste.  Add the kale, onion, pine nuts, cauliflower and avocado.



How to make Chelada

When I first heard of a Chelada my first reaction was ewwww! Tomato juice and clam juice in a beer?  Then, after trying the Bud Light Chelada in a can and really liking it, I decide to try and make it on my own.  I picked up some Clamato juice at Target and a 6 pack of Bud Light.  I already had some limes and salt and pepper, so I was all set.

Chelada Recipe


Clamato juice
12 oz can of Bud Light
1/2 of a lime
Sea Salt
Black Peppercorn


Pour 1 cold 12oz can of Bud Light into a glass.  Using a sea salt grinder put 2 turns of sea salt in beer and 2 turns of black peppercorn in glass of beer.  Add 1/4 to 1/2 cup of Clamato juice in beer to give it a rose color.  Then squeeze 1/2 a lime into mixture.  Enjoy!