Easter was also this weekend. It was my first time hosting Easter dinner. I was slightly nervous for the ham, since it was my first time cooking one. But it was stellar. Everyone loved it...or they were just lying to me since they’re family...hmmm.
|Recipe coming next Tuesday!|
Our Easter menu consisted of:
Black-peppered goat cheese log and gluten free crackers
White truffle and bacon deviled eggs
Red pepper jelly and ginger glazed ham
Gluten free cornmeal chive biscuits (I subbed Bella's Gluten Free All-Purpose Baking Mix, cup for cup in this recipe)
Roasted fingerling potatoes
Steamed green beans
I am obsessed with my kale salad. Ever since my mother-in-law and I had a version of kale salad at our all time favorite restaurant, Hillstone, I have set out to make my own recipe.
The key to the salad is the right type of kale. I have tried curly kale, purple kale, and dinosaur/lacinato/tuscan kale. The best kale to use is dinosaur/lacinato/tuscan kale.
Printable Recipe Card
Salad:4 heaping cups dinosaur/lacinato/tuscan kale, roughly chopped and destemmed
1 cup roughly chopped green cabbage
1/4 cup fresh mint
1/4 cup fresh cilantro
1 serrano pepper, deseeded
Peanut vinaigrette dressing:1/2 cup peanut oil
2 tablespoons toasted sesame oil
2 tablespoons Nakano seasoned rice vinegar
1 tablespoon Coconut Secret coconut aminos (you can substitute soy sauce if you want, I am allergic to soy and the coconut aminos taste exactly the same as soy sauce)
2 tablespoons honey
Toppings:Chopped roasted salted peanuts
Shredded parmesan cheese
Method:Add all of the salad ingredients, except the kale, into a food processor. Chop until it is pretty well chopped. Empty those ingredients into a bowl and set aside. Then, add in your kale to the food processor. Only chop this for about 5 seconds, you do not want it to be too fine. Combine with the rest of the salad ingredients into a bowl.
|I liked up with Tip Junkie for this post|