My mouth is watering just looking at this picture! I never thought I would not only like, but actually crave ‘kale’, that’s right kale. I worked at Burger King when I was a teenager and remember using kale to decorate the salad bar (yes BK used to have a salad bar) and I thought it was only good for was decoration! Needless to say I’ve come along way. I’ll share more of my story and how I got where I am today at another time. My daughter begs me to make this too! We eat this 3-5 times a week. Most of the recipes that I will be posting are ones that I have created or modified to make my own. Feel free to email me if you have any questions. Enjoy!

Marinated Greens

(Serves 1-2 as a main dish or 4 as a side)

1 bunch of Kale (or combination of kale, mustard greens, spinach, swiss chard or collard greens) - remove thick stem and chop

1 T Extra Virgin Olive Oil

1 Lemon Juiced (I use a citrus press)

1 Garlic Crushed

1 t Sea Salt (or to taste)

4 Green Onions, finely chopped

1 Avocado, diced

Combine all ingredients, except avocado in a large bowl. Work with your hands until the greens are wilted, add avocado and serve. If you prefer, you can mush the avocado too, it’s a little messier though.

For a variety - add any of the following: sunflower seeds, finely chopped tomato, sprouts, Bragg’s Liquid Aminos (natural alternative to soy sauce), fresh ginger and/or cayenne pepper.

Here is a link for nutritional benefits of kale:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

I had these at Marianne’s house recently, and we all told her we felt like we were eating from a Russell Stover box of candies - they were delicious!! Great job, Marianne. And a huge congratulations on your new baby girl, Isabel Jane - born February 11th.

Hazelnut Buttercreams from Marianne Whitehill
1/2 cup butter, softened
4 oz cream cheese, softened
1 cup finely chopped hazelnuts
1 tsp almond extract
4 cups confectioners’ sugar
1 pound chocolate almond bark
melted white chocolate (optional)

Beat butter and cream cheese at medium speed with electric mixer until smooth. Beat in hazelnuts and extract. Gradually beat in confectioners’ sugar. Cover, and chill for 2 hours.

Shape dough into 1/2″ balls. Place on wax paper-lined baking sheets. Freeze for 2 hours (or until firm.)

Melt chocolate almond bark according to package directions. Dip frozen hazelnut buttercreams into melted chocolate using toothpicks or 2 forks. Place on wax paper-lined baking sheets. Drizzle with melted white chocolate if desired.