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A simple summer salad that will make your mouth and tummy smile.
In a medium-sized bowl whisk together 3 tablespoons of olive oil, balsamic and honey and season to taste with salt and pepper. Toss with the peaches and set aside.
Heat your grill or grill pan to high. Use remaining olive oil to brush on the kale leaves. When grill is hot, place the leaves on, turning once, until crispy and charred around the edges (about 2 minutes). Transfer to a cutting board to cool. When cool enough to handle, slice the large center stems away from the tender leaves and discard the stems (or save for stock).
On a serving dish, place a few tablespons of ricotta, 2 kale leaves, and a spoonful or two of peaches. Drizzle any remaining vinaigrette from the peach bowl on top of the salad. Season with a bit of salt and fresh ground pepper to serve.
Recipe adapted from Bon Appetit.
High in fiber and yet delightful fruit salad with kale and dried fruit.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!