Tuscan Kale and Apple Salad
Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten
Top with Lemon Vinaigrette Dressing
1 lb Tuscan kale (also called Dinosaur or Lacinato kale)
2 large Honey Crisp apples, unpeeled, cored and julienned
Lemon Vinaigrette
Remove stems and center rib from kale leaves and discard. read more...
Wild Rice Salad with Nettles
by Wendy Dion and Dan Walker/ The Yoga Lodge
Wash: 1 cup uncooked wild rice or ½ c. wild rice and ½ c. quinoa, white, or brown basmati rice
Bring to a a boil in a medium saucepan with: 3 ½ c. vegetable stock & 1 read more...
