2 bunches curly green kale, washed, stems removed, cut into K” ribbons
1 quart mixed cherry tomatoes, cut in half
3 summer squash, thinly sliced
¼ cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon lemon thyme, minced (may substitute regular thyme)
1 teaspoon chives, minced
Salt and pepper
Place cut kale into a large mixing bowl, sprinkle with a generous pinch of salt and massage with your hands until the kale is dark green and tender to the bite, 5–7 minutes. Add remaining ingredients and toss to combine. Season to taste with salt and pepper.
¼ cup apricot kernels, lightly toasted
2 bunches carrots, washed and cut into 3” pieces
1 ½ tablespoons olive oil
Salt and pepper
1 tablespoon water
¼ cup apricot jam
¼ cup almonds
2 tablespoons parsley, minced
Pre-heat oven to 400 degrees. Spread apricot kernels on a cookie sheet in a single layer and toast until lightly browned and fragrant. Remove apricot kernels from oven, allow to cool, roughly chop and set aside.
In a medium mixing bowl combine carrots and olive oil, season liberally with salt and pepper and toss to coat. Spread carrots onto a cookie sheet, leaving space between the pieces, and roast on top rack of oven until browned on the outside and tender when pierced with a fork, approximately 25 minutes. In a medium mixing bowl whisk together water and apricot jam. Remove carrots from oven, toss with jam mixture and return to oven for five minutes until jam starts to caramelize. Remove carrots from oven, transfer to serving platter and garnish with apricot kernels, almonds and parsley.