Kale and Love

Here is a pic of the kale mountain salad I made at a mountain retreat. And Maggie and I smooching in the background. Eating kale is just as important as my loving marriage. Both are integral to my health and wellness. I have this really cool secret kale blanching tip that I only show in person or videos. I cut up the blanched kale and add a good amount of fresh lemon juice, pinches of salt and olive oil. It's amazing. I'll toast cashews, roast parsnips or other available root veggies and mix right in. Top it off with a sharp and delicate cheese shaved on top like snow. I'll be teaching this at an upcoming class soon: Kale 5 ways! Keep a look out. Also, The love workshop is in the works too. 

Cast Iron Frittata

Stone ground mustard, onion, garlic, mushrooms, potatoes, goat yogurt, spinach and scallions. 

First I blanch the potatoes until they are cooked, but not too soft. Then I slice them. 
Then I'll whisk the eggs, mustard, salt, pepper, and any fresh herbs like thyme that might be hanging in my kitchen. I'll cook the garlic and onions in the skillet, add the eggs and let them cook on the stovetop for 3 or so minutes (browning  the bottom a little bit) - not stirring!~ I'll add the spinach, and dollop the goat yogurt (see picture) and transfer to the oven at 350 degrees. It's done in 10 minutes or so, when the eggs are firm (the goat yogurt will still be soft), but not too firm. I let it set for 5-10 minutes before we dig in! Goes well w/ roasted beets and sauteed kale.