Kale with Neighborly Sugar Snap Peas

Oh boy. Brussel sprouts and asparagus - neither one my favorite. But that's what was available in the fridge. And then, a ray of sunshine, here came neighbor Ann-Marie knocking at the door to give me a bounty of sugar snap peas from their garden!  These nicely balanced out the meal - yeah!

Saute
2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped

Add and continue saute
3 asparagus spears, diced
6 cherry tomatoes, halved
6 green olives (castelvetrano), halved
1 oz white wine
1/4 tsp turmeric
1 tsp ras el hanout

Add, cover and wilt as desired
1.25 cups kale, ripped to bite size
1/4 cup sugar snap peas, diced
1-2 tsp splash of balsamic vinegar


Mix up veggies. Move to edges of pan.  Add and scramble into the veggies:
1whole egg, mixed with 1 egg white, beaten
1/2 tsp black pepper

Serve with 1 tsp Worcestershire sauce


Rated a 4.67 on the Kale Scale

Shiba Spiced Tofu with Kale and Fresh Grapes

Looking in fridge for what to do for dinner... Tofu that I needed to use up; red pepper and onion waiting to be used; and rest of some asparagus from this week. I was inspired by Shiba's Hot Curry Chutney that I spied in the fridge too. Thus began the cooking of dinner.  It was spicy hot, and delicious!  This makes 2 servings.

Saute until tofu is a bit browned and onion somewhat cooked
3 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 cup onion, chopped up
1 tsp raw ginger
7 oz Tofu, cut into 1/2 in squares
1 tsp Mrs Dash
1 tsp ground turmeric


Add, and continue saute
1/2 red bell pepper, diced
10 stalks of asparagus, cut up

Make simmer sauce:
1 Tbsp balsamic vinegar
1/4 cup white wine
1/3 cup orange juice
1 Tbsp yellow mustard (Portlandia)
3/4 tsp Shiba's Hot Curry Chutney

Add sauce and simmer on low for couple minutes

Add, cover, wilt
2 cups kale, ripped to bite size

Serve and top with
20 fresh grapes, halved

Rated a 4.68 on the Kale Scale.

Sunchokes and Kale

Sunchoke, Jerusalem artichoke ... something new for me. This mish mash started with the 'chokes and then I remembered the asparagus that needed to be used; and the snow peas; and then the pineapple.. and so on. The meal worked ok, but not my favorite.

Saute
1.5 tsp olive oil
1/3 cup onion, chopped
2 sunchokes, sliced thin

Add and continue saute
5 spears of asparagus, cut up
6 snow peas, cut up
1/3 cup pineapple, cut up
1 Tbsp fig basalmic vinegar
1 oz wine
1 tsp pepper
1/4 tsp Mrs Dash

Add, cover, wilt
1+ cup kale, ripped up to bite size pieces
1-2 Tbps liquid

Create a spot in the middle of the pan
Fry one egg

Serve with a dash of worcestershire sauce.

Rated a 3.99 on the Kale Scale.