Kale Caesar Salad by Heather

This Ceasar salad is based on a similar salad I had a couple of months ago at Il Buco.  The key to making any simple salad exceptional is to use high quality ingredients.

Ingredients:
1/2 loaf of day old bread (I used a rosemary sourdough boule)
1 salad container of assorted kale
3 garlic cloves, minced
4 anchovies in olive oil, minced
Parmigiano Regiano shaved into strips
3 tbs. olive oil, plus more for drizzling
juice from one lemon
sprinkle red pepper flakes
2 dashes Worcestershire sauce
1 tsp Greek yogurt
1 tsp dijon
salt and pepper to taste
1/2 lb shrimp, defrosted and peeled

Cut bread into large cubes, and place on a baking sheet lined with parchment paper.  Sprinkle liberally with olive oil, salt and pepper, and 1 of the cloves of minced garlic.  Bake in oven at 375 for 7-10 minutes, or until golden brown.

Heat a medium saute pan with olive oil and a little garlic.  Add shrimp with salt and pepper, and sauté until pink.

To make the dressing, combine the rest of the garlic cloves, 3 tbs. olive oil, lemon juice, anchovies, Worcestershire sauce, dijon, Greek yogurt, and salt and pepper into a small jar and shake to combine.

Toss all ingredients in a large bowl until kale is coated with dressing.

Kale Crisps by Rachel

Kale is a deliciously hearty vegetable that can be used in juices, salads, as a side dish...the list goes on!  Something else that's great about kale is that it can be toasted to become the perfect thing to fulfill your craving for a crispy snack!

I'm totally guilty of wanting to snack all the time and, despite the efforts of the snack world to create healthy chips, they aren't always as "healthy" as they say they are.  Kale crisps, on the other hand, are a healthy snack that you can make at home and it takes very little time.

Ingredients:
As much kale as you want!
1 tbsp of olive oil per cup of kale
Salt, to taste

Optional: Parmesan cheese, Old Bay Seasoning, Paprika, etc