Lemon Asiago Kale Salad
A beautifully bright kale salad with brussels sprouts & red cabbage in lemon garlic vinaigrette topped with Asiago cheese, cherry tom...
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A beautifully bright kale salad with brussels sprouts & red cabbage in lemon garlic vinaigrette topped with Asiago cheese, cherry tom...
Enjoy,Tips For Making This Recipe
- Massage the kale for a more tender and less bitter salad.
- This salad can easily be served as a side salad for 8 or an entree for lunch or dinner for 4.
- If you plan on use it a an entree, I suggest adding some protein like salmon or tofu.
- Make it Paleo: Omit the asiago cheese & croutons from the recipe. Make it Keto: For a Keto version of the dressing, replace the maple syrup with a sugar free syrup like Lakanto Maple Syrup.
Tips For Making This Recipe
- If using a coupe or martini glass, place them in the freezer to chill before you begin making the cocktail.
- While shaking, the mint will inevitably break into small pieces. Double straining will prevent these bits from getting into your finished drink.
- When muddling the mint, be gentle. Being too vigorous will bring out the bitterness in the mint.
Tips For Making This RecipeEnjoy,
- Don't squeeze out any water out of the zucchini, or else you'll have a dry bread
- Store a room temperature for up to 3 days or in the fridge for up to 1 week.
- How to freeze: Wrap cooled zucchini bread in tightly in aluminum foil and seal in a freezer storage bag for up to 4 months for best flavor and freshness. To unthaw: remove bread from storage bag. Leave on the countertop still wrapped in foil for about 4-5 hours.
Enjoy,Tips For Making This Recipe
- To brown the butter, use in the same skillet you plan on baking the cookie in. Don't wipe it out any reaming butter.
- Make Ahead: Make the dough as instructed and store in the refrigerator for up to 2 days or freeze up to 3 months. When ready to bake, prepare the bourbon dulce de leche and proceed with the rest of the recipe.
- Freeze For Later: Allow cookie to completely then cut in wedges and wrap tightly in saran wrap. Store in air tight ziplock bag and freeze for up 3 months.
Enjoy,Tips For Making This Recipe
- For leaner cuts like flank and flat iron, cook no higher than medium temperature. If you prefer medium well or well done choose a or tender cut like a tenderloin.
- Use a meat thermometer to get the best juicy, tender steak
- Make up to 4 servings with this recipe for full sandwich instead of sliders.