The Weekly Round-Up: 5/7 – 5/12

Screen Shot 2017-05-05 at 7.37.38 PMSunday: Eggplant Parmesan

Eggplant Parmesan

Ingredients for Eggplant Parm:
1 eggplant
Bread for breadcrumbs
Parmesan cheese
3 eggs
2 cans (14.5 oz) diced tomatoes
1 small bunch basil
Mozzarella Cheese

Pasta of choice (for serving)

Monday: Green Goddess Bowl
Like-Life Alive’s Green Goddess Bowl

Ingredients for the Bowl:
14 oz firm tofu
4 cups fresh kale
4 cups broccoli florets
3 cups brown rice
2 avocados

Ingredients for the Sauce:
2 tablespoons minced garlic
40 grams grated ginger (2 inches ginger root)
2 lemons
3 tbsps soy sauce
2 tbsps tahini

Tuesday: Frozen Pizza
Two people too busy to cook

Wednesday: Mediterranean Rice Bowl
Mediterranean Salad Bowl

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
Lemon
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Thursday: Radish and Egg Salad Sandwiches
Radish & Egg Sandwiches

Ingredients for Radish and Egg Salad Sandwiches
8 eggs
1 bunch radishes
1 bunch chives
1/2 cup Greek yogurt
2 tbsps. Dijon mustard
Alfalfa sprouts
Bread of choice

Friday: Taco-Stuffed Zucchini
Taco-Stuffed Zucchini

Ingredients for Taco-Stuffed Zucchini:
2-3 large zucchini
2 cloves garlic
1 8oz package tempeh (look near the tofu)
1 ear corn/frozen corn
2 jalapeno peppers
1 large tomato
1/4 cup veggie broth
3/4 cup cheese of choice

Optional Things to Serve Them With: cilantro, lime, sour cream, tortilla chips

COMIC THIS WEEK

The Weekly Round-Up: 4/30 – 5/4

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Sunday: Zucchini Parmesan Sandwiches
Zucchini Parmesan Sandwiches

Ingredients for Sandwiches:
2 zucchini
1 egg
3/4 c. Panko breadcrumbs
1/3 c. Parmesan cheese
1 baguette or Italian bread loaf
1 log mozzarella cheese
1 c. marinana sauce
1 bunch basil

Monday: Tortellini and Kale Pesto
Tortellini with Kale Pesto and Peas

Ingredients for Kale Pesto:
Garlic
Walnuts
2-3 cups kale
Lemon
1/4 cup Parmesan cheese

Ingredients for Tortellini Dish:
1 small or large package pre-made tortellini
1 yellow onion
6 cups veggie broth (I sometimes cut this back to 4 cups, so it’s not so liquid-y)
1 1/2 cups frozen peas (about 1/2 a standard-size frozen bags

Tuesday: Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
1 onion
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Wednesday: Tomato Kale Fettuccine
Kale, Tomato, and Mozzarella Fettuccine

Ingredients for Pasta Dish:
8 ounces whole-wheat fettuccine
1 package grape/cherry tomatoes
1 14.5 ounce can diced tomatoes (fire-roasted, if desired)
1 clove garlic
2 tablespoons capers (optional)
1 bunch fresh kale
4 oz burrata or mozzarella cheese

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Friday: Fried Rice and Spring Rolls
Veggie Fried Rice

I got these tasty-looking frozen spring rolls the last time that I was at Whole Foods. So, we’ll be trying to make our own veggie-fried rice to go with them.

Ingredients for Veggie-Fried Rice
1 piece ginger
2 cloves garlic
3 eggs
4 c. brown rice (cook beforehand)
1-2 cups frozen peas
1 cup frozen corn
2-3 green onions

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The Weekly Round-Up: 4/23 – 4/28

Screen Shot 2017-04-21 at 4.47.35 PMSunday: Chickpea Fattoush Nourish Bowl
Chickpea Fattoush Nourish Bowl

Ingredients for Salad:
2 pita breads or pita chips
1 lemon
2 15-oz cans chickpeas
3 romaine hearts
Cherry tomatoes
1 English cucumber
2 scallions
3-4 radishes
1 handful fresh mint

Monday: One-Pot Pasta Primavera
One Pot Pasta Primavera

One Pot Pasta Primavera:
4 cups veggie broth
8 ounces linguine (I use whole wheat)
1 small onion
1 pound broccoli crowns
1.5 pounds asparagus
4 ounces mushrooms
4 cloves garlic
3/4 cup frozen peas
1 handful fresh parsley
1/4 cup whipping cream (I substitute coconut creamer)
Parmesan cheese (if desired)
1 lemon

Tuesday: Frozen Pizzas
Two people with too many commitments to cook!

Wednesday: Spring Salad with Lemon Chive Dressing
Spring Salad with Lemon-Chive Dressing

Ingredients for Dressing:
1 lemon
1 cup avocado oil or EVOO
Dijon mustard
Maple syrup
Chives

Ingredients for Salad:
1 cup frozen shelled edamame
10 asparagus spears
2 cups arugula
2 cups kale
8 radishes
1/2 cup walnuts

Thursday: Speedy Veggie Noodle Bowl
Speedy Veggie Noodle Bowl

Ingredients for the Bowl:
soba noodles
1-2 heads broccoli
3 stalks celery
1 red pepper
2-3 large carrots
3-4 green onions
1 cup edamame

Ingredients for the Sauce:
rice vinegar
tamari
sesame oil
garlic
ginger

Friday:
Mexican Fried Rice Nachos

Ingredients for Mexican Fried Rice Nachos:
1 small onion
2 garlic cloves
1 jalapeno pepper
1 15-oz can black beans
Frozen corn
Lime
1 cup rice of choice
1 bag tortilla chips (I recommend Garden of Eatin’)
Other toppings of choice: sour cream, cilantro, etc.

peanuts2-20

Back Next Week

Dear Friends,

I’m on my April vacation next week and will be using the week to do school projects and some very important wedding-planning business in Boston. So, look for a new Curious Kitchen update at the end of next week. Recycle your favorite recipes for this week! I do promise to do some recipe experimentation so that I’ll have a new recipe or two to share in the coming weeks.

The Weekly Round-Up: 4/9 – 4/14

 

Screen Shot 2017-04-08 at 7.46.16 AMSunday: Asian Quinoa Salad
Asian Quinoa Salad

Ingredients for Salad:
1 cup quinoa
1 cup red cabbage
1 cup edamame
1 red pepper
1/2 cup shredded carrots
1 cup cucumber

Ingredients for the Dressing
tamari
sesame oil
rice vinegar
cilantro
ginger
green onions

Monday: Cheesy Broccoli, Pepper Baked Orzo
Cheesy Broccoli and Pepper Baked Orzo

Ingredients for Veggie Baked Orzo:
1.5 cups orzo pasta
honey
1 red onion
2 peppers
3 cups broccoli
1 14-ounce can diced/crushed tomatoes of choice
1 cup cheddar
1 cup mozzarella

Tuesday: Mediterranean Rice Bowl
Mediterranean Salad Bowl

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
Lemon
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Wednesday: Chickpea Avocado Pesto Sandwiches
Avocado Pesto Chickpea Salad Sandwich

Ingredients:
1/4 cup roasted pistachios
2 avocados
1 1/2 cups basil
Lemon
1 can of chickpeas
Sandwich bread of your choice
Desired sandwich fixins’

Thursday: Pasta Caprese
Pasta Caprese

2 pints cherry tomatoes (I shortcut the first part of the recipe)
Balsamic vinegar
1 lb. whole-wheat ziti or rigatoni
Bunch of fresh basil
8 ounces mozzarella

Friday: Easy Veggie Ramen Bowl
Easy Veggie Ramen

Ingredients for Veggie Ramen:
4 eggs
4 cloves garlic
1 tbsp. ginger
1 tbsp. sesame oil
4 cups veggie broth
1 tbsp. mirin (new ingredient for me)
8 oz. shiitake mushrooms (if you’re into them)
2-4 cups baby greens of choice
3 sweet peppers (if desired)
3 green onions
4 radishes
16 oz. Ramen noodles (fresh if possible — if not, I recommend Hakubaku or similar packaged noodles — They look like this.)

comicthisweek
(In celebration of standardized testing being completed at my school…)

The Weekly Round-Up: 4/2 – 4/7

Screen Shot 2017-03-31 at 8.12.39 PM.png

Sunday: Speedy Veggie Noodle Bowl
Speedy Veggie Noodle Bowl

Ingredients for the Bowl:
soba noodles
1-2 heads broccoli
3 stalks celery
1 red pepper
2-3 large carrots
3-4 green onions
1 cup edamame

Ingredients for the Sauce:
rice vinegar
tamari
sesame oil
garlic
ginger

Monday: Rainbow Kale Power Salad
Rainbow Power Kale Salad

Ingredients for Power Kale Salad:
1 large bunch kale
1 red pepper
2-3 carrots
1/2 head purple cabbage
2 cups broccoli florets
1 can of chickpeas
3/4 cup peanuts

Dressing Ingredients You Might Not Have On Hand:
Peanut Butter
Lime
Dijon mustard
Maple syrup

Tuesday: One Pot Pasta Primavera

One Pot Pasta Primavera

This recipe blew my mind the first time I made it. It really is one pot, quick, and delicious!

One Pot Pasta Primavera:
4 cups veggie broth
8 ounces linguine (I use whole wheat)
1 small onion
1 pound broccoli crowns
1.5 pounds asparagus
4 ounces mushrooms
4 cloves garlic
3/4 cup frozen peas
1 handful fresh parsley
1/4 cup whipping cream (I substitute coconut creamer)
Parmesan cheese (if desired)
1 lemon

Wednesday: Black Bean and Avocado Quesadillas
Black Bean and Avocado Quesadillas

The sauce on these is really delicious — I make a non-spicy version by omitting the hot sauce and adobo sauce.

Ingredients for Black Bean and Avocado Quesadillas:
garlic
2 limes
tahini
hot sauce
adobo sauce
15-oz can black beans
2 avocados
1 bag of frozen corn
1.5 cups shredded cheese
Tortillas or wraps
cilantro

Thursday: Eating out!
It’s my birthday, so my husband is taking me out on a date!

Friday: Spinoccoli Pizza
Spinoccoli Pizza

Sauce Ingredients:
¾ cup heavy cream or half-and-half
1 clove garlic
6 tbsp. freshly grated Parmesan cheese

Toppings:
1/2 cup baby spinach
1 cup broccoli florets
2 oz. shredded mozzarella
2 oz. shredded cheddar

Pizza Dough Recipe:
Pizza Crust

Screen Shot 2017-03-31 at 8.16.18 PM.png

The Weekly Round-Up: 3/26 – 3/31

Screen Shot 2017-03-26 at 7.49.13 AM.png

Sunday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
1 onion
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Monday: Green Goddess Bowl
Like-Life Alive’s Green Goddess Bowl

Ingredients for the Bowl:
14 oz firm tofu
4 cups fresh kale
4 cups broccoli florets
3 cups brown rice
2 avocados

Ingredients for the Sauce:
2 tablespoons minced garlic
40 grams grated ginger (2 inches ginger root)
2 lemons
3 tbsps soy sauce
2 tbsps tahini

Tuesday: Tomato Kale Fettuccine
Kale, Tomato, and Mozzarella Fettuccine

Ingredients for Pasta Dish:
8 ounces whole-wheat fettucine
1 package grape/cherry tomatoes
1 14.5 ounce can diced tomatoes (fire-roasted, if desired)
1 clove garlic
2 tablespoons capers (optional)
1 bunch fresh kale
4 oz burrata or mozzarella cheese

Wednesday:  Spring Salad with Lemon Chive Dressing
Spring Salad with Lemon-Chive Dressing

Ingredients for Dressing:
1 lemon
1 cup avocado oil or EVOO
Dijon mustard
Maple syrup
Chives

Ingredients for Salad:
1 cup frozen shelled edamame
10 asparagus spears
2 cups arugula
2 cups kale
8 radishes
1/2 cup walnuts

Thursday: Walnut, Grape, and Quinoa Salad
Walnut, Grape, and Kale Quinoa Salad

This was a hit at our house last week!

Ingredients for Salad:
1 cup quinoa
2 cups kale
2 pears
1 cup grapes
1 cup walnuts
1 cup blue cheese crumbles (optional)

Dressing ingredients to check:
White balsamic vinegar, dijon mustard

Friday: Taco-Stuffed Zucchini 
Taco-Stuffed Zucchini

Ingredients for Taco-Stuffed Zucchini:
2-3 large zucchini
2 cloves garlic
1 8oz package tempeh (look near the tofu)
1 ear corn/frozen corn
2 jalapeno peppers
1 large tomato
1/4 cup veggie broth
3/4 cup cheese of choice

Optional Things to Serve Them With: cilantro, lime, sour cream, tortilla chips

images

The Weekly Round-Up: 3/19 – 3/24

Screen Shot 2017-03-18 at 10.03.49 AM

Sunday: Roasted Vegetable Stuffed Shells
Stuffed Shells

Ingredients for Stuffed Shells:
1 red pepper
1 small eggplant
1 small zucchini
1 box jumbo shells
15 oz. ricotta cheese
1 egg
1.5 cups mozzarella cheese
Parmesan cheese
1/2 cup spinach
2.5 cups marinara sauce, bought or made

Ingredients for Homemade Tomato Sauce
2 28-oz cans crushed tomatoes with basil
1 wax pepper (slight-spicy pepper)
2 cloves garlic
Good Handful of basil

Monday: Walnut, Grape, & Kale Quinoa Salad
Walnut, Grape, and Kale Quinoa Salad

Ingredients for Salad:
1 cup quinoa
2 cups kale
2 pears
1 cup grapes
1 cup walnuts
1 cup blue cheese crumbles (optional)

Dressing ingredients to check:
White balsamic vinegar, dijon mustard

Tuesday: One Pot Pasta Primavera
One Pot Pasta Primavera

This recipe blew my mind the first time I made it. It really is one pot, quick, and delicious!

One Pot Pasta Primavera:
4 cups veggie broth
8 ounces linguine (I use whole wheat)
1 small onion
1 pound broccoli crowns
1.5 pounds asparagus
4 ounces mushrooms
4 cloves garlic
3/4 cup frozen peas
1 handful fresh parsley
1/4 cup whipping cream (I substitute coconut creamer)
Parmesan cheese (if desired)
1 lemon

Wednesday:  Mediterranean Salad Bowl
Mediterranean Salad Bowl

Yes, this was last Wednesday’s meal, but it’s the meal my husband volunteered to make since Wednesday night I’ll be demoing robots at a school STEM night.

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
Lemon
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

I find this tastes extra delicious with just a small sprinkle of high-quality sea salt. Also, preparing the beans the way the recipe directs is worth it.

Friday: Tortellini with Kale Pesto & Peas
Tortellini with Kale Pesto and Peas

This kale pesto is the real deal — I don’t care much for regular pesto, but this one is divine. You’ll be looking for other things it’s delicious on. (Two hints – quesadillas and grilled cheese.)

Ingredients for Kale Pesto:
Garlic
Walnuts
2-3 cups kale
Lemon
1/4 cup Parmesan cheese

Ingredients for Tortellini Dish:
1 small or large package pre-made tortellini
1 yellow onion
6 cups veggie broth (I sometimes cut this back to 4 cups, so it’s not so liquid-y)
1 1/2 cups frozen peas (about 1/2 a standard-size frozen bags

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The Weekly Round-Up: 3/12 – 3/17

Screen Shot 2017-03-10 at 6.29.39 PM

It’s finally here! I know it’s a total drag to turn the clocks ahead an hour, but it’s literally my favorite day of the whole year. Spring is coming — right after one more (potential) Nor’Easter. Enjoy your extra hour of sunshine, friends!

Sunday: Kale White Bean Soup
Kale & White Bean Soup
Biscuits

Ingredients for Soup:
1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (about 1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups vegetable broth
5-6 red potatoes, chopped (I leave the skins on!)
Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale
1/4 cup heavy cream, optional
Salt and pepper, to taste

Ingredients for Biscuits:
2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening, butter or margarine
3/4 cup milk

Monday: Quinoa Stuffed Peppers
Quinoa Stuffed Peppers

Ingredients for Quinoa Stuffed Peppers
1 cup quinoa
2 cups veggie broth
4 large bell peppers (1 pepper for each serving you want)
1/2 cup salsa, plus more for serving
1 15-oz can black beans
1 cup corn

Topping Ideas:
avocado
lime
cilantro
red onion

Tuesday: Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
1 onion
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Wednesday:  Mediterranean Salad Bowl
Mediterranean Salad Bowl

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
Lemon
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Thursday: Big G’s Sandwiches (Take Out)
I’m presenting at a STEM conference on Friday and Thursday is also the kick-off meeting for the Girls on the Run team and it’s my late night…cooking just isn’t going to happen! Also, my mother-in-law got us a gift card here for Christmas, so they’re free sandwiches!

Friday: Vegetarian Ramen Bowls
Easy Veggie Ramen

Ingredients for Veggie Ramen:
4 eggs
4 cloves garlic
1 tbsp. ginger
1 tbsp. sesame oil
4 cups veggie broth
1 tbsp. mirin (new ingredient for me)
8 oz. shiitake mushrooms (if you’re into them)
2-4 cups baby greens of choice
3 sweet peppers (if desired)
3 green onions
4 radishes
16 oz. Ramen noodles (fresh if possible — if not, I recommend Hakubaku or similar packaged noodles — They look like this.)

cartoon next week

The Weekly Round-Up: 3/5 – 3/10

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Sunday: Taco Salad Bowls

Tortilla-Bowl Salad
http://www.acouplecooks.com/healthy-green-goddess-dressing/

Ingredients for Taco-Salad Bowls:
4 wheat tortillas (or gluten-free tortillas)
1 tablespoon butter
1 clove garlic
1 head lettuce
1 red pepper
1 yellow pepper
½ red onion
1 green onion
15-ounce can black beans
¼ teaspoon cumin
¼ teaspoon kosher salt
1 tablespoon olive oil
¼ cup pepitas (toasted, if possible)

Ingredients for Dressing:
2 green onions
½ green jalapeño pepper
⅔ cup Greek yogurt
½ cup lightly packed cilantro
Juice from 1 lime (2 tablespoons)
⅓ cup olive oil
½ teaspoon kosher salt
1 tablespoon honey

Monday: Roasted Carrot Lentil Salad with Tahini Dressing
Roasted Carrot Lentil Salad with Tahini Dressing

Ingredients for Lentil Salad:
1 cup dried French green Le Puy lentils, sorted
3 cups water
1 small yellow onion, cut into quarters
2 cloves of garlic, smashed, divided
1 dried bay leaf
3/4 teaspoon kosher sea salt
1 tablespoon extra virgin olive oil
2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed
7-8 red radishes, stems trimmed and scrubbed well, divided
5-6 garlic cloves, skin-on
2 tablespoons extra virgin olive oil
1 teaspoon kosher sea salt
1/4 teaspoon freshly ground black pepper
1/4 of a red onion, very thinly sliced

Ingredients for Tahini Dressing:
1/4 cup tahini paste
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher sea salt
1/4 teaspoon freshly ground black pepper
3 – 4 tablespoons warm water (depending on thickness of tahini paste)

Tuesday: Green Goddess Bowl
I still have most of the ingredients on hand — and it was magnificent.

Like-Life Alive’s Green Goddess Bowl

Ingredients for the Bowl:
14 oz firm tofu
4 cups fresh kale
4 cups broccoli florets
3 cups brown rice
2 avocados

Ingredients for the Sauce:
2 tablespoons minced garlic
40 grams grated ginger (2 inches ginger root)
2 lemons
3 tbsps soy sauce
2 tbsps tahini

Wednesday:  Avocado Pesto Chickpea Salad Sandwich
Avocado Pesto Chickpea Salad Sandwich

I’m joining a women’s action group and Wednesday is our first meeting, so I need to have a quick dinner tonight.

Ingredients:
1/4 cup roasted pistachios
2 avocados
1 1/2 cups basil
Lemon
1 can of chickpeas
Sandwich bread of your choice
Desired sandwich fixins’

Thursday: Tomato Kale Fettuccine
Kale, Tomato, and Mozzarella Fettuccine

*My husband makes this dish better than I do! Thursday is my late night at school, so I’ll come home to a real treat this week.

Ingredients for Pasta Dish:
8 ounces whole-wheat fettucine
1 package grape/cherry tomatoes
1 14.5 ounce can diced tomatoes (fire-roasted, if desired)
1 clove garlic
2 tablespoons capers (optional)
1 bunch fresh kale
4 oz burrata or mozzarella cheese

Friday: Mexican Fried Rice Nachos
Mexican Fried Rice Nachos

Ingredients for Mexican Fried Rice Nachos:
1 small onion
2 garlic cloves
1 jalapeno pepper
1 15-oz can black beans
Frozen corn
Lime
1 cup rice of choice
1 bag tortilla chips (I recommend Garden of Eatin’)
Other toppings of choice: sour cream, cilantro, etc.

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