kale salad

So there is this new cafe in town that is so delicious. It used to be a custard place and they shut down over the summer last year to remodel and become what it is today. They use only farmers from around the area to support locally and the ingredients they use are always fresh. So, on to the kale salad that is UH-MAZING. It’s a little tangy and crunchy and, oh, so good. I knew this would be a recipe I could recreate along with the help of my beautiful momma who knows how to do just that. Here it is…


1 bunch of kale
1 lemon
1/4 cup extra virgin olive oil
1/2 cup panko bread crumbs ( toasted )
1/2 cup parmesan cheese ( for non-vegans )


Pull kale leaves off of the stem, chop finely and put in large bowl. Juice half of the lemon in a small bowl and slowly whisk the olive oil in.  ( taste and add lemon and olive oil accordingly). You’re going for a light lemony dressing taste. Drizzle the lemon olive oil dressing over the kale and toss. Top with toasted panko bread crumbs and enjoy!

* If using the parmesan cheese, just add with the dressing and toss.

roasted vegetable hummus pizza

It’s not a secret that I adore roasted vegetables. I’m not sure how to explain the magic that happens in the oven when veggies are sitting in their drizzled with olive oil roasting away at 425 degrees, but something extraordinary goes down behind the closed door. When the magical taste of roasted veggies is laid on top of hummus and pizza crust, a mouth-watering dish is created. This recipe is a favorite in my home. It’s easy and always tastes like it belongs on heaven’s Garden of Eden menu. I do not doubt you will enjoy it as much as I do.


1 yellow squash
1 zucchini
½ red onion
1/2 c spinach, fresh or frozen
1 jarred roasted red pepper

roasted red pepper hummus:1 can chickpeas/garbonzo beans, drained (15-oz)
¼ c tahini
¼ c water
2 T extra-virgin olive oil
2 T lemon juice
1 clove garlic, minced
¼ t salt
¼ t cumin
½ jarred roasted red pepper

pizza crust/dough (I used Whole Foods Whole Wheat Crust)


If you are preparing your own pizza crust, prepare dough and set aside to rise. (I use prepared crust to save time.)

Preheat the oven to 425 degrees F. Lightly oil large, rimmed cookie sheet or shallow roasting pan. Place sliced yellow squash, zucchini, and red onion onto roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, then use hands to mix everything together. Spread the vegetables evenly in the pan and roast for 30 minutes until tender (they will be placed back in the oven for a little while with the assembled pizza, so you don’t have to roast as long as you usually would). Stir the vegetables every 10 minutes for even roasting. Remove vegetables and turn oven to the specified degree indicated by your pizza crust.

While the vegetables are roasting, prepare the hummus. Place all hummus ingredients into a food processor or blender. Blend until smooth.

Cut 1 jarred roasted red pepper into strips. Spread half of the hummus batch onto pizza crust. Place spinach evenly on the crust followed by the roasted vegetables and red pepper strips. Bake for 20-25 minutes or until outside edges of the crust are golden brown.

Enjoy this little piece of heaven. Let us know if you tried it and, if you used different toppings, please share!