4–5 cups of kale leaves, torn or shredded 1 tsp. garlic
1 tsp. processed mustard 1/4 tsp. season salt (opt.) 2 Tbsp. mayonnaise 2 Tbsp. olive oil 2 tsp. lemon juice 1/8 to 1/4 cup parmesan cheese (to taste) Mix all ingredients (except kale) together until smooth. Stir in the kale and put in the refrigerator for at least two hours for the kale to soften and flavors to blend. Serve with extra parmesan cheese and ripe olives.
1/2 cup leftover cooked spinach
1 Tbsp. parmesan cheese
Squeeze the spinach between towels until you can’t remove any more
liquid. Beat the eggs and spinach together with the parmesan. Cook in a
lightly preheated 8-inch skillet on low that has been sprayed with
nonstick or coated with your favorite oil. Cook about 5 minutes or until
the top of the eggs just starts to set. Flip to cook the top (a minute or
less). Serve with salt and pepper to taste.
Lettuce Tea Sandwiches
Small tea loaf bread or standard slices cut in fours
Ranch dressing (preferably homemade)
Fresh loose-leaf lettuce
For each mini sandwich, spread the bread lightly with the dressing, put
two layers of lettuce on, then pepper lightly. Keep cool until ready to