Fifty shades of Kale is full of beautiful photos that make even boring dishes look amazing!

 

 

 

 

Kale Pasto, yes, I should make that sometime.

 

 

Oh yes, Beef and kale tacos, that looks good.

 

 

meh, maybe not or at least skip the blue cheese.

 

 

 

Always a fan of grilled cheese.

 

 

chicken enchiladas with kale

 

 

Kale chips! I made some of those and forgot to take pictures.

 

 

Smoked salmon with chopped kale and cream cheese, oh add that to the list too.

 

 

I don’t know what kind of font this is but I like it.

 

 

Kale guacamole, what a good idea.

 

 

I don’t know what that is but it looks pretty.

 

 

Yes! Kale chocolate chip cookies, that’s going to be the first recipe I try from this book.

 

 

Oh look, how fun. In the back they show a few pull back shots of the prep for photographing the food!

 

 

Good job Ian, beautiful work!

The name of the book is called Fifty shades of kale, if you want to go look it up so you too can feast your eyes with some very nice food styling.

 

 

About  month ago I saw caprese salad appetizers like this and added it to my “Things to make list” that I try to keep in my head.

 

 

 

I finally made them even though I don’t have the mozzarella balls.

 

 

I cut the cheese into small pieces

 

 

and them cut them in half again so I’d have enough for all the tomatoes.

 

 

I tried cheese first, the basil, then tomato.

 

 

Then I tried Tomato first, then basil, then Cheese.

 

 

I couldn’t decide which way was better so I did some each way. 

 

 

I made them ahead without dressing so there wouldn’t be extra wilting.

 

 

Before tucking them in the fridge I had to see if they were any good. They were. Four or five later I had to rearrange the plate so it didn’t look so empty on one side.

 

Caprese Salad

ingredients

• cherry tomatoes
• mozzarella cheese balls or cut into small pieces
• Basil leaves
• Balsamic vinaigrette dressing
• toothpicks

Place a tomato, a basil leaf, and a piece of cheese onto each tooth pick until you run out of some ingredient.  Arrange onto a plate and drizzle with balsamic vinaigrette dressing right before eating.

 

No explanation necessary for this, it’s just a great night for hockey.

 

 

 

 

 

 

I had a visitor in the truck today.

 

 

 

I need to come back to this spot again.

 

 

 

You never know what you’ll find here!

 

This salad has been my favorite way to eat carrots lately.

 

 

This is a 5 ingredients or less recipe. Yup, that all you need.

 

 

I peeled a few fresh carrots.

 

 

 

 

Grated them.

 

 

I stopped when the grater was pretty full.

 

 

Then it wouldn’t all fit in the blue bowl that I wanted to use.

 

 

But I persisted anyway, I don’t like being told no.

 

 

Added in some dried cranberries,

 

 

and a handful of raisins.

 

 

 

 

And a spoon or two of mayonnaise…

 

 

And that’s when I admitted that I needed a bigger bowl.

 

 

So while no one was looking I grabbed the remaining carrots and tossed them in too.

 

 

Mix together and that’s it. Done.

 

 

I like to make it a few hours ahead the flavors come out and blend nicely, but a whole day ahead because the raisins get all soggy.

 

Carrot salad

ingredients

• 8-10 carrots washed and peeled
• 1/4 cup dried cranberries
• 1/4 cup raisins
• 2 tablespoons mayonnaise

 

Grate carrots. In a bowl large enough for mixing add grated carrots, cranberries, raisins and mayonnaise. Mix together and serve or make ahead and refrigerate.