Recipe by Lena Abraham of Delish.com Servings: 4 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish
Recipes
Green Tomato Southwestern Panzanella Salad with Cilantro Lime Dressing
Recipe courtesy of SheLikesFood.com Servings: 6 3 green tomatoes, medium diced 3/4 cup corn kernels 1 avocado, medium diced 1/4 cup onion, small diced 3/4 cup red pepper, medium diced 3/4 cup green pepper, medium diced 3/4 cup queso freso, crumbled jalapeno, small diced, to taste 6 cups
Chicken Sausage, White Bean and Kale Soup
Developed by Brittany Chin, RD, LD Serving size: 1 cup 2 tablespoons olive oil ½ Vidalia onion, diced 1 tablespoon garlic, chopped 1 pint grape tomatoes, halved ½ tablespoon black pepper 1 teaspoon dried thyme 2 teaspoons dried oregano 1 bay leaf 5 cups chopped kale 3 pre-cooked
Kale Chips
Developed by EatingWell.com Servings: 4 Serving size: 1 cup 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note) 1 tablespoon extra-virgin olive oil ¼ teaspoon salt Cooking instructions: Position racks in upper third and center of oven; preheat to 400°F.
Radish and Ricotta Salata Salad
Developed by Cara Anselmo, MS, RDN Servings: 2 Serving size: 2 ½ cups 1 cup sliced radishes 1 cup loosely packed chopped radish greens, stems removed ⅔ cup chopped salata cheese (¼-inch pieces; can also use other cheeses) ⅓ cup peeled and chopped clementine (½-inch pieces; about 1