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
Recipes
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
Roasted Radishes
Developed by Abbie Gellman, MS, RD, CDN Servings: 2 Serving size: 1 cup 1 lb radishes, leaves and ends removed (about 2 bunches) 1 tablespoon extra-virgin olive oil ¼ teaspoon kosher salt 1 tablespoon white wine vinegar 1 tablespoon minced fresh parsley Cooking instructions: Preheat oven to 425°F
Lentil Shepherd’s Pie
Developed by McKenzie Hall Servings: 7 Serving size: 1 cup 2 tablespoons olive oil ¼ cup shallots, diced 1 tablespoon garlic, minced 1 cup green lentils, dry 2 cups carrots, peeled and diced ½ cup celery leaves, diced 1 cup frozen peas 2 tablespoons parsley, chopped