Kale Salad with sheep’s cheese and garlicky breadcrumbs












Recipe from Dana Slatkin of Beverly Hills Farmgirl

Makes 6 servings

Rice Vinaigrette 

1/4 cup rice vinegar

1 garlic clove, minced

2 tablespoons Bragg Liquid Aminos

1/2 cup extra-virgin olive oil


2 tablespoons extra-vrigin olive oil

1 large garlic clove, minced

1/2 cup homemade breadcrumbs or panko

Kosher salt and freshly ground black pepper


1 bunch curly or flat kale, take out the spine

3 ounces sheep’s milk cheese (i.e. Manchego, Regiano Parmigiano), grated

  1. Prepare the Rice Vinaigrette: In a bowl, whisk the vinegar with the garlic and allow to sit for 5 minutes to let the garlic mellow. Gradually whisk the Bragg and the the oil.
  2. Prepare the Breadcrumbs: In a small skillet, heat the 2 tablespoons of oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.
  3. Cut the stems from the kale and thinly shred the leaves. Place in a large bowl, add the Vinaigrette and massage into the leaves using your fingers. Season with salt and pepper. Transfer to serving plates, top with the cheese and breadcrumbs, and serve. Once tossed, the salad will keep for a day.

Cauliflower and Carrot Soup that your kids will LOVE!

cauliflower soup

File this under “EASY WINNER!”

I often resort to soup when I want my kids to eat their veggies. They have had this soup since they were a year old and they absolutely love it! It’s so easy to make (another thing I value highly) and it’s become a favorite — even with my husband.

Basically there are 4 ingredients: onions, carrots, cauliflower, and vegetable broth.  You puree it with a hand blender and presto — VEGGIES SERVED.

The original recipe I had was mostly cauliflower. I’ve added equal part carrots because the sweetness of them make it more palatable for the littles.

I am not lying when I say they love this soup!!

And mama loves it when they love CAULIFLOWER!


  • 1/4 cup finely chopped onions
  • 1.5 cups carrots
  • 1 Cauliflower head, chopped up
  • 6 cups Vegetable (or bone) broth


First, add a little olive oil to your pot and add the minced onions, saute and chop your carrots.  Add the carrots and once soft, add the cauliflower and cover with your vegetable broth. About 6 cups.

Let simmer on low for at least 30 minutes.  I like to leave it on longer.  Puree with your hand blender and you’re done!