1 bunch kale
1 apple, diced
1/4 cup dried cranberries
1/2 cup pomegranate arils
1/2 cup pecans, chopped
3 Tbsp. apple cider vinegar
2 Tbsp. lemon juice
2 Tbsp. pure maple syrup
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tbsp. olive oil
2 Tbsp. unsweetened applesauce
1/2 tsp. fresh ginger
De-stem kale and tear leaves into bite-size pieces. Combine kale, apples, cranberries and pomegranates in a salad bowl. Combine rest of ingredients in small bowl and mix well. Pour over salad and serve immediately.
1/4 cup butter
1 clove garlic, minced
5 cups vegetable broth
2/3 lb. potatoes, cubed
3 carrots sliced
1 lb. salmon filet, cubed
1 1/4 cup heavy whipping cream or half and half
1 tsp. dill
Nature's Seasons to taste
Melt butter in a large pot. Add garlic and saute. Add broth and bring to a boil. Add carrots, bring to a boil and boil for 4 minutes. Add potatoes, bring to a boil and boil for an additional 6 minutes. Vegetables should be tender.
Meanwhile, fry salmon in a medium frying pan until cooked through. Add salmon, cream, dill and seasonings to taste to soup.
