Candied Brussels Sprouts

You either love or hate Brussels sprouts, right? The lovers and haters universally adorn this recipe. Guaranteed. A must try. As soon as I finished my photo-shoot with these babies, I was popping them in my mouth as if they were M&M's! Seriously! (They are much better for you than M&M's though, that I promise.)

Ingredients:

Serves 6-8

• 12 or so Brussels sprouts
• 2 tablespoons olive oil, safflower oil, or coconut oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon yellow or Dijon mustard
• 1 lemon

Directions:

• Preheat oven to 400 degrees.
• Slice each Brussels sprout in half using a sharp knife, and set in deep bowl.

• Mix olive oil, balsamic, mustard, and juice of ½ the lemon until consistent dressing texture. You can use a food processor or shake vigorously in a covered jar.
• Set aside 2 tablespoons of dressing for later. Distribute remaining dressing on spouts, and mix thoroughly but lightly with your hands so all sprouts are marinated.

• Lay them flat on a baking pan, and bake in the oven for 20 minutes.

• Remove from oven, toss them around, and add in your 2 tablespoons of dressing that you set aside. Toss again.
• Roast in oven for additional 10 minutes at 250 degrees.
• Remove from oven, sprinkle with juice from remaining lemon halve, and serve hot.
• You can also refrigerate these and toss them in a chilled salad the next day!

Who thought Brussels sprouts could taste so good??

This recipe is approved by Dana Kofsky, Nutrition Stylist http://www.nutritionstyles.com/

Spinach Artichoke Dip with Sweet Potato Chips

You have to. You simply have to.

Ingredients:
Serves 10-12

• 5 garlic cloves, peeled and minced
• 2 tablespoons olive oil or safflower oil or coconut oil
• 1lb bag frozen artichoke hearts. Trader Joe's and Whole Foods have great options for this! (1 14. oz can of artichoke hearts, drained, will work as well.)
• 1lb bag of frozen spinach. Again, Trader Joe's and Whole Foods have great organic options for this.
• 1 cup Daiya Mozzarella Style Shreds
• 2 sweet potatoes, sliced width-wise

Directions:

• For the chips: bake sweet potato slices on a baking sheet in the oven at 400 degrees for 30 minutes.
• Meanwhile, heat a non-stick skillet over medium high heat with your oil. Allow the garlic to turn light brown; (a little over 1 minute)
• Add in the artichoke hearts and allow to cook for about 6 minutes until defrosted. (If you are using canned artichoke hearts, cook for about 2 minutes.) Meanwhile, continue stirring frequently.
• Add in the frozen spinach and mix well until the spinach is completely defrosted.

• Add in the Daiya cheese and combine well until melted.

• Add entire mixture to a food processor and mix until desired texture. Note: depending on the size of your food processor, you may need do parts at a time.

• Place dip and chips on a serving tray and serve warm. I know you will love!

Mini Polenta Lasagnas

It's been busy and exciting times over here at Kale With Love. Lots of cool specialties coming down the pipe! We can start here with Mini Polenta Lasagnas. These are too easy not to make, and too tasty not to eat. And if you have not heard of polenta before, consider this your introduction... full of nutrition and LOVE just for you :)

Ingredients:
Serves 6-8

• 1/2 tube basil garlic polenta; Whole Foods and Trader Joe's sell pre-made polenta tubes. SO CONVENIENT.
• 1 cup marinara sauce; as you may know, my absolute favorite is Rao's Marinara.
• 1 green zucchini, washed
• 1 yellow zucchini, washed
• Optional: 1/4 cup fresh basil leaves
• Fresh ground black pepper to taste

Directions:

1. Preheat oven to 350.
2. Slice polenta into thin rounds, (about 1 centimeter thick.)
3. Slice green and yellow zucchini widthwise into skinny slices.
4. Layer each polenta round with 1-2 green slices and 1-2 yellow slices.
5. Optional: Top with basil leaves.
6. Distribute a spoon of marinara sauce on top of each stack; continue distributing until no sauce is left.
7. Place each "lasagna" on a baking sheet lined with parchment paper, and bake at 350 for 15 minutes. 
8. Cook under broiler for additional 2 minutes, and then sprinkle with fresh black ground pepper.
9. Serve sizzling hot, possibly with a side of kale. Thoughts??

Asparagus Soup

Asparagus soup is one of those special dishes that warms your heart and makes your tongue smile. Kale With Love's asparagus soup recipe is posted on The Chalkboard Mag! (AKA best health and wellness site EVER.)

You can find the recipe by clicking here: http://thechalkboardmag.com/a-bowl-of-delicious-dairy-free-asparagus-soup

Hip Hop Popcorn

Planning a movie night-in? Surprise your friends with this wildly sweet homemade popcorn.

Ingredients:

Serves 2-4

• 1 cup popcorn kernels
• 2 tablespoons safflower oil
• 2 tablespoons sliced raw almonds
• 1/4 teaspoon cinnamon
• 1 teaspoon date sugar

Directions:

1. Coat the bottom of a deep pan with safflower oil.
2. Add kernels and cinnamon, then cover pan.
3. Turn stove-top to medium-high heat.
4. Allow kernels to pop, shaking pan occasionally to prevent burning.
5. When popping slows to 3-5 seconds between each pop, turn stove off.
6. Toss in almonds and date sugar while hot to evenly coat. Snack time!!

Macaroni and Cheese Grilled Cheese

Dear Kale With Love Readers,

I bet you never thought that this could be gluten-free vegan... but oh it is. My recipe for this treat is posted on The Chalkboard Mag today! You can find it, as well as my list of 15 Must-Haves in a Gluten Free Kitchen at this link: http://thechalkboardmag.com/15-must-haves-in-a-gluten-free-kitchen

Enjoy, and Happy Friday Foodies!

Also, here is the link to the organic gluten free vegan frozen mac and cheese (feautring my love Daiya): http://www.amys.com/products/product-detail/gluten-free/000043