Kale and Bulgur Salad

Salads are usually my go to lunch, and when you are eating salad every day, this can lead to a really boring lunch time.  So to shake it up I try to use new ingredients and flavors so I never get bored!  This salad is really hearty and healthy, it will keep you full without packing on pounds.  I encourage you to try bulgur, but this salad could work with any grain!


  • 1 cup bulgur
  • 1/2 bunch kale
  • 1/2 cucumber
  • 1 green pepper
  • handful fresh basil
  • 2 teaspoons dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1 teaspoon garlic
  • salt and pepper

How to:

  1. Begin by cooking you bulgur according to the package instructions
  2. While that is cooking, chop up your kale, cucumber, and peppers.
  3. In a separate bowl mix the oil, vinegar, mustard, and spices (including the basil)
  4. Then pour your warm bulgur over your kale, and the dressing over everything
  5. Then enjoy!!

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Fired Up Ranch Cucumber and Radish Slaw

Have I mentioned I love my new toy? Well if I haven’t here is another recipe that features my new toy the mandolin. I needed something relatively quick as I was running to a meeting but didn’t feel like sacrificing flavor and freshness just to have a quick meal.  This slaw is spicy and cool, and has lots of great flavor.  Its also crunchy and great to add to anything.


  • 1/2 cucumber
  • 2 radishes
  • 2 dashes of hot sauce
  • salt and pepper
  • 2 teaspoons ranch
  • 1 teaspoon cider vinegar
  • 1 sprinkle Montreal steak seasoning
  • chicken ( I used a cutlet)

How to:

  1. Again I used my favorite toy, and grated up my radishes and cucumbers.
  2. Add in the remaining ingredients
  3. You want to let it marinate for at least 30 minutes before serving
  4. Top on top of your chicken and enjoy!!!




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Zucchini Cake with Kale, Tomato, Poached Egg, and Radish Green Pesto

Wow, what a long title, fills your mouth with words, and this recipe will fill your mouth with wonderful flavors! This is the second time I’ve tried to make a poached egg, and I have definitely found a better method this time! This recipe is another take on a great brunch classic. After eating really unhealthy this week I wanted to make a really clean, tasty, and filling breakfast. This incorporates that, it will fill up without filling you out!


  • 2 eggs
  • 1/2 zucchini, shredded
  • 1/2 small onion, shredded
  • a few pieces of kale (or spinach)
  • 1/2 fresh tomato
  • a few bits of either raw or roasted red pepper
  • 1 teaspoon radish pesto
  • spices, garlic, parsley, salt and pepper

How to:

For the poached egg:

  1. In a deep walled frying pan, fill with a few inches of water and bring to a boil
  2. Once the water is boiling, turn the temp down so the water is still hot but not rolling boiling.
  3. Drop the egg in and let cook for 3-4 minutes or longer if you want a hard cooked yolk.
  4. When done top on top of everything.

For the zucchini cake:

  1. With the shredded zucchini and onion, mix in 1 egg, a bit of cheese, parsley, garlic, and salt and pepper.
  2. I have a really small frying pan that I cooked mine in, but if you do not, just form into a cake and fry on any frying pan.
  3. cook on medium heat for about 6 minutes on each side until golden brown on both sides


  1. Assemble everything on top of the zucchini cake, with the poached egg, then the pesto on top.
  2. That was easy!!

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Radish Green Pesto

Yes, you read that right.  Pesto made from radish greens.  The lowly radish green goes completely unnoticed, but it will no longer be tossed aside with the rest of the trash, it will stand tall and elevate the caliber of your ordinary pesto!  Lately I have trying to adopt a “waste not want not” attitude.  No part of the veggie should go unused!  So this recipe was a risk that completely paid off, its so easy and delicious.


  • radish greens, one bunch will be good
  • olive oil
  • 1 teaspoon garlic (I used powder)
  • salt and pepper
  • a handful of fresh basil
  • 1 drizzle of honey
  • sesame seeds (or pine nuts, 1 teaspoon chopped)
  • parmesan cheese (1/2 tablespoons)

How to:

  1. Begin by sautéing the radish greens with garlic, salt and pepper in just a bit of oil.  You want to cook them before to get rid of some of the bitterness.
  2. Once they are wilted (8/10 minutes), place in a food processor and combine with above ingredients, except for the oil.
  3. slowly drizzle in the oil, not more than a tablespoon.
  4. Start with one light drizzle of honey and taste to see if the bitterness is gone, add enough to get rid of any left, but not enough to make it sweet.
  5. Store and enjoy! Use anywhere you’d use pesto!!

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The Most Elegant Thing I Have Ever Made

So here is what it was: A mashed potato cake, with sautéed beet greens, tomato, and a poached egg.  It was beautiful.  Literally a piece of art I felt bad about eating.  But once I did eat it, I fell in love.  If you don’t know, I don’t like eggs.  There are very few instances that I will eat them, but a few weeks ago I went to brunch and got an eggs benedict, and it was really good.  As today dragged on I started to think “what do I want for dinner?” now I am a strict “no breakfast for dinner” kind of person, but these beet greens were calling my name and I just had to try this recipe.  This was my first ever time making a poached egg (I marginally failed) and first time working with the beet greens.  This recipe looks beautiful, tastes phenomenal, and by far was the most elegant recipe I have ever made.


  • egg
  • beet greens or spinach (fresh)
  • fresh tomato
  • mashed potatoes
  • Pesto would have elevated this recipe to a WHOLE NOTHA LEVEL

How to:

1. For the poached egg (which remember I slightly failed at so there are probably better ways): bring a pot of water to boil.  Drop you egg (in shell) for 10 seconds.  Remove and break into a small bowl.  I spin my water gently and then placed the egg into the boiling water. Let cook a minute or 2.  Scoop up with slotted spoon and place on top of everything.  Look at next steps for what is “everything2.

2. For the potato cake, I used mashed potatoes from a box, added in garlic, salt, pepper, and parmesan cheese.  And then cooked it with pan spray on one of those single serve egg little pans.  If you dont have one of those, just shape the patty with your hands and cook in a normal frying pan.

3. For the beet greens, heat a teaspoon of oil on medium heat and once hot add the beet greens.  Add salt pepper and garlic powder.  Cook until wilted (5 minutes max)

4. Then layer everything up, the potato cake on the bottom, then the fresh sliced tomato, then your beet greens, then pesto if you have it.

5. It sounds really fancy, but its really easy, amazingly tasty, and doesn’t just look beautiful?!


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Bean Sprout Fried Rice

About a year ago this time I went to a restaurant for some Chinese food in a town I wasn’t all that familiar with.  I had just grown this new love for bean sprouts and when I saw they had bean sprout fried rice on the menu I knew I had to try it. Well it did not disappoint.  It is really simple but so tasty, especially if you like bean sprouts.  This is my take on that recipe!


  • 1 cup bean sprouts
  • 1/4 cup chopped onion
  • 1/4 cup chopped pepper
  • 1 cup cooked rice
  • 1 egg
  • 1 tablespoon soy sauce
  • garlic powder
  • lima/ edamame beans
  • red pepper flakes

How to:

  1. Begin by sautéing your peppers, onions, and sprouts.  Cook in a little bit of oil on medium heat and add the bean sprouts and lima beans a few minutes after the peppers and onions. Sprinkle with just a bit of garlic and red pepper flake
  2. Once they are tender add in your rice.
  3. In a separate bowl mix the egg with the soy sauce
  4. Turn the head up a little bit and add the egg to the rice and veggie mixture.
  5. Continuously stir the pan to get that scrambled egg mixture.
  6. Once the eggs are cooked, its ready to eat!


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New Toy for A Fresh Favorite

My amazing parents came and brought me all sorts of great things this weekend, one thing my Mom was particularly excited about was a mandolin. A mandolin can be used a variety of ways.  To make very thin slices, to grate things, or to slice off your finger.  Although it is a great tool, it usually is where people hurt themselves on cooking shows.  Regardless, I use mine with the upmost care and respect and am super excited to start making recipes with it!!

Also this weekend my parents took me to my favorite Italian grocery store Russo’s. Where they have everything you could imagine in terms of fruits and vegetables (even ones you didn’t knew existed) and also other products such as dried fruit and homemade pasta.  Its a great location with also really great prices.  While there I saw something I NEEDED to have for my apartment, a basil plant.  I’ve wanted one for a really long time, and the windowsill in my kitchen was the perfect place for its new home.

This recipe combines both of my new toys; the mandolin and basil plant, and makes a fresh favorite even more fun.


  • tomato (very stiff one)
  • cucumber
  • fresh basil
  • salt
  • balsamic reduction
  • fresh mozzarella if you have it

How to:

  1. If you do not have a stiff tomato, I would suggest not using the mandolin because it will all just be mushy.  Either way, slice up your tomato and cucumber.
  2. Then ribbon your basil
  3. In a bowl mix all together, sprinkle with salt and drizzle in balsamic reduction and done.
  4. Elegant and flavorful but brilliantly simple!


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Asian Greens

As you must be aware of by now, I love collard greens.  I really do, I think they are like the best tasting green around and I eat them literally every week.  But sometimes when you fall in love with a recipe, and keep eating it, you get sick of it.  Since I love collards so much I didn’t want to get bored of them so I decided I needed a new way to make them that was new and different.  At the same time, I have been going to a new restaurant around work called Bon Me (great place, a must try) and falling in love with all the Asian flavors they create.  So putting two and two together I took a turn at making some Asian style greens.  The result was delicious and will keep my love for collards going!


  • collard greens
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic
  • pan spray

How to:

  1. Begin by washing your collards well and then slicing them into ribbons width wise.  About 1/2 cm to 1 cm thick.
  2. To cut down on my oil use I just spray a deep walled pan with pan spray.  Set to medium head and add in your collards.  Continuously stirring you will see them start to wilt.
  3. Add a sprinkle of garlic powder,sesame seeds, and crushed red pepper flakes. Continue to cook.
  4. When most of the leaves are wilted add in your soy sauce and continue to cook another 5-10 minutes.
  5. Then eat and enjoy!!!

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