Spring Kale Salad

Kale Salad with Walnuts




2 TBSP Extra Virgin Olive Oil

2 tsp fresh lemon juice

2 tsp honey

¼ tsp salt

¼ tsp fresh ground pepper

pinch cumin seeds



Whisk ingredients until combined.



1 bunch kale leaves, ribs removed, sliced thin

1 medium size spring onion, sliced thin

generous handful sugar snap peas, chopped

¼ cup chopped walnuts



Place ingredients in salad bowl, toss well with dressing. Let sit about 20 minutes to soften the kale and let flavors blend. 

Serves 2-4

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Roasted Turnips with Greens


4 TBSP. grassfed butter
1 bunch hakurei turnips, halved greens, roughly chopped
sea salt to taste

1⁄4 tsp. caraway seeds


  1. Heat oven to 400°. Melt 2 tbsp. butter in a 12′′ ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12–15 minutes. Transfer to a serving platter; keep warm.

  2. Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1–2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook turnip greens until wilted, 3–4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.

Serves 4-6

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