Delicious Kale

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Delicious Kale- Kale is so good for you! Loaded with vitamins and iron, it is a great way to get your greens in for the day!


1 bunch of kale ( remove from stems and cut into 3” pieces) 

4-5 cloves of garlic, minced 

1 tbs olive oil 

1 tsp of salt

lemon wedge (optional) 


Heat skillet to low/medium heat 

Add oil and warm 

Add garlic, salt, and sauté for 2-3 minutes. 

Using tongs add kale and consistently turn them while  mixing with the oil and garlic. Do this for about 2 minutes and then turn off heat and remove kale from sauté pan. ( this prevents it from continuing to cook. Kale should still look bright green and fresh! Squeeze lemon juice onto kale. Sprinkle a little more salt and serve immediately while warm. 

Top over pasta, on soup, or eat alone! 

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Garbanzo " Chicken" Salad

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Garbanzo “ Chicken Salad” 


3 cans of garbanzo beans ( 4 cups if cooking garbanzos. ) Drained and mashed

1-2 cups of red seedless grapes ( I think the more the better!) 

1 cup thinly sliced almonds

4 celery ribs chopped

4-5 scallions thinly sliced ( White and green parts) 

3 Tbs fresh dill, finely chopped

1 Tbs fresh parsley chopped 

1 Tbs mustard

Juice of 1 large lemon 

1 tsp salt

1 tsp dill seeds 

1 cup plant-based  mayonnaise ( such as hellmands, follows your heart, or just mayo) 


Drain and mash garbanzos with hand held masher until the beans are crushed. Do not blend. 

In a bowl mix garbanzo, grapes, almonds, celery, and scallions. 

In a separate bowl mix mayo, dill seeds, lemon juice, salt, mustard and greens. 

Gently fold wet mixture onto garbanzo mixture until evenly mixed

Refrigerate before serving. 

Enjoy! A perfect food for summer gatherings. 

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Fresh Peach Salsa


Georgia peaches are definitely one of the best and most delicious things to eat when ripe! I live in Georgia so it seemed fitting to make some peach salsa! So fresh and tasty and a little bit sweet. It’s definitely a favorite and easy to make with most of your garden fresh items!



2 ripe peaches 

one medium to large red tomato 

1/4 sweet onion 

1/2 Tbs fresh cilantro chopped 

2 cloves of garlic, roughly chopped 

1 banana pepper 

1 tsp white vinegar

juice of 1/2 a lime 

2 tsp brown sugar 

1 Tbs honey

1 tsp red pepper flakes

1/4 tsp salt 


  1. Cut peaches into large wedges ( you may peel if desired but not necessary)

  2. Cut tomato, onion into wedges (remove a bit of the juicer part of the tomato so salsa is not runny) Dice the banana pepper.

  3. Place all ingredients including vinegar, lime juice, brown sugar, red pepper flakes, and salt into food processor.

  4. Coarsely chop in food processor until salsa is desired consistency. Its best to leave it a bit chunky and not so much a liquid.

  5. Transfer to an airtight container and chill until ready to use.

  6. Yields 4 cups and fits well in a pint sized mason jar

Enjoy with chips, tacos, or basically anything salsa would go on! 

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Pickled Banana Peppers

Oh friends! Let me tell you! We have SO many banana peppers it’s hard to keep up! Last week I decided to make an easy refrigerator banana pickle so we can savor these peppers a while longer!

Easy to make and tasty for sure!


About 15 fresh banana peppers

3 cloves of minced garlic

1.5 cups of vinegar. You can use any kind. I prefer white or apple cider ( which I used in the pictures)

1.5 cups of water

1 tsp of salt

A 32 or 38 ounce mason jar


Boil water and vinegar

Fill a clean mason jar with raw banana pepper

Once water and vinegar are boiling add salt and garlic.

Remove from heat and let sit about 5 minutes then pour over peppers.

Let cool to room temperature then cover with lid and place in the refrigerator. Wait 24 hours and then eat!

You can vary this recipe by adding jalapeños, red pepper, sugar, etc. Mix it up for some fun unique flavors!

These were so fun to make and I will definitely be making more before the season if over!! let me know if you make!




My friend gave me this recipe and I tweaked it a bit to my liking, but it is definitely one of my favorite side dishes!!


6 Cups of corn ( Fresh is best, if not I’ve used frozen white corn or sweet corn)

1/2 red onion chopped

Juice of 1/2 a squeezed lime + zest

2 TBS olive oil

1 TBS agave

1 Tsp salt

5-7 basil leaves julienned

pinch of red pepper flakes ( optional)

Mix all ingredients together. Add basil last. Increase lime juice if desired and serve either hot or cold! If serving hot add 1 TBS butter once corn is warmed before adding other ingredients. If serving cold chill in refrigerator for a few hours or overnight.



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Pesto Green Beans


These green beans are one of my favorite side dishes to make!


8 cups of green beans cooked ( if not fresh I use the organic frozen french style green beans )

1/2 a cup of pine nuts

4 cloves of garlic

2 Cups of fresh basil

1/ 4cup olive oil

Salt to taste


Cook green beans until cooked but still crunchy and bright green. While cooking make the pesto.

Toast pine nuts in skillet over medium heat until browned.

In a food processor add pine nuts, basil, garlic, & salt. Process the ingredients until everything is chopped.

Slowly add olive oil until it is all mixed. ( This is less olive oil than or a standard past pesto sauce) You don’t want it to get too mushy. Almost more crumbly.

Once green beans are cooked mix in dish with the pesto mixture. Salt everything taste once again and serve!!

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Refrigerator Pickles

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