Raw Kale Salad with Toasted Almonds, Apples, Avocado and an Orange Vinaigrette

Watch me make this on my YouTube Channel!

Yield: 4 servings

Salad:

3 large oranges

1 bunch curly kale, de-stemmed, leaves rolled up and sliced into thin strips (chiffonade)

¼ cup toasted, salted almonds, chopped roughly

¼ cup toasted, salted pumpkin seeds (pepitas)

¼ cup toasted, salted sunflower seeds

½ cup dried cranberries

5 small carrots, peeled and chopped roughly

1 large apple, unpeeled, cored and diced small (preferably Pink Lady, Gala or Honeycrisp)

1 large Haas avocado, pitted and diced medium

Kosher salt, to taste

Freshly ground black pepper, to taste

1/2 cup fresh feta cheese, crumbled

Vinaigrette:

1 medium shallot, peeled and diced finely (3 tablespoons)

1 tablespoon red wine vinegar

3 tablespoons freshly squeezed orange juice (from the oranges)

3 tablespoons extra-virgin olive oil

Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Add the kale, nuts, seeds, cranberries, carrots, apple, avocado and orange segments to a large serving bowl. Drizzle the vinaigrette over the salad and toss to combine. Season to taste with salt and pepper and additional orange juice as needed. Serve in bowls and top with some crumbled feta.

Chocolate Truffles Four Ways

Watch me make this on my YouTube Channel!

Yield: 40 truffles, 10 of each flavor

1 cup heavy whipping cream

12 ounces dark chocolate (containing 60% to 70% cocoa solids), chopped finely (preferably TCHO Chocolate)

3 tablespoons unsalted butter, softened

1/16 teaspoon kosher salt

½ teaspoon pure vanilla extract 

¼ teaspoon dark rum, almond oil, peppermint oil, and orange oil

½ cup each finely crushed hard mint candies, unsweetened shredded coconut, and finely chopped almonds, in separate bowls

¼ cup natural unsweetened cocoa powder

1. Pour the cream into a medium saucepan and stir slowly over medium-low heat to just a simmer, being careful not to let it to boil.

2. Combine the chopped chocolate, butter, and salt in a large bowl. Remove the cream from the heat, and pour it over the chocolate mixture. Cover with plastic wrap.

3. Let the mixture sit undisturbed for 1 minute, then uncover and slowly stir with a spatula until fully incorporated. Stir in the vanilla extract.

4. Divide the melted chocolate evenly among 4 small bowls. Add the dark rum to the first bowl, the orange oil to the second, the almond oil to the third, and the peppermint oil to the fourth. Cover each bowl loosely with plastic wrap and refrigerate until firm, approximately 1½ to 2 hours.

5. Using a melon baller, small ice cream scoop, or teaspoon, scoop the chilled chocolate into one-teaspoon portions. Quickly roll each portion of chocolate between the palms of your hands to achieve a somewhat round ball.

6. Gently roll each chocolate ball in one of the four separate bowls filled with the cocoa powder, mint candies, shredded coconut, and toasted almonds.

7. Transfer the coated truffles to a parchment paper-lined plate, cover loosely with plastic wrap and refrigerate until firm, approximately 30 minutes. Remove truffles from the refrigerator 15 minutes before serving.

Note: Enjoy a little heat with your chocolate? Try stirring in some cayenne with some melted chocolate. Whoa! Spicy.

Loaded Sweet Potato and Black Bean Nachos

Watch me make this on my YouTube Channel!

Yield: 4 to 6 servings

¼ cup extra-virgin olive oil

1 large yellow onion, peeled and diced medium

3 medium poblano peppers, deseeded, destemmed and diced medium*

1 large sweet potato, peeled and diced medium

1½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

10 large garlic cloves, peeled and finely chopped

1 teaspoon chili powder

½ teaspoon ground coriander

2 teaspoons ground cumin

1 (15-ounce) can black beans, do not drain

½ cup water

2 tablespoons freshly squeezed lime juice

1 bag tortilla chips

Nacho toppings: shredded cheese, diced avocado, salsa, sour cream, chopped cilantro

*Note: I recommend using gloves when deseeding the poblano as it can be spicy

In a large pot, add the olive oil, onion, poblanos, sweet potato, salt and pepper. Place over medium high heat and cook, stirring occasionally with a rubber spatula, for 10 minutes to 12 minutes, until the onions are soft and translucent and even lightly caramelized.

Add the garlic and spices and stir until fragrant, approximately 1 minute.

Add the can of black beans (including its liquid) and the water. Cook, stirring occasionally, for an additional 5 to 7 minutes, until most of the liquid is evaporated. You will see bubbling, but it will be sputtering and sound almost dry!

Remove from heat. Stir in the lime juice.

Place tortilla chips in an even layer on an aluminum foil lined sheet tray.

Set an oven rack to the upper middle position and turn your oven to broil.

Sprinkle shredded cheese over the chips, ensuring each chip has cheese on it!

Place chips under the broiler until cheese is just melted. This will happen very fast! You may need to rotate your sheet tray halfway through. Total time could be around a 30 seconds to a minute depending on your broiler.

Remove sheet tray and dollop sweet potato and black bean mixture atop cheesy chips. Dollop over sour cream, avocado, salsa and cilantro.

Dive in! Repeat process with any leftover chips.

Tip: the sweet potato and black bean mixture also works well over rice, served with eggs, spooned into tacos, etc.