Here’s another one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees to give a little added burst of flavor or oomph! This one is perfect for using up leftover cabbage.
This recipe is one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees, even desserts, to give a little added burst of flavor or oomph!
Have too much kale in your fridge? This is a great way to use up a bunch! I think tuscan kale makes the best chips, but you can use any variety. Baking theleaves bring out a toasted, nutty flavor.
What you need: ¼ cup yogurt 1 garlic clove, made paste Sweet curry powder (or spice of your choice) salt + pepper half a lemon, juice Make yogurt sauce by combining garlic paste, curry powder, the juice of half a lemon and salt and pepper to taste. Let sit for 5 minutes.
What you need: 1 shallot 2 tbsp olive oil 1 tbsp red wine vinegar dash of dijon mustard salt + pepper Dice your shallot to a fine mince. Whisk olive oil, vinegar and seasons together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the shallot. If you don’t use it all, store in the fridge.