ROASTED ASPARAGUS & BEETS WITH GOAT CHEESE
1 lb asparagus
2-3 small beets
1 tbsp olive oil
1 tbsp fresh thyme
Salt and pepper to taste
2 oz. goat cheese
2 tbsp dried fruit of choice
2 tbsp slivered almonds
Preheat oven to 425 degrees. Wash asparagus and trim off the hardest bottom parts. Wash, peel, and cube beets. Place your veggies in a large bowl and toss with olive oil, seasoning, and thyme until thoroughly coated. Cover a baking sheet with parchment paper and spread asparagus and beets in a single layer; drizzle with any remaining olive oil.
Bake 15-20 minutes or until beets are tender. Remove from oven, push your veggies into a big pile in the middle of the pan, top with goat cheese, fruit, and almonds, and bake for an additional 10 minutes.
SOUTHERN COLLARD GREENS
Find out why the South has never stopped loving these tender greens with a bold, savory “pot likker.”
Fresh collard greens
Yellow onions
Garlic and red pepper to taste
1 fully cooked smoked turkey leg OR ham hocks OR thick-cut cooked bacon
Chicken broth
Black pepper
Applewood smoked salt
Distilled white vinegar
Remove stems from collard greens. (Fold leaf in half lengthwise and cut or tear.) Wash thoroughly: soak for 20-30 minutes in water with 1/2 cup of white vinegar and 3 tablespoons salt; swish and scrub thoroughly to remove all possible crud. Drain and soak again in plain cold water 1-2 times, until water is clear; finally, scrub each leaf front and back by hand.
Chop or tear clean greens into bite-sized pieces. Heat olive oil in large pot; saute onions till tender and add garlic and red pepper flakes. Pour in chicken broth and add your meat. Bring to a boil and add collards, which will cook down rapidly. Reduce heat, cover, and simmer for 1 hour.
Taste and season with cracked black pepper, smoked salt, and white vinegar. Remove meat and chop into bite-sized pieces. Stir and enjoy!
