06 Apr
2021
Recipe of the Month for April
Edamame Kale Dip INGREDIENTS: 1 Bunch kale about 5 ounces or 5 cups of chopped kale 1 CLOVE garlic 1 ½ CUPS frozen edamame defrosted (about 9 ounces) 4 TEASPOONS lemon zest Juice from 1 lemon 1 TEASPOON salt ½ Jalapeño pepper minced ¼ CUP + 2 tablespoons olive oil INSTRUCTIONS Bring 4… Continue reading