Today in your bag:

Apples

Pomegranates

Green Leaf Lettuce

Baby Carrots

Red Kale

Broccoli

Green Bell Peppers

Garlic and Herb Sautéed Bell Pepper

Ingredients:

1 ½ tbsp olive oil

2 large green bell peppers, seeded, cut into half-inch strips

1 clove garlic, finely minced

salt and pepper to taste

½ tbsp red wine vinegar

1 tbsp chopped basil or parsley

Preparation:

Heat the olive oil over medium heat. Add the pepper strips, and sauté until the peppers begin to soften. Turn down the heat to low, and add the garlic, salt and pepper. Sauté for 2 minutes more. Turn off the heat and add the vinegar and herb. Toss to combine.

Stuffed Green Bell Pepper

(cooks.com)

Ingredients:

3 green bell peppers

½ lb ground beef

1 cup dry breadcrumbs or cracker crumbs

1 tbsp chopped onion

1 tsp salt

¼ tsp pepper

1 (8 oz.) can tomato sauce

Preparation:

Heat oven to 350 degrees. Cut stem end off each pepper and remove all seeds and membranes and wash inside and outside. Heat 1 cup of water and ½ tsp salt to boiling. Add peppers; cook 5 minutes and drain.

Mix remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. Stand peppers upright in an un-greased baking dish, 8 x 8 x 2 inches. Cover; bake 45 minutes. Uncover and bake additional 15 minutes longer.

Bell Pepper Salad

Ingredients:

2 cups lettuce, chopped

½ green pepper, cored, seeded and cut into matchstick-size pieces

½ small sweet onion, peeled and cut into matchstick-size pieces

¼ cup chopped fresh parsley or fresh basil leaves

salt and pepper

1 tbsp rice vinegar

1 tbsp sesame oil

¼ cup (2 ounces) crumbled feta cheese

Preparation:

Place the lettuce, peppers, onion and parsley or basil in a bowl. Sprinkle with salt and pepper. Add rice vinegar and sesame oil, stirring to mix well; sprinkle with crumbled feta cheese.

Kale Salad

(wholefoodsmarket.com)

Ingredients:

1 bunch kale leaves, stems and tough ribs removed, leaves very finely chopped

1/8 cup extra virgin olive oil

1/8 cup freshly squeezed lemon juice

½ tsp chili powder

¼ tsp sea salt

Preparation:

In a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale, toss to combine and serve.

Potato and Kale Soup—serves 6

Ingredients:

1 tbsp olive oil

1 onion, chopped

8 cups chicken or vegetable stock

8 potatoes, peeled and sliced

6 cloves garlic, peeled,

1 bunch kale, trimmed, washed and thinly sliced

salt and pepper to taste

Preparation:

In a heavy stockpot, heat oil over medium heat. Add onions and sauté until softened, 5 to 10 minutes. Add stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, until potatoes are tender (about 10 minutes.)

Lightly mash the garlic and potatoes. Stir in kale; simmer for 5 minutes, or until the kale is tender and season with salt and pepper.

Kale Salad with Pomegranate and Toasted Pecans

(epicurious.com)

Ingredients:

1½ tsp red wine vinegar

1 tbsp plus 1 ½ tsp aged balsamic vinegar

¼ tsp kosher salt

1/8 freshly ground pepper

6 tbsp extra virgin olive oil

1 bunch kale, rinsed, thick stems removed and chopped

1/3 cup pecans, toasted and roughly chopped

½ cup pomegranate seeds, from 1 medium pomegranate

Preparation:

In medium bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss kale with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.