Coconut Bacon Kale Side Dish

Coconut Bacon Kale Side Dish



3 Tablespoon shredded coconut

4 strips of bacon

1 Bunch kale

3 Tablespoon coconut milk

juice from 1/2 of a lime

Pinch sea salt and pepper, to taste



In a large, dry skillet, toast coconut over medium heat until lightly browned; watch closely, as the coconut can burn quickly. Remove coconut and set aside. Place bacon in the hot pan and cook until crispy. Set aside on a plate lined with a paper towel. Crumble when cooled.

Give the kale a good rinse and either pat dry or spin in a salad spinner to get rid of excess water. Rip the leaves from the tough inner rib and tear into bite-size pieces. There should be enough bacon grease left in the pan; if not, add a little bit of coconut oil to coat the pan. Add kale and sauté over medium heat until it begins to soften. Add the coconut milk, lime juice, and salt and pepper, stirring until kale is coated. Cook about 3-5 minutes, or until kale is nicely wilted. Move to a serving bowl and top with toasted coconut and bacon crumbles. Serve hot.


Submitted by Debbie Brooks


Cool way to slice watermellon for serving:


Grilled Asparagus, Zucchini and Manouri

Grilled Asparagus, Zucchini and Manouri

(from Ottolenghi, The Cookbook)


12oz cherry tomatoes, halved

9tbsp olive oil

24 asparagus spears

2 zucchini

7 oz manouri cheese, sliced ¾ inch thick

1 ¼ cups arugula

Coarse sea salt and freshly ground black pepper

Basil Oil:

5tbsp olive oil

1 clove garlic

1c basil leaves

Pinch of salt

¼ tsp freshly ground black pepper

Prepare the tomatoes: Preheat the oven to 325 degrees. Mix the tomatoes with 3 tbsp of the oil, and season w/salt/pepper. Spread them on a baking sheet lined with parchment paper, skin side down. Roast in the oven for 50 min. Cool.

Trim the woody bases of the asparagus and blanch for 4 min in boiling water. Drain and refresh under cold water, then drain again and toss w/2tbsp of olive oil and salt/pepper.

Slice the zucchini very thinly lengthwise, using a mandolin or a vegetable peeler. Mix with 1 tbsp of the olive oil and salt/pepper.

Place a grill pan over high heat and leave a few minutes. Grill the zucchini and asparagus about a minute to get some nice char on all sides. Cool. (we used our grill for this, not a pan).

Heat the last 3 tbsp oil in a pan, and fry the manouri for 3 minutes on each side, until golden. Place on paper towel to drain excess oil. You can also grill the cheese directly on the grill for 2 minutes.

To make the basil oil, blitz all the ingredients in a blender until smooth.

Assemble by arranging the arugula, vegetables and cheese in layers on a flat serving plate. Try to build the salad up while showing all the individual components. Drizzle with basil oil and serve.

Kale Chips with Seasoned Salt

Kale Chips with Seasoned Salt



olive oil

homemade seasoned salt or other seasoning



  1. 1.Clean kale and dry.
  2. 2.Tear stems from kale and break into bite-sized pieces.
  3. 3.Drizzle olive oil over kale and stir to coat. Only a light coating is needed.
  4. 4.Sprinkle with homemade seasoned salt.
  5. 5.Arrange in single layer on oiled baking sheet.
  6. 6.Bake 350 for 15 minutes, till crisp but not burnt.
  7. 7.Cool and eat.


Submitted by Debbie Brooks