What to make?
Nothing too heavy right?
How about a celebration of winter vegetable bounty?
A warm kale salad with roasted parsnip, butternut squash, smoked tofu, herbs, and Parmesan?
Easy and quick!
Chop up the parsnip, butternut squash and tofu. Place in a saute pan with EVOO, herbs, and sea salt. Cook for ten to fifteen minutes or until the veggies are lightly golden brown and melded together. In a soup pot, boil water and flash steam the leaves of kale. Remove, rinse with cold water. Place in a bowl, drizzle with olive oil, sea salt, lemon juice, and Parmesan. Combine with the veggies and top with extra Parmesan, sea salt, and crushed red pepper. Enjoy with a nice glass of H&M Hofer's Zweigelt.
