Last week we picked up a bag of kale. It's a veggie from the cabbage family that has powerful antioxidant properties and it is even is considered to be anti-inflammatory. It is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. And most importantly it tastes pretty good!
Tonight after the gym, I prepared a quick dinner of roasted kale and muffulettas.
To prepare the kale I simply tossed the Kale with some garlic scape olive oil and some fresh ground pepper.
Then I baked it at 375* for about 15 minutes until crispy. It's really good and you need to try it.
Tonight's main course was Matt's favorite sandwich, a muffuletta. The first time he tried it he was in New Orleans while helping with Katrina relief and ever since he has been obsessed. Normally he'll get it when we go to one of our favorite local deli's, but I have now been able to successfully recreate it at home. (And it just might taste better!)
The "muff" made on a wheat roll with salami, ham, provolone, and olive tapenade. I think the mix of olives really gives the sandwich it's kick. And the cool sandwich knife we got for a shower gift is awesome! And it's purple- so much fun!
I'm thinking either Italian or Mexican tomorrow- any thoughts on what you guys want to see?