A deliciously simple pasta dinner everyone will enjoy.

Ingredients

• 3 cups packed baby kale
• 1 cup grape tomatoes (halved)
• 4 medium garlic cloves (minced)
• ½ lb. dry pasta (cooked to package directions)
• 4 strips bacon (turkey or pork, cooked)
• 2 TBSP oil (divided)
• Salt and pepper to taste
• Grated Parmesan cheese to taste

Instructions

1. Sauté the kale and tomatoes in 1 tbsp. oil until the kale is wilted.
2. Stir in the garlic for one minute, then add the pasta and chopped, pre-cooked bacon along with the remaining oil.
3. Season with salt and pepper and serve with Parmesan if desired.

Tip: Check out our Instagram feed for another delicious and easy baby kale recipe!

A 15-minute stir-fry Garlic Ginger and Shallots Chicken—a Chinese takeout favorite made easy!

Ingredients

• 1 TBSP oyster sauce
• ½ tsp salt and black pepper, each
• ½ tsp sugar
• 1/3 cup water (80ml)
• 1 TBSP corn starch or potato starch
• 1 TBSP cooking oil (15ml)
• 6 oz boneless, skinless chicken breast, sliced thin
• ½ onion, sliced (white, brown, or yellow)
• 2 cloves garlic, finely chopped
• 1 TBSP fresh ginger, finely chopped
• 1-2 shallots, depending on size, sliced

Instructions

1. Mix oyster sauce, salt, pepper, sugar, water, and starch in a small bowl. Set aside.
2. Heat oil in a wok or frying pan over high heat. Add the sliced chicken and cook for 1-2 minutes until no longer pink. Remove and set aside.
3. Add sliced onions and shallots to the same pan. Sauté for 2-3 minutes. Add ginger and garlic and cook for another minute.
4. Return the chicken to the pan and stir-fry for 1 minute.
5. Add the sauce mixture and stir until the sauce thickens.
6. Remove from heat and serve over rice or noodles.

Notes

• Canola or vegetable oil works best, but peanut or sesame oil adds a nutty flavor.

This quick and easy potato salad is loaded with spring flavors!

Ingredients

• 3 lbs baby white potatoes
• 1½ lbs asparagus
• 1 TBSP extra-virgin olive oil
• ¼ tsp kosher salt
• ¼ tsp cracked black pepper
• 6 radishes, thinly sliced
• 1½ cups frozen peas, thawed
• 1 cup loosely packed chopped herbs
• 1 tsp lemon zest, finely grated

Dressing

• 3 TBSP extra-virgin olive oil
• 2 TBSP fresh lemon juice
• 1 TBSP red wine vinegar
• 1 TBSP mustard
• 1 tsp kosher salt
• ½ tsp cracked black pepper

Instructions

1. Cover potatoes with 2 inches of cold water in a pot and bring to a boil. Add 2 tsp of kosher salt and reduce heat. Cook for 10-15 minutes until fork-tender. Drain and set aside.
2. Toss asparagus in olive oil, salt, and pepper. Broil for 5 minutes until browned.
3. Thinly slice the radishes and let the peas thaw.
4. Whisk all dressing ingredients in a jar until emulsified (about 30 seconds).
5. Cut asparagus into thirds and combine with potatoes, radishes, peas, and dressing. Add fresh herbs and toss gently. Sprinkle lemon zest on top.
6. Serve warm or chilled. Leftovers keep for 3 days in the fridge.

Notes

• Swap asparagus with blanched green beans or sugar snap peas.
• Use a combo of fresh herbs like parsley, dill, tarragon, and fennel fronds. Avoid basil as it browns quickly.