sauteed kale, baby portobello & almonds with black lava salt and olive oil :) 

Scallops & Shrimp in a White Wine Culantro Sauce w/ Crispy Kale

• 1 leek finely diced
• 1 jalapeno finely diced
• 1 bunch culantro, finely diced
• 2 tbsp olive oil
• 1 lemon
• 1 lime
• 1 lb white shrimp, small
• 1/2 lb scallops
• salt, pepper, granulated garlic

In a skillet heat olive oil. Once hot add leeks and jalapeno, cook until wilted then add cilantro, then shrimp and scallops. Squeeze both lemon and lime into skillet and stir. Add 1/2 cup white wine, salt, pepper and granulated garlic. Stir well. Lower heat and cover. Let simmer until shrimp are fully cooked. 

I had mine with crispy kale, Justin has his over linguine with alfredo sauce. it was lovely. 

FARMER’S MARKET IN CORAL GABLES.

I did a cooking demonstration at the farmer’s market in the gables and did a little shopping after!

baby portobello, kale, leeks, sweet peppers and chocolate bell peppers. 

I would have taken a pic of them fresh but i was famished so i got home and cooked it all up. So yummy!!! I’m so lucky to have this 3 blocks from my home! 

Crispy kale!! So kale was buy one get one free at the grocery store and I decided to try it. I thought it would be bitter like other greens but it is in fact super sweet. Its delicious. I did some Internet searching an found a recipe and recommendation for crispy kale. It’s really good and super easy. All you do is rake fresh kale and dry off any excess water. Then lightly (seriously very lightly) toss with some olive oil and spread on a baking sheet. Bake at 350 for about 10 mins until the kale is crispy. If it turns brown you have baked too long and it gets bitter. When it’s done add some salt and enjoy. It comes out like kale chips so good and healthy! - Kerri