Mint Strawberry Shortcakes

Mint Strawberry Shortcakes

Ingredients:
4 c. strawberries
3 T mint
1/2 c. sugar
2 c. flour
2 tsp baking powder
1/2 c butter
2/3 c milk
1 egg
1 c whipping cream, whipped

Directions:
Preheat oven to 450 degrees.
Slice strawberries and chop 2 T of mint and mix with 1/4 c of sugar. Set aside.
Mix together flour, baking power, and remaining sugar.
Cut in cold butter until dough is crumbly.
Beat together egg and milk then add to dry ingredients.
Chop 1 T of mint and add to dough.
Separate dough into six pieces and place on greased baking sheet.
Bake for about 10 minutes. Watch so the bottoms do not burn.
When done, remove cakes from oven and let cool.
Meanwhile, whip your cream to desired thickness.
Slice cakes in half and layer with whip cream and strawberries in the center and place top back on.
Add more strawberries and cream to the top if you would like.
Garnish with mint and enjoy!
 From: Garlic My Soul
 

Swiss Chard and Beets

Sauteed Swiss Chard and Raw Beets

Ingredients:
1 bunch swiss chard
1 bunch of beets
1 Tbsp. olive oil
1/4 c. olive oil
2 1/2 Tbsp. balsamic vinegar
1 tsp. brown sugar
4 oz. goat cheese (crumbled)

Directions:

Rinse swiss chard and beet greens.
Cut off ends of chard. (About 1 inch from bottom)
Separate ribs and greens and chop them up.
Heat 1 Tbsp. of oil in pan and add ribs. Cook until softened.
Add greens to pan. Season with salt and pepper. Cook 5-8 minutes.
Remove greens and ribs when done and let cool at room temperature.
Peel beets and grate with a grater.
Whisk together balsamic vinegar and brown sugar. Season with salt and pepper. Slowly add 1/4 c. olive oil while whisking vigourously.
Combine shredded beets and greens and toss with the vinaigrette.
Top with cheese.
Enjoy!
From: The Kitchn

Parmesan Roasted Asparagus

Parmesan Roasted Asparagus

Ingredients:
1 bunch asparagus
Olive oil
Salt and pepper
Parmesan chesse

Directions:

Cut off tough ends of asparagus (about 1/2 inch at the bottom)
Place on foiled baking sheet and drizzle with olive oil
Salt and pepper to taste
Bake for 15 minutes at 400 degrees F
Remove and sprinkle with parmesan cheese
Bake an additional 3-5 minutes
Enjoy!

Bok Choy and Kale Fried Rice

Bok Choy and Kale Fried Rice

Ingredients:
2 cups bok choy
2 cups kale
3 cloves garlic
1/4 cup olive oil
Salt
Pepper
1 Tbsp. soy sauce
3 cup precooked rice(cooled until stiff)

Directions:
Heat oil in skillet over medium-high heat.
Mince garlic and add to skillet. Cook until golden brown.
Add the kale and bok choy to the pan and season with salt and pepper.
Cook the vegetables until bright green(about 2-3 minutes).
Add soy sauce and rice and mix together.
Serve and enjoy!

Health Benefits of Kale

Follow this link to learn 5 health benefits of Kale!

http://fitlife.tv/5-health-benefits-of-kale/

Baling Hay

Brandt and Dale Davis baling hay. 

Asparagus Salad

Asparagus Salad

You will need:
1 lb. of asparagus spears, cut into 1/2 inch pieces
1 pint of cherry tomatoes, sliced in half
3 Tbsp. chopped fresh chives
1 cup chopped red onion
salt and pepper to taste
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 cup feta cheese

Directions:
 Bring a pot of salted water to a boil and add asparagus pieces. Cook for 2-3 minutes.
Whisk together olive oil, balsamic vinegar, and lemon juice.
Put asparagus, tomatoes, chives, and onions into a bowl and add salt and pepper to taste.
Add the olive oil and vinegar mixture and mix together.
Add the feta cheese and lightly mix together.
Serve and enjoy!