Garlicky Kale Salad with Crispy Chickpeas

This Garlicky Kale Salad with Crispy Chickpeas is a tasty and healthy salad that has a lot of different textures and flavors. The crunchy roasted chickpeas go well with the soft massaged kale, and the salty Parmesan cheese makes the whole thing taste better. It's a great way to enjoy a healthy salad with just the right amount of flavor.

Ingredients:

• 4 cups of fresh kale leaves, stems removed and chopped
• 1 can 15 ounces of chickpeas, drained and rinsed
• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1/4 cup of grated Parmesan cheese
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

In a mixing bowl, toss the chickpeas with 1 tablespoon of olive oil, minced garlic, and a pinch of salt and pepper

Spread them out on a baking sheet and roast for 25-30 minutes, or until they are crispy and golden brown

Make sure to shake the pan every 10 minutes for even cooking

While the chickpeas are roasting, massage the kale leaves with the lemon juice and remaining 1 tablespoon of olive oil

This helps to soften the kale leaves and reduce their bitterness

Let it sit for about 10 minutes

Once the chickpeas are done, let them cool slightly

Add the roasted chickpeas and grated Parmesan cheese to the kale

Toss everything together until well combined

Season the salad with additional salt and pepper to taste

Serve the Garlicky Kale Salad with Crispy Chickpeas as a side dish or a light meal

Enjoy!

Monterey Love Salad

Experience a burst of flavors with this vibrant vegan salad featuring a medley of fresh vegetables, fruits, and nuts, all brought together with the sweetness of Dole fruits. Perfect for a light and refreshing meal!

Ingredients:

• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 avocado, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup roasted pumpkin seeds
• 1/4 cup sliced almonds
• 1/4 cup Dole pineapple chunks
• 1/4 cup Dole mandarin orange segments
• 1/4 cup Dole sliced peaches
• 1/4 cup Dole sliced strawberries
• 1/4 cup Dole sliced mango
• 1/4 cup Dole diced pineapple
• 1/4 cup Dole diced mango
• 1/4 cup Dole diced papaya
• 1/4 cup Dole diced kiwi
• 1/4 cup Dole diced watermelon

Instructions:

In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, avocado, red onion, and cilantro

Top the salad with roasted pumpkin seeds and sliced almonds

Add Dole pineapple chunks, mandarin orange segments, sliced peaches, sliced strawberries, sliced mango, diced pineapple, diced mango, diced papaya, diced kiwi, and diced watermelon

Toss gently to combine all ingredients

Serve immediately and enjoy!

Birthday Cupcake Cookies

Celebrate a birthday with these colorful cupcake-inspired cookies. These cookies are not only delicious, but they also add a festive touch to any occasion.

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• teaspoon salt
• Food coloring assorted colors
• Sprinkles and decorations

Instructions:

Mix the butter and sugar in a big bowl until the mixture is smooth and creamy

Add the egg and vanilla extract and mix them in well

Mix the flour, baking powder, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

You will need to separate the dough into pieces for each color

Add a few drops of food coloring to each piece of dough and knead them together until the color is spread out evenly

For about 30 minutes, put each color of dough in the fridge while it's wrapped in plastic wrap

Warm the oven up to 350F 175C and put parchment paper on baking sheets

To make a marbled look, take small pieces of each color of dough and gently press them together

Shape the dough into little balls and put them on the baking sheets that have been prepared

Make each ball of dough a little flatter with the palm of your hand

After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

As soon as you take the cookies out of the oven, cover the tops with sprinkles and other decorations

Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way