These greens are treated more like a warm salad than a slow-cooked green. It only works when you have very tender collards, tear of a corner and check how waxy/tough they are before trying. They are quick, hot, and glossy, with just enough richness to feel special, perfect for a winter salad. Ingredients 1 bunch collards, washed and sliced into fine ribbons 1–2 tablespoons schmaltz (or butter, bacon fat, or olive oil) ½ onion, finely minced A small handful golden raisins A sm

Ingredients 2 lb fresh mussels 1 small shallot, finely minced 2 cloves garlic, thinly sliced ¾ cup dry white wine 3 packed cups arugula 1 bunch cilantro, parsley 1 tbsp butter 1 lemon Optional but excellent 1 anchovy fillet (for depth, not fishiness) Pinch red pepper flakes (I like a spicy, peppery mussel) Instructions Build the arugula base In a skillet, melt butter over medium heat. Add garlic and toast, add anchovy and red pepper flakes if using, letting the anchovy dissol

Ingredients For the Soup 2 tbsp butter or olive oil 1 medium onion, diced 2–3 carrots, sliced 2–3 celery stalks, sliced 3 cloves garlic, minced Preferred herbs - thyme, sage, and rosemary 1 bay leaf 6 cups poultry stock 2–3 cups leftover cooked turkey, shredded or chopped 1–2 tbsp fresh parsley, chopped Salt & pepper to taste For the Dumplings 1 cup all-purpose flour 2 tsp baking powder ½ tsp salt 2 tbsp melted butter ½ cup milk Instructions 1. Sauté the Vegetables In a large

A healthy, high protein version! Makes 4 small ramekins, size up as needed 4 boiled eggs - chilled 3 tbsp cocoa powder 1/2 cup milk 1/4 cup honey 2 tsp vanilla extract Blend all ingredients in a blender or food processor. Once everything is combined, smell and taste. If it's super eggy, add another teaspoon of cocoa powder and blend again. Pour into individual ramekins and refrigerate. That's it! Notes: I would highly recommend using the best quality cocoa powder and honey yo