Text Size
Ingredients
2 large farm fresh eggs
2 green onions
3 cups of chicken stock
Pinch of sea salt
Pinch of white ground pepper
Directions
1. Bring chicken stock to a boil. (Lower stove top temperature to medium.)
2. Chop green part of the green onions into fine parts and add to broth.
3. Add a pinch of salt and white pepper to taste.
4. Crack two eggs into a bowl and whisk them.
5. Place eggs into soup and stir occasionally. (Cook for approximately 3 minutes.)
Ingredients
1 bunch of kale (washed and dried)
1 1/2 tablespoons olive oil
Sea salt
Black pepper
Directions
Preheat oven to 300 degrees F.
Tear leaves from stem.
Toss kale leaves into olive oil until completely covered.
Spray no-stick Pam onto two baking trays.
Place kale laves onto each tray.
Sprinkle with sea salt and black pepper.
Bake for 25 minutes.
1 teaspoon of Grey Poupon Harvest Coarse Ground Mustard
3 tablespoons of olive oil
1 tablespoon of balsamic vineagar (you can add more if desired)
3 tablespoons of ranch dressing
6 rosemary leaves
Combine mustard, olive oil, baslsamic vinegar, and ranch dressing. Chop rosemary leaves in half and add into mixture. Shake bottle and serve.
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