Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Winter Salad with Roasted Cherry Tomatoes
Ingredients
- 10 ounces (about 1 pint) cherry tomatoes (or substitute grape tomatoes)
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- Coarse salt and freshly ground pepper
- 1 stem fresh rosemary
- 9 cups torn mixed red lettuce, such as red leaf, lola rossa, red Boston, and red oak
- 2 heads Belgian endive, cut lengthwise into very thin strips
- 1/2 cup walnuts, toasted
- Shaved Pecorino Romano cheese, for serving
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