Sautéed kale with baby portobello mushrooms and garlic is simple and satisfying. I love it as is, seasoned with only salt and pepper. But it’s also great with a lemon Dijon dressing. I make mine by whisking 1/4 cup macadamia (or olive) oil with one tablespoon whole grain Dijon mustard and two tablespoons of lemon juice, with salt and pepper to taste. Couldn’t be easier.
Same goes for cold roasted carrots with fresh mint and pomegranate. I roast mine at 400 for 20 minutes in some macadamia oil with salt, pepper, and thyme, let cool, then toss with torn fresh mint and pomegranate seeds. (I use the underwater method for fast seed removal that’s a breeze and mess-free.) This is more of a warm weather dish, but as temperatures were in the low 50s yesterday, I’m calling it close enough.