As we know, now that most people are trying to eat healthy or substituting the traditional recipes for gluten free ingredients and more, it’s becoming, in my opinion, fun to find new recipes to incorporate into the T-day menu. So, while I take into consideration most of the vegetarians in my family, I have searched and found some additional fun recipes to share from here: {Photo and recipe credit click here}
I love fruit, especially summer fruit, so when I stumbled upon this recipe, I grabbed the listed ingredients from one of the many San Francisco farmer’s markets and now am anxiously waiting for the weekend to try the recipe out with a bottle of Beringer chardonnay and a slice of old world Italian bread toasted of course. Ingredients 4 tablespoons extra-virgin olive oil, divided 3 tablespoons balsamic vinegar 2 teaspoons chopped fresh thyme 1 teaspoon honey Kosher salt, freshly ground pepper 4 medium plums, halved, pitted, thinly sliced 12 large or 16 small curly kale leaves 3/4 cup fresh ricotta Preparation Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems …
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