Recipes

1. Salad: Preheat oven to 400°F. Line a large baking sheet with parchment paper. Juice 2 clementine. Toss beets with oil, juice, rosemary, salt and pepper. Place on prepared pan. Bake for 55 to 60 minutes or until tender; cool completely.
2. Peel remaining in clementine and separate into segments. Toss kale and clementine segments with dressing. Stir in beets. Garnish with feta and pumpkin seeds.
3. Balsamic Dressing: Whisk olive oil with vinegar, juice, shallot, mustard, salt and pepper.

Tip: Massage kale to make less tough. Simply rub kale leaves together between your fingers or rub with a little to soften. Repeat until kale starts to wilt. The leaves will shrink in size and become silky in texture.

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