Six Veggie Salad

Thought it was strange that this salad didn't have any vinegar in it. But it was still good.

• 1 cucumber
• 1 package of grape tomatoes
• 1 red onion
• 1 green pepper
• 1 can black olives, drained
• 1 avocado
• 1 2 tablespoons olive oil
• 1 teaspoon seasoned salt

1. Peel onion, cucumber, and avocado.
2. Chop coarsely all the vegetables.
3. Place in a refrigerator container that has a lid.
4. Add olive oil and the lid.
5. Shake.
6. Add the seasoned salt.
7. Shake again.
8. Enjoy.

Kale Chips

• ½ bunch of kale leaves, patted dry
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

1. Heat oven to 350.
2. Line cookie sheet with parchment paper.
3. Spread cleaned and patted dry kale leaves on sheet.
4. Sprinkle with olive oil.
5. Sprinkle with seasoned salt.
6. Bake in oven for 20 minutes.
7. Enjoy this healthy snack.

Zuppa Toscana

• 1 lb. ground sausage
• ½ teaspoon ground sage
• 1 onion, chopped
• 2 tablespoons minced garlic
• ½ bunch kale (at least 2 cups), chopped
• 2 tablespoons dry chicken bouillon
• 6 cups water
• 3 potatoes, peeled quartered and then sliced into ¼ inch pieces
• 1 cup heavy whipping cream
• Shredded Parmesan cheese for garnish

1. Brown sausage and crumble. Soak up any grease with paper towels and discard them.
2. Add sage and chopped onion. Sweat onions, but do not brown.
3. Add garlic, chopped kale, chicken bouillon, and water.
4. Stir and cook for one half hour.
5. Add potatoes and cook another 15 minutes.
6. Add cream and stir.
7. Continue heating approximately 5 minutes.
8. Serve and garnish with Parmesan cheese