Kale, Apple, and Raspberry Salad

Ingredients

• 1 bag of kale salad mix (with dressing and toppings)

• 1 apple

• ½ cup fresh raspberries

Instructions

1. Chop up your apple into small pieces.

2. Put the apple pieces into a large salad bowl.

3. Put the raspberries into a bowl and mash them up with a fork.

4. Add the mashed raspberries to the salad bowl with the apple pieces.

5. Open up the salad and put it into the same bowl.

6. Pour in the salad toppings and dressing provided with the kit.

7. Toss together and serve.

“The mushrooms were good” Ravioli
Ingredients

• 1 package of pre-made ravioli (I used one with mushroom and cheese)

• 5 dried shitake mushrooms, rehydrated

• 1 large white onion, diced

• 4 cups of mushrooms, chopped

• 1 tablespoon vegetable oil

• 1 tablespoon seasoning salt (approximately)

• ¼ cup unsalted butter

• 2 tablespoons flour

• 2 cups milk

Instructions

1. Put a medium pot on high heat to start boiling the water for the ravioli.

2. To start the sauce, heat a large skillet over medium heat.

3. Add the vegetable oil to the pan and swirl to distribute the oil.

4. Add the chopped onion into the pan along with some seasoning salt.

5. Cook the onions until brown.

6. Add the mushrooms to the pan and stir together.

7. Let cook with a lid on, stirring as needed, until the mushrooms are fully cooked.

8. You can now cook the ravioli to the package instructions.

9. Add the butter to the pan and stir until the butter is melted.

10. Sprinkle in the flour and stir until the flour is no longer visible.

11. Gradually pour in the milk, stirring as you go, until it is fully combined. The sauce will thicken as you add the milk, just keep stirring.

12. Once the milk is fully combined into the sauce, let the sauce simmer for about 10 minutes or until thickened.

13. Drain the ravioli once it is done cooking.

14. To serve the dish, put some ravioli on a plate and top with some of the sauce. Alternatively you can toss the ravioli straight into the sauce and mix it together.

Mixed Berry Cobbler

Ingredients

Berry Filling

• 3 cups thawed frozen berry mix

• ¼ cup corn starch

• ¼ cup coconut sugar (or any kind of sugar)

• 1 teaspoon vanilla extract

• 1 teaspoon powered cinnamon

Dough Topping

• ½ cup cold unsalted butter

• 1 tablespoon unsalted butter (for greasing the ramekins)

• ¼ cup coconut sugar (or any kind of sugar)

• 1 teaspoon vanilla extract

• 1 teaspoon powered cinnamon

• 1 cup flour

• 1 teaspoon baking powder

• 2 eggs

• Juice of 1 lemon

• ADDITIONAL OPTIONAL INGREDIENT: Vanilla ice cream to serve 😊

Instructions

1. Preheat your oven to 350 degrees.

2. Prepare 6 ramekins by placing them on a baking sheet (I lined mine with tinfoil in case there was a mess), and grease the ramekins with butter.

3. To make the berry filling, combine all the ingredients in a bowl and mix until well combined. The berries should be nicely coated.

4. To make the dough topping, mash the butter, sugar, vanilla extract, and cinnamon together using a pastry cutter or fork. The butter should be in smallish pea-sized chunks.

   Tip: if this is too much work, it’s okay to use softened butter, just mix it with the ingredients until creamy.

5. Add in the flower and baking powder.

6. Add in the eggs.

7. Mix together until well combined.

8. Divide the berry mixture into each of the ramekins, try to leave out any excess liquid.

9. Top each of the ramekins with berry mixture with equal portions of dough. The dough doesn’t have to be perfect, you’re just putting a glob on each ramekin.

10. Bake for about 30 minutes or until the dough is cooked through and the berry mixture is bubbly.

11. Serve with a nice scoop of vanilla ice cream.