Kale, Garbonzo and Pecorino Salad

Words will never do justice to how much I love this salad.
I've done lots of kale salads before because I DO love kale, however, this one is paired with my favorite garbanzo beans, and lemon, and cheese!!!  
You just can't go wrong with that.

This salad is a great keeper too, I packaged up the leftovers for lunches the next day and it was just as fresh and flavorful then.  You could also add some cooked diced chicken for a nice entree too, if you were so inclined.

I will make this salad again and again.
I loved it.

Serves 4
Ingredients

4 cups fresh kale, chopped small
1 Can of Garbanzo beans, drained and rinsed.
1/2 lemon, or 1 lime, juiced
1/2 cup pecorino, or parmesan, cheese- grated finely
1/2 cup roasted red peppers, diced small
1 garlic clove, minced
2-3 Tbsp olive oil
Fresh black pepper (check for salt, but you may not need any)

* Cherry tomatoes would be a good substitute for roasted peppers, if desired.

Chop up the kale into small bits.  Add the drained garbanzo beans, the juice of the lemon (or lime), the roasted diced peppers, minced garlic, grated cheese and olive oil.  Toss to combine.  Add pepper, and salt, if desired.

Blue Cheese Herb Spread

Holidays are here.
Yep, lots going on.
You?
Yep, I figured as much.
People stopping by... wanting FOOD!
Can you believe it?

Well, here is something super darn easy that you can make ahead.  
Just in case your ding dang door bell starts ringing...
Breathe deep, smile, open some wine and whip out this cheesy snack.

Serves a bunch

Ingredients

1/2 cup walnuts, toasted (save more for rolling log in)

2 Tbsp chopped fresh parsley

1 (8 ounce) package cream cheese, softened

2/3 cup blue cheese, crumbled

1/3 Dried Cranberries

1 Tbsp of balsamic vinegar

Fresh Ground Pepper

Place the walnuts and parsley in the bowl of a food processor, and process until finely chopped.  Keep them pretty chunky, don't over do it.

Place the cream cheese (cut into chunks), blue cheese, cranberries and balsamic vinegar in the processor bowl.  Pulse until mixed, but don't make it smooth.  It's better with some chunks of cranberries and nuts.  

Shape into a log, or a ball, and roll in more chopped nuts. Serve at room temperature or chilled.  Serve with crackers, sliced french bread or fresh fruit like sliced apples, pears or grapes.

You could prep this ahead of time, and keep in the fridge until you are ready to roll in the nuts and then serve when guests arrive.  Add a bunch of dried cranberries to your serving plate, to add to the top of each cracker. A yummy little addition.