Peak to Pique: Greens & Beans


March is coming with St. Patrick’s Day and my emphasis on green-colored foods, such as kale, chard, spinach, broccoli, etc. Below is a dish with two foods you probably rarely eat: Kale & Tempeh (made from soybeans).

I hope the recipe next month will encourage you to try it, even if only one or two bites. You might be pleasantly surprised. Other recipes with more familiar ingredients will also be included, thank goodness!

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