New recipes in time for your holiday celebration!

Try these new recipes featuring Kale, SuperKALE, Rainbow Chard, Spinach and Beet Greens.

http://www.cutnclean.com/recipes/apple-almond-kale-salad
Recipe and photo by Alanna Waldron RD, Eat Real Food
Start with Organic SuperKALE Salad as the base, and add Granny Smith apple for tart texture, raisins for a sweet bite and almonds for crunch and healthy fat. Dress lightly with your favorite vinaigrette.

http://www.cutnclean.com/recipes/figgy-fall-salad
Liz Schmitt, Liz the Chef
When fresh figs flood the market, it’s time to make this seasonal, low-salt kale, spinach and beet greens salad dotted with almonds and apple and drizzled with honey-infused vinaigrette.

http://www.cutnclean.com/recipes/kale-and-quinoa-stir-fry
Recipe and photo by Kelly Page, Tasting Page
Super grain quinoa added to SuperKALE Salad makes for a super nutritious dish full of protein and fiber, not to mention iron and potassium. Garlic and ginger add zippy flavor, making this a good choice for vegetarian lunch or dinner.

http://www.cutnclean.com/recipes/savory-rainbow-chard-bread-pudding
Recipe and photo by Gerry Speirs, Foodness Gracious
A savory croissant bread pudding studded with rainbow chard, perfect as a side dish for a holiday meal, or as a brunch offering. It goes well with roasted poultry, ham or beef, and can stand alone as a vegetarian option.

New recipes in time for your holiday celebration!