Sautéed Kale with Apples, Dried Fruit and Goat Cheese

2 bunches kale, removed from rib and torn into pieces
3 Tbsp olive oil
1 green tart apple, sliced thin
2.5 oz mixed dried fruit (combo of figs, apricots, plums), sliced
1 oz goat cheese crumbles
Kosher salt to taste
Fresh pepper

Heat a large cast iron skillet over high heat. Toss torn kale with 3 Tbsp olive oil to cover leaves thoroughly. Saute in batches, until kale is bright greens and the leaves are lightly crisped. Remove to a bowl, season with a good coarse kosher salt.

Toss sautéed kale with sliced apples, sliced dried fruit and goat cheese crumbles. Salt and pepper to taste.

Possibly use a tiny amount of balsamic vinegar or some lemon juice (lemon juice will also keep the apples from browning).

Raw Vegetable with Roasted Chickpeas

1 orange, red, or yellow bell pepper (whatever has 4 lobes), chopped
1 cucumber, partially peeled skin, minced
1/2 red onion, minced
1 lemon, juiced

2 Tbsp olive oil
1 can chickpeas/garbanzo beans, rinsed, dried and thoroughly dried

1 Tbsp coarse kosher salt

Preheat over to 400 degrees. Take dried chickpeas and toss with olive oil, add to baking sheet. Roast for at least 20-30 minutes, checking/stirring the chickpeas every 10 minutes. Remove from oven once the chickpeas are crispy and browned. Sprinkle with 1 Tbsp kosher salt.

Toss together pepper, cucumber, onion with lemon juice. Add chickpeas, toss and serve.