Spring is in the air! Sunday afternoon was beautiful and we had my in-laws over for brunch. I set the table and Wade prepared a feast. We had a Honey Baked Ham (my favorite to indulge in once or twice a year!), minted peas, braised chard with garlic and leeks, truffle roasted potatoes and Wade’s wildly popular Kale Salad, recipe here. My mother in-law made a light, fluffy lemon meringue pie for dessert and after that we were all ready for a nap! There is nothing like spending time with family and enjoying great food made with love!
A New Twist on Wade’s Kale Salad
Since the kale salad will keep all week we made a giant bowl of it. Today, we put a new twist on the recipe that so many people have tried and loved. We diced up some of our leftover ham, heated it up in a skillet and sprinkled it on top of the salad. Then we topped it off with a fresh poached egg. It was a delicious new version of the already tasty recipe!