1 pound kale
1 large carrot, diced
1 medium onion, diced
1/2 cup chopped celery
5 1/2 ounces cream cheese, softened
1 pinch salt
4 slices bacon
4 eggs
1/4 cup milk
1 teaspoon vegetable oil
1 (6 ounce) can crushed tomato puree
1 (15 ounce) can carnitas chili
1 quart vegetable oil
2 cups sliced and diced celery
1 (14.5 ounce) can black beans, rinsed
10 cups cooked chicken breast halves
1 (10 ounce) can radicchio pasta
2 tablespoons cornstarch
2 tablespoons red wine vinegar
3 tablespoons vegetable oil
2 tablespoons smoked paprika
In a large bowl, mix kale, carrot, onion, celery, cream cheese, salt, bacon, eggs, milk, oil, tomato puree, cornstarch, vinegar and 3 tablespoons olive oil. Mix until combined. Shape into 1 pound patties.
Heat oven to 350 degrees F (175 degrees C). Sandwich patties (seriously, one person should leave a large spoon on the ground!) with celery dressing mixture and wedges with a fork to sprinkle with bacon grease.
Bake patties 90 minutes. Remove patties from oven and place in a serving bowl. Cover patty. Place on serving platter. Cover with foil and wrap in plastic wrap. Refrigerate 10 minutes before gently removing cover from pan.
Bring a large pot of water to a boil. Add potatoes and fry until tender, about 10 minutes. Drain off grease.
Puree cauliflower biters and cook until almost dry leaving a large amount of cauliflower on top. Drain and stir the pureed cauliflower into the pot of water.
Drain cauliflower, reduce heat and stir in fish. Add carrots, onion, celery, celery mixture, cream cheese, salt, bacon, eggs and milk. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
While the cauliflower and fish are simmering, mix together the potatoes, salsa, cornstarch, red wine vinegar, oil and mushrooms. Reduce heat to medium low and add the bay leaf and orange zest, orange and grape zest. Mix and serve in heated oven covered at 350 degrees F (175 degrees C).