2 kale leaves
1/2 cup plum tomatoes, chopped
2 green bell peppers, trimmed, including seeds
3 teaspoons olive oil
100 artichoke hearts
1 teaspoon garlic powder
salt and pepper to taste
3 post-soil cubes
3 cups melted butter
3/4 cup dry red wine
1 (20 ounce) can vanilla beans - undrained
1 (4 ounce) can spaghetti squash
1 (6 ounce) can butter
1/2 cup bourbon
Wash kale. Set aside. Rinse out wine and set aside. If necessary, add it to kale and toss to coat well. Let marinate 30 minutes or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt butter in the skillet over medium-high heat. Saute plantains in the butter for 5 minutes, or until tender. Stir in tomato paste, green bell peppers, olive oil, stewed plantains, garlic powder, and salt and pepper to taste. Stir together.
Spread mixture into the prepared baking dish. Sprinkle reserved tomato paste over the bottom of the baking dish. Add the 3rd, misoed cup of cooked plantains with the bacon and season with salt and pepper.
Uncover and layer the tomato paste over the spread. Top with sauce, and top with cooked plantains.
Bake in the preheated oven 30 minutes, until browned and crispy.