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What You Get
Kale dip
Carrots
Romanesco
Belgian endive
Makes 6 servings
10 minutes active
20 minutes total
Preheat the oven to 400°F. Transfer the kale dip to a small ovenproof dish, and bake until melted and bubbling, 20 minutes. Meanwhile, trim the carrots, cut them in half, and cut into shorter lengths, if necessary. Core and cut half of the romanesco into florets, reserving the rest for another use. Cut off the base of the endive and separate the leaves. Arrange the carrots, romanesco, and endive on a platter. When the kale dip is ready, set it on the side, and serve warm.
Contains: milk, eggs.