September 02, 2022


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Massaged Kale Salad with Fried Oyster Mushrooms

Recipe by Meredith Baird Figone
The key to a good kale salad is to massage or scissor! You'll know it's done when the color starts to become bright green.
  • 1 head of curly kale
  • 2 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 avocado, chopped

work the kale with your hands, and tear it in to little pieces-or use the scissors to chop it up. Use the salt and vinegar to help break it down.

Add avocado and work it in to make it all creamy. taste for salt & vinegar

garnish with your favorite shaved veggies, flowers and hemp seeds


Fried Oyster Mushrooms

  • 1/2 lb oyster mushroom
  • 1 cup all purpose or gf all purpous flour
  • 1/2 tsp tumeric
  • 1/4 tsp smoked paprika
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup unsweetened milk alt (we used cashew)
  • 1 Tbsp lemon juice

whisk all dry ingredients together

Wipe the mushrooms with a damp towel to remove any debris. Tear mushrooms into desired size, about 2"

1/2 cup oil for frying (we used olive)

Heat oil to medium high in a deep pan. 

Dip mushrooms in milk, coat them wit flour mixture.

when oil begins to bubble, add battered mushrooms, a few at a time so everything has space. Use tongs to flip them once you see edges start to brown. Heat, flip, repeat until all mushrooms are cooked.

Drain on papertowels before serving with Kale Salad. Enjoy!

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