This is an open faced kielbasa provolone melt with wilted arugula , Dijon mustard and a vinaigrette drizzle on ciabatta bread. This wasn’t even a meal we had planned, D looked through the fridge at our leftovers and whipped this up! It was so good that I immediately made her write down a quick recipe so we don’t forget about it and can make it again!
This one was my creation! I took bison meat and mixed in cumin, oregano, salt, pepper, basil, and scallions then grilled them alongside some thinly sliced radishes once both were done I put them on some fresh bread added some provolone cheese and mustard. This was our first time eating bison, and I have to say I found the meat to have more depth and flavor to it than ground beef. We ate these burgers with a side of kale chips. Don’t know what kale chips are?
Preheat your oven to 350° F, Take a bunch of kale, rinse it, de-vein, and then tear into pieces and place in a large bowl. pour two tablespoons of EVOO on the shredded kale and season with pepper, salt, and whatever other seasonings you’d like (I’m fond of adding a dash of cayenne.) Spread the kale evenly across two large baking sheets. Bake for 10 to 15 minutes until the edges brown and the leaves are crispy but before they burn! Remove from the oven, place in a large bowl and enjoy!
