Don’t know what to with all that kale Kale Salad • 2 cups sliced almonds • ⅓ cup freshly squeezed lemon juice (from 2 to 4 lemons) • Kosher salt • 1 ½ cups extra-virgin olive oil • 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole • 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming) • 1 ½ cups freshly grated Parmesan (optional) Bean Tacos: Makes 6 or feeds 3 people 1 can black beans 1 can corn 1 can diced tom