Pesto & Kale Flatbread

Serves: 2 

Ingredients	Qty	Prep
Flatbread	4 pieces	any kind
Pesto	as needed
Mushrooms	8 oz	chopped
Onion	1 medium	chopped
Roasted red pepper	2 - 3 oz	2 peppers
Dried fruit	1 oz	cranberries
Balsamic vinegar	2 tbsp	to taste
Roasted almonds	1 oz	chopped
Olive oil	1 tbsp
Maple syrup	1 tsp
Lacinato kale	1/2 bunch	chopped
Salt	to taste
Pepper	to taste	as needed

Method:

• Toss the chopped kale with little salt and set aside to soften
• Fry onions and mushrooms with salt and pepper and cook until lightly browned
• Add the roasted red peppers (roast peppers ahead of time if making from scratch) and cook until done
• Mix olive oil, balsamic vinegar, salt, pepper, and maple syrup to make the dressing
• Preheat oven to 425 F and spread pesto on the flatbread pieces
• Bake for 2 - 3 minutes (as per package instructions) and remove from oven
• Spoon the veggie mix on top and bake breads again for 2 - 3 minutes until golden brown 
• Mix the kale, dressing, roasted almonds, and dried fruit (cranberries, apricots, apple). Toss well
• Top the breads with the kale salad and garnish with shredded cheese (optional)
• Serve remaining salad on the side

Notes:

Can also use regular bread instead of flatbread. Just toast as many slices as needed and proceed with rest of the recipe.