Spiked Breakfast Kale Mary Food

THE KALE

Steps:

• Dip the top 2 inches of a mason jar in water and roll in black salt to coat.
• Combine the tequila, green juice, lime juice and agave in a shaker with ice; shake well. Strain into the prepared jar; add ice. Garnish with a kale leaf.

SPIKED ARNOLD PALMERS

Steps:

• Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water. Let steep about 10 minutes. Discard the tea bags.
• Pour half of the tea into ice cube trays and freeze until firm, 3 hours. Refrigerate the rest.
• Make a simple syrup: Heat 1 cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool.
• Stir 1 cup of the simple syrup, the lemon juice, 5 cups cold water and the vodka into the pitcher of chilled tea. Add the tea ice cubes.
• Pour the drink into glasses. Garnish with lemon slices and mint.

KALE MARY

Steps:

• Juice, in this order, the tomatoes and parsley (together), celery, kale and lemon, following your juicer's specific settings for each. Stir in the vodka, celery salt and a few grinds of pepper. Serve immediately over ice in a tall glass. Garnish with a celery stalk.

PENNE ALLA MARY

Steps:

• Bring a large pot of salted water to a boil.
• Heat the oil in a large skillet over medium-high heat. Add the celery, garlic, onion, 1 teaspoon salt, and a few grinds of pepper and cook, stirring occasionally, until golden, about 6 minutes.
• Remove the skillet from the heat, add the vodka, return to the heat, and tip the pan to ignite on a gas flame (or light with a stick lighter). Let the flames cook off, about 1 minute. Stir in 1/2 cup water, the capers and brine, horseradish, Worcestershire and tomatoes and cook, covered, over medium heat, stirring once in a while, until the tomatoes are soft, about 20 minutes. Remove the lid and continue cooking for an additional 2 minutes. Season with salt and pepper. Keep the sauce warm while cooking the pasta.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Serve sprinkled with the Parmesan and celery leaves.

MUSHROOM AND KALE BREAKFAST SKILLET

Steps:

• Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
• Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.

SPICY BEER-Y BLOODY MARY

Steps:

• Stir together the tomato juice, Worcestershire sauce, horseradish, hot sauce, 1/2 teaspoon of the chili powder, the black pepper, vodka and lemon juice in a spouted liquid measuring cup. Combine the remaining 1/4 teaspoon chili powder and the salt in a small shallow bowl. Wet the rim of two highball cocktail glasses and dip into the salt mixture to coat evenly. Pour half of the tomato juice mixture into each glass and top each with half of the ale. Garnish each cocktail with two olives and a cornichon on a skewer.
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• From Food Network Kitchens

SPIKED BREAKFAST KALE MARY

Steps:

• Juice, in this order, the tomatoes and parsley (together), celery, kale and lemon, following your juicer's specific settings for each. Stir in the vodka, celery salt and a few grinds of pepper. Serve immediately over ice in a tall glass. Garnish with a celery stalk.