Set out a big salad bowl. Then toss it with the dressing until nicely coated. (I prefer to therapeutic massage the dressing into the kale by hand.) Then add in the black beans, tomatoes, and avocado. In a medium bowl, mix the Brussels sprouts and pink onion.
Bring the soup to a rolling boil and then cut back the heat to a simmer. Allow the soup to simmer for 30 minutes or till the rooster is tender and easy to shred. Continue to stir the sauce until all of the cheese has totally melted. The cream cheese may take a while to melt. Add within the hearth roasted tomatoes and stir.
Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss till nicely coated. Arrange the sprouts across the rooster on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper. Bake … Read More