Kale, Pecans and Blueberry Salad

1 medium bunch of kale
1 cup pecans, toasted
1 cup dried  blueberries, cherries and cranberries

Dressing:

1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 teaspoon dried mustard

Place kale in food processor and process about 1/2 minute or until coarsely chopped. Add toasted pecans and dried fruit. Combine all ingredients for dressing, mixing vigorously with a wire whisk until smooth. Drizzle dressing over kale mixture and refrigerate until serving time. This salad is really good when given time to stand for an hour or more. Garnish with shaved Parmesan cheese.

Colorful Vegetable Pasta

1 cup semolina flour
1 teaspoon salt
2 egg yolks
1 tablespoon vegetable puree

Combine all ingredients in food processor and process until mixture forms a ball. Pass through a pasta roller several times to knead. Pass through again to get the desired thinness. Boil fresh pasta in boiling water for 2 to 3 minutes or until al dente. Toss with steamed vegetables and Parmesan cheese.

Tiny Key Lime Tarts

1 can (13 oz) sweetened condensed milk
3 eggs
2/3 cup key lime juice
1 tablespoon finely grated key lime zest

Combine all ingredients in a bowl  and beat with wire whisk or beater until mixture starts to thicken. Pour into tiny tart crusts. Tarts can be refrigerated or stored in the freezer. Freeze the refrigerated tarts 20 minutes before serving for firmer tarts.