Polenta

1. Boil:  Bring 4 cups of lightly salted water to a boil.  
2. Pour:  Once boiling, slowly pour in the polenta in a thin, steady stream while whisking vigorously.  Reduce heat to low, continue whisking every so often.  You can’t over stir polenta and the more you stir, the creamier it will turn out!
3. Taste:  After 10 minutes, taste the polenta.  It will be very thick and it will have started to soften.  Add 3/4 cup of milk, slowly drizzle in the milk whisking well in between additions, along with a dash of black pepper.  
4. Cook:  for another 10 minutes or so and taste again.  This time around there should be no grittiness, and will be smooth and creamier.  At this point, if it is too thick for your liking, you can add the remaining 1/4 cup of milk.  I like mine a little thinner, so I do add the remaining 1/4 cup of milk.
5. Whisk in the cheese and cook until it melts and incorporated.  Remove from the heat and stir in the olive oil.  Taste one last time and adjust as needed with a dash or two of salt and/or pepper.  

Kale Chips 

1. Prepare the air fryer: Preheat your air fryer to 350 degrees F.
2. Mix the ingredients: Add the fresh kale leaves, olive oil, and salt to a large mixing bowl.
3. Massage the kale: Using your hands, lightly massage the kale such that you evenly coat each leaf with olive oil.
4. Arrange in the air fryer basket: Transfer the massaged kale pieces to the air fryer basket. Spread the leaves in a single layer, being sure not to overcrowd them. I recommend frying your kale leaves in batches to make crispy kale in the air fryer for the amount in this recipe. However, I prep the kale and prepare in small batches for just myself.
5. Air fry the kale: Air fry the arranged kale leaves for ~3 minutes for lacinato kale and between 4-5 minutes for curly kale. You can turn and/or flip (depending on your air fryer basket) halfway during the process.

Marinated Mushrooms 

1. Heat the oil in a large skillet over medium heat. Add the garlic and cook until golden brown and it starts to smell, about 1 to 2 minutes. Using a slotted spoon, pull the garlic out and then add the mushrooms and red onion with ¼ teaspoon of black pepper.
2. Cook, stirring once or twice (not too much!), until golden brown and just barely tender, about 3 to 5 minutes. If there is liquid left in the pan, that is okay. Remove the pan from the heat and add the vinegar, thyme, and sugar.
3. Add the garlic back to the mushrooms and let cool completely. Transfer to a container. The mushrooms will keep refrigerated for 3-4 days.

Poached Egg

1. Boil a large pot of water to a rolling boil and then reduce the heat to low and/or turn off the heat.
2. Crack an egg in a fine mesh sieve over a small bowl allowing the excess whites to be removed.
3. Transfer the egg to a small ramekin or bowl.
4. Add one tablespoon of vinegar to the pot and stir to create a vortex. *Vinegar is optional. Create a vortex if cooking only one egg.
5. Pour the egg from the ramekin into the middle of the vortex and set a timer for 3 minutes.
6. Remove the egg with a slotted spoon. Dab with a paper towel to remove excess water. Eat immediately and enjoy!