Nothing reminds me of my time in Italy like a good bowl of ribollita—a thick bread, bean, and kale stew with just the right amount of broth. This one didn’t disappoint.
And these layered smoothies were pretty great, too. Kale, mango, coconut milk, and lemon juice formed the base of the green juice we poured over the mashed raspberries.
These are our 8th and 9th recipes from Green Kitchen Travels.