Soak sundried tomatoes in hot water for 10-15 minutes, to soften. Drain & chop. Meanwhile, combine flour, salt and butter in a food processor. Process to form a coarse meal. Add cold water and process to form a dough. Press dough onto the bottom and sides of a 9” pie pan, flute edges if desired, and set aside. Brown ground beef in a skillet; drain fat if needed. Add onion and sundried tomatoes and sauté until onions are tender. Add kale and cook until wilted. Scatter over tart crust. Beat eggs and  pour over mixture. Top with feta. Bake at 350°F until center is set.

Trim ends off green beans and cut into halves or thirds, if desired. Place in a saucepan with water and salt. Bring to a boil and cook 5-10 minutes or to your desired finish.

Mix cabbage and carrots together in a large mixing bowl. Mix mayonnaise,honey and salt  in a separate bowl. Add sauce to cabbage mixture. Stir until mixed. Add pineapple and mix briefly.