Colorful Kale, Apple, and Fennel Slaw with Tart Cherries

Recently we had another death in my parish and, like I often do, I decided to bring a salad to the funeral luncheon. I was looking for something that would hold up well with refrigeration and this recipe from the Love Real Food cookbook seemed to meet those needs. The sweet lime dressing was a great contrast to the cherries and slight spiciness of the fennel. The flavors all complemented one another quite nicely.

Colorful Kale, Apple, and Fennel Slaw

Colorful Kale, Apple, and Fennel Slaw with Tart Cherries

2 c packed chopped Tuscan kale leaves, tough ribs removed
2 c thinly sliced red cabbage
2 c thinly sliced brussels sprouts, tough ends trimmed
1 c thinly sliced raw fennel
1 medium-large Granny Smith apple, cut into 1/2 in cubes
1/2 c chopped dried tart cherries

Dressing:
3 Tbsp extra virgin olive oil
3 Tbsp lime juice
1 Tbsp plus 1 tsp honey or maple syrup
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1/4 tsp sea salt

To prepare the slaw: In a large bowl, combine the kale, cabbage, brussels sprouts, fennel, apple, and dried cherries.

To make the dressing: In a small bowl, whisk together the olive oil, lime juice, honey, vinegar, mustard, and salt until blended. Taste and adjust as necessary.

Drizzle the dressing over the salad and toss to combine. For best flavor, let the salad marinate for 15 to 20 minutes before serving. This slaw keeps well, chilled, for 2 to 3 days.

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Kale and Goat Cheese Frittata

I am trying to add a few steps to my morning routine, and so having breakfast made for the week has seemed to be a great step to do.  And frittatas are an easy way to do this.  This recipe came from Real Simple earlier this year and I updated it because I had half a package of bacon left from something else, so I decided to go ahead and add that first, by frying it up before adding the onion.

Kale and Goat Cheese Frittata

Kale and Goat Cheese Frittata

1 Tbsp olive oil
1 c chopped yellow onion
4 c chopped curly kale
10 large eggs
1/2 c whole milk
2 Tbsp Dijon mustard
1 1/4 tsp kosher salt
1/2 tsp black pepper
4 oz (1 c) goat cheese, crumbled
1 Tbsp fresh dill leaves

Preheat oven to 400 degrees with the rack in the upper third of the oven.  Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high.  Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes.  Add the kale; cook, stirring often, until slightly softened, about 2 minutes.  Reduce heat to medium.

Whisk together eggs, milk, mustard, salt, and pepper in a large bowl; pour over the vegetables in the skillet.  Cook until the edges are just beginning to set, about 1 minute.  Top evenly with the cheese.  Bake in oven until set, 15 to 20 minutes.  Top with fresh dill.

African Pineapple Peanut Stew

Fall is officially here in Iowa.  And, with the CSA coming to a close, we were getting the last of our kale — and I was getting pretty tired of it.  So, last night I went looking through cookbooks to find something to use up what was left of the kale and swiss chard.  In the Moosewood Restaurant Cooks at Home cookbook, I was ready to try something else out.  I found African Pineapple Peanut Stew and it combines some unexpected flavors in an intensive and wonderful way.

African Pineapple Peanut Stew.jpg

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Kale Chips

I have been getting lots of different options from my CSA lately.  I’ve been experimenting with eggplant, reigniting my love of zucchini, and exploring onions and garlic in new ways.  The other day I sautéed these items together and added some peach at the end to caramelize and add a sweetness.  It did not quite turn out how I had hoped – I think I needed a more salty seasoning salt on the zucchini and eggplant to balance the sweetness of the peaches.

However, one thing I made with another ingredient with which I had not frequently cooked – kale, turned out a little bit better. I am still figuring out kale.  It is a tougher green vegetable, but one which can be delicious.  I had seen kale chips hitting Pinterest earlier in the year and I decided last week to finally break down and make them.  They were good, but I used too much seasoning salt, which I had even been warned about.  Maybe using too little seasoning salt on the zucchini is what inspired me to sprinkle too much – who knows.

I used steak shaker, my go-to seasoning, but I think a variety of flavors could enhance these “chips”

Kale Chips

4-5 kale leaves

Olive oil

Seasoning salt

Heat oven to 400.  Wash and dry kale leaves.  Tear into medium-sized pieces (they shrink like shrinkydinks while baking, so ½ the size of a playing card?) and drizzle with olive oil.  Toss to mix and sprinkle with seasoning salt.  Bake 8-13 minutes.

I baked mine a little too long – the edges were brown and tasted burnt.  Ideally, you won’t do the same.

Kale Pesto Pizza

Whenever I have been part of a CSA, I have loved being able to try new things.  Kale is one of those ingredients which is more difficult to figure out.  I’m not a huge fan.  I’m working on it, but it’s only been a few years when I have learned to really like salads, so other greens are still on the figure-out-how-to-like it list.  When my parents got some kale early last fall, they decided to make a pesto out of it.  Using oil, garlic, lemon juice, salt, pepper and almonds, they made a pesto.  When looking online for kale pesto recipes, most call for walnuts, but not being huge fans of walnuts and having some almonds to use up, it seemed like a better fit.  I don’t think we wrote down the recipe, and let’s be honest, when I have made pesto in the past, I rarely measure things out.  I know those ingredients were in it and I use the food processor to break down the greens and develop the paste.

So, at this point there was a pesto.  I’ve used pesto with pasta (the most traditional use), and in making potato salad.  But, my mom suggested making a pizza out of it.  This was her kale and pesto, after all.  My parents were a bit unsure what else to include and so we looked through the cabinets and came up with this winning combination:

 

Kale Pesto Pizza

Boboli pizza crust

Kale Pesto

Roasted Red Pepper

Sliced, grilled chicken breast

Black Olives, sliced and drained

Low-fat mozzarella cheese

Spread pesto on the pizza crust.  Liberally layer pepper, chicken, and olives on the pesto.  Sprinkle mozzarella cheese on top and bake until cheese is melted, in line with the instructions on the crust.  Slice and eat.  It’s tasty goodness.