Tag Archives: kale

Too Many Veggies – Not Enough Ideas?

So when I have an abundance of veggies  I always like to have a few recipes that work with whatever veggies I have on hand and I thought you might like some too. This recipe works for anytime of the year and every season.  

You will never make the same salad twice!!  So there’s no chance to get bored.

 

Adam’s Heirlooms Cous Cous Salad

Basic ingredients:

Cous cous   –   1 1/2 cup Cous Cous

Veggies of your choice –  I like to choose them based on color, flavor & what’s in my fridge.  So select a few off the list, or as many as you like

  • 1  Cucumber, diced
  • 1 cup onion, diced
  • 1 Heirloom tomato, seeded and diced
  • 1 Beet, roasted & cubed
  • Radishes, sliced or cubed
  • Sweet Peppers, sliced thin
  • Green onions, diced
  • Handful of Greens – spinach, chard, kale – sliced in ribbons
  • Carrots, grated or very thinly sliced
  • String Beans, cut in small pieces
  • Summer Squash, diced – zuchinni, white scallop squash, cocozelle, yellow croockneck

Dressing

  • 1-2 Clove Raw Garlic, minced  or 1/4 c Roasted Garlic
  • 1/4 c Fresh herbs, fine chop (basil, chives, thyme, marjarom, mint)
  • 4 tbsp Olive oil ( add more or less as desired)
  • 2-3 tbsp  Vinegar, lime, or lemon juice
  • Salt & Black pepper to taste
  • Honey, to taste (optional)

Optional Add Ins

  • Feta Cheese
  • Sunflower seeds
  • Pumpkin Seeds
  • Cooked Beans – black, white, Lima, chick peas, etc.
  • Diced cooked chicken

In a saucepan, bring 2 1/4 c of water to a boil. Stir in the couscous and butter. Remove the pan from the heat and cover tightly. Set aside for 5 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl.  Let cool. Finely chop or slice vegetables you have in your fridge. Finely chop herbs, again, any that you have in your refrigerator. Mix cous cous, vegetables and herbs. Sprinkle with salt and fresh ground pepper to taste. Drizzle with olive oil for a very light coating. Add lemon juice or vinegar and mix. Refrigerate and serve.

2014 “On the Farm” Apple Recipes

on the farmOur 2014  “On the Farm” Open House and Cider Pressing was so much fun.    You can’t go wrong with good friends, good food, and good old-fashioned Fresh Pressed Apple Cider!

The menu for the event featured – APPLES, of course!!!!

Here are the recipes Dianna used for the Apple-inspired Menu.

Spiced Apple Pie Dipapple dip

  • 8 oz. cream cheese, softened
  • 8 oz honey greek yogurt
  • 1/4 – 1/2  c brown sugar- to taste
  • 1 tablespoon vanilla
  • 1 t  ground cinnamon
  • 1 t nutmeg, fresh grated

Beat it all together and continue to beat until fluffy!!

Applesauce Cake with Caramel Glaze

Food52

By Merrill Stubbs

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups unsweetened (preferably homemade) applesauce
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla

For the caramel glaze:

  • 4 tablespoons butter, cut into chunks
  • 1/2 cup packed light brown sugar
  • 1/3 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 3/4 to 1 cup sifted confectioners’ sugar

Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, pepper and spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth.   Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack — make sure the cake is not at all warm before you make the glaze.

Put a piece of foil or paper under the cooling rack to catch any drips before you start the glaze. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.   Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). If the mixture seems too thick, just add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving the cake.

Sweet, Salty, Crunchy, Zingy Apple and Celery Salad

By fiveandspiceAppleCelerySalad

Serves 4

  • 2 cups celery, thinly sliced (on a bit of a diagonal)
  • 1 sweet-tart apple, such as Braeburn or Pink Lady, cored and cut into smallish chunks
  • 2 tablespoons (heaping) golden raisins
  • 2 tablespoons capers
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon good olive oil
  • 2 tablespoons thinly sliced fresh mint
  • 3 tablespoons (generous Tbs.) crumbled ricotta salata (or other fresh, salty cheese)

If the raisins are dry, soak them for 10 minutes in a bit of apple juice or water. Then drain them.    Combine the celery, apple, raisins, and capers in a medium-large bowl. Drizzle with the lemon juice and olive oil and toss well to coat.  Throw in the sliced mint and the crumbled feta and toss again until everything is a lovely jumble. Serve! This salad also just grows better as it sits a little while and the flavors hang out and get to know each other a bit better (within reason, I’m talking a couple hours to a day here, more than that and the celery does start to lose its crunch).

 

Salad with Caramelized Apple VinaigretteFood52

By wanderash

Serves 4-6

  • 4 handfuls mixed greens
  • 1/4 celery root, peeled and very thinly sliced or cut into matchsticks
  • 1 fennel bulb, very thinly sliced
  • 3/4 cup pecans, toasted
  • 5 slices lardons or thick cut bacon, cut into lardons
  • 1tart apple, thinly sliced into half moons

In a heavy skillet cook lardons over moderate heat. Stir occasionally until crispy on all sides and reserve on a paper towel to drain fat.  Place all of the salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well.  Taste a piece of lettuce and add more dressing depending on your preference.

Caramelized Apple Vinaigrette:

  • 8 ounces brown sugar
  • 12 ounces plus 4 ounce apple cider vinegar
  • 4 clove garlic, minced
  • 4 apple, peeled, cored and medium diced
  • 4 lemon
  • 16 ounces olive oil
  • 4 teaspoon fresh thyme
  • salt to taste
  • In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.  Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.    Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.

 

It’s Easy Eating Greens Cake  

The combination of kale with apple makes a delicious combination.  Adam says “If it wasn’t so green, it would be prefect!”  You can’t taste the kale but the color is like lime or pistachio.  This cake proved to be very kid friendly at our On the Farm Day.  A new way to eat your greens, in cake!

  • 2 c fresh kale leaves (could substitute chard leaves)
  • 3 eggs
  • 1/2 c  coconut oil
  • 1/2 c unsweetened applesauce
  • 3/4 c sugar
  • 2 t orange or almond or vanilla extract
  • 2 sweet apples, peeled and grated
  • 2 c whole wheat flour
  • 2 t baking powder
  • 1/2 teaspoon salt

Preheat oven to 350F. Grease and flour 9 x 13 pan.  Tear the center stalk/stem from each kale leaf. Then tear each leaf into smaller pieces. Boil or steam the kale for just a few minutes until tender. Rinse in cold water, drain and puree with blender. In a large bowl, beat the eggs, oil, applesauce, sugar and extract together well.  Add kale puree and grated apple. Sift in the dry ingredients, add to bowl and stir until just combined.  Do not over mix.  Pour the batter into cake pan and bake for 30 minutes. Test with toothpick. Allow the cake to cool completely before icing.

Apple Frosting:

  • 1 1/4 c powdered sugar
  • 2 T butter, softened
  • 4T applesauce
  • 1/2 t orange or almond or vanilla extract

Puree applesauce in a blender to get the texture of baby food.  You want it really smooth. You will only use 2T in the frosting, but the extra volume makes it puree better. (you can use the 2 extra T in the cake)  Put powdered sugar into a large bowl. Add butter, 2T baby food applesauce, & extract. With an electric mixer, beat until smooth. Frosting can be stored in the fridge until needed.

 

Pioneer Apple Candy

This is a recipe that dates back into the 1800s.  The results is very similar to Turkish Delight.

aplets

  • 2 tablespoons unflavored gelatin
  • 1 1/4 cups cold applesauce
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 1/2 c chopped nuts (optional)

Soak gelatin in 1/2 cup cold applesauce for 10 minutes. Combine remaining applesauce and sugar and gently  boil 10 minutes. Add gelatin and applesauce mixture and boil 5 minutes longer, stirring constantly. Remove from heat, add vanilla, and pour into well greased bread pan. Let set overnight in refrigerator. Then cut in squares and roll in powdered sugar.

Try Spring Rolls with Kale

Herby Kale Salad Rolls with Peanut SauceSalad-Rolls-2

Prep time:  
Cook time:  
Total time:  
Serves: 2-4
Making fresh salad rolls is easy. These Herby Kale Salad Rolls with Peanut Sauce are a fragrant, crunchy, and light addition to your usual lunch or dinner routine.

PEANUT SAUCE

  • ¾ cup organic peanut butter (I prefer crunchy, but go with what you like)
  • 1 19oz can coconut milk
  • 2 tbsp cup tamari
  • 2 tsp Sriracha sauce
  • 2 tbsp coconut sugar
  • Juice of 1-2 fresh-squeezed limes. *Try one first, simmer, then add the other if necessary
  • Sea salt to taste
  • ¼ chopped cilantro

HERBY KALE SALAD ROLLS

  • 1# of cooked chicken or ½ block firm tofu
  • 1.5 tbsp grape seed oil
  • Kosher salt
  • 4 cups mixed kale and arugula, just kale, or other Asian-style mixed greens (e.g., mizuna, mustard leaf, etc.)
  • 4 spring onions, sliced into thin rings
  • A generous handful each of basil, mint, and cilantro
  • Approximately 10 pieces of pickled ginger, or to taste – This is a matter of preference
  • 10-12 large rice paper wrappers

PEANUT SAUCE

  1. Combine all in a saucepan over medium heat. Simmer for approximately 10-15 minutes, whisking occasionally, until desired consistency is reached. Add water, a little at a time, to thin it out if necessary. *I find that my taste for this can change on the day. Sometimes I like it a little saltier, sometimes I like it a little sweeter, and sometimes I like it a little more on the sour side. Taste to adjust with tamari and/or salt. coconut sugar, and lime to your liking.
  2. This makes a lot of sauce. Feel free to use it as a veggie dip, thin it out as a salad dressing, top grilled chicken or tofu with it, or freeze it for later use.

HERBY KALE SALAD ROLLS

  1. If using tofu, wrap the block of tofu on several layers of paper towels and place a weighted object on top (e.g., bowl, large can, or cast iron skillet, etc.).  Let it sit for 15 minutes to draw out the moisture, then cut the block of tofu horizontally into ½ inch slabs.  Heat up a pan (preferably cast iron, or other non-stick) over medium heat. Meanwhile, sprinkle the tofu generously with kosher salt on both sides.  When pan is heated add the grapeseed oil. Swirl to coat and place the tofu in the pan (do not overcrowd). Cook for about 5 minutes on each side, or until a crisp golden crust forms. Set aside to cool. Once cool, cut into length-wise strips, approximately a ½ wide.
  2. If using chicken, cut into thin strips.
  3. Toss the greens, spring onion, ginger, and herbs together in a large bowl.
  4. Fill a pie plate or round cake pan halfway with warm-hot water. Immerse the wrapper in the water for approximately 30 seconds, or until it is softened. Pull it up out of the water with both hands, being careful not to let it collapse on itself. Immediately spread it out flatly on a cutting board or counter.
  5. Put a handful of the mixed salad filling toward one side of the wrapper and top it with a slice of tofu. Fold that edge over. Tuck in the sides of the wrapper and continue to roll the filled wrapper, holding the sides in, until it’s closed and snug.
  6. Continue this process with each wrapper, changing your hot water halfway through. Place each finished roll on a plate and cover with a damp towel.
  7. To serve, slice each roll in half with a sharp knife. Serve the peanut sauce on the side.

recipe from : 80Twenty

Kale and Strawberry – the perfect combination!

Strawberry Kale Salad with Nutty Granola Croutonsstrawberry-kale-salad-with-nutty-granola-croutons-1

 
Prep time:  
Cook time:  
Total time:  
Serves: 2
Raw kale, chopped strawberries and radishes, and crumbled goat cheese tossed in a tangy lemon dressing. Top that with savory, nutty granola “crouton” clusters for a hearty and healthy meal in a bowl. The recipe below yields enough salad for two full-sized portions or four side salads, and plenty of leftover granola croutons for future salads.
INGREDIENTS
Kale salad
  • 8 ounces Tuscan kale or regular curly kale (one medium bunch)
  • ½ pound strawberries, hulled and sliced
  • 4 to 5 medium radishes, sliced thin and roughly chopped
  • 2 ounces chilled goat cheese (or about ⅓ cup cup goat cheese crumbles)
Lemon honey mustard dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 1 tablespoon smooth Dijon mustard
  • 1½ teaspoons honey
  • Sea salt and freshly ground pepper, to taste
Nutty granola “croutons”
  • 1 cup old-fashioned oats
  • ½ cup raw shelled pistachios (or walnuts or pecans)
  • ½ cup whole almonds
  • ½ cup raw sunflower seeds
  • ¼ cup raw sesame seeds
  • 1 tablespoon fennel seeds
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon cayenne pepper
  • 1 large egg white, beaten (optional, see note for vegans)
  • ¼ cup olive oil
  • 1 tablespoon honey or agave nectar
 
INSTRUCTIONS
  1. To make the granola: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, toss the oats, pistachios, almonds, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper. Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16-19 minutes. Let the granola cool on the baking sheet.
  2. To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard and honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.
  3. To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs (or feed them to your dog!). Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  4. To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries and chopped radishes, then use a fork to crumble the goat cheese over the salad. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).
NOTES
Recipe adapted from Deb’s kale salad and Bon Appetit’s savory granola.