Sept. 4: Kale makes me happy, but you already knew that!

Another kale salad? Why the heck not! My love of kale has been well-documented this summer, and adding yet another salad to the mix just seemed to make sense. Though, truthfully, this post ends up being more about the dressing than the salad... 

Originally the plan was for the kale caesar salad (see the video below). Then I realized I'm not really a fan of anchovies, and wasn't in the mood to buy them just for this salad. Capers aren't something I love love, either. So I took the idea, and the general concept from the recipe that PBS posted (one of their most clicked on recipes in the month of August!) and adapted to suit my tastes.



Pretty funny pup, eating kale, eh? I love this video. It's a very happy salad-making moment. (I put the happy in there just for you, Jen.)

I also had a really great kale salad at a juice/salad place in Seattle earlier this summer, and have been meaning to recreate that combination of flavors all summer. So this salad really turned into an amalgam of 1) what is around and fresh, 2) my taste memories and 3) any excuse to throw a handful of parmesan cheese into a bowl and call it healthful!

Kale salad with corn, avocado and tomato
Serves 2, as a side dish, 1 if you're me
3 large handfuls of prepped kale--destemmed, roughly chopped or ripped
1 large tomato, diced
1/2 avocado, cubed
1 ear corn, roasted and cut off the cob
1 cup croutons, homemade preferable but storebought is allowed ;)
1/3 cup shredded parmesan
Salt and pepper to taste

Dressing
2 shallots, peeled and roughly chopped
3 garlic cloves, peeled
1 large bunch parsley, washed
1 egg yolk
2 tsp. dijon mustard
2 Tbsp. sherry vinegar
2/3 cup olive oil

Put all the dressing ingredients into a blender and whiz on high until blended well.

Put the kale in a large mixing bowl and drizzle the dressing generously over the leaves. Massage the kale with your hands until the leaves wilt and the dressing is very well integrated.

Add the rest of the salad ingredients except the parmesan, and toss to combine. Add a bit more dressing to the salad to ensure that the additional ingredients get coated well with dressing. Add the parmesan last and toss one more time, then season to taste with salt and pepper.

This recipe makes more dressing than needed for one salad. Put the rest of the dressing in a jar and refrigerate. Its pretty greenness will call to you from the fridge!

This salad and dressing are both keepers. I love the bite of the shallots and garlic, as well as the green goddess appearance from the parsley. I will be tossing this dressing on many a salad in the near future!

Enjoy. These waning days of summer, all I want is the good, fresh produce that I know is going to vanish before we know it. Poof.

Jen and I (and now my mom and Lisa too!) are blog challenging throughout September. You can catch her blog over at Stuff Jen Says. If you want to write along with us, give me a shout and I'll send you the blog prompts.

The gospel according to kale

I am in the midst of a love affair with kale. I eat it every day, sometimes multiple times a day. I talk about kale, and get kale articles sent to me via email and Facebook. I am a kale nut. And I make no apologies! I get a little bit of a ribbing about it at work, but only because I eat kale salads in front of co-workers. If you don't want to be teased, eat in private.

Kale shows up in my smoothie every morning:

In salads I've enjoyed many variations. There's the one below (a twist with a basil-tomato-parmesan flavor) and a peanut-sauce dressed version as well:

And, finally, I recently broke down and made kale chips. These have been popping up as a healthy option, all over the interwebs. I've read a number of different takes on how best to make them, and decided I would give it a whirl, plain and simple, none of the fussy, flavored types.

I made a batch, and husband and I nibbled away. I made another batch the next day, and have made them a few times since. Each time I make them, they disappear. I love the flavor and the texture, I'll just be honest. Mock me all you want. :)

I used this recipe from David Lebowitz, and his rationale on heat made a lot of sense to me. I went with 350 for the temperature (rather than the widely touted 425) and it took about 35-40 minutes (with a mid-time rack switch) for them to crisp up to the desired chip texture. I would recommend playing with your oven and getting to know what temperature works, what timing works, etc.

Before and after oven time for the kale chips. Nothing like a little time in an oven to get the green out and crisp up!

Give it a try, and let me know how it goes. I would love to know what you think too. (And if you're local and need kale, give me a holler! We have kale to share.)

A-Z blogging challenge: K is for Kale

I know, I know, kale is all the rage, kinda like quinoa. But that doesn't mean it's not worthy of all the recent love and adulation. Kale is a powerhouse.

Much like any other produce, kale that comes from a garden patch tastes exponentially better than storebought kale. It's true; I hope you give it a try if you haven't already. There are some really great, pest-resistent kale varieties that are tender and long-lasting into the heat of the summer; my two favorites are Tuscan kale and Red Russian kale. If your grocery store is anything like most of the grocery stores where I live, it's curly green kale and curly red kale, period. And imagine how long ago it was picked... yep, it's the garden for me, whenever possible.

Right now the garden is not quite there, yet. If we had overwintered our kale (which would have been possible with the mild winter we enjoyed), maybe. But we didn't. So when I discovered a box of baby kale in the produce section recently, I did a happy dance. Making the assumption that tiny would equal flavorful turned out well in this case. I have been meaning to make a version of a salad with kale and shaved Brussels sprouts that's been making the rounds on Pinterest lately (Costco even has one, bagged, I believe), so when the letter "K" approached in the alphabet blogging challenge, it was my perfect excuse to bust out the salad supper.

Kale, Brussels sprouts and asparagus salad
Serves 1 as a meal, 2 as a side
2 cups baby kale leaves
6 Brussels sprouts, sliced very thinly (if you have a mandoline, bust it out)
6 stalks asparagus, steamed and cooled to room temperature
1/2 cup toasted hazelnuts, roughly chopped
1/4 cup blue cheese, crumbled
3 Tbsp. simple vinaigrette
Salt and pepper to taste

Wash and pat dry the kale. Slice the Brussels sprouts, as thinly as possible; if you don't have a mandoline, the best method would be to halve the sprout lengthwise, then slice thinly--I sliced them whole with the mandoline and that worked very well. (Careful for the fingertips!)

Chop the asparagus into 1/2 inch pieces. Put in a medium size bowl, and add the hazelnuts and blue cheese; drizzle the vinaigrette over the mixture and toss well. Season with salt and pepper to taste. Transfer to plates and serve.

Side note about the Brussels sprouts: don't be frightened. I know many people who avoid the vegetable, having had atrocious dishes at the holidays where they've been over/wrongly cooked. Raw, they are just baby cabbages, so think of this as a kind of coleslaw! They really provided an excellent flavor counterpoint to the kale and worked very well with the blue cheese and hazelnuts (well, what doesn't work well with blue cheese and hazelnuts, really?).

If you are not lucky enough to find baby kale, which is very tender, regular kale will work fine, but you'll need to treat it a bit differently. Have you ever massaged raw kale? It's a fabulous trick to soften kale and makes excellent use of larger kale leaves, once you've taken out the center spine.

We also steam kale, put it in soups and smoothies, and kale chips are on the list to make soon--I hear great things about them. What's your favorite way to eat kale?

What's this A-Z business about? Check out my kick-off post. And stay tuned for the random joy and nonsense I concoct during the month of April!

It's so easy being green

When I saw a recipe for green minestrone recently, my first thought was "Why didn't I think of that?" Because I really hadn't, ever. And if there's anything I appreciate, it's green! I get routinely teased for green shoes, coats, toenails... but I can handle it. What good is a favorite color if you can't take a little teasing?

So I tucked away the basic idea behind the various green soups I saw online, gathered every green vegetable in the house and went to town.

Green vegetable soup 
Makes 12 cups
1 Tbsp olive oil
3 stalks of leeks, halved lengthwise and sliced thinly
6 green onions, chopped finely
2 large garlic cloves, minced
2 Anaheim peppers, seeded and chopped semi-finely
3 cups kale leaves, destemmed and chopped finely
1.5 cups edamame, shelled
4 baby zucchini, halved lengthwise and sliced
1 bunch asparagus, cleaned and chopped into 1/2 inch pieces
8 cups vegetable broth
Salt and pepper

Heat the olive oil in a large saucepan over medium heat and add the leeks, onions and garlic. Saute until tender and translucent, about 5 minutes. Add the kale and edamame and broth, and bring to a simmer for 10-12 minutes, add the zucchini and asparagus and cook for 5-7 minutes more. Taste the soup for desired vegetable tenderness, and add salt and pepper to taste.

Tip: this soup is a great one to make one evening and eat the following. The flavor is, as with most soups, really better the next day.

This is a really healthy soup! Maybe a little too healthy for some of us (me)... so I trotted out a bit of ricotta and whipped up a quick batch of ricotta gnocchi to go along with the healthy goodness. Lovely. Just the right bit of cheese to counteract the rolicking good health of the soup, and fabulous flavor, to boot.

The variations on this could be somewhat endless... is it green? Toss it in! And if one wanted to make it a true minestrone, little pasta shapes could help toward that end, as well as maybe some cannellini beans...

Enjoy!

Ricotta gnocchi

icotta gnocchi is one of those dishes, where, if I remembered how easy and versatile (and yummy) it is, I'd make it all the time! So, it's probably good that my memory fades... But when I remember all over again, pull out the ricotta and enjoy making and eating these little dumplings, it is always a pleasant "oh, yes, these!" moment.

Ricotta gnocchi
Makes about 50 1-inch dumplings
1 15 oz container ricotta
3 eggs
1 cup flour
Salt and pepper

Drain the container of ricotta in a colander lined with paper towels, for a couple of hours or overnight. (The original instructions on epicurious don't call for draining the ricotta, but I like to (and plenty of other recipes point that direction). The dough is pretty soft as it is, so getting rid of some of the excess moisture--even if it's just onto the paper towels, or tea towel if you prefer--helps stiffen it up a bit and makes for easier handling.)

Place the ricotta and eggs in a medium bowl and beat with an electric mixer until very smooth. Add the flour gradually and mix thoroughly. Salt and pepper a bit, maybe a teaspoon of salt and a couple of grinds of the peppermill.

Meanwhile, have a pot of water on a low boil, nothing too rolicking. Take two teaspoons and fill one about half full and use the second to push the dumpling off and into the water. Depending on the size of your pot, fill it with about 12-15 dumplings. Let them cook until they float to the surface, about 3-4 minutes. Collect them from the boiling water with a slotted spoon or long handled strainer. Place into a bowl or on a tray until you're ready to use, and continue cooking the gnocchi until all the dough has been used up.

Now, what to do with these little bundles of cheesy goodness? Pretty much anything your heart desires! I treat them like pasta and combine them with tomatoes and basil and garlic and parmesan  (pictured above). I've also put them with marinara sauce, or a mushroom sauce. They are also very delicious pan-fried and tossed with parmesan and pinenuts (and kale, see below)... the options do seem to be endless, really.

I arrived at the world of gnocchi via the potato, but I have to say after making the ricotta gnocchi a number of times, I really do prefer the lightness (and cheesiness, of course) of this recipe. I first made them to accompany my very favorite beef recipe for dear friend Kate's bachelorette weekend, and topped them with a creamy basil and fresh corn sauce.

Since then I've tried these gnocchi in a variety of settings, and have to say a) it's a hard dish to ruin, and b) I do much prefer them warm. I toyed with the cool-to-room-temperature idea, extrapolating that they, like pasta, would work well as either a hot or cool dish. I was less than impressed with the cooler version--heavier feeling in your mouth, and less flavorful, in my opinion.

I hope you give these a try soon. So easy, and so good!

Green breakfast smoothie

nce upon a time, the breakfast smoothie/shake was a staple around our house. We enjoyed years of smoothies, really. But then, as with all tastes, you decide one day to try something different, mix it up a bit, and time goes by, new habits form, and before you know it, you can't remember the last time the Vitamixer was turned on!

Well, not quite... we have still enjoyed the occasional fruit smoothie to accompany the weekend breakfast extravaganza, but our regular habit has long gone by the wayside. Husband enjoys his steel-cut oats, Seth his egg and English muffin combo, and me, I waffle between hot cereal, granola, yogurt and breakfast cookies. But, as I reflected recently on our bumper crop of strawberries, and the overflowing kale as well, I thought giving a green smoothie a try might be worthwhile.

And it was!

Green smoothie
Serves 1 (approx 400 calories, if you care about that kind of thing)
1 cup strawberries
2 handfuls chopped raw kale (approx 3 cups)
1/2 cup yogurt
1/3 cup oat bran
1 cup orange juice

Place the strawberries in the bottom of the blender, followed by the kale, yogurt, oat bran and orange juice. Start out low on the blender speed, increasing until it's on high and the smoothie has mixed to your desired consistency. I pureed it pretty fine for quite a while, unsure how I would like the raw kale in this form. (Salad is one thing, but drinking it is quite another.)

I liked it, I really liked it. (Cue Sally Field.) It was fresh and not too sweet, and while the kale was strong, it wasn't too strong. If one wanted to tone down the kale further, a banana might help, but I tend to think bananas take over everything else, and wanted to get some strawberry out of the drink... and it was there, subtle, but there.

 I will definitely give this another go, and it just may become my summer standby, with the fruits varying with their availability.

Do you enjoy kale? Enough to give it a go in a smoothie? If you have any favorite smoothie recipes, please share--I've been collecting a bunch on Pinterest, and am always up for another!

Side kale note: If you have found the rampant proselytization of all things kale to be a bit over-the-top, you'll enjoy this article from Slate. I especially chortled around Day 6, of course!

Strawberry salads, forever

ow many bowls of strawberries can one eat, really? That's a rhetorical question. But one that I've been asking myself--a lot!--as we scoop the sweet berries rather regularly to top cereal... ice cream... just to eat ad hoc, one at a time. When our strawberries arrive, they REALLY arrive. I spent an hour picking the other night prior to the monsoon, and came inside with upwards of 10 pounds to eat, freeze, eat and eat some more.

As it's been documented here in past posts, I am alone in this household in my love of fruit on/in a salad. Fruit salad itself is fine with my boys, but when you start adding greens, and nuts, and cheese (always with the cheese!), they both look at me a little sideways and shake their heads--politely, but I know what they are thinking.

So these two strawberry salads were eaten entirely by me. I'm proud to say it, I have been eating more than my share of greens and strawberries lately!

Strawberry arugula salad with baked brie
Serves 1 for a meal, two for a starter
4 cups arugula leaves (I added in a bit of baby spinach as well)
1 cup strawberries, sliced or halved, depending on size
Olive oil, drizzled
Salt and pepper to taste
Brie (three small slices, but that's really up to you...)

Clean and tear the arugula if the leaves are larger than bite-size. Place in a medium bowl. Drizzle the olive oil on the greens and toss lightly. Cut the strawberries and add to the greens, toss gently. Arrange greens and strawberry mixture on a plate.

Turn the broiler on high in your oven. Spray a cookie sheet with nonstick spray (or use parchment) and lay the brie slices on the tray. Broil for 3-4 minutes, depending on your oven and how far your rack is from the element. When the cheese is bubbling slightly, take it out and let the cheese rest for a minute. Gently slide a pancake turner under the cheese, and lift onto the greens.

Salt and pepper to taste, and enjoy!

I really enjoyed the salty-sweet combination with this salad. Quite heavenly.

Here's what I can't believe about this kale salad: That I haven't tried it sooner. The whole "massaged" kale thing has been around for quite some time, but honestly, until you've tried it, you'll just think it will be like eating grass. At least, that's what was rattling around in the back of my mind... But you've probably tried it many times, and I'm the one late to the party... any which way, wow, it's great! The dressing really works its magic, and before you know it, the greens are soft and tender, and the whole combination is quite delicious.

The recipe I found to base this (and the dressing recipe) from did not have any cheese in the combination... obviously I had to change that! I experimented with a bit of blue cheese on one part of the salad, and a little parmesan on the other. Both were quite yummy!

Kale salad with strawberries
Serves 1 for a meal or 2 for a starter
6 cups of kale (this will reduce by more than half when massaging commences)
1 cup strawberries, sliced
1/3 cup cheese--blue, parmesan, I think chevre would be delightful as well...
1/2 cup walnuts, coarsely chopped
Salt and pepper to taste

Clean and chop the kale, taking out the stems. (Even with our delicate garden-fresh kale, this makes a great difference in terms of the chewability, steamed or otherwise.) Place the kale in a large mixing bowl and add a couple of tablespoons of dressing and massage for a minute or two. The kale starts to soften pretty quickly, and you can tell by touch pretty easily that it's "done." (If in doubt, taste test!)

Add the sliced strawberries, cheese and nuts, and toss gently, with salt and pepper to taste. Place on a dinner plate (or two salad plates) and enjoy!

Dressing
1 shallot, minced fine
1/3 c. olive oil
1/3 c. balsamic vinegar (I used a meyer lemon balsamic that added some great extra zip)
1 Tbsp. honey
Salt and pepper

Chop the shallot finely, put in a small container. (I start out with the little jam jar that I plan to store the dressing in.) Add the rest of the ingredients, put the lid on the bottle and shake like crazy for a couple of minutes. Voila.

Do you have a favorite strawberry salad recipe to share? I am open and ready to receive any new ideas you would like to send my way. There are still oodles of berries in the fridge...