Simple Salad

simple saladThis is my go to salad. It compliments any meal and is so light and simple.

Favorite Vinaigrette Dressing

½ cup cider vinegar (or your favorite vinegar, I like lemon or grapefruit-infused vinegars)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp. honey
6 T EVOO
salt and freshly ground pepper to taste
Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.

 

Salad

Mixed greens (any mix of red and green romaine, red and green oak leaf, kale, frisee, and spinach)
Thinly sliced red onion (just a few)
Shredded carrots (handful)
Sliced tomatoes (homegrown are the most flavorful)
Fresh ground pepper to taste

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Lemony Kale and Apple Salad

LEMONY KALE AND APPLE SALAD

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Kale Salad

 

8 cups baby kale leaves (chopped fine)
¼ cup dried cherries
1 Granny Smith or Honey Crisp apple, cored and sliced thin
¼ cup pine nuts, toasted (optional)
Trade Joe’s sweet and spicy walnuts (chopped and slightly crushed)
Grated Parmesan Cheese

Lemon Vinaigrette

3 tbsp. fresh lemon juice
1 tbsp. rice vinegar
1 tsp. honey
1 tsp. soy sauce
¼ tsp. lemon zest
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
4 tbsp. olive oil

Directions Continue reading

Yummy for the tummy on a chilly day

 

warms the tummy and the soul

Bean and Kale Minestra

Serves 6 to 8

½ pound kale (about 4 cups, chopped—we used lacinato)
4 large garlic cloves, minced
olive oil to coat the bottom of your soup pot
6 cups cooked (2 cups dry) cannellini (white kidney beans—we used navy beans)
4 to 5 cups bean water, vegetable or chicken stock or water
2 heaping tablespoons tomato paste
6 fresh sage leaves (½ tsp  if dry)
1 tsp salt (or to taste)
freshly ground pepper
½ cup finely ground cornmeal
2 tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese

Directions Continue reading