Winter Kale Slaw Endless Ways

The basic slaw unadorned

The basic slaw unadorned

Oh I love recipes that beg to be played with! When I was teaching a knitting class recently one of the students brought  a Brussels sprout and kale salad. I took home the idea and started experimenting. The basic recipe is

Kale any kind ribs removed

Brussels sprouts

Carrots

1. Take these ingredients and chop, food process, cut with mandolin, in any way or shape and combine.

2. Make any kind of vinaigrette or salad dressing your little heart desires and combine with the salad.

3. Garnish and play!

Ways to play!

1. Top with poached eggs. Start with a simple combo and a mild vinaigrette.

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Kale slaw topped with poached eggs

2. To the basic salad add chopped apple, blue cheese and dried cranberries.

3. To a basic salad add orange sections, goats cheese and shallots.

4. Garbanzo beams and grape tomatoes.

5. Grape tomatoes, mixed olives and pepperoncini.

Kale slaw Italian style

Kale slaw Italian style

6. Fresh figs and goats cheese.

7. Make a dressing of fresh ginger, garlic, soy sauce, rice vinegar, sesame oil and veggie oil. Stir in mango and green onions. Top with seared fresh tuna!

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Kale slaw with mango and seared tuna Asian style

8. Make your favorite slaw or ranch dressing. Combine with basic salad. Great with fried fish or any chicken.

9. The ideas are endless …what can you come up with?

 

 

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Roasted Mixed Veggies with Sage

Ready to roast

Ready to roast

Roasted veggies are so good and easy. The roasting brings out the sugars and I love the char. Cut the vegetables to about the same size so they cook at the same rate. I came across cabbage sprouts at the Farmer’s Market but Brussels sprouts would be perfect too. Cabbage sprouts are the small heads that grow from where the large head of cabbage was cut. The amounts are very flexible here as are the choice of veggies themselves. Use your imagination and have fun.

Ready to serve

Ready to serve

 

Roasted Mixed Veggies with Sage

1 Rutabaga chopped

1 small butternut squash peeled, seeded and chopped

1-2 carrots sliced

1-2 cabbage sprouts quartered or 10-12 Brussels sprouts halved

1-2 parsnips chopped

1 onion chopped

2 Tablespoons Olive oil

Zest from 1 lemon

6-8 fresh sage leaves minced

1 small bunch of thyme leaves only

Preheat oven to 400 degrees

1.Toss veggies with the olive oil. Spread out in a single layer on a baking sheet. SAlt and pepper generously.

2. Roast for 30-35 minutes.

3. Combine lemon zest, sage and thyme with salt and pepper. Sprinkle over cooked vegetables. Serve.