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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Fall Bratwurst Soup

Fall Bratwurst Soup

Fall Bratwurst Soup

This was originally a clean out the fridge soup, but it was so good I wrote it down and kept it around. The measurements and even the ingredients are fairly flexible. The secret is the low slow cooking so the cruciferous veggies have a relatively long time between crunchy and mushy sulphery…yuck. Just keep checking and you will have nicely textured and flavored cabbage and cauliflower. Of course if you are in a hurry you can cook this on a higher heat but watch and taste closely.

Fall Bratwurst Soup

2 Bratwurst

2 medium onion chopped

2 mild chilies (like banana pepper) chopped

quart of chicken broth

1 15 ounce can diced tomatoes

1/4 head of cabbage

1/2 head cauliflower

4 small potatoes quartered

2 carrots chopped

2 cups lima beans ( fresh or frozen)

sprig of fresh thyme

2 bay leaves

1Tablespoon apple cider vinegar

1. Over medium low heat in a Dutch oven cook the bratwurst about 15 minutes. Remove to a plate.

2. Add olive oil if needed and sweat the onion and pepper.

3. Add the rest of the ingredients except the apple cider vinegar. Bring to a boil. Lower heat to just a simmer.

4. Let barely simmer for 45-60 minutes. Just before serving stir in the vinegar.