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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Farmers Market Bounty June 21st

Farmers' Market 6-21

Farmers’ Market 6-21

The produce is just getting fun! Today at the Farmers’ market I got:

Garlic scapes

Nasturtium leaves and blossoms- These come from an easy to grow annual. I will use them in salads. They have a nice peppery flavor.

Cincinnati market radishes- These long babies are hot and spicy. I love radishes!

Purslane

Green beans- First of the season and they look perfect.

Cabbage- This farmer planted very early. I expect this to make a great slaw.

Zucchini blossoms- I am so excited to stuff these with goat cheese and basil to serve with skirt steak tonight.

Kale- Wow this is beautiful! Deep green and obviously just picked.

I also got homemade bread and a fabulous cheese Danish.

Just can’t beat the Farmers’  Market for the freshest of the season!

 

 

 

Pozole Verde

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Pozole

Pozole is simply a Mexican stew with hominy. Hominy is grain corn that has been dried and treated with an alkaline, calcium hydroxide. This is called nixamalization. If the treated grain is then dried and ground it is called masa and is used for making tortillas and tamales.

There are as many versions of pozole as there are cooks. I have seen pozole made with chicken thighs, dried chilies and any variety of veggies and garnishes.  I stick with the traditional pork. I use pork butt, which is actually the most marbled cut of the shoulder. Why it is called butt I do not know. I use fresh Serrano, jalapeño and poblano chilies. Plus I like zucchini and kale, maybe not traditional but good.

I should also add that I view pozole as good luck food since my son and his fiancé announced their engagement as we prepared this meal!

The betrothed

The betrothed

Pozole Verde

  • Servings: 6
  • Difficulty: easy
  • Print

2 pounds pork butt cut into 1 1/2-2 inch chunks

2 Tablespoons olive oil

8 cups vegetable broth divided  (2 cups and 6 cups)

3 poblanos  cut into bite size chunks

2 jalapeños, sliced

1 Serrano, minced

1 medium onion, diced

1 Tablespoon cumin

3 cloves garlic sliced

1 28 ounce can diced tomatoes

2 medium zucchini sliced into1/2 inch rounds

2 15 ounce cans of black beans, drained and rinsed

2 15 ounce cans of hominy,drained

1 bunch of kale chopped

Garnish

3-4 radishes sliced thin

cilantro

1 lime sliced

Preheat oven to 325 degrees

1. Generously season pork with salt and pepper. Heat olive oil in small stockpot  over medium high heat. Add the meat in batches and sear well.

2. Add 2 cups vegetable broth and all of the pork to the pot and bring to a boil. cover and braise in the oven for 2 hours.

3. In a sauté pan wilt the poblanos, jalapenos, Serrano, onion cumin and garlic over medium low heat 10-12 minutes

4. Add the vegetables to the pork and add the tomatoes, zucchini ,beans and hominy. Bring to a boil and simmer 15 minutes.

5.Stir in the kale. simmer 3-5 more minutes so kale wilts but remains vibrant green.

6. Ladle into bowls and garnish with radishes, lime slices and cilantro.

Italian sausage with cannalini beans and kale

Comfort food comes in many forms. This is a very simple recipe that has been a favorite of ours.  I have made this every week or two for the last 6 months. When I tell Fred this is for dinner he laughs because it is on the menu so often. But we don’t get sick of it.

 

Hot Italian Sausage with Cannalini Beans and Kale

  • Servings: 4
  • Difficulty: easy
  • Print

I make this with hot Italian sausage but use sweet if that is what you prefer…both work fine.

3 links hot Italian sausage

8 oz. sliced baby bella mushrooms

1 medium onion roughly chopped

1 red pepper roughly chopped

2 15 oz. cans cannellini beans

1 cup chicken stock

1 bunch kale stems removed and chopped

1. In a deep sauté pan cook sausage links over medium low heat for 15-20 minutes, till well browned and cooked through. Remove to plate and cut into 1 1/2 inch slices.

2. Increase heat to medium high and add mushrooms. Sauté  7-8 minutes till nicely browned. Season with salt and pepper.

3. Add onion and pepper reduce heat to medium and let wilt.

4. Add beans, sausage and broth raise heat to high and bring broth to boil.

5. Add kale and cover for 3-5 minutes. The kale should wilt but remain bright green.

Serve and enjoy!

Italian Sausage Dinner

Italian Sausage Dinner