-posted by Lisa
Rhubarb is in season, and I was gifted a generous amount from someone's garden. I've been experimenting some new recipes, including some savoury ones. This salad brings together the classic combination of rhubarb and strawberry using a delightful vinaigrette. Read on for the recipe.
-posted by Lisa
Kale is not native to British Columbia, but it certainly flourishes here. Kale is a hearty vegetable which can withstand frost, and continues to grow year-long with our mild winters. In fact, kale is said to become more tender after the first frost, which we have already experienced this year.
My favourite way to prepare kale is in a salad. To tenderize those sturdy leaves I toss them with a bit of the dressing (olive oil or lemon juice on their own will work too) and a pinch of salt. Then, I massage it. Yes, you heard me, I massage it. I keep massaging it until that tough-guy kale begins to soften. Kale really is a beautiful leaf, you just need to know how to work it.
My kale salads always feature some kind of fruit. Given the season, the obvious choice for this salad was apples. Then I add some feta cheese for a salty contrast and pecans for crunch. I found an apple cider vinaigrette from Michael Smith to tie it all together
Massaged Kale and Apple Salad
2 bunches kale (approximately)
1-2 ounces feta cheese
pecans for garnish
3 Tbsp Apple Cider Vinaigrette (see below)
Wash kale and separate leaves from stem (I tear them off, but you can cut them too). Tear leaves into bite-sized pieces and place in a bowl. Pour vinaigrette over kale and add a pinch of salt. Now comes the fun part! Rub the kale between your fingers and massage it until it reduces in volume by about half. To increase tenderization, prepare this salad about an hour before serving and store in the fridge. Then, toss in cheese, apple, and pecans.
Apple Cider Vinaigrette
from Michael Smith
1/2 cup olive oil
1/2 Tbsp dijon mustard
1/4 cup honey or maple syrup
1/4 cup apple cider vinegar
Pour all ingredients into a half-pint jar. Close jar and shake vigorously until combined. This recipe will make more vinaigrette than you need for the above salad, but you can store it in the fridge and use it for recipes for the week.
-posted by Lisa
When my husband and I went to Europe seven years ago, our best food memories are from Greece. Our favourite meal was in Corinth, the city where the biblical Paul preached. Sitting next to a grove of orange trees, serenaded by crickets, we began our meal with a traditional Greek salad: fresh vegetables minimally dressed with olive oil and oregano, and topped with a slab of feta cheese - the star of the dish. My husband choose the gyros platter, and I chose chicken souvlaki which was perfectly seasoned. We paired this all with freshly-squeezed orange juice from the neighbouring orchard.
-Posted by Lisa
As summer winds down, you might be looking for new and innovative ways of using your bounty of zucchini. Unfortunately, we are not faced with a bounty of that delicious vegetable this year, as my garden zucchini has been sadly unproductive. However, I love this recipe for Grilled Zucchini Salsa so much that I just had to go out and buy some zucchini.
-Posted by Jeff
A nutritious salad is sometimes all you feel like eating on a hot day. And August in Kansas is scorching. Salade Niçoise is a French classic that comes in many forms. It's salad! It ain't fussy! So play with the ingredients if you want. Here's mine and R's version.