Try adding them to a salad this week! Cut into wedges or cubes they would make a great addition to this week’s red leaf lettuce. For dressing, try mixing a tablespoon of balsamic vinegar with a little bit of Dijon mustard and about 1/8 cup of maple syrup. Mix together with a wire whisk and beat in an eighth cup of olive or avocado oil. I would probably double the recipe if serving more than 3 people. Can also be topped with gorgonzola, feta, or goat cheese and pecans (or walnuts). Pro tip: The skin of Bartlett pears brightens as it ripens. Bartlett pears are ripe and ready to eat once they change from green to yellow in color. Refrigerate after pears are ripe.
Kale is just wonderful and it’s so good for you! One great thing about kale as a salad is that it keeps well in the fridge, so you can make ahead of time and not worry about it wilting. For prep: rinse well upon opening your box, de-stem, and you have it ready for the week! (The stems make a great addition to a stir-fry, or soup stock – don’t toss them!); For a fresh salad: chop the leaves small, sprinkle with salt to cut the bitterness, “tenderize” the leaves by massaging them with your hands (only takes about half a minute). Lastly, massage in your olive oil or salad dressing. This turns the kale bright green and makes it so it is evenly covered. Try topping your salad with fresh apple or pear slices. Cashews, almonds and dried cranberries are also a great addition!
Kale and Roasted Potato Salad
Hearty roasted potatoes, caramelized shallots and wilted kale makes this salad delicious and satisfying!
6 cups cubed yellow potatoes (about 1″ cubes)
3 cloves crushed garlic
1 large bunch of kale
2-3 carrots, sliced into 1” pieces
3 large shallots, thinly sliced
2 tablespoons grape seed oil
3 tablespoons whole grain mustard
2 tablespoons high quality Extra Virgin Olive Oil
2-3 tablespoons white wine vinegar, to taste
1. Preheat oven to 400 degrees.
2. Combine potatoes, carrots, grape seed oil, 1 teaspoon of sea salt and 1/8 teaspoon black pepper in a large mixing bowl until veggies are coated and seasoned.
3. Spread coated veggies on baking sheet and cook for 45-50 minutes, turning once or twice to brown evenly. Potatoes are done when browned and crispy.
4. Combine whole grain mustard, extra virgin olive oil, and 2 tablespoons white wine vinegar in a small bowl. Taste and add additional vinegar if desired. Set aside.
5. Caramelize shallots by cooking with 1 1/2 tablespoons of extra virgin olive oil over medium-low heat, for 15-20 minutes or until they’re browned.
6. Prep kale by thoroughly rinsing, chopping off the rough part of the stems and discarding. Slice the kale into 1-2″ strips.
7. When potatoes and carrots are nearly done roasting add garlic and kale to the onions and sauté over medium-low heat. Cook until the kale is thoroughly wilted, stirring often.
8. Combine kale and potatoes in a large serving bowl. Toss in vinaigrette or serve on the side as preferred (this recipe makes more than enough vinaigrette, so dress the salad to your taste). Add additional sea salt to preference. Serve immediately. Enjoy!
Adapted from ahouseinthehills.com