- Chop into chunks, leaving the veggies that cook faster in larger pieces.
- Make a dressing of oil, chopped rosemary, salt to taste, pepper, oregano and pour over veggies to coat.
- Spread on parchment paper on a pan or wire basket and BBQ for about 45 min., stirring occasionally.
Use whatever veggies are available but keep in mind if they are too small (like beans) they will burn.
Kale Salad with Almonds
- 1/2 c. raisins
- 7 tbsp. balsamic vinegar, divided
- 1 tbsp. maple syrup or honey
- 6 tbsp. olive oil
- 1/4 – 1/2 tsp salt
- about 4 c. finely chopped kale, stems removed
- 1/2 c. almonds, lightly toasted
- grated rind from one orange
- orange sections
- Place raisins in small bowl and soak overnight in 5 tbsp. balsamic vinegar. Or, if you are like me, just microwave on low for about 5 minutes.
- Whisk together remaining 2 tbsp. vinegar and whatever drains from the raisins once they’ve soaked, oil, salt, syrup and orange rind. Pour over chopped kale and stir thoroughly. Add orange sections and nuts. Toss.
My measurements are approximate–if you find it too dry, use a little more oil and vinegar, sticking to the 3-2-1 rule (ie. 3 parts oil, 2 parts vinegar, 1 part sweet).
It’s important to chop the kale very fine. I chop it once in fine slices and then turn the pile and chop again finely.
This is a great “make-ahead” salad as the kale actually tastes better as it marinades in the dressing. In fact, leftovers the next day are just as delicious!
For another fabulous recipe for kale, check out this Watermelon Kale Salad at Living Life With Food
. A meal in itself!
Farmshares Raspberry Salsa:
- 1 c. diced red pepper
- 1 c. fresh raspberries
- 1 c. fresh diced peaches
- 3 tbsp. chopped fresh chives
- 1 – 2 tsp. chopped fresh ginger
- 1 small garlic clove, minced
- 1 tbsp. fresh lime juice
- 1 tbsp. maple syrup
- 2 tbsp. camelina oil (or olive oil)
- 1 tbsp. fresh chopped basil
- salt and pepper to taste
This salsa goes extremely well over grilled fish, particularly white fish such as halibut or tilapia. We’ve used it on chicken and salmon as well. Make a bed for the fish with grilled or cooked Farmshare green beans, place grilled fish on beans, top with salsa. Fish de-lish!
What to do with an enormous head of romaine lettuce….An enormous caesar salad!
- One farm-share size head of romaine lettuce (or 2-3 store bought ones)
- 8 slices of bacon
- a few pieces of leftover bread
- 1/2 c. freshly grated parmesan cheese (plus 2 tbsp. for the dressing)
- fresh garlic scapes
- 1/2 c. fresh garlic scapes, chopped
- 1/2 – 3/4 c. mayonnaise
- 2 tbsp. parmesan cheese
- 1 tsp. worchestershire sauce
- 1 tbsp. dijon mustard
- 3 tbsp. fresh lemon juice
- 1/4 c. olive oil
- salt and pepper to taste
- Wash and drain lettuce, tearing into bite-size pieces.
- Fry bacon until crispy and allow to cool.
- Put all dressing ingredients in blender and blend on high a few minutes.
- Butter bread slices on both sides and sprinkle with salt, pepper and oregano. Then toast under broiler on both sides until brown. Cut into cubes.
Add bacon and cheese to lettuce and then dressing just before serving. Last of all, sprinkle with croutons.
Notes: The scapes are a great early season alternative before garlic is ready. They add a lovely pale green colour to the dressing. As well, although home-made croutons are rather time-consuming, the taste pays off big time (just don’t burn them like I did–the picture is burnt side down, of course). Thanks to Dick Janssen for tips on the dressing 🙂
A great way to stretch 2 turkey thighs to feed 4 people–Turkey a la Oakleaf Lettuce!
- Prepare a bed of fresh cut oak leaf lettuce on each plate (will be in your farm shares this week!).
- Barbeque turkey thighs.
- Cook up 1c. organice brown basmati rice with 2 c. water (about 3 cups cooked).
- While above is cooking, saute in 2 tbsp butter
- 2 green onions, chopped finely
- 1 – 2 tsp. fresh chopped rosemary
- 1 tbsp fresh chopped basil
And make a dressing of
- 3 oz. olive oil
- 2 oz. balsamic vinegar
- 1 oz. maple syrup
- 1 tbsp dijon mustard
- salt and fresh ground pepper.
- And peel and cut up 2 oranges into small sections.
Assemble the meal:
- divide rice up onto beds of lettuce
- remove turkey from thighs and divide onto plates
- sprinkle with sauteed herbs
- divide orange sections evenly on plates
- drizzle with dressing
A complete meal on one dish. We finished it off with fresh cherries picked at our neighbours (Matthias Farms on Metler road) while the BBQ was going. Pick your own started today and runs for a week or two.