It’s a mouth full - in name and off the fork. It’s also really delicious. Idea credit goes to Demetrius on this one. I’ve made it for various settings, including potlucks, dinner parties, and for my omnivorous parents. Everyone loves it, and for good reason! More after the jump.
Good pals of KMN have pointed out this tremendous campaign in VT. Looks like you all know what to get Meghan and I for Christmas.
We celebrated Thanksgiving early at our house this year because Meghan is spending the date in eastern Chad for work. (Follow her updates via Darfur Dream Team’s Facebook Page)
We made a lot of food for the potluck, but one of my favorites was a Kale & Brussels Sprout Salad, which I discovered via Epicurious.
My adaptation after the jump.
Yesterday I did a lot of work outside at our house, including cleaning up the garden beds out front. It’s honestly a little sad looking at this point, with a little bit of kale here and there and itty bitty beets (why didn’t they get big?), so you can imagine my surprise (& delight!) when I realized that we had a huge carrot harvest!
Naturally, I had a lot of kale in the fridge and I was going to a pre-Thanksgiving potluck, so I put together a veganized version of this recipe from Serious Eats.
See more after the jump.
We made this barley salad at home for ourselves one night when I was really craving lots of raw vegetables. It was so yummy we decided to make another batch to take over to our neighbors who had a baby about a month ago.
Barley Salad with Teriyaki Dressing
Ingredients
1.5 cups dry barley cooked in ~6 cups veggie broth (homemade!)
Lots of roughly chopped raw vegetables (we used kale, cauliflower, tomatoes, bell peppers, carrots, broccoli and cucumber)
2 parts teriyaki sauce to 1 part sesame oil & 1 part rice vinegar (amount to your liking)
Instructions
Cook the barley ahead of time (it takes a while!) and after it’s cooled a bit, mix with the raw veggies and then pour dressing over. Enjoy warm or cold!
saraspeaks asked: Dear Kale Me Now: I just heard about kale chips last night! Could you post a recipe soon? :) Love, Sara
Hi Sara! We really loved sharing these kale chips with you last month. Looking forward to many more shared in the future.
Kale Chips
Preheat oven to 200*F. Take one bunch of kale and wash thoroughly. Cut leaves off of the tough ribs and into chip-sized pieces. Toss with a bit of olive oil and spices.
Lie flat on a baking sheet for 10-15 minutes or until leaves are crispy.
Good combo: olive oil, Braggs, granulated garlic, black pepper and nutritional yeast
Tip: Don’t salt the chips until after they are crisped in the oven - salt draws the water out of the kale and makes them soggy!
Our friend Andy introduced us to the Scottish celebration Burns Night - a supper to celebrate the life and works of Scottish poet Robert Burns. Traditionally the Scots eat haggis (lots of sheep parts thrown together into a clump… bleh) but Andy fixed this amazing veg version and then shared the recipe with us.
To be enjoyed with neeps (similar to turnips), taters, greens (KALE!), Scotch whiskey, good friends and one or more of Burns’s poems!
It’s true that we eat and love kale. Sometime in the near future we will tell you all about the ventures of kale chips.
But one of the simplest ways to cook kale is in a big pot or pan with a bit of olive oil, lemon juice and garlic. Add some water as needed to produce enough steam to wilt the greens.
