1 bunch of kale- de stemmed, torn into strips
Cilantro
Lime juice
Olive oil
Salt
Pepper
After de stemming kale leaves, tear into strips, and while you are doing that, massage kale to release the moisture. Salt the leaves, add lime juice from 1/2- whole lime, a couple glugs of olive oil and salt and pepper to taste. Chop cilantro and stir in, and enjoy!
Beet and Potato Salad
Adapted from cooking.nytimes.com
1 pound (1 quart) potatoes
Beets from 1 bunch of beets
1 small onion, minced
2-3 hard boiled eggs, chopped
1 bulb fennel, raw, sliced into thin slivers
2 T sherry or red wine vinegar
1 T Dijion mustard
1/4 c plain yogurt
1/4 c olive oil
Salt and pepper to taste
Preheat oven to 400 degrees F. Trim the beets into 1 inch chunks, toss with olive oil and place in a roasting pan. Roast until tender. Remove and let cool
Boil the potatoes in salted water until just fork tender. Remove and run under cold water. When cool enough to handle, cut into 1 inch chunks.
Combine the beets, potatoes, eggs and fennel in a bowl that can accommodate all of them.
In another small bowl, combine the remaining ingredients and whisk until well combined. Drizzle the dressing over the potato and beet mixture. Taste and adjust for salt and pepper. Serve warm promptly, or allow to cool in the refrigerator before serving.
Kohlrabi Green Bean Salad
Kohlrabi
Green beans
Onion
Sesame seed dressing
Kombu strips
Blanch the green beans. Slice onion into thin strips. You can throw it in cold water to get some of the sting out. Slice kohlrabi into thin strips. Toss together with a spicy sesame seed dressing - we used chili flakes, chili paste, soy sauce, some pickle vinegar toss everything together with salted kombu strips
Corn, Zucchini and Chevre Salad
Zucchini
Corn
Chevre
Basil
Lemon
Salt and Pepper
Grill the corn (we leave it in the husks), then remove the kernels. Slice zucchini lengthwise. Lightly coat with olive oil and salt and pepper. Grill lightly. Chop into bite size pieces.
Combine the corn and zucchini. Squeeze in juice from 1/2 a lemon. Chiffonade the basil. Add it to the corn and zucchini. Spoon chèvre over the top.
Asian Noodle Salad
1 (12 oz) package of Soba noodles
1/3 cup toasted sesame seeds
1/3 cup chopped cilantro
2 cups chopped red cabbage
1/4 cup chopped chives
1 cup diced cucumbers
Dressing:
3 tablespoons toasted sesame oil
4 tablespoons tamari
4 tablespoons balsamic vinegar
3 tablespoons maple syrup
Cook soba noodles according to package instructions. Drain and cool well. Place in large bowl. Combine dressing ingredients in a bowl and whisk well to combine. Pour dressing over noodles and toss with sesame seeds, chives, cucumbers and cabbage. Serve immediately or chilled until ready to eat.