Saturday, May 15, 2010

Tuscan Kale Salad (droolworthy)

  • 4-6 cups Kale, loosely packed, sliced leaves of Italian black (Lacinato,“dinosaur,” cavolo nero) midribs removed
  • Juice of 1 Lemon
  • 3-4 T Extra-Virgin Olive Oil
  • 2 cloves Garlic, mashed
  • Salt & Pepper, to taste
  • Hot Red Pepper Flakes, to taste
  • 2/3 cup grated parmigiano reggiano (stravecchio, if possible) cheese
  • 1 tsp ground flax seeds

Whisk together lemon juice, olive oil, garlic, salt, and pepper, ground flax, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Toss again and top with remaining cheese.

Recipe adapted from True Foods Kitchen.

Saturday, May 8, 2010

Strawberry Vanilla Jam

10-11 cups of strawberries, macerated in two cups sugar and a split vanilla bean for four hours or overnight
5 cups sugar (7 cups total, including the sugar used for maceration)
2 lemons, zested and juiced
2 packets of liquid pectin (the whole box)

Cook the berries, sugar (all seven cups), lemon juice, lemon zest, and vanilla bean over medium high heat for 15 minutes.  Remove the vanilla bean.

Partially puree the fruit mixture using an immersion blender (or standard blender or food processor). Mix in the pectin.

Skim the foam off of the top of the fruit and continue boiling for another 10 minutes.

Fill jars using proper aseptic technique and process for 25 minutes in a boiling water bath.  Turn off heat, remove lid from canner, and let stand for five minutes.  Remove jars, clean, label and store.

Recipe from