Recipes for the week of January 8 - 14, 2024

Kale Harvest Salad

Here’s an super tasty way to enjoy kale. Check out Pameala’s website for more cooking ideas (pamelasalzman.com)

INGREDIENTS:

  • 2 tsp minced shallot

  • ½ tsp salt

  • A few twists of freshly ground black pepper

  • 2 TBS apple cider vinegar

  • 2 TBS apple juice

  • 2 tsp maple syrup

  • 6-7 TBS olive oil

  • 2 bunches kale, about 12--14 oz, washed and dried

  • ⅔ c pomegranate seeds or dried cranberries

DIRECTIONS:

  1. Prepare the dressing: whisk all the ingredients in a small bowl until emulsified or place all dressing ingredients in a glass jar with a lid and shake until emulsified. Can be made several days in advance.

  2. Strip the kale leaves from the stems and compost or discard the stems. Finely shred the leaves with a sharp knife. Place in a serving bowl.

  3. Add enough dressing to coat the kale lightly. Massage the dressing into the kale leaves with your hands to soften the leaves. Add the croutons, pecans, pickled onions, and dried cranberries.


Find directions for pickled onions and cornbread croutons on Pamela’s site:pamelasalzman.com/harvest-kale-salad-cornbread-croutons-recipe/

Broccoli Cheddar Soup

Rich, creamy, super cheesy, and ready in just 30 minutes (loveandlemons.com)

INGREDIENTS:

  • 4 tablespoons unsalted butter

  • 1 medium yellow onion, chopped

  • ½ teaspoon sea salt

  • Freshly ground black pepper

  • 3 garlic cloves, chopped

  • ¼ cup all-purpose flour

  • 2 cups whole milk or unsweetened almond milk

  • 2 cups vegetable broth

  • 3 cups chopped broccoli florets

  • 1 large carrot, julienned or finely chopped

  • ½ teaspoon Dijon mustard

  • 8 ounces shredded cheddar cheese, about 2 heaping cups

  • Homemade croutons, for serving, optional

DIRECTIONS:

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.

  2. Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender. 


  3. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.

Enjoy!

Jim Tinsky