Kale Slaw with Balsamic Dijon Vinaigrette

Have you joined the kale bandwagon yet?  If you don't already know, kale is amazing for your health.  One cup of chopped kale contains a whopping 684% of a daily dose of vitamin K, 206% of vitamin A, 134% of vitamin C and 9% of calcium. On top of that, you also get some minerals like copper, potassium, iron, manganese, and phosphorus. And, it only has 33 calories!

Here is a delicious recipe for kale slaw - a great way to eat raw kale.  My initial inspiration to make this salad was the fact that I'm growing kale in a large container on my patio. I tried growing it in the ground but the bunnies found it way too delicious!

The variety of kale that I'm growing is called Dwarf Blue Curled Kale from Botanical Interests.  I just planted another large container of Red Winter Kale, also from Botanical Interests, for a fall crop (fingers crossed).

The great thing about kale is you just harvest a few leaves from each growing plant and it will keep growing more leaves!  I think I have about 15 plants in my large container.   

My second inspiration for this salad was a kale slaw post by Sue from View from the Great Island. It was the first time I had seen a kale slaw and I loved the idea. I did a little research and plucked ideas from her post and several other recipes I found online and came up with my version of this wonderful slaw.  It has ribbon-cut kale, shredded carrots, shredded red cabbage, sliced green onions, chopped parsley and toasted sunflower seeds. The dressing is a Balsamic-Dijon Vinaigrette.  A delicious combination of flavors!  The first time I served it alongside grilled halibut for guests.  The second time, was as a side for burgers on the grill for my family.  The third time, for my lunch you see here.  

Next time, I'll try adding some chopped dried cherries or dates - Mmmmm! 

You don't have to grow your own kale to enjoy this salad.  Many stores stock baby kale in clam boxes or bags, or bunches of fresh kale on the produce shelves near the lettuces. 

This would make a delicious salad to take to work with a slice of crusty bread or a few grilled chicken slices on top.  Or, simply enjoy lunch at home with a good magazine.  I don't think you'll be disappointed! 

Kale Slaw with Balsamic Dijon Vinaigrette

Printable Recipe

Makes 2 main dish portions or 4 side-dish portions

Salad:

2 cups of kale leaves, stems and any thick veins removed - make a stack and slice into ribbons
1 cup of red cabbage, core removed, sliced thinly into strips
1 large carrot, shredded on the large holes of a box grater
1-2 green onions, sliced thinly, including some of the light green part
1/2 cup parsley, stems removed and chopped (could also add 1 tablespoon of chopped fresh basil if you have it)
1/2 cup roasted, salted sunflower seeds (you could also sub toasted pine nuts)
1/4 cup chopped dates or chopped dried cherries (optional)

Dressing:

1/8 cup of good balsamic vinegar
1 teaspoon Dijon mustard
1/3 - 1/2 cup extra virgin olive oil
1/8 teaspoon Red Pepper Flakes
1/4 teaspoon each Salt and Pepper

Slice and chop kale, red cabbage, carrot, green onions and parsley (can be done in the morning and placed into a plastic container or zipper bag. Refrigerate until ready to use.

To make the dressing, place the balsamic vinegar, Dijon mustard, red pepper flakes and salt and pepper in a small bowl. Gradually whisk in the 1/3 cup of olive oil until emulsified. Taste and add more olive oil or seasonings if desired. Also may be made in the morning and refrigerated, covered until ready to use.

About 30 minutes to one hour before serving*, place the kale mixture in a salad bowl. Add the sunflower seeds and dates, if using. Add the dressing, a little at a time, and toss until well coated. Allow to stand or refrigerate until ready to serve.

*Note: The thicker and tougher the kale, the longer the salad should be dressed ahead of time. I used baby kale from my garden so all it needed 30 minutes to rest.

Maple-Roasted Carrots and Parsnips

Here is a delicious way to serve carrots and parsnips that I found on At Home with Vicki Bensinger.  We love carrots but I often forget about how delicious and sweet roasted parsnips can be.  The original recipe from Nigella Lawson calls for only parsnips but Vicki took it a step further and added carrots.  What a great combination!  These would be perfect addition to your holiday dinner table but they are so simple to prepare they are wonderful for any week night meal also.  

The maple syrup gives them an even greater depth of sweetness that is simply wonderful! Last spring I was very lucky to win a giveaway at Fresh New England of some wonderful maple syrup from the North Hadley Sugar Shack in Maine, along with some maple candy and beautifully-packaged soap.  Thank you, El :) I used this amazing New England maple syrup on my roasted carrots and parsnips but any good maple syrup will taste great.

 

These were some of the prettiest carrots I have ever bought! 

After looking at all of my carrot-styling shots, I noticed the great shadows on this next one and I had fun with PicMonkey and added a spooky overlay to make it a little more creepy for Halloween...Mwahahahaahhaha...

Maple Roasted Carrots and Parsnips
Adapted from At Home with Vicki Bensinger who adapted it from Nigella Lawson
Printable Recipe

Serves 6

1-1/4 pounds parsnips
1-1/4 pounds carrots
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup
Salt &  Freshly-ground Pepper to Taste
Optional: Freshly chopped parsley and spinach or arugula leaves for serving

Preheat the oven to 400 degrees F.

Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.  Prepare carrots the same way. 

Mix together the vegetable oil, maple syrup and salt & pepper. 

Place the parsnips and carrots on a rimmed baking pan. Pour the oil mixture over the vegetables and toss them well so that all of the pieces are coated.

Roast  for 40-50 minutes, or until they are tender and golden brown.

To serve, place a layer of cleaned spinach leaves or arugula on a platter and spoon the roasted parsnips and carrots on top.  Sprinkle with fresh, chopped parsley, if desired.

Note:  The original recipes states that it serves 8 but I feel the portion size after roasted is better for 6.

Creamy Carrot Soup

Our trip to the Chicago Art Institute really inspired a soup bonanza this week! After we enjoyed the celery soup so much, I decided to make another soup that I had never made before. This time, carrot soup. In my bowl you see both the celery soup and carrot soup served together.  You can click on the link above to find the celery soup recipe.

This carrot soup recipe includes fennel seeds, leeks and thyme, all of which are favorites of mine. It also was fortuitous that my grocer was having a sale on bunches or organic carrots! I still had a little celery soup left when I made this so I decided to plate them together. It was a delicious combination, but the carrot soup was also delightful on its own. With the chilly weather we've been having,  I was so grateful to have these soups to warm my soul!

As I promised, here are a few more of the highlights that we saw at the Chicago Art Institute last weekend. I am so grateful my husband also enjoys art! He was the one who organized our trip to the museum last weekend.  How cool is that?

Edward Hopper's "Nighthawks" - one of my husband's favorites:

The classic Grant Wood "American Gothic".  You can see the outline of the pitchfork echoed in the farmer's overalls.  Also, the farmer's unmarried daughter's dress is echoed in the curtains on the upper gothic window.

Back to the carrot soup!

Carrot Soup with Fennel and Thyme
Recipe adapted from Epicurious
Printable Recipe

Serves 4-6

3 tablespoons olive oil
8 medium carrots, peeled, chopped
1 cup chopped onion
1 cup chopped leek (white and pale green parts only)
2 garlic cloves, chopped
Several sprigs of thyme
1/2 teaspoon fennel seeds
5 cups (or more) of chicken stock (can also use vegetable stock)
Salt and Pepper to taste

Additional chopped fresh thyme for garnish, if desired.

Note: Removing thyme leaves is not one of my favorite jobs. In soups and stews I prefer to simply add whole thyme sprigs. As the soup cooks, the thyme leaves fall off of the sprigs and the woody sprigs are removed before puréeing.

Place a large saucepan or stockpot over medium heat and add olive oil. Add carrots, onion, leek, garlic, thyme sprigs and fennel seeds; stir to coat. Cover and cook until onion is translucent, stirring occasionally, for about 15 minutes. Add 5 cups broth or enough to cover all of the vegetables and bring to a simmer. Partially cover the pot and simmer until carrots are very tender, stirring occasionally, for about 40 minutes. Cool slightly and carefully remove all of the thyme sprigs (the leaves will have dropped off into the soup). Working in batches, purée soup in blender (or, use an immersion blender right in the pot as I prefer to do). Return soup to pan. Thin to desired consistency with more broth. Season with salt and pepper. Can be made 1 day ahead.

Ladle hot soup into bowls and sprinkle with additional thyme, if desired.

Grilled and Glazed Carrots

I can't believe it's less than a week to August!  While the weather permits, I've been trying to get in as much 'grill time' as I can and tonight was no exception.

Today, I visited our local Farmers' Market and found some beautiful carrots and fresh tomatoes as I am still waiting for my own tomatoes to ripen. 

I decided to try a recipe for Orange-Glazed Carrots that I had found in Weber's Way to Grill which had caught my eye while I was researching recipes for our gourmet group earlier this month. This James Beard award-nominated book is full of wonderful grilled meats and veggies! To round out the menu were boneless chicken thighs, seasoned with fresh herbs from my garden, rolled, tied and basted with my favorite store-bought BBQ sauce.

Everything was delicious but the carrots were the star of the show!  I love my veggies and after reading at article in today's paper about fruits, veggies and eye health, I'm going to keep loving them!

Speaking of orange...did anyone else see the beautiful full moon last night?

My husband and I drove to the lakefront and watched the full moon rise over Lake Michigan. Judging from the many boats we saw on the water, many decided to take in the show from an even better vantage point.

Grilled and Glazed Carrots
Adapted from Weber's Way To Grill
Printable Recipe

Makes 4 to 6 servings (I halved this recipe for my husband and myself)

Note: I have reduced the amount of sodium from the original recipe

1-1/4 teaspoons kosher salt, divided
12 small to medium organic carrots. about 6 inches long and 1 inch wide
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 teaspoons finely grated orange zest
2 teaspoons balsamic vinegar
2 tablespoons finely chopped fresh Italian parsley

Prepare a large bowl with ice and fill with water and have the ice bath ready.

Fill a large sauce pan with water and bring to a boil. Add 1 teaspoon of salt and add the carrots. Cook until crisp-tender, about 4 to 6 minutes. Remove the carrots and plunge into the ice bath to cool. Remove the carrots and drain.

Light the grill and preheat to medium.

In a bowl, combine the melted butter, honey, orange zest, vinegar and the remaining 1/4 teaspoon of salt. Add the carrots and toss to coat evenly.

Remove the carrots and allowing the excess butter mixture to drip away. Grill the carrots, with the lid closed, until lightly caramelized, 4 to 6 minutes, turning occasionally. Return the carrots to the bowl with the butter mixture and toss to coat. Place on a serving plate, drizzle with any remaining butter mixture. Garnish with the chopped parsley and serve.