When I met the amazing Venice at the farmers' market on Saturday, her proud papa was asking the Green Gulch folks about kale and chard she might like. I volunteered my old friend Dino kale, explaining to Bill that the leaves were like relief maps and to Venice that this particular item was not to be missed as it was both beautiful and scrumptious. I offered a recipe or two, Bill handed me his card and of course*, he works on Macs and PCs (and would later, when I called him, assure me that my other geek friends were right and the Facebook worm was in fact gone from my computer and no, it was not lurking in some random folder waiting for a second chance). We said our goodbyes, Venice came back to say she was now five, and we sang happy birthday.
Turns out Venice likes kale. Smart girl. When I asked that day what her favorite vegetables were, I learned that the green bean was a popular dinner companion at their house. So I offered a great kale and green bean recipe I'd found online, but as it happens Venice prefers to commune with one vegetable at a time.
Papa Bill eats lots of things, but lamb is not one of them. Meanwhile, Chris at the bank liked the idea of the black bean salad, except for the black beans. No reason you couldn't substitute strips of beef, I told him. Later I realized we could turn that around for le pere de Venice (that's Bill), and substitute beans for the lamb in the tagine we were just talking about (see "Identical Cousins," Part Two). I might have to try that myself, seeing as I have a half-can left of those mystery beans.
*Why "of course"? Because you can find everything at the farmers' market. But you already knew that.
©2010-2014 Laynie Tzena.
Showing posts with label kale. Show all posts
Showing posts with label kale. Show all posts
Wednesday, June 30, 2010
Friday, April 10, 2009
New Food, Part Two
The first time I tasted kale was at dinner at Chris and Nancy's house. It might as well have landed on the plate from outer space: a multi-layered green object with curling leaves. In-ter-es-ting. I believe someone also told me it was good for me.*
"Thanks," I said.
Who could tell that kale would become one of my favorite vegetables? Beautiful dark green lacinato with a raised surface like the relief maps in sixth grade. Russian kale, which looks like a little tree (including one with a purple center I just saw at Happy Boy Farms the other day, so gorgeous I had to take it home with me).
The market has been full of rabe lately, too--not just broccoli rabe, but tatsoi, bok choy, arugula rabe. The broccoli rabe made its way into this salad:
Carrot-Kale-Rabe in Avocado Vinaigrette
with Cilantro, Cumin, and Lime**
For the salad:
1 bunch young kale (without large ribs)
Large handful broccoli rabe
2 carrots (white and yellow are especially pretty)
For the dressing:
2 tablespoons chopped cilantro
1 teaspoon ground cumin
2 teaspoons brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon medium-grind black pepper
2 tablespoons brown rice vinegar
2 tablespoons lime juice with lime zest
2 tablespoons extra virgin olive oil
½ avocado
Place all ingredients except the oil in a blender, puree until smooth. With blender on puree slowly add oil until combined. Taste and correct seasonings.
Wash and drain greens and tear into pieces--or, if you want to be fancy about it, slice into large rectangles. Cut carrots into 1/4 inch half-moons and steam.
Combine salad with half the dressing. Add more dressing as needed.
The dressing is quite thick and also works beautifully as a dip for steamed artichokes or asparagus.
*True. Loaded with nutrients. But don't let that stop you.
**This all began with a delicious kale salad with avocado vinaigrette I tasted at Whole Foods. I found a wonderful recipe created by chef Matthew Pneuman online: http://www.gourmetsleuth.com/recipe_cilantrocumin.htm., which I then adapted since a) I wanted to use the avocados from Brokaw Farms I had on hand, rather than avocado oil; b) A lovely brown rice vinegar has been calling to me from my counter while I've reached past it for the red wine or balsamic; and c) I have yet to develop an affection for white pepper.
©2009, 2013, 2014 Laynie Tzena.
"Thanks," I said.
Who could tell that kale would become one of my favorite vegetables? Beautiful dark green lacinato with a raised surface like the relief maps in sixth grade. Russian kale, which looks like a little tree (including one with a purple center I just saw at Happy Boy Farms the other day, so gorgeous I had to take it home with me).
The market has been full of rabe lately, too--not just broccoli rabe, but tatsoi, bok choy, arugula rabe. The broccoli rabe made its way into this salad:
Carrot-Kale-Rabe in Avocado Vinaigrette
with Cilantro, Cumin, and Lime**
For the salad:
1 bunch young kale (without large ribs)
Large handful broccoli rabe
2 carrots (white and yellow are especially pretty)
For the dressing:
2 tablespoons chopped cilantro
1 teaspoon ground cumin
2 teaspoons brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon medium-grind black pepper
2 tablespoons brown rice vinegar
2 tablespoons lime juice with lime zest
2 tablespoons extra virgin olive oil
½ avocado
Place all ingredients except the oil in a blender, puree until smooth. With blender on puree slowly add oil until combined. Taste and correct seasonings.
Wash and drain greens and tear into pieces--or, if you want to be fancy about it, slice into large rectangles. Cut carrots into 1/4 inch half-moons and steam.
Combine salad with half the dressing. Add more dressing as needed.
The dressing is quite thick and also works beautifully as a dip for steamed artichokes or asparagus.
*True. Loaded with nutrients. But don't let that stop you.
**This all began with a delicious kale salad with avocado vinaigrette I tasted at Whole Foods. I found a wonderful recipe created by chef Matthew Pneuman online: http://www.gourmetsleuth.com/recipe_cilantrocumin.htm., which I then adapted since a) I wanted to use the avocados from Brokaw Farms I had on hand, rather than avocado oil; b) A lovely brown rice vinegar has been calling to me from my counter while I've reached past it for the red wine or balsamic; and c) I have yet to develop an affection for white pepper.
©2009, 2013, 2014 Laynie Tzena.
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