New Hampshire CSA
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TM 2010 New Hampshire CSA LLC
Recipes we love...
submitted by NHCSA member Carissa Foster
Massaged Kale & Currant Salad with Gorgonzola
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Recipe By: www.cookusinterruptus.com
Serving Size: 6
Ingredients:
1 bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
1/4 cup diced red onion
1/3 cup currants
3/4 cup diced apple, (½ apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
Directions:
De-stem kale by pulling leaf away from the stem. Wash leaves. Spin
or pat dry. Stack leaves, rollup and cut into thin ribbons
(chiffonade). Put kale in a large mixing bowl. Add salt, massage salt
into kale with your hands for 2 minutes. To toast seeds, put in a dry
skillet over low to medium heat and stir constantly for a few minutes
until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid. Stir onion,
currants, apple and toasted seeds into kale. Dress with oil and
vinegar and toss. Taste for salt and vinegar, adding more if
necessary. When at desired flavor, toss in cheese.
Massaged Kale & Currant Salad with Gorgonzola
--------------------------------------------------------------------------------
Recipe By: www.cookusinterruptus.com
Serving Size: 6
Ingredients:
1 bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
1/4 cup diced red onion
1/3 cup currants
3/4 cup diced apple, (½ apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
Directions:
De-stem kale by pulling leaf away from the stem. Wash leaves. Spin
or pat dry. Stack leaves, rollup and cut into thin ribbons
(chiffonade). Put kale in a large mixing bowl. Add salt, massage salt
into kale with your hands for 2 minutes. To toast seeds, put in a dry
skillet over low to medium heat and stir constantly for a few minutes
until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid. Stir onion,
currants, apple and toasted seeds into kale. Dress with oil and
vinegar and toss. Taste for salt and vinegar, adding more if
necessary. When at desired flavor, toss in cheese.