By Sam Adkins, executive chef, Sally's Middle NameAfter feasting on fat-laden veggies, stuffing, and pie, a nice crunchy salad sounds pretty good, doesn't it? This kale salad, coated in a zippy mustard/anchovy dressing and studded with slivered onions, pickled fennel, crunchy almonds and fried capers, is loaded with flavor and texture and a great antidote to Thanksgiving over-indulgence! This recipe makes extra dressing, which also makes a great dip or sandwich spread.
Serves six as a side dish
2 egg yolks
1 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
2 garlic cloves, finely grated
2 tablespoons white wine vinegar
5 anchovy fillets, roughly chopped
Juice of one lemon
2 cups extra virgin olive oil
For pickled fennel:
1 cup shaved fennel
1/2 cup white wine vinegar
1/4 cup water
3 tablespoons salt
2 tablespoons sugar
2 tablespoons pickling spice
3 slices of orange
2 pounds cleaned lacinato (or Tuscan) kale leaves with stems removed
1 cup very thinly sliced red onion
Juice of one lemon
3 tablespoons extra virgin olive oil
Salt to taste
Fresh ground pepper to taste
1 c pickled fennel
2-3 tablespoons anchovy dressing
1/3 cup toasted slivered almonds
2 tablespoons fried capers
To make pickled fennel:
Put fennel in a glass jar. Bring remaining ingredients to a boil and pour over fennel. Place directly into the fridge and let cool.
To make the vinaigrette:
Place all ingredients except for the olive oil in a food processor or blender. Blend till smooth and then slowly drizzle in olive oil. The texture should be thick and creamy, like mayonnaise; however if too thick you can thin with a few tablespoons of water.
To make salad:
Tear the Kale leaves into bit sized pieces. Combine, kale, pickled fennel, olive oil, lemon juice, and dressing. Toss well (your hands work best for this). Adjust seasoning, sprinkle almonds and capers on top, and serve.
By FRESHFARM StaffMany of the ingredients in this hearty chili can be found at market, including dried beans (check out Next Step Produce). The dried beans you find at market are much fresher than what you'll find in the supermarket (which can be years old) and will cook up faster. Here are some basic instructions on cooking dried beans. If you are in a hurry, using canned beans are fine, but we recommend rinsing them in cold water to get rid of any tinny taste.
| |Serves six to eight as an entree
- 2 tablespoons olive oil
- 1 onion, finely chopped
- I cup diced roasted poblano chiles (or 2 4-ounce cans of fire-roasted green chiles)
- 2 large garlic cloves, minced
- 2 tablespoons chili powder (mild or hot, you decide!)
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 28-ounce can diced fire-roasted tomatoes
- 1 teaspoon dried oregano, preferably Mexican
- 2 tablespoons tomato paste
- 3 cups vegetable stock
- 2 cups diced butternut squash
- I pound dried beans (pintos, black, or white), fully cooked along with any reserved cooking liquid. If using canned beans instead, you'll need 4 14-ounce cans; discard the liquid and rinse the beans before adding to the pot.
- 1 teaspoon salt
- ½ cup chopped cilantro
- Garnish: crumbled queso fresco or feta, shredded cabbage dressed in lime juice, chopped cilantro, diced red onion
Heat oil in a large pot and add onion. Saute over medium heat until soft. Add garlic and diced poblanos and cook a few minutes, until garlic becomes fragrant.
Add the chili powder, cumin, paprika, and cinnamon and saute another minute. Add the diced tomatoes, oregano, tomato paste, and stock and cook over medium heat until simmering.
Add the diced butternut squash, the cooked beans, reserved liquid, and salt. Bring to a boil then reduce heat so the chili is simmering and cover, cooking 45 minutes, stirring every 15 minutes or so. If it's too thick you can thin it out with water or more vegetable stock. Stir in chopped cilantro, adjust salt, and serve with suggested garnishes.