An old family recipe handed down for the last couple of hundred years. My (now deceased) grandmother showed my wife how to make them thirty years ago. No written recipe, just handed down by demonstration over the years.

More broccoli.

And a brownie.

with some steamed broccoli. I was thinking about some sort of rice dish, but still not sure what I'm in the mood for as of yet.

chicken and a berry vinaigrette

Well, chicken flavoured rice, really. No chicken in it, just some broth.

Took my Dad to the grocery today, and he was astonished to see big bags of kale. He grew up on a farm, and was used to eating kale, but had no idea it had become so trendy that it was being sold in pre-wrapped bags like salad mixes are these days.

When you go into the stores like Whole Foods, etc., they really use it a lot in the salads and vegetable dishes they put at the salad bar (for $9 a pound!). They combine it with citrus fruit, red onions, vegetables, and I must say, it is very appetizing. Very colorful. I never buy it, though, as I know how much less I can make it for.

The RG eschews kale, thinking it is tough. But you can buy baby kale, and I think I'll harvest most of this season's kale at that state.

In addition, another big deal with kale now is to use it in green smoothies. The things they combine it with!! Blueberries, for example.

So tell that to your dad!


Cher

p.s.

Google image "kale salads" and you will see the most gorgeous, colorful pics: kale with cranberries, kale with oranges, kale with figs (!), kale with mango!

I found this recipe a couple years ago after my sister described a salad she'd had a very nice place in Charleston, SC. I have been making it ever since and follow it almost to the letter, except for using pecans in place of pine nuts or almonds. I like kale in almost any form, though, and we grow it and freeze the greens to eat during the winter. It's nice to have it in a salad for a change.


http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2013/0711/Citrus-massaged-kale-salad

"The main idea here is to "massage" thinly cut kale with lemon juice and olive oil. Rubbing it with the acid and the oil makes it softer and easier to chew and just generally helps it to relax.

I add a little maple syrup to counter all the sourness of the lemon, some dried cherries, cranberries or currants to provide some pops of sweetness, toasted nuts for crunch and substance and fresh Parmesan cheese provides the salty goodness that ties the whole thing together.

It's pretty incredible. And probably pretty good for you, too, though I have to admit that health always takes a back seat to taste in my cooking.

The recipe below is not hard and fast in its proportions – it's all open to interpretation based on your taste buds – the main thing is to soften the kale up using some acid – you can use lemon juice or vinegar, any kind of dried fruit, any kind of nuts (or omit them if you prefer), etc., etc. No need to feel boxed in here.

Massaged kale salad with toasted nuts, dried cherries & Parmesan
Serves 4

2 bunches of kale (about 1 lb), rinsed and dried, center ribs and stems removed, leaves thinly sliced crosswise

Juice of 2-3 lemons

2 tablespoons olive oil

2 tablespoons maple syrup or honey

1/4 cup lightly toasted pine nuts or almonds

1/4 cup dried cherries, cranberries or currants

1/3 cup freshly grated Parmesan or Romano cheeses plus some bigger shavings to top the salad with

Sea salt to taste

Freshly ground black pepper to taste

1. Place the thinly sliced kale in a large bowl and toss with the lemon juice and olive oil (add more of either thing if you feel like there's not enough to cover everything.) Massage the mixture with your fingers until all of the kale is well-coated and looks a bit darker in color. Let sit for a half hour (or not, if you're in a hurry!)

2. Add the rest of the ingredients and toss to coat. Give it a taste and adjust the seasonings, if needed. Top with the shaved cheese and serve.

That is going on my list of things to make, and soon.

Also, that link you provided has 22 summer salads, and I went through the whole slide show and have decided I'm making about 17 of those 22!

Thank you, japple!


Cher

I bought some asparagus today with that in mind.

And I have strawberries and cantalope, too. That might be tomorrow's menu.

Woo hoo! Last class was taught today--I'm off 'til Monday!




Cher

Enjoy the time off.

chicken cutlets just seasoned with garlic powder and salt and just dropped in a pan with a bit of olive oil. instant mashed potatoes. i did make a hoisin and sriracha dipping sauce for it. it wasn't bad, just nothing special.

work is still kicking my ass, but we have have broken the budget ordering in and it's time for me to get my act back together. i pulled some bone in, skin on thighs and a pork roast from the freezer and will get my cooking on this weekend.