Week 2 pic.jpg(Recipes courtesy of Heather, Kailyard Kitchen)

Kale Salad with Tahini Dressing, Avocados, and Kumquats

1 bunch kale, leaves stripped from stems, chopped, and massaged
1 large avocado, cut into bite sized pieces
6-8 kumquats, thinly sliced and seeds removed
2 cipollini onions, thinly sliced
1/4 cup cashews, roasted and crushed
1/4 cup tahini
2 cloves garlic, peeled
1/4 cup lemon juice
1/4 cup water
2 tablespoons maple syrup
1/4 teaspoon chili powder
Salt to taste

1. In a blender, combine tahini, garlic, lemon juice, water, maple syrup, and chili powder. Blend until smooth. If it’s too thick, add more warm water. Season with salt.
2. Toss massaged kale, avocado, and onion with enough tahini dressing to coat. Place in a large serving bowl. Top with kumquat slices and cashews.

Fingerling Potatoes with Wilted Chard and Leek Vinaigrette

2 pounds fingerling potatoes, cut in half lengthwise
4 garlic cloves, thinly sliced
1 bunch rainbow chard, stem cut into bite sized pieces, leaves chopped
4 tablespoons canola, sunflower, or coconut oil, divided
1 large leek, white and light green stalk only
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/2 cup olive oil

1. Cut leek into half inch rounds. In a large skillet, heat 1 tablespoon canola oil over high heat. Add leeks and sauté until wilted and lightly caramelized.
2. Add leek, mustard, vinegar and salt to a blender and puree. Then slowly pour olive oil into the blender while running. This will create a smooth dressing. Set aside.
3. Meanwhile, preheat the oven to 375°. Toss potatoes in 2 tablespoons of canola oil and sprinkle lightly with salt. Roast for 12-20 minutes, until easily pierced with a fork. Set aside.
4. In a large skillet, heat 1 tablespoon canola over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chard stems and sauté 2-3 minutes. Add chard leaves and sauté just until wilted.
5. In a large mixing bowl, toss potatoes and chard with enough dressing to lightly coat everything. Season with salt and pepper.
This dish would make an excellent side to roast chicken or would make a tasty brunch dish served with a couple of fried eggs.


(Recipes courtesy of Heather, kailyardkitchen.com)



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