Apple cider vinegar! From cores we kept in the freezer that normal people throw away!!
I did NOT expect this to work out. It had been sitting in a crock on the kitchen floor for months, but last night Erik gave me the serious face and said “we’re decanting this now, young lady”. OK, he didn’t really say the “young lady” bit, but he should have. I had been studiously avoiding his less pointed . . . → Read More: Holy Cow! We Made Vinegar!
Here’s another attempt at avoiding delivery while Erik is out of town – a salad that is nearly the same size as my laptop. I’m a hungry girl, so normal salads don’t really do it for me. I need a thoughtfully composed bowl of tasty things or I don’t feel satisfied. Instead of giving a recipe, I’ll give you my little guiding principles for making a GIGANTIC, super-filling salad.
Guideline 1: Commit. Get a . . . → Read More: Cooking for One: Inappropriately Large Salad
I keep telling my friends that canning doesn’t really take that much time. Well, sometimes, it totally does. It takes all day and you end up sticky and with a sink full of dishes. BUT you can avoid that very easily by being smart about the recipes you make and how you make them. I made a canner full of applesauce yesterday, but I also managed to sleep in, do laundry, bake bread, finish . . . → Read More: How to Make Applesauce and Spend the Day Biking
The “creaminess” in this recipe comes from the avocado, mustard, and walnuts. It offsets the firm bitterness of the raw kale. The apple gives it some sweetness. All in all it’s very well balanced, very nutritious, and a cinch to make.
Creamy Kale Salad with Apple and Beets
Makes 2-4 servings
Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Kale Stems removed, chopped into large pieces Norwich Meadows . . . → Read More: How to Make Creamy Kale Salad with Apple and Beets
…make a pie with local apples or pumpkins instead of buying Chilean apples, pumpkin in a can, or a whole pre-made pie.
Who’s with me?