Posts Tagged ‘kale salad’

Kitchen Tips Tuesday: Kale, Yeah!

April 26, 2016
Our famous kale salad, with mint, edamame, chickpeas, tomatoes and dried cranberries in a lemon herb dressing.

Our famous kale salad, with mint, edamame, chickpeas, tomatoes and dried cranberries in a lemon herb dressing.

Over the past few years, kale has become a mainstay in our diets. We eat it in salads and smoothies, sauteed, steamed and raw; even massaged.

Kale is a hearty green, and can be a little tough if it isn’t prepared properly. I prefer to remove the thick, center spine of the kale and concentrate on the more tender leaves. Some say I am giving up some nutrients by removing the tough center stem, but frankly, if it isn’t enjoyable to eat, people will opt out of eating it all.

The first time I made a kale salad for a huge crowd, a friend came over and spent hours taking the stems off, shredding and washing the kale. I have to admit that I was a little intimidated, and vowed not to make the dish again for more than a few people.
As experience often goes, I have learned some tricks to streamline this process and prepare it expediently for a crowd.

How to de-stem kale:

Hold the kale by the thick stalk, and slide your fingers down, quickly removing the leaves. Tear them more if necessary, and toss them into a salad spinner or colander to be washed. If it is a large quantity, I lay the freshly washed greens out on a thick beach towel on the table to absorb the excess water that the salad spinner missed.

Kale is one of the few greens that can handle being dressed in advance without wilting. You can toss the salad prior to serving and let dressing soften the greens.
Some people opt for massaging their raw kale. You can do this with the actual dressing if it is a lemon or vinaigrette type, or with just olive oil and salt. Sprinkle the dressing or oil over the washed and dried greens in a salad bowl, and use your clean hands to rub it into the leaves. This softens them, distributes the dressing, and takes a little of the bitterness away.

You can also de-stem the kale before cooking it, or using it in a smoothie.

Photos: Glasshouse Images

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What The Kale?

February 8, 2016
Charlton Heston on-set of the Film, Julius Caesar, 1950

Charlton Heston on-set of the Film, Julius Caesar, 1950

McDonalds introduced a “health conscious” new addition to their menu; a kale salad.

The only problem? That “healthy” salad has more calories than a Big Mac!
Buyer beware. Just because it contains kale, it doesn’t mean it is good for you.

Mickey D’s newest addition is called “Keep Calm, Caesar On“, and contains a blend of romaine lettuce and kale. It all goes downhill from there, with the addition of bacon, crispy fried chicken, garlic focaccia croutons, and shaved Parmesan cheese. Add one serving of creamy Asiago Caesar dressing and you have a 730 calorie bomb, with 43 grams of fat, 115 mg. of cholesterol and over 1140 grams of sodium. Conversely, a Big Mac contains 540 calories, 28 grams of fat, 70 grams of cholesterol, and 950 grams of sodium. Hardly health food, but certainly better by comparison.

Our take on the situation?  Keep calm and move along, and say “Kale no!” to this one.

Photo: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Visit our shops on Gourmly EcohabitudeLemonbar and Etsy

Download the HOMEMADE app

Shower Power

August 8, 2012

 

Last weekend, we hosted a baby shower for two very special people.

Of course, everything had to be homemade. And of course we had WAY too much food!

It’s hard to approximate how much to prepare for 50 people. Now we know it’s nearly half of the quantity we thought we needed. ( more on this to follow!)

The guests knew they had arrived at the right place, when they saw our chalk art on the sidewalk outside:

The decorations were simple:

We stretched a clothesline on a big, blank wall behind the dining room table. Using mini clothespins, we hung a variety of baby clothes on the line. It was festive and useful, and the parents-to-be took home all of the items for their newborn.

On the coffee table, wooden blocks spelled out the baby’s name, surrounded with vases of daisies.

A good time was had by all, and the new parents got lots of great things for their little boy! ( the pillow was handmade by B!)

Mostly, it was all about the food…tons and tons of food!

There were two serving areas, each with a variety of items. On the dining room table, was a continental breakfast, featuring muffins, coffee cakes, and bagels, as well as fruit, yogurt and homemade granola.

The buffet was set with luncheon salads.

Later, we put out dessert.

A great time was had by all, and the happy couple went home with lots of wonderful things for their baby boy. We can’t wait to meet him in early October!

Here are some of the dishes we served:

Blueberry and Raspberry Muffins and Pumpkin Pecan Mini Muffins

Sour Cream Coffee Cake with Cinnamon Crumble

Lemon Yogurt Loaf Cake

Homemade granola

Luncheon Salads:

Chinese Chicken Salad with Soy Peanut Dressing (recipe here)

Kale Salad with Mint, Edamame and Cranberries in Lemon Herb Vinaigrette ( note to self: don’t do this one for a crowd ever again! recipe here)

Wild Rice Salad with Cranberries, Oranges, Grapes and Pecans.

Just of few of the desserts:

Lemon Shortbread Bars

Marbled Cheesecake Brownies

Pecan Pie Bars

A good time was had by all! We can’t wait to meet you Landon!

Photos: Spencer Jones / Glasshouse Images shot exclusively for indigo jones

Unrecipe of the Week

May 23, 2012

Are you looking for a healthy, tasty salad that packs a ton of flavor? Look no further.

This Kale Salad has edamame and chickpeas for protein, and dried cranberries for a sweet touch. The zesty lemon dressing ties it all together beautifully.

Cleaning the kale takes a bit of work, but one bunch yields a lot.

Lemony Kale Salad:

For the salad:

Cut the ribs out of a bunch of kale, and chiffonade* it into small, narrow pieces.

Add a handful each of fresh mint leaves and fresh basil leaves, also chiffonade cut.

Toss in about 1/2 cup each of chickpeas and steamed, shelled edamame.

Add several cherry tomatoes, sliced in half, and a large handful of dried cranberries.

For the dressing:

Mix the juice of 1 lemon with several tablespoons of olive oil. Add salt, pepper, and about 1 teaspoon each of dried oregano and dried basil. Mix in a garlic clove that has been pressed but not chopped. Whisk the dressing well and allow it to sit to let the flavors develop.

Toss the salad with the dressing and enjoy!

*To chiffonade: stack the leaves on top of one another and roll them up. Slice the roll into thin pieces. Gently separate the strips.


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