I am just going to Shake, Shake, I Shake It…

IMG_3925Shake it up that is.  I so wanted to name this salad Shake it Off Kale Salad, but really it just did not seem to make sense.  However since Little Miss Mixture is a Taylor Swift fan, I have heard this song almost as much as Let it Go recently and I cannot seem to get it out of my head.  So as I was standing in the kitchen shaking my salad this is exactly the beat the salad was created to.

I have posted a couple of kale salads now and each one is different.  That is what is so great about kale and some of the other greens. They have versatility.  I have been a fan of spinach for this reason  for a decade or so, but when we began eating kale a couple of years ago I was skeptical.  It took being a member of a CSA (Community Supported Agriculture) group where week after week I got bunches of greens for me to get comfortable with them and really start to enjoy eating them and cooking with them.  The thing I love most about kale is how it stands up to dressings and marinades.  I find the longer it marinates the better it taste.  Do you know what that allows you to do?  You can literally prepare a kale salad one day and enjoy it off and on throughout the next 3-4 days.

That is exactly what I do with a couple of kale salads that we enjoy.  Here is one that I put together the other day.

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Shaken Kale Salad

1 Bunch of Kale

1 Apple, cut into chunks

1/4 cup Dried Cranberries

4 Tbsp. Olive Oil

1 Tbsp Honey

3 Tbsp Lemon Juice

1/4 tsp. Ground Black Pepper

Place all ingredients in a glass bowl with a tight fitting lid.  Shake well.  Place in refrigerator to marinate for at least 4 hours.  Remove from refrigerator and shake a few times.  Enjoy.

* Since the dressing includes lemon juice the apples hold up well.  Though I do like to add some for extra crunch by the third day.IMG_3924

 

Similar related salads

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Spinach, Apple, Mushroom Salad

Kale Salad with Walnuts

Kale Salad with Walnuts

Simple Kale Salad

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Spinach, Apple & Mushroom Salad with Maple Vinaigrette & What we are Eating

DSC_0606 DSC_0604I hope everyone had a great Labor Day weekend. It is officially time to put away the white pants and linen and begin to enjoy football, apples, and pumpkins. It may not be fall per the calendar as yet, but in the South we have rules.  I just love this that I found while perusing my social media last night. I guess I really am a southern girl as I do in fact live by most of these.  I will admit to continuing to wear strappy sandals and sundresses for another week or so, but really how can you not when the thermometer is inching up to the mid 90’s.  White however is a no and I completely agree with the author of this piece as I struggle with whether or not white jeans work.  Regardless of what the fashion industry said, us southern girls remember what our mom’s taught us.

So to kick our fall off, we went apple picking this weekend.  We had a great time, though I wish it had been a few degrees cooler.  It is hard to enjoy yourself and get ready for fall when you are sweating your way through the apple orchard.  Apple Cider YES please, just make it a cold one.  There is no way to enjoy hot apple cider when it is a blazing 88 on top of a mountain.  Regardless of the weather our family tradition still stands.  We had a picnic lunch, picked a bushel of apples, bought and enjoyed some apple cider, and indulged on apple cider doughnuts.  Not a bad way to enjoy the long weekend.  Now back at home the apples have been sorted and stored.  I prefer to refrigerate most of the apples as they keep for longer.

DSC_0608Tips for Storing Apples

1.  Sort apples by variety, as different varieties ripen at different rates

2.  Make sure to check apples for bruises and punctures as these apples need to be eaten first

3.  Apples will keep best if stored in a cool environment cellar or the refrigerator fruit drawer are good choices.  Most apples will keep 3-5 months when kept this way.

4.  Be sure to keep apples away from onions and potatoes as they hasten the ripening.

We have made apple picking a tradition for the past five years or so.  With about 30lbs of apples in the house  we have learned to enjoy them in a variety of ways.  Little Miss Mixtures lunch included fresh apple slices with peanut butter and honey for dipping.  Sometimes we eat them with a slice of cheese.  I baked them with cinnamon and raisins to enjoy with yogurt.  I mix them into salads, make cakes, and applesauce.  Aside from just biting into them, this is how we enjoyed our fresh Jonagold apples this weekend.

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Spinach & Apple Salad with Maple Vinaigrette

3 cups fresh spinach

2 slices of bacon, cooked and crumbled

1/4 cup red onion, sautéed in the bacon fat

1/4 cup sliced mushrooms

1 small apple (jonagold, gala, or other sweet variety work best)

Maple Vinaigrette

1 oz Maple Syrup

1 Tbsp Shallots, minced

1 Tbsp Red Wine Vinegar

1 Tbsp Olive Oil

1 Tbsp Dijon Mustard

1 tsp garlic, minced

Combine all ingredients for vinaigrette and whisk together.  Allow to sit while you prepare the rest of the salad.

In a skillet over medium heat, cook bacon until 3/4 of the way done.  Add the sliced red onion and continue sautéing together until bacon is crispy and onion is soft.  In a large salad bowl mix spinach, apple slices, and mushrooms.  Top with bacon and onion mixture.  Pour vinaigrette over salad and toss well.  Serve and enjoy.

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* adapted from Spinach Salad with Maple Dijon Vinaigrette in Cooking Light Magazine

 

What we are Eating (August 24 – August 30)

Sunday – Italian Chicken Sausage Pepper & Onions,  Made from Scratch Sweet Potato Fries, Heirloom Tomatoes

Monday – Better than Take Out Pizza

Tuesday – Nachos with Black Bean Corn Salsa

Wednesday – Taco Salad

Thursday – Cilantro Serrano Pasta with Chicken

Friday – Anytime Salad with Chicken

Saturday – Date Night Out

Edamame Salad

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When did Edamame come about?  This is in my opinion a new food.  I only started noticing edamame about eight to ten years ago when it started showing up in recipes I read, farmers markets I visited, and restaurants menus.  In that time, it has gained some popularity and quite a bit of followers.

This family never really caught on to the squeeze the pod and eat the edamame thing.  I find it interesting how many kids enjoy doing this and really like steamed edamame.  Is it because the pods usually get some salt tossed on them and they like that flavor?  Because I really think if you are going to eat something from a pod, snap peas are a lot sweeter.  Just my thoughts.

I gave edamame a try and found it to be something I could take or leave, but then we received some in our CSA box one summer I started looking for recipes and began doing more with it than just tossing it in a random salad.  Over the years, I have come to enjoy it in recipes such as Kale, Edamame, and Quinoa Salad, ChickpeasTomatoes, and Edamame, and Edamame, Cranberry & Feta Salad.  I have also come to enjoy Trader Joe’s edamame hummus and chocolate covered edamame.  Chocolate covered edamame is a great protein rich item to toss into mixture.

In fact this salad is one that I make throughout the year as Little Miss Mixture really enjoys it.  This is a salad that is requested in lunches some weeks.  Now that makes a mom happy.

When edamame is in season it is an easy food to steam and prep for the freezer for later use.  Trader Joe’s also has fresh packaged or frozen edamame from that make this recipe simple to put together in minutes.  The recipe below is adapted from Edamame with Cranberries, Feta and Basil and while I have provided measurements, I really do not measure and in fact the salad can be made with any amount of edamame you have on hand.

Edamame, Cranberry and Feta Salad

Ingredients
16 oz. Edamame
1/2 cup Dried cranberries
1/4 cup fresh Basil leaves, chopped
1-2Tbsp olive oil
1/2 Cup Feta crumbles
pepper to taste

Directions
Cook edamame in boiling water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry and remove from pods.
Toss edamame, cranberries, basil together.  Pour olive oil over salad, and add pepper. Gently stir in feta cheese. Serve chilled or at room temperature. Serves 4.

Simple and satisfying.

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