Quinoa and Kale Salad
1 cup uncooked quinoa
1 large bunch kale, stems removed
1/2 cup dried cranberries
1/2 cup yellow raisins
1/2 cup walnuts, roughly chopped and toasted
1/4 cup slivered almonds, toasted
1 block Parmesan cheese, shaved for garnish
salt and pepper to taste
For Dressing*:
1/3 cup vegetable oil
2 tbs olive oil
1/2 tsp orange oil
1/4 cup fig balsamic vinegar
juice from 1 lemon
1 tsp cinnamon
1. Bring two cups of water to a boil in a medium-sized sauce pot. Add the quinoa, reduce to a simmer, and cook until al dente, roughly 12 to 15 minutes. When it has finished cooking, strain through a fine colander and set aside. (I made my quinoa in a rice cooker–EASY)
2. Chopping the kale is sort of up to you. Some prefer to chop it “confetti” like, so that it’s a mix-in and not really a present ingredient or chop it in small, bite-sized pieces so that you can see it’s there. Decide based on if you like the texture of raw kale, or if you would rather hide it in there.
3. Put the cranberries and raisins in a small, microwave safe bowl. Cover with water and cook 2 minutes in the microwave to rehydrate the fruit. Carefully remove and strain, pat dry.
4. Make the dressing by whisking all of the ingredients in a small bowl.
5. To make the salad, combine all of the ingredients except for the Parmesan, and toss well in a large bowl. Drizzle about half the dressing over top and toss well. Use as much as you deem necessary. Season to taste with salt and pepper before serving. Add the Parmesan shavings over top. Can be served slightly warm or at room temperature.
** If you don’t have orange oil or fig balsamic vinegar add the zest of one orange to the dressing and use an aged balsamic vinegar.
Corn and Kale Skillet Cakes Recipe (Submitted by CSA member-Roseann)
INGREDIENTS
1 cup flour
1 cup fine yellow cornmeal
1 teaspoon salt, or to taste
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale (remove stems)
2 large eggs
2 tablespoons melted butter or olive oil (use to sauté onion if adding)
2 cups milk
1 cup diced onion (optional)
Butter or oil for frying
1. In a large bowl, mix the flour, cornmeal, salt, corn and kale.
2. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly.
3. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden.
4. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
Serves 4-6.