Kale Salad with Peaches and Balsamic Vinegar Mustard Dressing

Kale Salad with Peaches (3) WM

ok, ok.  I know that it’s snowing in Colorado and is cold pretty much every where in the country, but I wanted to post this recipe that I made in the summer.  You can still get kale, so that’s good.  Maybe add fall fruit like an apple?

Serves 2

time: 10 minutes or so

 

Salad Ingredients:

handful of kale per person, washed and torn into small pieces

2 peaches, pitted and sliced into bite sized pieces

goat cheese (or feta), sprinkle for each person

 

Dressing Ingredients:

2 tablespoon olive oil

1 tablespoon balsamic binegar

1 tablespoon whole grain mustard

1 tablespoon honey

salt & pepper to taste

 

Directions:

1) Wash / tear the kale.  Wash / cut the peaches.

2) Make the salad dressing in a small bowl stirring vigorously to combine all of the ingredients.

3) Add the kale & peaches to the salad dressing, mix to coat the produce.

4) Place salad on each plate and sprinkle the crumbled goat or feta cheese on top.

 

Kale Salad with Peaches (11) WM

Fall Galette

fall galette (44) WM

I kind of got creative here.  And, thankfully this dish turned out wonderfully.  I used what I had on hand, and what is in season: potatoes, kale, apples, cranberries, brussels sprouts and turned it into a galette (a fancy word for a pie/pizza).

Ingredients:

2 red potatoes

a few kale leaves

a handful of brussels sprouts

1 apple (granny smith, or fuji – something crisp)

dried & sweetened cranberries

Parmesan cheese

salt

pepper

garlic powder

onion powder

fresh garlic

pie crust

fall galette (42) WM

Directions:

1) boil the potatoes until you can pierce them with a fork, let cool.

2) thinly slice all of the vegetables and the apple.  Slice large-ish pieces of the Parmesan cheese with a vegetable peeler.

3) in a skillet, heat up some olive oil and once hot throw in the brussels, kale leaves, and crushed garlic – lightly season with salt, pepper, garlic & onion powder.  Remove from pan and set aside.

4) add more olive oil to the hot skillet.  Throw in the sliced potatoes in, lightly season with salt, pepper, garlic & onion powder.

5) on a floured surface roll out your pie crust then pace on a baking dish.  Spread the cooked & seasoned veggies on top of the pie crust.  Arrange the sliced apples on top, and then the slices of cheese on top of the apples.

6) Bake in a pre-heated 350 degree oven for about 30-45 minutes until the crust is golden brown.  After the galette has cooked sprinkle the cranberries on top and serve hot.

fall galette (14) WM

fall galette (57) WM