Summer Corn Salad

I haven't written in a while because, well, I had a baby! And while motherhood is truly incredible, it doesn't leave much time for blogging or cooking for that matter. My little guy is napping now, so I'll get right to the recipe with hopes that I can get the post done before he wakes up.

This is an excellent and super easy twist on a classic summer favorite - fresh, raw corn! Because over 90 percent of corn produced in the US is genetically modified (aka GMO), I highly recommend buying organic corn or talking with the farmers at your local market to ensure you are getting corn that is not made from genetically modified organisms, as the long-term health impact of consuming GMOs is unknown.

Ingredients:

1 cup cherry tomatoes, halved

4 ears fresh corn on the cob (organic if you can get it), shucked

1/2 cup chopped green onion (scallions), green parts only

1 1/2 cups chopped orange bell pepper

3 tbsp cider vinegar

3 tbsp extra virgin olive oil

Salt and green pepper, to taste

Instructions:

In a large pot of boiling salted water, blanch the corn for 3 minutes . Drain and immerse it in ice water. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the green onions, bell pepper, cider vinegar, olive oil, salt, and pepper. Just before serving, stir in the cherry tomatoes. Serve cold or at room temperature. 

Servings: Makes about 4, 1 cup servings.

For more information on GMOs, visit the non-GMO project .

Chile Lime Kale Chips

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The kale legacy continues. My friend, Mina introduced me to home made kale chips a few weeks ago that had only olive oil and salt and they were delicious. Eating her creation inspired me to create a recipe of my own. I hope you like these. They are a healthy, tasty treat. Using 1 bunch of kale makes about 2-3 cups of chips and serves about 2 people. Enjoy!

Ingredients:
1 bunch of lacinato kale, also known as dinosaur kale (refer to my All hail, kale! post for a photo), torn into chip size pieces, stems removed
2 tbsp extra virgin olive oil
1/2-3/4 tsp mild chile powder (I used the Chile 3000 mix from Penzey's)
1/2-3/4 tsp dried lemon salt, or gray sea salt
Zest of 1 lime

Instructions:
Preheat the oven to 350 degrees. Wash kale pieces and dry thoroughly. The drying step is really important because if the kale is not completely dry, it will steam and not crisp properly.  Toss kale with olive oil and 1/2 tsp each chile powder and salt in a large bowl. It's fine to do this in batches if you need more room in the bowl. Mix until kale is well coated and glistening. Place kale pieces in a single layer on a jelly roll pan or cookie sheet. Bake in the oven for 12-16 minutes until leaves are crispy. Remove from oven and allow to rest until room temperature, about 5-7 minutes. Toss with lime zest. Add remaining chile powder and salt, if desired. Consume without guilt!

All hail, kale!

Recently I have become obsessed with kale! It's incredibly healthy and delicious. In fact, 1 cup of cooked kale, or 2-3 cups of raw kale contains only 33 calories while also contributing an astounding 137% of the daily value of vitamin A, 100mg of Omega-3s (a big plus for non-meat eaters), and 3g of fiber! Kale comes in many varieties, most of which can be dated back over two-thousand years. Most kale recipes tend to focus on cooked preparations of kale, but I have recently discovered the tastiness of raw kale which is highlighted in the two recipes below. Enjoy!!

Dinosaur kale, also known as lacinato or black kale

Kale Caesar Salad - serves 4

Ingredients:
2 bunches of dinosaur kale, also known as lacinato kale or black kale
2 cups of croutons, preferably homemade from day old bread (recipe below)
1/2 cup freshly shaved parmigiano reggiano cheese
2 lemons   
3 cloves of garlic
1/2 can of anchovies packed in olive oil, drained
1 egg yolk
1 tablespoon white balsamic vinegar
1/2 cup olive oil
Croutons
3-4, 1 inch thick slices of day old bread, torn into small pieces - I used olive bread, but you can use any kind you like.
1 tablespoon fresh rosemary, diced
1 tablespoon olive oil

Preheat the oven to 400 degrees F. In a bowl, toss the torn bread with the olive oil and rosemary. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Turn the croutons halfway through to ensure even browning.

Instructions:
Dressing
Grate the zest from the lemons. Cut both lemons in half. Place the garlic, anchovies and lemon zest in a small bowl or mortar if you have one. Press with a large spoon or pestle and pound to make a thick paste. Add the egg yolk, a pinch of salt and a the juice from one and a half of the lemons. Add the vinegar. Whisk thoroughly to combine. While continuing to whisk, slowly pour in the olive oil. Whisk until smooth and creamy and slightly thickened. Taste the dressing and add more lemon juice to taste. You can make the dressing up to two days ahead of time.

Salad Assembly
In a large bowl, combine the kale and croutons. Pour dressing over the mixture and toss to coat. Add the cheese, toss again and serve.

Green kale, also known as curly kale

Massaged Kale 
This recipe was given to be by my co-worker, Amy. Since amounts are not specified, this recipe should be used as a guideline. The amounts of all ingredients can be altered to suit your own personal taste.
Ingredients:
1 bunch of green kale, also known as curly kale
Sesame oil and salt, to taste
2 celery stalks, diced
2 large carrots, shredded
1 tablespoon fresh ginger, grated using a microplane
Agave nectar, to taste

Dressing
2 tablespoons shallot, diced very small                                                                                         
Rice vinegar, to taste
Lemon juice, to taste
1 teaspoon dijon mustard, I like to use Sierra Nevada Pale Ale mustard
Sesame seeds, toasted are preferred
Sesame oil

Instructions:

Rip or cut the kale off of its' thick stem and put that in compost (the thick stem part). Break or cut remaining kale into small pieces and set in a bowl. Drizzle the kale pieces with salt and oil and massage in small handfuls until well moistened. Squeeze out excess liquid and put in separate bowl. Add diced celery and shredded carrot and grated ginger. In a separate small bowl, make a dressing with shallot, sesame oil, rice vinegar, lemon juice, and the mustard. Add sesame seeds. Pour the dressing over along with a drizzle of agave nectar and toss...mmmmmmmm.