I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, December 9, 2015

Kale Salad

1 large bunch Tuscan or Siberian Kale, center ribs removed, 
   shredded or chopped, and scrunched until tender
1/3 cups dried apricots, julienned
1/3 cup roasted pumpkin seeds
2 oz. Manchego or piquant provolone cheese, grated or sliced with potato peeler
1 Pink Lady or Gala apple, cored and cut into thin half moons or quarters 
Ground black pepper

Dressing:

2 Tbsp. cider vinegar or white Balsamic vinegar
2 Tbsp. fresh lemon juice
1/2 cup mayonnaise or 1/4 cup Extra Virgin Olive Oil
2 Tbsp. sugar 
1/2 tsp. salt

Dip apples in lemon juice to keep from browning. Whisk dressing together and toss with kale to coat well. Then set aside for 10 minutes. Toss again and sprinkle with apricots, pumpkin seeds and cheese. Toss again, season with salt and pepper, if needed. Fan thin slices of apple over the top and serve.
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