Kale Salad with Balsamic Dressing

Kale Salad with Balsamic Dressing

Kale Salad for Autumn


Adam took pleasure in the new life. When autumn touched the trees he had got as far as Omaha, and without question or reason or thought he hurried west and south, fled through the mountains and arrived with relief in Southern California.”
East of Eden, John Steinbeck

Inspiration

Kale wasn’t served, Brussels sprouts were cooked until mushy and sauerkraut came from a can. Don’t get me started on what happened to broccoli. Some childhood food memories are best forgotten. Learning to cook vegetables with strong flavors is worth the effort. Of course brassicas are healthy, paired with the right ingredients they are scrumptious too. I’m on my way to finding the best raw kale salad. Kale Salad with Balsamic Dressing is really good, the best so far.

Kale Salad with Balsamic Dressing is super easy to make. The kale salad comes together quickly in one bowl. Even the balsamic dressing is tossed in with the kale, no separate bowl required. What makes the Kale Salad with Balsamic Dressing special is the layers of flavor and textures. To a base of softened kale the tangy and sweet Balsamic Vinegar of Modena is tossed with olive oil to dress the greens. After that it’s all about adding pops of flavor and texture with persimmon, pecans, dried cranberries and parmesan cheese. Because it’s a kale salad, it can be made ahead of time. I can confirm leftovers make an excellent lunch. READ MORE . . .

Pomegranate Jelly with Balsamic Vinegar

Pomegranate Jelly with Balsamic Vinegar

An Easy Jelly Making Adventure

“The Trasks were well established in Salinas. Lee, once he had given up his brackish bookish dream, made a new kind of place for himself in the house beside Reynaud’s bakery. On the ranch his possessions had never really been unpacked, for Lee had lived poised to go someplace else. Here, for the first time in his life, he built a home for himself, feathered with comfort and permanence.”

East of Eden, John Steinbeck

Inspiration

This months’ Food In Jars Mastery Challenge was just the motivation I needed to try making a jelly I’ve thought about making many times, Pomegranate Jelly with just a hint of balsamic vinegar. Not enough balsamic vinegar to taste, but enough to add depth, a mystery flavor, to the naturally tangy pomegranate. Jelly now gone rogue, somewhat sweet and very spreadable, a fitting accompaniment to toast and crackers. What I really, really like about this jelly is its’ use in either sweet or savory applications. It’s somewhat akin to cranberry sauce or lingonberry jelly. Definitely making this very easy Pomegranate Jelly recipe for the winter holiday season. Cranberries take a rest, a new flavor has arrived. READ MORE . . .