This kale salad uses the same ingredients as below, but pictured above I have added roasted pulled chicken for extra protein and substituted the dried cherries with nutrient-rich dried goji berries.

I have to apologize for being so MIA over the past two months.  I was busy working on a new Off-Broadway show called Hereafter Musical.  The amazing run just ended - and I really got into my character as a pregnant woman - I decided that I would eat for two in Theatre 80’s food rich neighborhood of the East Village.  Let’s just say I just about went broke at Luke’s Lobster - and I even indulged in Puddin’, the dairy-rich decadance that is a veritable no-no for singers.  But alas, I am not that strong, so thanks to lots of apples (the pectin is good for your vocal chords) my voice did not suffer too badly from my tasty exploits. 

That being said, the show is over and I am finally cooking again - and trying to cleanse. I would be a monster if I did only juice, so thanks to Amanda Skrip, I have a plan that simply cuts out dairy, gluten, refined sugar, caffeine and alcohol.  (I have not been so successful with the latter two). Since any cleanse incorporates lots of green vegetables, there is no better veggie to use right now than kale.  

My favorite kale for hearty salads is the lacinato variety (sometimes called Tuscan or dinosaur kale) because it is deep green, flat, and less bitter than some of the curly varieties. Most kale salads at restaurants incorporate some kind of cheese - but that’s not necessary!  Just make sure to chiffonade your kale into fine ribbons like so, and you’ll be able to enjoy it raw and it won’t be too bitter or fibrous. 

Here is a variation of my favorite kale salad recipe that’s both dairy and gluten free! Sub the dried cherries with goji berries for a healthier twist. 

KALE SALAD WITH APPLES, DRIED CHERRIES AND PEPITAS

FOR THE SALAD: 

• 1 bunch Lacinato Kale
• 1/4 medium red onion, thinly sliced
• 2 cups shredded purple cabbage
• 1 cup shredded carrots (2 average carrots)
• 1 apple, cored and thinly sliced 
• 1/3 cup pepitas
• 4 oz. dried cherries 

FOR THE DRESSING: 

• 1/4 C. Lemon Juice
• 1/3 C. Almond Oil (Walnut Oil and Grapeseed Oil work as well) 
• 1 1/2 TBS Dijon Mustard
• 1 1/2 TBS Honey
• salt/freshly ground pepper to taste

Combine all the ingredients in a large bowl, and toss with just enough dressing to moisten the salad but not drown it.  Allow the salad to marinate for ten minutes before serving.  Enjoy the nutrition!

Note:  The cabbage and carrots can be shredded in a food processor or on a mandolin to make it super fast! Doesn’t it look like gorgeous confetti!? 

This time of year, the market is full of leafy greens, but sometimes it’s hard to figure out exactly what to do with them.  Take kale for instance.  You’re probably used to it braised or sauteed;  but kale is also delicious raw if prepared the right way. So move over lettuce! We’ve got a recipe for a Tuscan Kale and Red Cabbage salad that’s crunchy, tangy, delicious, and really good for you! Check out the video and follow along with the recipe below!

TUSCAN KALE AND RED CABBAGE SALAD RECIPE:

FOR THE SALAD:

• 1 bunch Tuscan Kale (lacinato, dinosaur), stems removed and thinly sliced
• 1 C. Red Cabbage, thinly sliced 
• 2 TBSP Red Onion, thinly sliced
• 1/4 C. Hazelnuts, toasted and chopped 
• 1/4 C. Grated Parmesan Cheese
• 1/4 tsp. Red Pepper Flakes

FOR THE DRESSING:

• 1/4 C. Apple Cider Vinegar
• 1 tsp dijon mustard
• 1/4 C. Extra Virgin Olive Oil 
• Salt & Pepper to taste

Combine all the ingredients in a large bowl, toss with the salad dressing and allow to marinate for at least a half hour, up to eight hours.  Dig in and enjoy! 

Last month we had our December Hungry in Brooklyn Dinner Party and it was a great success!  I had every intention of getting this post up right away, but then all of a sudden it was Christmas and I found myself in Sonoma County. I drank wine. A lot of it. Every single day. I got very little work done, and thus I understand France a lot better now, even after having studied abroad there in my college days.

So without further adieu, the courses! 

FIRST:

Frisee Aux Lardons - chicory & frisee, meat-hook bacon, poached egg, shallot vinaigrette

SECOND: 

Cranberry Bean and Winter Kale Crostini - lacinato kale, heirloom beans, salvatore brooklyn ricotta, house-pickled red onion 

SAVORY:

Filet of Sole - baked wild-caught atlantic sole, roasted pink radishes & brussels sprouts with beurre noisette, microgreens in lemon vinaigrette; pureed parsnips family style 

SWEET

Organic Pumpkin Whoopie Pies - locally milled flour, organic pumpkin, organic cream cheese buttercream filling 

I’ll be updating the blog all week with recipes and links!  Make sure to check out the next post for photos of the food, the guests, and the fun courtesy of Wyatt Tuzo.