Hearty Kale Salad by: Candace
I typically mixed the greens and herbs together to make a well blended base for the salad then assemble the remaining ingredients on top. I strongly recommend hand massaging a dressing into the salad and letting it sit for a few minutes before eating as kale can take a few moments to integrate the dressing. Vic made a delicious dressing recipe to explore below. Remember to swap out ingredients you may not like for ones you prefer. These recipes are always just a template to explore. Have fun!
Herby Vinaigrette by: Vic
To pair with Candace’s tasty salad recipe, I’d like to offer a yummy vinaigrette recipe to dress the salad. Something to use your herbs and honey in that is very quick to make and pairs nicely with a salad or even to dress your chicken!
I tend to cook using my intuition, so I encourage you to do the same. I view recipes as sort of a jumping off point. So feel free to follow to a T or add your own spin to the recipe yourself!
1 tbsp/a handful of fresh parsley minced
1 tbsp/a handful of fresh cilantro minced
1 tbsp/a handful of fresh dill minced
1 to 2 cloves garlic minced
About 1 tbsp of Farmer James honey*
⅓ cup olive oil
⅓ cup vinegar - red wine, champagne (if you’re feeling fancy), balsamic, white wine, or rice (or whatever is your favorite!)**
(optional) half a lemon juiced**
Salt to taste
Pepper to taste
In a bowl or mason jar combine all of your ingredients. Either whisk or shake until emulsified. Taste and adjust to your liking!
Store in the fridge until ready to serve and shake or mix before serving.
*Add more or less depending on your preferred sweetness, feel free to substitute agave.
**I tend to like more acid in my vinaigrettes, so if you’re like me feel free to do both vinegar and lemon but if you don’t choose one or the other or add more olive oil.
Chimichurri can be used in a variety of ways. Some suggestions are as a marinade, a sauce topping, a base for a vinaigrette, an addition to scrambled eggs and more. What’s one of your favorite ways to eat/use chimichurri?
Important Note about Ingredients:
This recipe can be modified in many ways...for example:
Begin by preparing the spearmint and parsley by washing and de-stemming them. Set them aside together in a bowl (like the first picture on the left above).
Using a food processor, lightly blend the mint and parsley together. Set aside in the same bowl.
Gather your scapes (pictured in the second picture in the middle above).
Using a food processor, lightly blend the scapes. Add to the bowl of blended mint and parsley. Set aside.
Using a food processor, lightly blend the almonds, pistachios and cashews (as shown in the first picture directly above on the left). Add to the bowl of blended mint, parsley and garlic scapes. Mix it all together with a spatula until it's all well incorporated. Set aside.
Spoon the blend of mint, parsley, scapes and nuts into the food processor. You can do this step in stages/phases; no need to fit it all into the food processor in one turn.
Secure the top of the food processor and begin to slowly blend or pulse the mixture while slowly pouring in a few splashes of garlic scape ferment starter liquid (the liquid that is in the jar of garlic scapes). I'd say at least 1/3 of a cup per food processor cycle. Set garlic scape ferment started aside. Once that is complete begin to add the extra virgin olive oil very slowly as well. Use up to a half a cup of olive oil,
As you blend stop every so often to taste the flavors in the pesto and consistency. Do you feel like you need more oil, ferment starter or to add more of the mixture of mint, pesto, scape, parsley? This new personal preferences. You can even transfer at this point to a blender for those who like a more processed. (View the pic below:)
Gather your ball jars.
Spoon the pesto in the jar and cover with a thin layer of olive oil then refrigerate. ,
NOTE about ingredients:
You may have noticed that the ingredients don't have measurements or amounts next to them. That's largely in part because I see recipes as templates for exploration. I also believe that we all have preferences; I may like a more creamy pesto, you may like a chunky one. You may like a pesto without spices and I may like a pesto that does contain spices. Let this be that opportunity to not be confined by exacts numbers and measurements and instead be held by your intuition.
With that in mind I generally follow a general rubric of:
If you have any questions let us know!