I woke up this morning with that stupid song 'The Friday Song' in my head. I am hearing one of my students- albeit one of my favorite students, but she lost likability points for singing this song every bloody Friday!- singing it. Ugh. At least it has a completely different meaning to me during the summer. Friday now means it's time to pick up my farm share. It also means I have to deal with whatever I haven't used from last week's share, and let's face it- we all have some left!
I still have kale and corn. Earlier this week I made a Kale and Yellow Bean salad that was really refreshing and lasted a few days. I added some canned pink beans and cannelini beans. I think I'll do it again, twisting the flavors a bit, and add the corn. Here is also a recipe for a Broccoli and Chicken Curry Salad. The Curry Salad started out with an idea of a sort of Waldorf Salad- celery, apples, apples, nuts-- and add the broccoli with a mayonnaise-based dressing. But that was boring. So I added some curry, lime and yogurt. And that was good, but not quite where I wanted it to be-- adding the grilled chicken brought a smokiness that did the trick. Fried Wonton Noodles are a great crunchy contrast.
Broccoli Chicken Curry Salad
If you briefly cook your broccoli, making sure to refresh it in ice water to stop the cooking, it’s ready for lots of different recipes, to toss in a salad, or add to a stir-fry or quiche. Leftover grilled chicken adds a nice smokiness to this salad.
1 bunch broccoli
1 large or 2 medium apples
1 cooked (preferably grilled) chicken breast
1/4 cup golden raisins
1/ cup plain yogurt
2 Tablespoons mayonnaise
1 Tablespoon lemon juice
1 Tablespoon honey
1 teaspoon sweet curry (or more, to taste)
salt and pepper to taste
nuts or fried wonton noodles
1. Trim the broccoli and cut into l-inch pieces. Put a pan of water on to boil and get a bowl of ice water ready. When the water comes to a boil, add the broccoli and cook for 4 minutes. Drain and plunge into the ice water. When it’s cool, drain.
2. Wash the apples and cut into quarters from root to stem. Cut out the core and cut the apple into medium dice.
3. Remove the skin from the chicken, if necessary, and cut into medium dice.
4. Combine the yogurt, mayonnaise, lemon juice, honey, curry, and salt and pepper. Toss the broccoli, apple, chicken, and raisins with the dressing. Garnish with nuts (almonds or pistachios would be good, but so would walnuts or peanuts) or wonton noodles.
Bean and Kale Salad
The traditional dressing for Three Bean Salad is loaded with sugar. This dressing is slightly sweet, but not overpoweringly so-giving it time to marinate is key. This can be doubled or tripled. Good at room temperature, it’s great for a pot- luck or barbeque.
1 pound fresh green or yellow beans
4 leaves of kale
1/2 red onion
1 (15 ounce) can kidney beans
1 (15 ounce) can white (cannelloni) beans
1 cup pimento-stuffed green olives
3 Tablespoons oil
2 Tablespoons cider vinegar
1 scant Tablespoon honey or agave
sea salt and freshly ground black pepper
1. Trim the fresh beans and cut into 1-inch pieces. Wash the kale and trim off the stems. Cut into 1-inch pieces. Thinly slice the onion.
2. Bring a pot of water to boil and have ready a bowl of ice water. When the water is boiling rapidly, add the beans and kale. Boil for 3 minutes. Plunge into the ice water to stop cooking.
3. Drain and rinse the canned beans and coarsely chop the olives.
4. Put all the beans, the kale, the onion and olives in a bowl and toss.
5. Whisk together the oil, vinegar and sweetener. Pour over the bean mixture and toss well. Cover and marinate in the refrigerator for at least 4 hours. Taste and add sea salt and pepper as needed.
Kale and Corn Salad
A variation of Bean and Kale Salad, this one has a little kick.
2 ears cooked corn
4 leaves of kale
1/2 red onion
1 small hot pepper, such as jalapeno
1 (15 ounce) can black beans
1 cup black olives
3 Tablespoons extra virginoil
2 Tablespoons lime juice
1 scant Tablespoon honey or agave
1/4 teaspoon cumin
sea salt and freshly ground black pepper
1. Cut the kernels from the corn. Wash the kale and trim off the stems. Cut into 1-inch pieces. Thinly slice the onion. Cut the pepper in half and remove the seeds and veins, and then mince (you might want to wear gloves for this).
2. Bring a pot of water to boil and have ready a bowl of ice water. When the water is boiling rapidly, add the kale. Boil for 3 minutes. Plunge into the ice water to stop cooking.
3. Drain and rinse the canned beans and coarsely chop the olives.
4. Put all the beans, the kale, the onion, pepper and olives in a bowl and toss.
5. Whisk together the oil, lime juice, cumin, and sweetener. Pour over the bean mixture and toss well. Cover and marinate in the refrigerator for at least 4 hours.
6. Taste and add sea salt and pepper as needed.
I know Stacia emailed us what's in our box, but I don't want to peek- I want it to be a surprise. Have a great week!
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| Broccoli Chicken Curry Salad |
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