Sunday, October 26, 2014

Cranberry Orange Vinaigrette and Kale

 Oh the shame of it all. I have a little problem with self control.  I hit a bunch of country markets yesterday and got carried away with purchases.  I couldn't help it.  There were so many fresh Fall vegetables and apples and cider everywhere.  This is a big black garbage bag full of kale and collards.

 Fresh broccoli.

 Ida Red apples, turnips, acorn squash and more kale.  We eat kale almost every day, especially in salads but other ways as well.  I will be showing what I turn all of this into over the next few days.
Though I am not cooking for the shelter these days, I've found a new pursuit. I have adopted a small town.  It is the poorest town in our region and along with it's mayor, we are trying to help the people that live there and turn the town around. Recently, I made several hundred rolls and cooked 8 pork butts and made gallons of cole slaw.  The Blog Tech and his dad spent a Saturday afternoon passing out pulled pork sandwiches to everyone that lives there. So, none of this food will go to waste.  I have lots of people to give it to.

 My favorite salad dressing for our kale salads is a cranberry orange vinaigrette.  I've already made my cranberry sauce for Thanksgiving and used it in this.  You can use any cranberry sauce you like, even out of a can!  Put 1/3 C. of cranberry sauce in a bowl.  Add 1 T. dijon mustard, 2 T. white balsamic vinegar, 1 clove garlic, 1/2 C. apple cider, S & P, the zest of 1 orange (add this after the dressing is prepared) and the juice from that orange. Use an immersion blender to puree and drizzle in about 2/3 C. of olive oil.  Taste and adjust seasoning if needed. 

I will post the salad soon.  I made some yesterday but forgot to take the photos.