Massaged Kale Salad

Why bother massaging kale?

Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too.

BEFORE:
Massaged Kale Salad

AFTER:
Massaged Kale Salad

 

MASSAGED KALE SALAD
Makes 4 servings. 

1 bunch kale, any kind
1 teaspoon salt
½ tablespoon apple cider vinegar

DRESSING
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
½ teaspoon fresh ground black pepper

SALAD ADD-INS
½ cup radishes, thinly sliced
¼ cup carrots, thinly sliced
½ cup apples, chopped into ¼” pieces

  • Wash and dry each kale leaf.
  • Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand.
  • Reserve the stems for another meal or make Steam Sautéed Kale Stems.
  • Place all the kale leaves into a large mixing bowl. Add the salt and vinegar.
  • Now you’re going to massage the kale for five minutes. Massage just as you would someone’s shoulders, making sure to break down each piece.
  • Once all the leaves are tender, drizzle in the salad dressing a tablespoon at a time. Taste after each drizzle to get the dressing to your liking.
  • Toss in the salad add-ins.
  • Enjoy!

Massaged Kale Salad

One-Pot Chicken-Pumpkin Curry

Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!

One-Pot Chicken-Pumpkin Curry 
Makes 4 servings.

2 pounds skinless, deboned chicken thighs
2 small sugar pumpkins, 4 cups cubed
2 cups yellow onion, sliced
1 tablespoon garlic, minced
½ cup chicken broth
½ cup coconut milk
1 bunch curry leaves
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon chili powder
¼ teaspoon salt
pinch white pepper

Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside.

Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions in the broth and add a sprinkling of salt.

Place the chicken evenly over the onions and sprinkle with spice blend on top. Add garlic, curry leaves and a half cup of chicken broth.  Cover and cook for 5 minutes.

Add in the coconut milk and pumpkin, stirring in to combine. Then cover and cook 5 more minutes or until chicken is done.

Enjoy!

One-Pot Chicken-Pumpkin CurryOne-Pot Chicken-Pumpkin Curry

Carrot Ginger & Apple Soup

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th. 

Carrot Ginger & Apple Soup

8 cups carrots – chop each carrot into thirds
2 cups apples – chopped (I used Crispin apples)
2 tbsp fresh ginger – minced
2 cups chicken or vegetable broth
1 cup water
2 tsp + ¼ tsp salt
1 tsp freshly ground black pepper
1 tbsp extra virgin olive oil

In a large pot, add the carrots,1 teaspoon salt and enough water to completely cover them. Turn the heat to high and bring to a boil. Boil for 20 minutes or until the carrots are very soft.

Drain the carrots, reserving the liquid.

Add the carrots to a large food processor with 1 cup of the reserved carrot water. Blend until smooth. You may have to do this in batches if your food processor is small.

Add in the apples, ginger, salt, pepper and chicken broth. Process until smooth. Drizzle in the olive oil and quickly pulse to combine.

Serve immediately topped with fresh cracked pepper and chopped apple.

Enjoy!

Carrot Ginger & Apple Soup

Rich, carrot puree soup with fresh ginger and apples. 

 Carrot Ginger & Apple Soup