Voice Recognition

Recipe of the Month

Apple and Kale Salad

Apple and Kale Salad
Kale - 1 large bunch, rinsed and pat to dry
Salt - 1/4 teaspoon
Raisins - 1/2 cup, golden raisins, or dried cranberries
Apple - 1 large
Crumbled Blue Cheese - 2 ounces, or feta
Pecans - 1/2 cup, optional

Canola Oil - 3 tablespoons, or olive oil
Apple Cider Vinegar - 1.5 tablespoons
Mustard - 1 tablespoon
Honey - 1.5 teaspoons
Salt - to taste
Pepper - to taste

1. Pull the kale leaves off from the tough stems in the middle. Throw the stems away.
2. Chop or tear the kale into small, bite-sized pieces. Put kale in a big bowl. Sprinkle a little salt (optional) over the kale and massage the leaves with your hands by lightly scrunching the kale, until the leaves are darker in color (about 2 mins)
3. Chop the nuts and dried fruit into small pieces and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the cheese over the top.
4. In a small bowl, whisk the dressing ingredients together. Pour dressing over the salad and toss until coated.
5. Serve immediately, or let sit 10-20 minutes before serving.

(Source: Michigan Harvest of the Month)

Kale Chips

Kale Chips
1 bunch fresh kale
2 tsp. olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

(Source: GMFTS)
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