Now I know kale is no longer the “it” vegetable (apparently it’s cauliflower?), but a few years ago restaurants were making a KALEing whenever it was put on their menus- from salads, to sauteed side dishes, and crisped up as chips, this green leafy vegetable was unstoppable. But as the hype died down in the restaurant world and kale quietly faded from menus, I knew I could always rely on my local farmers’ markets to get my hands on this superfood.
One of the perks of my job with Stellar Farmers’ Market is getting to take home boatloads- maybe a KALEboat? Ok, no- too many puns now- of fresh vegetables from our table display. Hence, my fridge is overflowing with kale right now. It’s so big and abundant and looks great on our table, and it’s usually only $2 a bunch! What to do with all this kale?
I’m usually not a fan of raw kale, but I’ve found a salad recipe that I can’t get enough of. The salad itself is simple enough- raw kale with julienned carrots, yellow zucchini, and cucumber. But oh, I am in love with this dressing. I’m calling it a Creamy Tahini Flax Seed Dressing. Grab your mason jar and shake up the following ingredients together and toss with anything and everything.
- 3 tablespoons tahini
- 1 small garlic clove, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1 teaspoon honey
- 2 tablespoons ground flax seeds
- salt and pepper to taste
So that has taken care of almost one bunch of kale. But after work on Tuesday I was faced with another bunch! This time it was purple kale courtesy of the wonderful R&R Produce at the 125th Street Fresh Connect Farmers Market.
Instead of a salad, sauté, or chip, I decided to take a stab at kale in pastries and create the Kale and Feta Galette from Naturally Ella. I absolutely adore this website- her photos are rustic and her recipes are healthy and seasonally focused.
I won’t spell out the recipe here because I didn’t deviate too much from her original genius. The only substitution I did make was using half whole wheat flour and half ground almond meal. Since I’m not a baker I was very worried this would wreck the dough, but I think it actually turned out okay!
The smells coming from my kitchen as this baby baked were unbelievable! I couldn’t wait to pop it out of the oven and cut myself a warm slice.