Tag Archives: crisp

Jeweled Kale and Cabbage Salad with Maple Mustard Dressing

4 Jun


We all know how good leafy greens are for us, but did you know how downright tasty they can be to boot? I learned the technique of cooking off the rawness of the kale and cabbage from Chef Lulu Powers who I worked for when I was out in LA a few months back. These simple ingredients come together for a wonderful balance of flavors and textures. Enjoy! 

Time: 15 minutes                         Serves: 6


  • Salad

  • 1/4 cup dried cranberries (or cherries)
  • orange juice or lemonade – enough to cover dried fruit
  • 3 cups shredded kale
  • 3 cups shredded cabbage
  • 1/4 cup toasted pine nuts
  • 1/4 cup shaved Parmesan Reggiano Asiago cheeses
  • Dressing

  • 1 tbsp Creole or other grainy mustard
  • 3 tbsp lemon juice
  • 1 tbsp + 1 tsp maple syrup
  • 2 tbsp olive oil
  • sea salt and black pepper, freshly grated – to taste

How to make it

  • Salad

  • The day before you plan to make this salad, combine dried cranberries and juice in a small container. Seal and let sit overnight to reconstitute the fruit.
  • Preheat oven to 425F. Spread shredded kale and cabbage out on lined baking sheets giving room so as not to crowd.
  • Bake kale and cabbage for 6 minutes. Transfer from baking sheets to a large mixing bowl.
  • Add reconstituted cranberries, pine nuts, and cheese. Toss with dressing and serve.
  • Dressing

  • Combine mustard, lemon juice, maple syrup in a small non-reactive bowl. Whisk to incorporate. Add olive oil and whisk to emulsify. Season to taste with salt and pepper.

Pineapple “Fried” Rice

17 Jan

Leftover pineapple inspired me to create this dish. It has a great balance of flavors and textures. I served it with teriyaki-marinated roasted chicken thighs.

Time: 25 minutes              Serves: 4


  • cooking spray
  • 2 eggs, whisked in a bowl with s+p to taste
  • 1-2 tbsp vegetable oil (I used Canola)s
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • pinch crushed red pepper (or to taste)
  • 1 cup chopped carrots
  • 1 cup button mushrooms, quartered
  • 1 cup snow peas, trimmed & halved
  • 1 cup mung bean sprouts, roughly chopped
  • 2 cups cooked rice (I used Basmati) – leftover 1-2 days is best
  • 1 cup chopped pineapple
  • sesame oil, to taste
  • soy sauce, to taste
  • rice vinegar, to taste
  • ground sea salt & black pepper, to taste
  • 1 green onion, trimmed & sliced thinly on an angle

How to make it

  • Prepare a small skillet with cooking spray. Heat over medium. Add eggs and cook until set, about 2-3 minutes. Flip and cook another 1 minute, or until done through. Set on cutting board to cool. Once cool, roll up and slice in thin strips.
  • Heat veg oil in a large skillet over medium-high heat. Add onions and cook for about 5 minutes, stirring occasionally. Add garlic and crushed red pepper. Cook 1-2 minutes, stirring occasionally.
  • Add carrots and cook 2 minutes, stirring occasionally. Add mushrooms, peas, and sprouts. Cook about another 3 minutes, stirring occasionally, until peas are tender crisp.
  • Add rice, egg, and pineapple. Season with sesame oil, soy sauce, rice vinegar, and a bit of s&p (less is more to start). Mix to incorporate, cook to heat through – about 3-5 minutes. Add more seasoning if needed.
  • Garnish with sliced green onion to serve.

Cranberry Turtle Bars

28 Nov

A delicious and unexpected treat! I found they taste even better after the first day. Store in an airtight container. Based on a recipe from the Closet Cooking blog with a few adjustments for taste and ingredients on hand.

Time: 20 min + cooling            Serves: 12+


  • Shortbread Crust

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 1/2 sticks (3/4 cup) butter cut into about 1/2 inch cubes
  • Cranberry Candy

  • 1 2/3 cups sugar
  • 1/4 cup agave nectar syrup (may also use light corn syrup or similar)
  • 1/2 tsp salt
  • 12 oz. fresh cranberries
  • 1 tsp vanilla
  • 3 cups pecans, toasted and coarsely chopped

How to make it

  • Shortbread Crust

  • Preheat oven to 350F. Line a 10×15 or 13×9 baking pan/dish with parchment paper. Spray paper with cooking spray.
  • Combine flour, sugar and salt in a mixing bowl. Add butter and mix until pea sized lumps form. (I did this by hand with my fingertips but feel free to throw it in the food processor.)
  • Sprinkle mixture into prepared baking pan/dish and press down to even out.
  • Bake for 15-20 minutes, until golden brown. Set aside to cool completely.
  • Cranberry Candy

  • Melt butter in a large saucepan. Mix in sugar, agave nectar and salt – bring to boil. Lower to simmer until mixture reaches a golden amber color, about 10 minutes. (If you have a candy thermometer, test to read 245F.)
  • Stir in cranberries and cook an additional 3-5 minutes (or until temp reads 245F again).
  • Remove from heat and stir in vanilla and pecans. Quickly pour mixture over crust and spread evenly. Allow to cool completely.