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Recipe: “So you think you don’t like kale?” Raw Kale Salad

kale my plant

“Magic Kale Plant” — has survived 4 Northeast winters

It’s scary looking!

It’s bitter!

I don’t know what to do with it!

Yes, I have literally heard all of these reasons, and more,  not to eat kale… and I would like to give  you some info that may change your mind.

First of all, it’s NOT scary looking, it’s a beautiful expression of green bounty! Kale comes in so many varieties — deep dark green, slender leaves, pale green, wide elephant ear leaves, pebbled surfaces, smooth as a peach, frilly lace edging, modest plant, mammoth plant… To me, the beauty comes from the richness of the varieties. There is no such thing as a shy kale plant — they are all bold, beautiful, and HEY, LOOK AT ME! Read the rest of this entry

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Recipe: Fresh Corn Salsa

There are so many variations of “salsa” that the word can mean almost anything, at this point. I’m calling this dish salsa, although “relish” and just plain “salad” would have worked, too!

Now that we are past the name, what is going on in this delicious-looking dish?

corn salsa Read the rest of this entry

Recipe: Fresh Mediterranean Pasta Salad

Pasta salad is a summertime staple. It’s quick to make, universally enjoyed, and affordable. The only downside to the usual pasta salad? Gobs of mayo, and overcooked pasta.

You’re not going to find either of those things in this recipe!

IMG_0630[1]This salad uses extra virgin olive oil and lemon juice; the juice from the fresh tomatoes also adds moisture. And for the pasta, I tend to use only Barilla brand. I think they are the best commercial brand out there, and you can choose from traditional, whole wheat or mixed.

The real star of this dish, though, is the produce. You can add a huge burst of flavor, color and nutrition with the creative use of veggies of all kinds. In this particular version, I used what I had on hand, but the variations are endless. Read the rest of this entry

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