Thursday, May 31, 2012

Cooking in season: Kale with mustard dressing, Warm Chard and Mushroom Salad

A huge part of homesteading is cooking is season.  Rather than going to the store and buying whatever you feel like, you go to the garden and pick what is ripe.  The choice you make is how to prepare them.  Since we don't yet have a garden big enough to really feed us, we take part in a local CSA.  This means that we pay them in advance and we get a weekly supply of fresh veggies, whatever is in season.  I think this is a great way to force ourselves to learn to cook in season.  Our ingredients for the week are: Kale, Chard, Romaine, Lettuce (not sure what kind), Bok Choi, Basil, Anise, and Beet greens.

Kale with Mustard dressing:
9 oz kale
3 tbsp olive oil
1 tsp whole grain mustard
1 tsp white wine vinegar
1 tsp agave syrup
salt and pepper to taste
Directions: Whisk all ingredients except the kale together.  Pour over kale.

Warm Chard and Mushroom Salad:
1 tablespoon olive oil 

2 cloves garlic, minced 
1 bunch Swiss chard, cut into thin strips 
10 cremini mushrooms, sliced 
1/4 cup chopped onion 
3 tablespoons balsamic vinegar 
12 grape tomatoes, quartered (I know they aren't in season, you don't need them)
tablespoons crumbled blue cheese 
1 pinch salt
Ground black pepper to taste
Heat the olive oil in a skillet over medium-low heat. Cook the garlic
in the oil until just fragrant, about 1 minute. Add the Swiss chard to
the garlic and cook until wilted, 3 to 5 minutes; transfer the chard
and garlic to a bowl, reserving any liquid in the skillet and
returning it to the heat.
Cook the mushrooms and onion to the reserved liquid in the skillet
until warmed, 2 to 3 minutes. Pour the balsamic vinegar over the
mushroom and onion mixture; cook and stir another 2 to 3 minutes; add
to the bowl with the chard mixture along with the tomatoes. Gently mix
to incorporate. Toss with the blue cheese. Season with salt and pepper
to serve.

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