Slightly Sweet!

In my eagerness for a good deal at the grocery store I found myself with several bags of Cuties. You know, those cute little mandarin oranges that peel super easy and have no seeds. After a week of eating them 4 at a time I still have an over abundance so I thought, dressing! I wanted something slightly sweet to offset the strength of the kale and the tangy granny smith apple but would also do well with the creaminess of avocado.

The dressing isn't overly thick but has sticking power on the kale and other ingredients. I think it would be nice drizzled over any greens or even roasted broccoli. I may play with this a bit and see if it can be adapted to stand up to some Brussels sprouts. 

Mandarin Coriander Dressing

4 Mandarin oranges, peeled and separated
1/4 c. grape seed oil
1/2 t. ground coriander
pinch of sea salt

Combine mandarin oranges, coriander and pinch of salt in blender. Cover and start on low setting. While on low setting drizzle grape seed oil into mixture. When all the oil has been added, turn on high speed and blend for 2 minutes.

For the kale salad I used:
3 cups of kale, torn into bite size pieces
1/2 granny smith apple, diced
1/4 avocado, diced
1/4 c. grape tomatoes,halved
scant handful of raw almonds, rough chop

Notes: I used Cuties brand for the Mandarins. Super sweet and delicious all with out seeds to make it a little easier. Toss what ever you like in your salad - other ideas I kicked around were carrots, edamame, thinly sliced red cabbage - the possibilities are endless.

Enjoy!

Soup or Stew?

A weekend in the country requires hearty food especially when the temperature drops into the 30's at night. Something that eats like a stew yet feels like a soup and doesn't sit too heavy in the belly. This Lemon Lentil soup is just what you need to power through an afternoon of antiquing and admiring the splendor of the fall colors.

Lemon Lentil Soup

2 large onions diced

2 tablespoons of olive oil

2 teaspoons crushed garlic

2 cups lentils, picked over and rinsed

7 small to medium sized red potatoes, 1/2" diced

1 bunch of Collard Greens, sliced 1/2" strips, ends trimmed up to where the leaf starts

10 - 12 cups of water

Juice of 1 lemon

2 Tsp. sumac

Salt and Pepper to taste

In a very large stock pan over medium-high heat, saute the onions in olive oil until translucent. Add the crushed garlic and a bit more oil if needed and continue to saute for about 5 minutes, stirring as needed.

Add the lentils, potatoes, collard greens, water, lemon juice and sumac. Bring to a boil and reduce heat to low-medium and simmer for 50 - 55 minutes or until the potatoes are done. Salt and pepper to taste before serving.

Enjoy!

Notes:
Sumac is a spice used in middle eastern cooking. It is slightly tart and is often used in place of lemon. If it does not appeal to you feel free to use a bay leaf and remove the bay leaf before serving.
I start with 10 cups of water and add a bit more as it simmers. Use more or less to achieve your desired thickness - you can't mess it up.
Don't worry about the stems of the collard greens. Just remove the bottom part of the stem and use the rest. They cook really well, become soft and add a heartiness to the dish that makes it a meal!