B-Kale-T Bites

Move over lettuce, sautéed kale is a new match for crispy bacon and juicy tomato slices. Served over toasted baguette slices, these bites make a hardy appetizer that is easy to eat with your hands. It’s an easy dish to make with two farm-fresh ingredients from your Community Supported Agriculture share or with summer favorites from the Farmers’ Market. This dish pairs well with an earthy Pinot Noir from Willamette Valley Oregon. Just make this simple recipe, open a bottle of vino and you are ready to entertain.

Ingredients:
1 bunch kale
1 tablespoon olive oil
2 tablespoons water
¼ teaspoon salt, plus more for serving
¼ teaspoon ground black pepper
½ whole grain baguette, cut into ¼ inch slices
3 tablespoons mayonnaise
2 teaspoons balsamic vinegar
2 medium tomatoes, sliced
10 slices bacon, cooked to desired level of crispy

Directions:

  1. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted. Season with salt and pepper.
  2. Preheat broiler to high. Broil for about one to two minutes per side, until lightly browned on the edges.
  3. In a small bowl, mix mayonnaise and balsamic vinegar. Spread balsamic mayonnaise on baguette slices and top with bacon, kale and tomatoes. Add a pinch of salt to the tomato on these B-Kale-T Bites and serve.

Servings: 4

Summer Fruit and Vegetable Salad

This salad tastes as splendid as a beautiful summer day feels, with sweet melon, refreshing cucumbers and juicy cherry tomatoes. Freshly chopped produce this time of year is delicious served uncooked and the combinations are endless. The addition of cantaloupe takes this salad from simple to spectacular. It is a great dish to pack for a picnic or enjoy at home along with grilled chicken on the patio.

Ingredients:
½ medium cantaloupe, peeled, seeded and cubed
2 medium cucumbers, sliced
1 pint cherry tomatoes
½ small red onion or 1 medium shallot, thinly sliced
⅓ cup crumbled feta cheese
salt and pepper
olive oil
balsamic vinegar

Directions:

  1. Combine equal amounts of cantaloupe cubes, cucumber slices, cherry tomatoes and red onion or shallot on small salad plates.
  2. Top with feta cheese, a pinch of salt and pepper and drizzle lightly with olive oil and balsamic vinegar.

Servings: 4

Grilled Cabbage Wedge Salads

There’s something so beautiful about a wedge salad where you can see layers of green produce decorated with your favorite toppings. Instead of lettuce, I used cabbage grilled in foil packs with an orange-sage marinade that doubles as a warmed dressing. Crunchy bacon and melt-in-your-mouth blue cheese round out my Grilled Cabbage Wedge Salads. These are elegant enough for entertaining and simple enough to make on a busy night.

Ingredients:
1 medium head green cabbage, cored and cut into 4 wedges
1 orange
1 tablespoon olive oil
1 tablespoon fresh chopped sage
¼ teaspoon salt
¼ teaspoon ground black pepper
4 slices of bacon, cooked and crumbled
4 ounces blue cheese, crumbled

Directions:

  1. Place cabbage wedges in a shallow dish and zest orange on top of cabbage.
  2. In a small bowl, juice the orange. Whisk in olive oil, sage, salt and pepper. Pour mixture over cabbage wedges and marinade for 30 minutes.
  3. Prepare a grill for medium-high heat. Place each cabbage wedge over a sheet of aluminum foil and drizzle any marinade from the bottom of the dish over the cabbage. Seal foil tightly around wedges and grill for 8 to 10 minutes per side.
  4. Remove from grill, unwrap and serve with bacon and blue cheese crumbles.

Servings: 4