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

Steak and BLT Salad

Meat lovers rejoice for this salad that was made for you. The classic bacon, lettuce and tomato (BLT) sandwich is one of my favorite meals to make with farm fresh tomatoes. As an alternative to this time-honored dish, I created a salad and took it up a notch by topping it with grilled steak and blue cheese dressing. This hearty salad is perfect for a relaxing summer weekend and pairs well with your favorite red wine.

Ingredients:

2 (4 to 6 ounce) boneless rib-eye steaks, well-trimmed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons plain Greek yogurt
2 tablespoons white wine vinegar
4 tablespoons blue cheese, divided
4 slices bacon, cooked and chopped
2 cups spring mix lettuce
2 medium tomatoes, diced

Directions:

  1. Bring steak to room temperature and season with salt and pepper. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Remove from grill and let rest for a few minutes before carving into thin strips.
  2. Combine yogurt, vinegar and 2 tablespoons blue cheese in a mason jar with a lid and shake until salad dressing is well combined.
  3. Add equal amounts of bacon, lettuce and tomatoes to two plates. Top with steak, remaining blue cheese and salad dressing.

Servings: 2