Lemony Kale

Kale from the garden and meyer lemon from my trees!  Lemony kale salad is a quick easy and healthy side dish. First, wash, dry and tear the kale into bite sized pieces.  Drizzle with a bit of olive oil and season with a pinch of salt.  Then, squeeze in a bit of fresh lemon juice and mix gently.

Last, I like to add a bit of tarragon for an extra flavour dimension.

Autumn Gardening 2013

Growing happily in the cool weather: spinach, kale, lettuce, garlic, and beets.

Kale Chips

Fresh picked from the garden.  Coated with olive oil and sea salt.

Spread on parchment or a baking mat.

Bake at 175C (350F) until crisp - guilt free deliciousness.

Roasted Tomato and Fennel Soup

I've never cooked with fennel, so I though I'd give it a go.

Start by roasting some tomatoes and red peppers.

Then saute onions until caramelized (I added beet leaves for extra red colour).

Make a broth (I used carrots, fennel bulb, mushrooms, kale)

Blend the roasted tomatoes and peppers along with enough broth to make a proper soup)

Roast a slice of fennel bulb for each serving.  Finish caramelizing the fennel in a frying pan.

Avocado Spread

This isn't like most mushy avocado spreads, rather the addition of fresh, shredded kale gives it a texture.  Also, it's not a guacamole flavoured spread.  Instead, it's seasoned with smoked paprika, onion powder and saffron.

It goes great on (or in) grilled wraps:

Citronnée chou frisé

Three varieties of baby kale with lemon juice and macadamia oil.  Garnished with fleur de sel and roasted pine nuts.

Fall Gardening 2012

Fresh baby carrots:

Russian, Black and Curly Kale:

The open air garden patch: carrots, kale, broccoli, beets, mixed greens.

Lettuce in the cold frame:

Porcini and kale risotto

For now, here's an amazingly flavoured dish with the earthy taste of mushroom and fresh kale.