Massaged Kale Salad works best, in our opinion, with a lighter, less hearty variety of kale. We grow our own in our garden. Our favorite variety for salads is called Red Winter. If you are buying your kale in a grocery store or farmer’s market, look for delicate, tender leaves. The salad has mango in it, which gives it a sweet note. As a result, it pairs especially well with something a bit spicy, such as Seared Chipotle Shrimp.
Steamed Edamame isn’t something we have used a recipe for in several years, but I can see how if it isn’t already part of your repertoire, starting with some specific directions, with pictures, could be helpful. Not everyone knows what it is, what it looks like, or what to do with it. If you are one of those people, I definitely recommend that you give it a try. Edamame is one of few vegetables that isn’t mushy out of the freezer, and served with a nice flaked sea salt, it’s downright addictive. We always have some on hand for quick sides for grilled meats, such as Seoul-ful Chicken.
Vegetable Korma is a surprising dish. The photo in the magazine didn’t look like much, but we decided to try it anyway. That was a long time ago. We made it again just recently and apparently had forgotten how good it was. Wow! Even though it is supposedly an Indian dish, it has the gentle flavor of a mild Thai curry. This is because of the coconut milk, but it lacks the heaviness fatty proteins like pork and chicken can give a meal. It really is just vegetables and, dare I say it? You really don’t miss the meat. If I had to go vegetarian, which thankfully I don’t, but if I did, this is the kind of food I would base my diet around, instead of living on processed meat substitutes.
Mashed Potato Pancakes is a smart recipe to have on hand because it uses leftover prepared mashed potatoes as its base. It makes for a nice, warm breakfast on a cold fall day. For both reasons, it is the perfect day-after-Thanksgiving breakfast. We serve the pancakes with little cups of applesauce or a slightly tart jelly.
The linked recipe has changed from the original. What follows is the recipe as I originally printed it.
Mashed Potato Pancakes
from Gourmet Magazine
2 C mashed potatoes
1 large egg, beaten lightly
6 Tbs all-purpose flour
2 Tbs grated onion
2 Tbs chives
salt and pepper
Preheat oven to 250 degrees.
In a bowl, combine the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste. In a large heavy skillet, heat 1/8 inch of vegetable oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Serve with applesauce.
Kale and Chickpea Soup is a warm, comforting dish perfect for chilly weather. Kale is a cool-weather veggie that is easy to grow and is at its prime in the fall and in early spring. We actually make this recipe as written. The only change we ever make is to vary the kind of sausage we use. It calls for pork chorizo, but you can use any kind of sausage you like. We have learned that you want something with a bit of spice in it. Much of the flavor of the soup seems to come from the sausage. In this way, you can also mitigate how spicy the resulting soup is. The spicier the sausage, the spicier the soup. Use a sausage you enjoy eating on its own. You wouldn’t need to serve this with anything as it’s pretty much a one pot meal, but as we like our bread, we usually do serve it with a loaf of Easy Homemade Ciabatta.
Roasted Cauliflower and Garlic is one of a handful of roasted vegetable recipes that came as a revelation to both my husband and me. I grew up on boiled-frozen vegetables, he on canned, heated-up. The idea that vegetables could be flavorful with a bit of crunch and not be watery and mushy was a game changer for both of us. I love the combination of cauliflower and garlic in this recipe, however, I leave out the cumin and the almonds — I like this dish better without both. Also, since we’re just a family of four, we would never cook up two whole heads of cauliflower. One smallish head is plenty for us.
Zucchini Garlic Soup is a must-have recipe for anyone who grows zucchini in their summer garden or knows someone who does. After all, one can only eat so much zucchini bread. When we make this, we always use olive oil instead of butter. We don’t always want hot soup during the summer, though, but it freezes really well. The soup is pureed so there are no texture issues to worry about with freezing, and again, kids are more likely to eat it as well. This soup is also green, so the sooner you convince your family that green soup is ok, the better.