KABB Salad

As part of a new project, I’m working with The Farm Table, a local CSA to help develop recipes based on the boxes that go out each week.

If you live near me and aren’t part of a CSA, be sure to check them out HERE.  I have been getting the Garden Box and love looking forward to Thursdays when my box of fresh, local goodies shows up at my doorstep!

This is the post I recently wrote for them, so thought I’d share…


Two recipes to try out with The Farm Table box this week!

 

The first is a big twist on the Cobb Salad.  Bring out your thickest Boston accent and try a KABB (Kale, Apple, Beet and Bacon) Salad!

 

Dressing Ingredients

2 TBS apple cider vinegar

1/2 juice from a lemon

1 TBS honey

1 tsp. Dijon

2 TBS olive oil

Add all ingredients to a mason jar (or container with lid).  Shake until completely mixed.  Taste and add more honey or Dijon to your liking.  Set aside.

Salad

 

Makes 2 servings

1 bunch of kale, washed and chopped

2 apples, washed and diced

3 small beets, washed, skinned and diced

2 spring onions, washed and chopped

1 tsp garlic, minced

1 tsp turmeric

8 pieces bacon

 coconut oil

 

Preheat oven to 425F.  Cover beets in oil and lay on baking sheet.  Bake for 20-25 minutes.

 Cover apples in oil.  Remove beets from oven and stir.  Add apples to baking sheet, or on a separate one.  Bake both for another 10-20 minutes, or until both are tender.  Remove from oven.

Turn the oven to broiler.  Lay the bacon on top of a grilling rack and lay that on top of a shallow baking pan to catch the drip (I cover that with aluminum foil to save some clean up time).  Cook bacon for 6-8 minutes before checking.  Put back in oven for a few more minutes until cooked to your liking.

Meanwhile, in a pan, add 1 TBS coconut oil and let melt over medium heat.  Once melted, add the spring onion, garlic and turmeric.   Stir continuously until it starts to brown and remove from heat.

 

Place chopped kale in a large bowl.  Add the dressing ingredients and massage so that every kale leaf is covered with the wet ingredients.  Add the onions, beets and apples (once cooked) and continue to massage.  Once bacon has cooked and cooled, chop into bite-size pieces.  Add to the salad, stir once more and serve.

 


The second recipe is perfect timing for the upcoming warmer weather.  Enter The Happy Cucumber Smoothie.  This drink will make your body happy with every ingredient benefiting some part of you!  And why wouldn’t this drink on a sunny day make you smile?

 

The Players:

1/2 a cucumber

1 apple

Juice from 1 lemon

1 inch of grated ginger

2-3 leafy greens (from your box)

handful of ice

 

How they make you happy

Cucumbers- clear the body of toxins, purify blood, aid in digestion and make skin glow, to name a few

Ginger- a LONG list, but we will focus on the anti-inflammatory properties

Apples- regulates blood sugar and alters your gut bacteria for the better

Leafy greens- their vitamin K component prevents certain age-related conditions.  The fountain of Youth- now that’s happy!

 

Combine all in a Vitamix, or start with ice, then cucumbers, apples, then the rest in a blender.  Mix until it reaches the consistency you’d like.  Pour in a glass and enjoy!

 

The Happy Cucumber Smoothie

Feel free to add 1 tablespoon of healthy fats like chia, flax or hemp seeds to boost the happiness of this drink even more!

What would you do with this box of goodies?

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2 thoughts on “KABB Salad

  1. Noel M says:

    Looks delicious! Definitely jumping on board with that smoothie – maybe it will help me avoid the 3rd trimester water retention I had with Henry!

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