Orange Sesame Dressing

This dressing has become a staple in my fridge over the last month or so. It's a perfect little dressing for the slightly bitter greens I've gotten from my CSA, but would work great with any hardy green.

Salads in my house, are often just a collection of what is in my fridge and pantry. Fresh or dried fruit, toasted almonds, and goat cheese crumbles are pretty much salad topping staples in my house.

Here's the dressing recipe;
1/4 Cup Orange Juice
2 Tablespoons Rice Vinegar
2 Teaspoons Sesame Oil
1 Teaspoon fresh grated ginger
1 pinch of cayenne pepper
salt and pepper to taste

Whisk ingredients together and store in an airtight container for up to a week in your fridge.

Here's a salad tip! A perfectly dressed salad leaves no dressing in the bottom of the bowl. Try drizzle a tablespoon (or less) of dressing along the outside of the bowl and mixing in a spoonful at a time.

Asparagus Goat Cheese Crostini

Ever wonder what to do with those asparagus ends that are a little too tough to eat, but you would really like to use? Sure, you could make soup, but it's Summer! This recipe is the perfect fit for happy hour on the patio!

Asparagus Goat Cheese Crostini

Ingredients:
Asparagus Ends (the tough part) from 1 bunch (about 1 cup)
1 garlic clove
1/3 C Goat Cheese Crumbles
Baguette
Olive Oil
Salt and Pepper to taste

Heat your oven to 375. Place washed asparagus ends on a baking sheet and roast for about 20 minutes, or until ends are soft (stick a knife tip in one to check).

In a small food processor, add 1 whole clove of garlic, and cooked asparagus. Drizzle a little (less than a tablespoon) of Olive Oil, and a pinch of salt and pepper. Puree.  This will be a little stringy, it will not be totally smooth. Add in goat cheese and puree until blended (3-5 seconds is all it takes).

Spread goat cheese mix onto thinly sliced baguette slices and toast for about 10 minutes or until bread is golden brown around the edges. Makes about 24 slices.

Note: one bunch of asparagus ends makes about 1/3 cup when it's pureed. If you have less or more asparagus, use about equal amounts of goat cheese.

I think this would be great as a hot dip, for crackers or other veggies as well!! While untested, I would guess you would put in an oven proof dish and heat until goat cheese is creamy. Stir in Olive Oil 1/2 Tablespoon at a time to get desired consistency! Serve warm!

Super Foods Kale Salad

Kale is certainly one of the hot veggies these days. But, I have found that people are a little hesitant to try it in salads as it can be a little bitter. So here's the trick with Kale salads-- massage the leaves with your dressing and let them sit for a few minutes before topping with the rest of the ingredients.

Here's a fun salad that will feed an army! It will keep even with dressing for a couple of days in the fridge!

Super Foods Kale Salad

Ingredients:
For the salad:
1 bunch of Kale finely shredded
1/2 head of cabbage finely shredded
1/4 C of sliced almonds (toasted)
1/4 cup Gorgonzola or goat cheese crumbles
1 Apple, cubed
1 cup of fresh blueberries

For the dressing:
1 garlic clove minced or grated
1/2 inch of fresh ginger root grated
3T balsamic vinegar
3T Olive Oil
salt and pepper

Instructions:
In a small bowl (or dressing shaker) whisk together all of the dressing ingredients, and season with salt and pepper to taste. If the dressing is too strong for you add more olive oil and balsamic in equal portions 1 tablespoon at a time. You could also try a drizzle (1 tsp) of honey, if you like a sweeter dressing.

Place the Kale and Cabbage in a large bowl. Pour half of the dressing on top of the greens, and then, with your hands massage the dressing into the leaves for 60 seconds. Take the time to do this step, to ensure a more tender salad. Toss the rest of the ingredients with the greens. Add dressing as desired.

Remember, a perfectly dressed salad leaves no dressing at the bottom of the bowl!