Simple slaw

This is the best slaw!  It's great for people that think they dont like mayo since the mayo gets a little lost with the other ingredients.  It's great with any combo of cabbage, kale, carrots, and/or beets.

Simple Slaw
Serves 6

3/4c cup mayonnaise
2 tbl lemon juice
2 tsp soy sauce (use gluten-free soy, if you need)
1 tsp garlic

1 medium bunch of kale shredded
2-3 carrots, grated
2 cups of red cabbage, grated
1 beet, grated

peanuts, handful (optional)

Kale pesto

Now that the frost has killed all the basil, it's time for kale pesto.  It's quite addictive and I dont think I will miss basil pesto one bit.  This recipe will double and triple easily.

Kale Pesto
makes enough for one small ball jar

1 small bunch of kale, about 1/2 pound, center ribs removed
1/8 cup nuts (we use cashews but pine nuts or walnuts would be fine too)
2 garlic cloves
zest of one lemon
juice from half that lemon
salt, to taste
evoo, optional

Bring water to boil and add kale for 45 seconds to blanch.  Strain and spread on a towel to cool and dry a bit.

In your food processor, pulse together all the ingredients.  It is a bit crumbly.  You can add oil if you prefer.

Mushroom ­Spinach Soup

This is such a simple soup, but it has great complex flavors and depth.  It smells amazing as it cooks!  It has all our favorite spices, so I knew it would be an easy soup for everyone to enjoy.  I also think it's a nice base to build on.  We plan to try it with beans next time... and maybe lentils the time after that.  My version is below but the original version is here (with shallots).

Mushroom ­Spinach Soup
serves 4-6

3-6 tablespoons butter or olive oil
1-2 pounds  mushrooms, chopped or finely diced
1 onion
1 tablespoon tomato paste or ketchup
1 teaspoons dried thyme
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
water or veggie broth or chicken broth or whey
salt, to taste
1 teaspoon black pepper
1/2 pound or more of baby greens (chopped, optional)
protein (we plan to try white beans or garbanzo next time)
Fresh lime juice, to taste
Plain yogurt, for serving (optional)
Hot sauce

Heat butter or oil in a large pot over medium­ high heat. Add the mushrooms, cook till the liquid releases and evaporates.  Add in onions, cook till lightly browned.

Add in tomato paste/ketchup and spices; cook until fragrant, about 1 minute.

Stir in 5 cups liquid, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook for 20 minutes. You could purée smooth at this point or wait and coarsely purée after adding the greens.  Stir in greens and let cook until just wilted, 1 to 2 minutes.

If you like, coarsely purée soup now Mix in beans, if using, let heat another few minutes.  Serve with lime juice, yogurt, and hot sauce, if you like.

Creamed kale

I love creamed kale.  When I am craving it, I want the full fat, full butter version, not the "fake" versions that you'll find in the first page of your google search.  So, after a little trial and error, here is my creamed kale.  This is one of those recipes that comes together without a need for fussy measuring.

Creamed Kale
serves ?

butter
onion, chopped
butter
kale, de-stemmed and chopped
white wine, stock, or water
butter
garlic, minced
butter
cream cheese/chevre
parm
milk/cream
salt

Saute onion in butter, low and slow for a bit then add in kale with a splash of liquid and a little more butter.  Put the lid on so it steams for a bit, then add in garlic with another pat of butter.  When the kale looks cooked, add in the dairy.  Cook on low just to warm it up.

For a holiday meal, you could put it in a casserole dish and keep it warm in the oven.  You can make it ahead and heat it just before serving too.