Kale-Cranberry Super Salad

The secret to this super salad (delicious and nutritious—packed with vitamins & antioxidants) is finely chopped kale . . . and a balance of ingredients. My inspiration was actually a bagged kale salad mix that I ate at a meeting earlier this week. 
Using curly kale from Barry's garden, my goal was to finely chop it with a chef's knife. Then, it dawned on me to use the food processor. It worked like a charm and yielded finely chopped kale that was easy to eat!
Toasted sunflower seeds and finely chopped onions added the crunch factor while dried cranberries and a slightly sweet dressing added the finishing touches to this salad. Barry pronounced it "Super delicious" and had more than one helping.
Amounts are variable . . . my preference was to use a relatively high proportion of sunflower seeds and cranberries. Although I generally dress salads at the last minute in this case I added it about an hour ahead in order to allow it to softer the fibrous kale just slightly.
Variation Ideas: Add fresh fruit and other toasted nuts.

Kale-Cranberry Super Salad
Curly kale & stemmed (be sure to wash and spin dry garden kale to remove all the sand and dirt trimmed in the curly leaves)
Dried cranberries, chopped
Toasted & salted sunflower seeds
Finely chopped onion
Celery Seed Dressing or use Poppy Seed Dressing or any slightly sweet dressing
Kosher salt and pepper to taste as needed

1. Add stemmed kale to the food processor and pulse until finely chopped.
   
2. Transfer chopped kale to a bowl and adde cranberries, sunflower seeds and onions.
   
   
   
   
3. Add dressing and toss. If time allows, add the dressing about an hour or so ahead of time in order for it to soften the fibrous kale leave. Season with salt and pepper as needed.
   
4. Transfer to serving bowl.
   

Recipe without photos . . .
Kale Cranberry Super Salad
Curly kale & stemmed (be sure to wash and spin dry garden kale to remove all the sand and dirt trimmed in the curly leaves)
Dried cranberries, chopped
Toasted & salted sunflower seeds
Finely chopped onion
Celery Seed Dressing or use Poppy Seed Dressing or any slightly sweet dressing
Kosher salt and pepper to taste as needed

1. Add stemmed kale to the food processor and pulse until finely chopped.
2. Transfer chopped kale to a bowl and adde cranberries, sunflower seeds and onions.
3. Add dressing and toss. If time allows, add the dressing about an hour or so ahead of time in order for it to soften the fibrous kale leave. Season with salt and pepper as needed.
4. Transfer to serving bowl.

Streusel-topped Zucchini Bread

With a bumper crop of zucchini, I'm on a quest for new recipes, and this one is a bit different than the usual zucchini bread. The streusel topping adds a satisfying crunch. 

Bread spread with Cherry Butter from The Cherry Co., Colorado.

Streusel-topped Zucchini Bread   Makes 2 standard loaves or 4 smaller (5” x 2 1/4” ) loaves

3 large eggs

1 cup canola oil 

3/4 cup granulated sugar

2 teaspoons vanilla 

1 teaspoon almond extract

3 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

2 cup shredded zucchini

1 cup chopped walnuts

Streusel topping: 

1/4 cup butter, softened

1/2 cup oats

1/2 cup light brown sugar, packed

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon       

1. Spray two 8” x 4” baking pans (standard size loaf pans) or 4 smaller (5” x 2 1/4”) pans . Preheat oven to 325°.
2. In a large bowl, beat eggs with oil, sugar, vanilla and almond extract. 
   
3. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
   
4. Fold in shredded zucchini and chopped walnuts. 
5. Pour batter into two (or four) loaf pans.
   
6. Streusel topping: In a small bowl, combine streusel ingredients. 
   
7. Sprinkle the streusel evenly onto the two (or four) pans of batter. Press lightly.
   
   
   
8. Bake in oven for about 60 minutes for standard loaves; about 25 to 30 for smaller loaves, or until toothpick inserted in center comes out clean. Avoid overbaking.
9. Remove pans from oven and cool on baking rack about 10 minutes before removing from pans.
   
   
   
   
   
   

   

   Mini loaves are great for breakfast, snacking or as gifts.

Recipe without photos . . .

Streusel-topped Zucchini Bread   Makes 2 standard loaves or 4 smaller (5” x 2 1/4”)  loaves

3 large eggs

1 cup canola oil 

3/4 cup granulated sugar

2 teaspoons vanilla 

1 teaspoon almond extract

3 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

2 cup shredded zucchini

1 cup chopped walnuts

Streusel topping: 

1/4 cup butter, softened

1/2 cup oats

1/2 cup light brown sugar, packed

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon       

1. Spray two 8” x 4” baking pans (standard size loaf pans) or 4 smaller (5” x 2 1/4” ) pans. Preheat oven to 325°.
2. In a large bowl, beat eggs with oil, sugar, vanilla and almond extract. 
3. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
4. Fold in shredded zucchini and chopped walnuts. 
5. Pour batter into two (or four) loaf pans.
6. Streusel topping: In a small bowl, combine streusel ingredients. 
7. Sprinkle the streusel evenly onto the two pans of batter. Press lightly.
8. Bake in oven for about 60 minutes for standard loaves; about 25 to 30 for smaller loaves, or until toothpick inserted in center comes out clean. Avoid overbaking.
9. Remove pans from oven and cool on baking rack about 10 minutes before removing from pans.

Eggplant Pizzas

Two eggplant pizzas with extra sauce and
sausage on the side.

A shiny, dark purple eggplant from Barry’s garden became eggplant pizzas. Essentially it’s Eggplant Parmesan with just less sauce; consequently it rather crisp and pizza-like. Barry says it’s his favorite way to eat eggplant to date! 

Depending on the size of your eggplant, you may need to use more or less egg and/or breadcrumb mixture and the amount of sauce, sausage and mozzarella is up to your preference. Omit the sausage for a vegetarian dish. 

Eggplant Pizzas 

1 medium eggplant, cut thin - about 1/4” of less

1 egg + a little water

About 1 cup panko breadcrumbs

1/4 cup grated parmesan cheese

2 teaspoons Italian seasoning flakes

1/2 teaspoon garlic powder

3 tablespoons olive oil – divided use

Chunky marinara sauce

Bulk sausage that has been cooked and crumbled

Fresh mozzarella cheese

Fresh basil, optional

1. Spread the eggplant in a single layer on paper towels. Sprinkle both sides generously with salt and let sit for 10 to 15 minutes. This draws out excess moisture. Pat dry with a paper towel making sure that excess salt is also removed. (This process will draw out the excess moisture and bitterness from the eggplant.) 
   
2. Prepare dredging stations: Combine the panko breadcrumbs, parmesan cheese, Italian seasoning garlic powder and a teaspoon of olive oil in a shallow dish. In a separate dish, lightly beat the eggs with the water.
3. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides.
   
4. Drizzle a sheet pan (with sides) with remaining olive oil and use a brush to spread it over the whole pan.  
5. Place the breaded eggplant in a single layer on the baking sheet. 
   
6. Bake in the preheated 375° oven for about about 20 minutes or until eggplant is almost tender and breadcrumbs are crisp. 
7. Spread a spoonful of chunky marinara over each eggplant, add a spoonful of cooked sausage and a slice of fresh mozzarella cheese. 
8. Return to oven for about 10 minutes until topping are hot and cheese is nicely browned.
   
9. Garnish with fresh basil if desired.
   

Recipe without photos . . .
Eggplant Pizzas 

1 medium eggplant, cut thin - about 1/4” of less

1 egg + a little water

About 1 cup panko breadcrumbs

1/4 cup grated parmesan cheese

2 teaspoons Italian seasoning flakes

1/2 teaspoon garlic powder

3 tablespoons olive oil – divided use

Chunky marinara sauce

Bulk sausage that has been cooked and crumbled

Fresh mozzarella cheese

Fresh basil, optional

1. Spread the eggplant in a single layer on paper towels. Sprinkle both sides generously with salt and let sit for 10 to 15 minutes. This draws out excess moisture. Pat dry with a paper towel making sure that excess salt is also removed. (This process will draw out the excess moisture and bitterness from the eggplant.) 
2. Prepare dredging stations: Combine the panko breadcrumbs, parmesan cheese, Italian seasoning garlic powder and a teaspoon of olive oil in a shallow dish. In a separate dish, lightly beat the eggs with the water.
3. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides.
4. Drizzle a sheet pan (with sides) with remaining olive oil and use a brush to spread it over the whole pan.  
5. Place the breaded eggplant in a single layer on the baking sheet. 
6. Bake in the preheated 375° oven for about about 20 minutes or until eggplant is tender. 
7. Spread a spoonful of chunky marinara over each eggplant, add a spoonful of cooked sausage and a slice of fresh mozzarella cheese. 
8. Return to oven for about 10 minutes until topping are hot and cheese is nicely browned.
9. Garnish with fresh basil if desired.

Saucy Rhubarb Crunch

Barry harvested the rhubarb and I made another yummy rhubarb dessert! We served it warm with a scoop of vanilla ice cream.  

Saucy Rhubarb Crunch   Yield: 7"x11" or 8.5"x11" baking dish.

4 cups rhubarb (chopped into ½ to 1” chunks)

1 1/4 cup all-purpose flour

1 cup oats

3/4 cup packed brown sugar 

1/2 cup (1 stick) melted butter

1 teaspoon ground cinnamon

Chopped pecans (1/2 to 3/4 cup) to place on top of crumble

Sauce:

1 cup granulated sugar

2 tablespoons cornstarch

1 cup cold water

1 teaspoon vanilla 

Pinch of ground cinnamon

1. Chop rhubarb and set aside. 
2. Mix together the flour, oats, cinnamon, brown sugar and melted butter.
   
3. Press one-half of crumb mixture into a sprayed 7"x11" or 8.5"x11" baking dish.
   
4. Sauce: Whisk together sugar and cornstarch in a microwave safe bowl; add water and mix thoroughly.

   

   Mix sugar and cornstarch thoroughly before adding water  to avoid lumps in the sauce.

   
5. Microwave until thick, clear, and bubbly, approximately 3 to 5 minutes. Remove from microwave; then whisk in vanilla and a pinch of cinnamon. 
   
6. Assembly: Place chopped rhubarb on top of crumb crust. 
   
7. Top with remaining crumb mixture, and chopped pecans if desired. 
   
8. Bake in a preheated 350° oven until edges are bubbling and crumb topping is browned, about 30 to 40 minutes.
   

Recipe without photos . . .

Saucy Rhubarb Crunch   Yield: 7"x11" or 8.5"x11" baking dish.

4 cups rhubarb (chopped into ½ to 1” chunks)

1 1/4 cup all-purpose flour

1 cup oats

3/4 cup packed brown sugar 

1/2 cup (1 stick) melted butter

1 teaspoon ground cinnamon

Chopped pecans (1/2 to 3/4 cup) to place on top of crumble

Sauce:

1 cup granulated sugar

2 tablespoons cornstarch

1 cup cold water

1 teaspoon vanilla 

Pinch of ground cinnamon

1. Chop rhubarb and set aside. 
2. Mix together the flour, oats, cinnamon, brown sugar and melted butter.
3. Press one-half of crumb mixture into a sprayed 7"x11" or 8.5"x11" baking dish.
4. Sauce: Whisk together sugar and cornstarch in a microwave safe bowl; add water and mix thoroughly.
5. Microwave until thick, clear, and bubbly, approximately 3 to 5 minutes. Remove from microwave; then whisk in vanilla and a pinch of cinnamon. 
6. Assembly: Place chopped rhubarb on top of crumb crust. 
7. Top with remaining crumb mixture, and chopped pecans if desired.
8. Bake in a preheated 350° oven until edges are bubbling and crumb topping is browned, about 30 to 40 minutes.

Bread & Butter Pickles, Refrigerator-style

Barry's garden is lush and the cucumber plants are very productive . . . so that means its time for Bread & Butter Pickles. We used small cucumbers and prefer fresh versus canned pickles for this refrigerator-style recipe fit the bill. Tart yet sweet, and crisp -- we add them to sandwiches but also serve them as a salad, too.

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
   
   
   
   
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
   
4. Add onion to the bowl and toss with the cucumbers.
   
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
   
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.
   

Recipe without photos . . .

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
4. Add onion to the bowl and toss with the cucumbers.
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.