Make the balsamic vinaigrette first, so the flavors have time to blend. Add the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, dried basil, salt, and some freshly cracked pepper to a jar, bowl, or blender. Close the jar and shake, whisk in the bowl, or blend until the dressing is smooth. Set the dressing aside.
Next make the candied walnuts. Add the butter, brown sugar, and a pinch of salt to a small non-stick skillet. Heat over medium while stirring, just until the brown sugar begins to melt and sizzle around the edges (one minute).
Add the chopped walnuts to the skillet and stir to combine with the partially melted brown sugar. Continue to cook over medium heat, stirring every 10-15 seconds, until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the walnuts.
Remove the skillet from the heat immediately and pour the hot candied walnuts out onto a piece of parchment. Spread the walnut pieces out in a single layer and let cool (about 10 minutes).
Add the torn kale leaves to a large bowl. Add about 2 Tbsp of the balsamic vinaigrette and massage the dressing into the torn kale leaves for about 2 minutes. The kale will wilt to about half the volume.
Cut the apple into four quarters, then cut the core off of each piece. Slice each quarter of the apple into thin pieces.
Divide the massaged kale between four plates. Add apple slices, a tablespoon or two of candied walnuts, and about 1/2 Tbsp blue cheese to each salad. Drizzle a little more balsamic vinaigrette over each, then serve!
https://www.justfarmed.com/wp-content/uploads/2025/09/Autumn-Kale-and-Apple-Salad-dressing-V2.jpg1067800meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2025-02-08 16:46:122026-02-03 09:16:42Apple Kale and Blue Cheese Salad
Clean the beets and trim off any tops. Rub the beets with a little olive oil and wrap them in aluminum foil. (If roasting various colors of beets, separate them into different foil packets.) Place in the oven and roast until they can be easily pierced with a fork, about 1 to 1 1/2 hours. Set aside to cool, then remove skins using your fingers or a towel. Slice beets into rounds.
Whisk cumin, lime juice, honey, extra virgin olive oil, and a pinch of salt in a bowl. Add the beets and gently toss to coat. (If serving various colors of beets, toss them separately to prevent staining.)
To serve, arrange beets on a plate and garnish with the mint leaves and a dusting of salt.
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https://www.justfarmed.com/wp-content/uploads/2017/05/1e2d65d7b080f8b6e63a514ec9051077.jpg358540Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2025-02-08 07:18:352025-02-18 19:19:02Roasted Beets with Cumin, Lime and Mint
Kale and Potato Hash
3/4 pound potatoes, cut into 3/4-inch chunks
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil, divided
12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
1 teaspoon hot sauce
1 small onion, finely sliced
2 tablespoons minced fresh parsley leaves, divided
2 eggs
1 tablespoon extra-virgin olive oil
Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
Stirring onions into kale, Brussels sprout and potato mixture in cast iron skillet.
Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.
https://www.justfarmed.com/wp-content/uploads/2021/12/hash.webp458610meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2025-02-04 03:20:502025-02-04 15:20:38Kale and Potato Hash
Apple Kale and Blue Cheese Salad
Balsamic Vinaigrette
Candied Walnuts
Salad
Instructions
Roasted Beets with Cumin, Lime and Mint
Roasted Beets with Cumin, Lime and Mint
Beets
Dressing
Preheat oven to 425°F.
Clean the beets and trim off any tops. Rub the beets with a little olive oil and wrap them in aluminum foil. (If roasting various colors of beets, separate them into different foil packets.) Place in the oven and roast until they can be easily pierced with a fork, about 1 to 1 1/2 hours. Set aside to cool, then remove skins using your fingers or a towel. Slice beets into rounds.
Whisk cumin, lime juice, honey, extra virgin olive oil, and a pinch of salt in a bowl. Add the beets and gently toss to coat. (If serving various colors of beets, toss them separately to prevent staining.)
To serve, arrange beets on a plate and garnish with the mint leaves and a dusting of salt.
[print-me target=”.post-content”]
Kale and Potato Hash
Kale and Potato Hash
3/4 pound potatoes, cut into 3/4-inch chunks
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil, divided
12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
1 teaspoon hot sauce
1 small onion, finely sliced
2 tablespoons minced fresh parsley leaves, divided
2 eggs
1 tablespoon extra-virgin olive oil
Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
Stirring onions into kale, Brussels sprout and potato mixture in cast iron skillet.
Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.