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Grilled Kale Salad with Beets, Figs and Ricotta
Grilled Kale Salad with Beets, Figs and Ricotta
INGREDIENTS
DIRECTIONS
Preheat your oven to 425F. Toss the beet wedges with 1 Tbs. olive oil and sprinkle them with salt. Spread them in a baking dish and roast, stirring occasionally, until tender, 20-25 minutes. Whisk together 2 Tbs. olive oil together with the balsamic vinegar and the maple syrup. When the beets come out of the oven, toss them with the dressing. Heat your grill and coat the kale with the remaining olive oil and a good sprinkling of salt. Spread the leaves out on the grill and cook them, turning each over once, until they have developed crispy edges and charred splotches. Transfer the kale to a cutting board, remove the tough center stems if you wish (I don’t bother, but it definitely means more chewing), and chop it coarsely. Put a spoonful of ricotta on each salad plate, then divide the kale between the plates. Divide the beets between the salads, and drizzle some of the dressing that is leftover from the beets over each of the salads. Finally, divide the figs between the salads, dollop the remaining ricotta over the salads, sprinkle each with salt and pepper, and serve.
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Potato Apple Pancakes
Potato Apple Pancakes
INGREDIENTS
DIRECTIONS
Peel and shred apple and potato and squeeze dry. Mix with flour and salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.
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Apple Maple French Toast
Apple Maple French Toast
INGREDIENTS
DIRECTIONS
Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine. In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you’d like.
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