First, the low-down on Taste and Take (affectionately referred to in general and hereafter as T&T): Every week the Veggie Mobile offers up samples of a fresh delicious recipe featuring different fruits or vegetables. After sampling, patrons of the Veggie Mobile can take home a free (!) bag of fruit and vegetables as well as the T&T recipe. We can't offer up virtual samples (and they would be far less-satisfying), but below you can view the recipe and cook up a portion yourself. This week's recipe involves massaging kale, that's right--you get to massage vegetables. If that isn't reason enough to try this recipe then read on!
HAIL TO THE KALE!
Kale is a super food as it contains many cancer-fighting tiny ninjas. Kale is considered by many nutritionists to be the most nutritious vegetable in the world with extremely powerful antioxidant properties. Full of vitamin C and calcium, this green is very cold tolerant and can be grown early and late in the season. The recipe below offers up a suggestion for eating kale raw, but it can be used like any green (ie. spinach or collard greens) in soups or sautee dishes.
All the kale used this week was grown right here in Troy, NY by high school students at the 8th Street Farm where the Produce Project is located. (For more information on the Produce Project visit: http://www.cdcg.org/ProduceProject.html
They grew the most beautiful bunches of kale, and not one type but two, Blue Curly and Red Russian.
ORANGE AND KALE SALAD
Ingredients:
1 bunch kale
1 orange, peeled and sliced
1 lime, juiced
1tbsp. red onion, finely chopped
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. vinegar
Directions:
Chop up the kale and sprinkle the salt over it. Massage the kale with your hands to soften it for a few minutes. Add the rest of the ingredients to the kale and allow to marinate for at least 10 minutes ( though the longer the better). You can also squeeze some fresh orange juice into the salad for a sweeter flavor.
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