It’s Crunch Time

Ingredients

• 1 bunch kale de-stemmed and slivered – Russian or curly green; or use chard. I had 6 cups of kale after slivering it and then it mushes down to about 4 c after adding the oil
• 4 T olive oil, divided
• 2 apples, peeled and diced – Pink Lady, Jazz, Granny Smith, whatever
• Shaved, hard cheese – around 1oz or 1/2 c – I use the local Vella Dry Jack, but aged gouda, parmesan, gruyere work well too.  A vegetable peeler is what to use to shave the cheese.
• 2 T lemon juice, divided
• 1 garlic clove, minced
• salt to taste
• 2 T toasted, salted sunflower seeds – or chopped toasted almonds,  toasted pumpkin seeds, or lightly-toasted pine (pinon) nuts

Add 2 T of the olive oil to the slivered kale and massage thoroughly – hopefully with clean hands.  (Note: skip the massaging part, if you’re using chard.)  That can be done hours ahead of time – but should be done at least 1/2 hour before dining. .

Add 1 T of the lemon juice to the diced apples and mix to coat them well.  Then add the apples and cheese to the kale.  Mix gently.

Whisk together the remaining tablespoon of lemon juice, salt, garlic and remaining 2 T of olive oil.  Add that to the salad and toss.  Serve with the sunflower seeds scattered across the top.

The salad keeps better than most – for at least several days in the refrigerator.

Ingredients

• 1 small jicama, peeled and diced (about 1 1/2 c)
• 4 oranges, peeled and cut into chunks
• 1 apple, peeled and cut into chunks (optional)
• 1 c fresh (don’t use canned!) pineapple chunks (optional)
• 1 or 2 cooked, sliced then quartered red beets (optional)
• pomegranate seeds, if they’re available
• 4 green onions, sliced
• 1/2 c cilantro, chopped
• red and green minced chiles (optional and to taste)
• 1/2 c roasted, salted peanuts, chopped a little

Mix all the salad ingredients (except beets, if you’re using them) together in a bowl and chill for several hours, if you have time.  Bring the ingredients back to room temperature before serving.  Drain off any juice that has collected to add to the dressing.

Dressing

• 1 T lime juice
• 1 T peanut oil or olive oil
• 2 T yogurt or sour cream or Mexican crema
• 1 tsp sugar or honey
• 1/2 tsp salt
• collected juice from the salad

Combine the dressing ingredients and whisk together. Add the dressing to the salad just before serving and toss lightly.

Ingredients

• 1 1/2 lb sweet potatoes (I used 4 small ones), peeled and diced (about 1″ pieces)
• 1/2 red onion, thinly sliced and then slices halved
• 3 T olive oil, divided
• 1 tsp kosher salt
• 2 T lime juice
• 1 clove garlic, minced
• 1/2 tsp chili powder (the kind you use in chili, which is a combination of spices) – or Tony Chachere’s Creole seasoning.
• 2 c cooked black beans (or 1 16 oz can), rinsed (those lovely black beans in the photo are Rancho Gordo’s Domingo Rojo)
• 1/2 c red and/or green bell pepper, diced
• 1/2 c cilantro, chopped (optional)
• 1/3 c roasted, salted pepitas (pumpkin seeds)

Preheat oven to 425 degrees.  Place the sweet potatoes and onions on a sheet pan – then drizzle with 1 T olive oil and sprinkle with 1 tsp salt and mix well.  Be sure that it’s all spread out nicely in a single layer.  Roast 30-40 minutes, stirring mid-way, if you think of it.

Make the dressing by whisking the lime juice, garlic, chile powder and remaining oil (2T) together.

After the sweet potatoes have cooked and cooled, add the black beans, bell pepper, and cilantro.  Drizzle with the dressing and mix lightly.  Serve with the pumpkin seeds scattered on top.