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Recipe(s) in this post:
Kale and Squash Tart with Blue Cheese
Baby kale! Costco is selling 1 1/2 pound bags of organic baby kale, a new product for Anchorage. In Alaska, fresh baby greens in April and early May are a glorious treat. It’s not just food junkies who feel this way; I went to a party with normal people last week and baby kale was the evening’s hot topic. Baby kale is tender, with only a mild bite, and is perfect for eating raw. It makes a great addition to fresh salads of all kinds. We’ve been enjoying it mixed with romaine lettuce and dressed with sherry vinaigrette. I’ve also been adding a handful to my breakfast smoothies. My friend Kalyn Denny of Kalyn’s Kitchen has also fallen in love with baby kale. She recently developed a great recipe for Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette that I can’t wait to try. Baby kale is good cooked, as well as raw. For breakfast yesterday, I enjoyed baby kale in scrambled eggs. I’ve also used it to flavor risotto and to add depth and interest to a simple garlic and olive oil pasta sauce. Although the recipe below is for a free-form tart, the filling may …
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