March Crazy Salad (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:
2 # baby red potatoes, cut in half

2 T cooking oil

Salt & pepper

2 t Ras El Hanout spice blend

2 # crimini (brown) mushrooms, quartered

4 T cooking oil

Salt and pepper

1 grapefruit, juiced

1 lemon, juiced

1-2 T olive oil

1 T Ras El Hanout

Salt and pepper

2 bu lacinato kale, sliced ½” thick

2 honeycrisp apples, medium diced (1/2” on a side)

3 bell peppers, julienned then cut in half

1 bu spring onion, sliced thinly

Instructions:
1. Preheat the oven to 375 degrees.

2. Toss the potatoes with the first 2 T cooking oil, salt, pepper, and 2 t Ras El Hanout. Put on a sheet pan and roast in the oven for 30 minutes or until golden brown.

3. Heat a large sate pan over high heat, then add the 3 T cooking oil. Add the mushrooms and sauté until browned, then set aside in a large bowl.

4. In a medium bowl, whish together the citrus juice, the olive oil, the last of the Ras El Hanout and season with salt and pepper.

5. Add everything to the large bowl, toss together, then toss with the dressing and serve.