Red Salad (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:

2 # Yukon gold potatoes, diced medium (1/2” on a side)

2 T cooking oil

Salt and pepper TT

2 T cooking oil

1 head red cabbage, cut in quarters, core removed and sliced thinly

1 bu red chard, stems removed and leaves cut bite-sized. Stems sliced ½” thick.

Salt & pepper TT

1 T cooking oil

1 red onion, julienned

½ head garlic, cloves peeled & sliced thinly

½ bu celery, stalks peeled & sliced ¼” thick

3 bell peppers, cut into bite-sized strips (julienne, then cut in half)

2 lemons, juiced

2 T Melange Classique spice blend (from World Spice Merchants)

½ bu parsley, minced

Salt & pepper TT

Instructions:

1. Preheat the oven to 375 degrees.

2. Coat the potatoes in the first 2 T cooking oil and season with salt and pepper, then roast in the oven for 30 minutes or until golden brown. Set aside in a large bowl when done.

3. Heat the large sauté pan over high heat, then add the next 2 T cooking oil. Add the red cabbage, chard stems and cook for 3-4 minutes, remove to the large bowl.

4. Heat the sauté pan over high heat again, then add the last 1 T cooking oil. Add the onion, garlic and celery and cook 3-4 minutes. Add to the large bowl.

5. Add the peppers, lemons, spice blend, parsley and season with salt and pepper. Serve.

Redbor Kale & Pomegranate Salad (V)

Ingredients:
2 T cooking oil
1/2 red onion, diced
1 bu redbor kale, ribs removed and leaves cut bite-sized
salt & pepper TT

2 T cooking oil

1 pomegranate, seeds removed
1 orange, juiced

Instructions:
1. Heat a large saute pan over medium-high heat.
2. Add the first 2 T oil and then half of the onion. Cook for 2-3 minutes, then add the first half of the kale leaves. Cook for 7-8 minutes more, stirring occasionally and seasoning to taste with salt and pepper. Add 1/2 cup or so water, stir, and cook until the water evaporates. Set aside and repeat with the rest of the oil, onion and kale. Allow to cool slightly and then add the pomegranate seeds and orange juice. Serve as a salad by itself or on top of other vegetables, meat or eggs.