Recipe of the Week - Kale with Garlicky-Lime Tahini Dressing

Kale with Garlicky-Lime Tahini Dressing Serves 1 (main course) Serves 2 (side dish)

Prep. time – 15 minutes

1/2 head of kale ¼ c. tahini ¼ c. EVOO Juice from 1 lime 3-4 large cloves garlic, minced/pressed ¼ t. coarse ground black pepper ½ t. anchovy paste

This recipe is to taste. Add more tahini, add less garlic, etc. to make it your own.

Rip kale leaves from stem, rinse and tear into bite size pieces. Place in serving bowl.

Place remaining ingredients in small mixing bowl and whisk for approximately one minute or until well blended and thick. Pour over kale.

Massage dressing WELL into kale with hands. Paying attention to the color and texture of the leaves. They should be bright green and soft.

Serve immediately as a side, or as a main with your choice of protein.

Refrigerate for up to a week.

Recipe of the Week - Kale Salad

I'll admit it. When my mother told me about this recipe a few years ago, I dismissed it as a "she's going through a health kick" kind of a thing. I mean really. Raw kale? Isn't that the stuff they use as a garnish beside real food? Then I tried it. Not only is it good, but it has great immune boosting ingredients. There's a reason that they say, "Don't knock it 'til you try it!"  

Kale Salad

2 bunches of kale - Cut off end of stems and chop fine.  Set aside.

Blend the following ingredients until smooth (using blender or food processor): 5 cloves of garlic 1 1/2 Tablespoons curry 1/2 Tablespoon cumin 3/4 cup oilve oil 1/4 cup lemon juice 4 dates 1 Tablespoon sea salt (or table salt :)

Massage dressing into kale.  Refrigerate for 2 hours.  Enjoy!

*image source http://www.kalynskitchen.com/2010/09/recipe-for-raw-kale-salad-with-pecorino.html

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