Massaged Kale & Currant Salad
Preparation time: 15 minutes
Makes 6 servings
1 bunch kale (de-stemmed, cut into very small pieces) 1/3 c. currants
1 teaspoon salt ¾ c. apple, diced (1/2 apple)
¼ c. good quality olive oil ¼ c. diced red onion
2 teaspoons truffle oil 1/3 c. sunflower seeds, toasted
2 T. apple cider vinegar 1/3 c. gorgonzola cheese, crumbled
Put kale in a large mixing bowl. Add salt, massage salt into kale for 2 minutes. Gently stir in remaining ingredients except for cheese. Taste and add more salt or vinegar if needed. When at desired flavor, gently stir in cheese.
Salsa Chicken
(Winner of the 1998 Pillsbury Bake-Off)
1 tablespoon olive or vegetable oil
¼ cup slivered, dry toasted almonds
2 garlic cloves, minced
1 small onion, chopped
2 chicken breasts, cut in small chunks
1 cup Chunky Salsa (Trader Joe’s brand works well)
¼ cup chicken stock
2 tablespoons dried currants
1 tablespoon honey
¾ teaspoon cumin
½ teaspoon cinnamon
Heat oil in large skillet over medium-high heat until hot. Add garlic and onion to skillet; cook 30 seconds. Add chicken, cook 4 to 5 minutes or until browned, turning once. In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover, and cook 30 minutes or until chicken is fork-tender, stirring occasionally. Stir in almonds.
Serves 4