Hello March! How did you get here so fast? Weren’t we just talking about welcoming the new year?! Well, that seems to be how it goes…. time marches on (ouch!) and spring is just around the corner. Not that we haven’t had an amazingly warm and beautiful winter here in Santa Barbara. But this month we’ll change our clocks again and the days will start getting longer; we’re seeing the first stirrings of calla lilies, daffodils, ranunculus, and poppies as we walk through our neighborhoods, and our vegetable gardens are already overflowing with the greens we planted last month. Time to look toward summer and get healthy!! Time to eat our greens!! Time to find new ways to use those gorgeous Brussels sprouts and bunches of leafy kale! C’mon people, you’ve read everywhere that we need more greens in our diet, but that doesn’t mean it has to be anything less than delicious. We always thought lettuce was just lettuce until we tasted those delicate butter lettuces called little gems from the farmers’ market. We first had them at Alice Waters’ Chez Panisse and they are a revelation! And also, why not try some crispy kale chips (they’re truly addicting) or this amazing salad, adapted from Giada de Laurentiis. We promise you, eating these greens will bring the luck of the leprechauns as well as a splash o’color to your spring table!
- 2 bunches fresh kale leaves, rinsed and dried
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Preheat oven to 300 degrees.
- Tear kale leaves into bite-sized pieces.
- Then, on a cookie sheet, use your hands to toss the leaves with the olive oil. Add salt and put in the oven for 20 minutes or until leaves are crisp. They should be like potato chips and just as delicious!
- Salad Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (from one lemon)
- Kosher salt and freshly ground black pepper
- Salad:
- 1½ pounds Brussels sprouts
- 2 cups baby arugula
- 1 head Belgian endive, cut into ½-inch pieces
- 1 head radicchio
- 1 bunch sunflower sprouts (optional)
- ⅓ cup sliced almonds, toasted* see Cook's Note
- ⅓ cup grated Pecorino Romano
Salad Dressing:- in a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
- Salad:
- Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, radicchio, sunflower sprouts, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
- Note: *To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
Great website/blog ladies. Looks delicious on all levels. Keep up the great writing and maybe you can add food friendship in Michigan!!
I love it guys! i imagine walking with you around the track or by the bird refuge talking about recipes and ideas. I will definitely be following!
p.s. I’ve been experimenting with kale chips, but i definitely wanted a steady recipe. so thank you!
oh and thank you for trading off the healthy and, uh, decadent! they both look tasty, and it’s nice to have options!
I love what I’ve read and seen so far. Keep it coming. Momo sent this to me. She’s my son’s (Brock) friend. Santa Barbara is one of my favorite places in the world. You’re fortunate to live there and enjoy the fruits of your labor from the wonderful southern CA soil and weather.
Thanks to two great ladies! Kale chips, interesting. Can’t wait to give them a try. Keep the goodness coming.
Nice job! I read several food blogs from my part of the world which is Vermont. Having just returned from 7 weeks in Carpinteria, I am excited to keep my California connection. The sprout salad is on the menu for tomorrow. Good luck!
Thank you! Hope you’re still enjoying our efforts!
My friends and I have been lucky enough to grow up nourished by these two talented chefs and we always take any chance for another sample of their cooking. I’m glad they are finally spreading the word so others can benefit too! Love the blog, can’t wait to see what’s coming next…keep it up ladies! 🙂
warning: don’t read this blog when hungry!! all your hard work and good brainstorming paid off … the pictures are amazing and your voice – well it’s clear you two were meant to write together. much love and i can’t wait to be the beneficiary of more recipe experiments. 🙂
The Irish will not need a pub and a church on every corner with these recipes.
The salad was absolutely transcendent!
The pecorina cheese and toasted almonds were the frosting on the cake!
Thankyou so much!