Best Sunset Magazines Shaved Honeycrisp Apple And Kale Salad Recipes

SUNSET MAGAZINE'S SHAVED HONEYCRISP APPLE AND KALE SALAD

Steps:

• Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
• Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and *ichimi togarashi. Don't add the apples to the salad until *just* before serving to avoid them turning brown.
• *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.

FARMERS MARKET KALE SALAD

Steps:

• Dressing: Whisk together the oil, lemon juice, syrup, mustard, red pepper, salt and black pepper (this can be done in the bowl the salad will be served in).
• Salad: Rinse and dry kale in a salad spinner or kitchen towel. Remove and discard the tough stems from the kale. I fold the leaves in half and slice along the stem to seperate them from the leaf. Cut the leaves crosswise into 1/2 inch wide strips.
• Assembly: Pour the dressing into a serving bowl and whisk well. Add the kale and toss to coat the leaves thouroughly with dressing. Garnish with rasins and nuts.

CALCIUM RICH SESAME KALE SALAD

Steps:

• Chop or tear Kale leaves, slice mushrooms, and halve tomatoes. Set aside.
• To prepare dressing first grind sesame seeds into a powder using a coffee grinder or blender. Add remaining ingredients and blend smooth.
• Arrange prepped vegetables on serveware and top liberally with Sesame Dressing. Or toss all ingredients in a mixing bowl before serving.
• * The Sesame Dressing is delicious with kale by itself. Also great on top of raw broccoli florets. Yummo!

ZUCCHINI BREAD WITH PINEAPPLE

Steps:

• Preheat oven to 350°F
• In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.
• In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.
• Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.