Kale + Potato Salad

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A new salad from Cameron.  It's delicious and makes great use of seasonal ingredients.   Also, how often do you eat potatoes and pomegranate seeds together?  Probably not enough, right?

Kale + Potato Salad

1 large sweet potato, chopped

2 white potatoes, chopped

olive oil

1 bunch kale leaves, stems discarded

juice of 1/2 lemon

s + p

seeds from 1 small pomegranate

1 cup pecans

splash basalmic vinegar

Heat oven to 425.  Toss sweet potato and white potatoes in a splash of olive oil.  Place onto a baking sheet and roast 45 minutes until done, tossing once. 

While the potatoes are roasting, saute kale in a splash of olive oil, for 5 minutes until wilted.  Season with lemon juice, salt and pepper.  

Toss roasted potatoes, kale, pomegranate seeds and pecans together in a large bowl and drizzle with a tiny amount of basalmic vinegar.

 

Autumn Hash

I think this is a great weekend breakfast to make for people you really like.  You could leave out the meat entirely if you're having a vegetarian moment or substitute another meat.  I think a chicken apple sausage would be a great trade.  Serve with eggs and toast.

Autumn Hash

4 to 8 oz bacon (depending on preference), chopped

1 celery root, peeled and diced

1 large potato, peeled and diced

1 sweet potato, peeled and diced

1 onion, peeled and diced

olive oil

2 sprigs fresh thyme

several sprigs fresh chives, diced

salt and pepper

1 apple, peeled, cored, diced

juice of 1/2 lemon

In a skillet, cook bacon until crispy.  Transfer to towel to drain.  Pour out grease from pan and lightly wipe it out.  Return to medium heat and cook celeriac, sweet potato, potato and onion in a drizzle of olive oil.  Add thyme sprigs.  Cook about 5 minutes, stirring occasionally.  Add 2 tablespoons of water, cover and let cook 10 to 15 minutes until vegetables are fully cooked.  Add apples, lemon juice and cooked bacon.  Season with salt, pepper and chives to taste.  Cook 5 minutes more.  Serve warm.