If you're still getting a CSA box this time of the year it's sure to have kale. I love this flavorful and healthy salad for the post Thanksgiving week.
Massaged Kale Salad with Pomegranate-Lemon Vinaigrette
Serves 2 as a meal or up to 6 as a side
Pomegranate-Lemon Balsamic Vinaigrette
1/3 cup Pomegranate Balsamic
1/3 cup Lemon Agramato Olive Oil
1/2 tsp. Dijon Mustard
Whisk or blend all ingredients to combine and set aside. The mustard in this dressing acts as an emulsifier.
2 bunches fresh Kale, chopped
1/2 lemon juiced (1 Tbl)
Lemon Agramato Olive Oil or EVOO for drizzling
1 cup toasted Hazelnuts (if you have raw nuts, roast for 15 min at 350F or until aromatic, allow to cool)
1/2 cup dried cranberries (pomegranate seeds would also be great here)
2 cups shredded cabbage
1/3 of a red onion, thinly sliced
In a large bowl, add the kale, drizzle a small amount of olive oil over kale, add lemon juice and a light sprinkle of Kosher salt. Massage with your hands until the kale softens, 3-5 minutes. Add remaining ingredients, drizzle dressing over the top, toss and serve.
Need some inspiration for a Thanksgiving veggie side-dish? Give brussel sprouts the credit they deserve with this tasty dish.
1 1/2 pounds fresh brussles sprouts, dried end trimmed
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Mushroom-Sage olive oil
1 medium shallot thinly sliced
2 Tablespoons pomegranate balsamic
1 teaspoon Kosher salt
fresh ground pepper to taste
Steam whole brussel sprouts for 8 minutes, cool and cut in half. Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussles sprouts and saute over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve immediately.
Bring the kiddos down after school or join your friends and make some fun christmas cookies. Arome will pre-make undoecorated cookies and have a fun assortment of sprinkles, sugars and frosting on-hand for decorations. Each participant will leave with their dozen cookies, decorated and in a cute giftable bag. Gift them away or savor them for yourself.
Sign-up from 4:30-5:30pm OR 5:30pm-6:30pm
Cost: $15 (small children participating with an adult are free)
RSVP to firstname.lastname@example.org
Limit 15 per time slot.
We'll be whipping up our own homemade butter on December 2nd from 3-4pm with the Kilner hand butter churner. It's a simple process with limitless possibilities. Once you use your freshly churned butter on your next steak, veggies, waffle or popcorn snack you won't be able to stop! It also makes a great Christmas gift for your foodie friends!
Our Kilner representative will be churning away and making a cinnamon-honey butter, which we will sample on waffle bites! FREE, FUN and KID FRIENDLY!
WHEN: Saturday, Dec 2nd from 3-4pm
WHERE: 105 Oak Street, Hood River, OR 97031
WHAT TO BRING: Your taste buds and your friends!
We had a great time Friday morning giving out free, direct-trade and locally roasted coffee from Moby Coffee Roasters and making up some delicious treats. The recipes for the GF, DF cocoa date and nut balls and the pumpkin pie spiced turnovers are included below. Both of these recipes were a breeze to make using just a few simple ingredients from Arome!
Cocoa Date and Nut Balls
Combine dates, eggs, honey, butter and cocoa powder in a medium saucepan and bring to a boil over medium heat. Boil for 3-5 minutes until mixture is smooth, stirring constantly.
Remove from heat and stir in 1 Tbl. Vermont maple aged balsamic, 1 tsp. vanilla extract and 1/2 tsp. sea salt and stir until combined.
Add 2 cups of chopped nuts and stir until thoroughly combined. Allow mixture to cool sufficiently and roll into balls of desired size. Roll balls in coconut flakes and place on a sheet and cool in refrigerator until firm.
Pumpkin Pie Spice Turnovers
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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