Planning Ahead: Overnight Kale Salad Inspired by Seasonal Flavors

I was recently in the South, Atlanta to be exact and I was determined to sample at least one kale salad. I know the South has it's rep for deep fried everything, but I know Atlanta is home to refined chefs with some diverse palates. Although, I'm pretty sure kale is an import to Atlanta, it was pretty easy to find! Inspired by a late lunch I had at rustic, cute, Asian Fusion BBQ joint (again, only in the South!); a refreshing kale salad on a hoTlanta day was exactly what I was craving. Also, an excellent choice given the massive portions and battered this and that.

I was wary of ordering a salad anywhere in Atlanta, since its speciality is southern comfort. But I read some rave reviews on Eater Atlanta. The salad was HUGE, more than enough for two to share as an appetizer and plenty for one as a meal! The farro (a low gluten grain) in the salad added a lot of extra substance and heavier texture than quinoa.

As soon as I got back I was inspired to make this salad at home! The ingredients were simple, the pairings of the soy, ginger, kale, feta and heirloom tomatoes were awesome! I'm usually adverse to fusion foods, but this was truly unique and celebrated some seasonality with those tomatoes!

Of course, I had to add my own touch when I got home...I skipped the fennel in the original salad and opted for some fresh, sweet, corn and almond slices for added crunch. And because I have WAY TOO MANY mason jars of sauces and dressings hanging out in my dinky fridge, I went to good ol' TJ's for store bough sesame ginger dressing...although you can find an easy and simple recipe for similar, homemade version here.

I had this salad for lunch and then stole a small bite or a two a few hours later...and my, OH MY, was it so much more flavorful just a few hours after the first taste! I definitely recommend making this a night before. Take it it for lunch the next day or have it for dinner with some grilled protein. A great salad with lots of vibrant colors, seasonal veggies and perfect for a potluck or to share in mass!

Tricolor Kale and Farro Salad wit Soy Ginger Sesame Dressing

     Kneading Sass Original 

Ingredients:

• 1 bunch dino kale, cut into strips
• 1/2 cup farro, cooked to packaged directions
• 1 shallot, minced (added to cooking farro)
• 1/2 cup heirloom tomatoes, quartered
• 1 cob, sweet corn, kernels removed
• 1/2 avocado, diced
• 1/4 cup feta, crumbled
• small handful sliced almonds
• 1/4 cup soy ginger sesame dressing (you really want to coat those leaves!)
• Pepper to taste

Directions:

1. Start by cooking your 1/2 cup of farro to package instructions. I used 1 cup or water for 1/2 cup of uncooked farro. I brought this to a boil and added my minced shallots, hoping to infuse them with a mild, onion-y flavor.

2. Bring farro to simmer for 10 minutes. Once farro is cooked, set a side and let cool.

3. Cut dino kale into thin strips. Removed middle stems if using din kale leaves.

4. Quarter heirloom tomatoes and dice the half avocado.

5. Cut the corn kernels right off the cob, no need to cook them as they are super sweet and crunchy raw!

6. Add dino kale, corn, tomatoes and avocado to a large bowl. Top with crumbled feta and almond slices.

7. Gently stir in cooked and slightly cooled farro. Add a dash of pepper and toss in your dressing.

8. Mix well and serve cold, preferably in a few hours or the next day.

This salad serves 4-6 hungry kale lovin' mouths!

Easy Jammin': Homemade Fig Preserves for Everyday Eating

Every time I walk into a speciality foods store I am inundated with adorable jars of jams, preserves and spreads. But sometimes the flavor just isn't there! Too sweet, the consistency isn't right, I am all about taking short cuts when cooking, but making your preserve is so easy and quick, you'll think I'm kidding! Except that I'm not...

I had some figs in my fridge getting a little too soft to serve in salad or along side some meats and cheese, so cooking them down was my only option rather than tossing them in the trash. Now figs are pretty seasonal, so making a jam or preserve is an awesome way to keep those fruits you love and crave, in your cupboard, all-year round.

I'd NEVER made my own preserve...can you believe it?! Such a simple condiment with potential to get jazzed up or stay true to it's fruit, it's a shame it took me this long to venture it my own jamming. It's, by far, one of the easiest things I've made in under 30 minutes. The results were pretty delicious.

The shelf life of this jam is like any other natural preserve or jam you might buy, just note that once you open that bad boy up, you'll need to store it in the fridge. Otherwise, it could literally last months, well that is if you don't gobble it all up! It's honestly a great gift idea...  if you are going to someone's home and want to bring something with a homemade touch, or something to give away for the holidays, jams and preserves are excellent gift given it's longevity on the shelf. 

So I had mine the next day for breakfast on some toast with a bit of goat cheese! I couldn't resist! Make it savory, or keep things sweet, this jam isn't overpowering in sweetness but the flavor is BIG, so a little can go a long way.

Balsamic and Cardamom Fig Preserves

Ingredients:

• 16 oz. of figs, washed and quartered
• 1 Tbl. honey
• 1 Tbl. balsamic vinegar
• Lemon zest to taste
• 1/4 tsp. ground cardamom
• Canning jar (cleaned!) - think small mason jar with a lid

Directions: 

1. Preheat oven to 400 degrees. Wash and trim the ends of your figs. Cut them into quarters and place them in a baking dish.

2. Add honey, lemon zest, balsamic vinegar and cardamom to figs. Toss the figs in your dish to evenly coat.

3. Let the fruits cook and soften in the oven for 15-20 minutes until the natural liquids of the fruit and other ingredients surrounds your baking dish.

4. Let figs cool for about 3-5 minutes before blending in a food processor.

5. In a food processor, or blender (I used my ninja!), mix your figs for about 1-2 straight. You'll see the seeds still intact, but for a smooth and less chunky preserve, blend on high speed for at least 1 1/2 minutes in your processor or blender.

6. Using a spatula, spoon your fig preserves into a clean jar. NOTE: Place a mason jar and lid in your dishwasher to sanitize it; it should be dry with no water in it to prevent any molding. 

7. Fill your jar up to the top and wait for jam to cool at room temp before putting a lid on it.

8. Once you break open your preserves, be sure you place it in the fridge after use and avoid getting any water or using a dirty knife with other foods on it to keep your preserves lasting longer and staying fresh! This recipe makes one 6 oz. jar of preserves.