Kale is not just kept for our native Irish potato dish (Colcannon) it’s also delicious as a winter salad green. when the temps drop, there’s no need to skimp on hearty and healthy salads as the earthy, chewy flavor of the dark leafy greens here are packed with nutrition and considered a super food. In winter, our seasonal selections are more limited, but now is the perfect time to load up on root vegetables including the beets and sweet potatoes featured in the salad and look out for young organic baby kale.
This week I am teaching at Atlanta’s Oli and Ve stores using their quality olive oil and vinegars from all around the world and I’m finding great oils and vinegars make the perfect drizzle for instant salads without any fuss! Enjoy some winter simplicity as we wait for the flavors of Spring to arrive.
Winter Roasted Vegetables and Kale Salad with Feta and Hazelnuts
(Recipe serves 4-6)
(for the Roasted Vegetables)
2 golden beats (peeled and cut in to ½ inch size pieces
2 red beats (peeled and cut in to ½ inch size pieces
2 medium sweet potatoes (peeled and cut in to ½ inch pieces
2 Tbsp olive oil
Splash of balsamic vinegar
1 tsp flaky sea salt and freshly ground black pepper
For the salad
1 ½ bunches (18oz) Organic Kale (stems removed and cut in to strips)
3-4 Tbsp of quality olive oil and balsamic vinegar
Kosher salt and ground black pepper to taste
4 oz crumbled goats cheese
1/3 cup hazelnuts (1 ½ oz) toasted and chopped
How to make it:
Preheat the oven to 375 degrees.
Toss the prepared roasted vegetables in olive oil, sea salt and pepper and transfer on to a rimmed baking dish for roasting. Roast for about 25 to 30 minutes stirring half way and stirring occasionally to ensure all the vegetables are tender and a little caramelized on the outside. Set them aside and allow cool.
To serve arrange the kale on plates. Top with the roasted beets and sweet potato. Sprinkle over the goat’s cheese and toasted hazelnuts.
Drizzle with olive oil and vinegar and season with salt and pepper just before serving.
Valentines is the perfect time to host a tea for two or pamper your friends. Oscar Wilde’s famous quote “I am finding it harder and harder to live up to my good bluechina” reminds me of the idealist way we behave around beauty and lovely things and nothing evokes more whimsy than a tea party. Ireland is the largest tea consumer per capita than any other country in the world so I have indeed been steeped in the custom. This week I hosted a lovely tea event at Reynolds Plantation in the beautiful Lake Oconee Georgia and judging by the laughter and smiles it was a memorable occasion. So in honor of Valentines I would like to share my scone recipe with you for your very own celebration of love.
Sift together the flour, sugar and baking powder in a bow. Rub the butter into the mixture with your fingers until it resembles coarse crumbs.
Make a well in the center of dry mixture then set aside.
In another bowl, combine the egg and buttermilk then fold all at once into the dry mixture.
Stir until moistened then knead 4 or 5 times to create the dough.
Use a floured rolling pin to flatten the dough to measure about 1” in height .Cut scones using a 1 ½” fluted pastry or cookie cutter, and place each cutout on a large baking pan. Brush the tops with egg glaze using a pastry brush.
Bake for 15 minutes until the scones are a light golden brown, turning the pan around halfway through baking time to ensure evenness.
To serve cut in half and spread a little kerrygold butter over each scone, top with strawberry preserves, a dollop of cream and garnish with a cut fresh strawberry! Valentines Joy to all and loads of love