Planning

THANKSGIVING '12

Yesterday at Wegmans

 Kyle and change - yeah, we know... but still, you can ADD too  your menu and still put your marshmallows on top of your sweet potatoes!

( photos from Alexis Stewart )

Autumn Coleslaw 

with

Dates, Apples and Pecans

3/4 cup pecan halves, chopped
1 small head (1.5 pounds) red cabbage, cored, with 2 layers of outer leaves removed
2 large slow-browning apples (about 1 pound total) Either Cortland, Empire, Fuji, Ginger Gold, unpeeled, cored and cut into matchsticks
3/4 cup chopped pitted dates
1/3 cup chopped fresh cilantr0
1 large shallot, thinly sliced crosswise
1/4 cup almond or olive oil
1/4 cup lemon juice
2 tablespoons honey
1/2 teaspoon each of salt and pepper

-brown pecans in skillet for about 10 minutes
-thinly slice cabbage and combine with apples, dates, cilantro and shallot
-whisk together oil, lemon juice, honey, salt and pepper

Serving Size: serves 6 to 8

Number of Servings: 7

KALE SALAD 

with

Apples , Cheddar and Toasted Nuts

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. 

2 tablespoons coarsely chopped toasted almonds

1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice

1 ounce sharp Cheddar cheese, cut in 1/4-inch dice

2 tablespoons fresh lemon juice

Salt to taste

1 very small garlic clove, puréed

5 tablespoons extra virgin olive oil

2 tablespoons freshly grated Parmesan

1. Combine the kale, almonds, apple and Cheddar in a large bowl.

2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Yield: Serves four to six.

Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.

Nutritional information per serving (four servings): 265 calories; 22 grams fat; 4 grams saturated fat; 10 milligrams cholesterol; 15 grams carbohydrates; 3 grams dietary fiber; 112 milligrams sodium (does not include salt added during preparation); 6 grams protein

Nutritional information per serving (six servings): 177 calories; 15 grams fat; 3 grams saturated fat; 7 milligrams cholesterol; 10 grams carbohydrates; 2 grams dietary fiber; 75 milligrams sodium (does not include salt added during preparation); 4 grams protein