Wild Rice, Kale, And Fennel Salad

Wild Rice, Kale And Fennel Salad

Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice is an annual plant native to Wisconsin and the Great Lakes region. In northern Wisconsin, it grows in shallow freshwater lakes and slow-flowing streams and is harvested in early autumn.

Ingredients

For Vinaigrette:

½ cup apple cider vinegar

¼ cup whole-grain mustard

¼ cup maple syrup

3 cloves garlic, minced

Salt and pepper, to taste

¾ cup sunflower oil

For Salad:

1 cup wild rice, cooked, drained and cooled 

½ cup black beans, cooked, drained and cooled (or 1 [14 oz] can, rinsed and drained)

1 small bunch lacinato kale, stemmed and thinly sliced

1 small bunch curly kale, stemmed and thinly sliced

1 small red onion, diced

1 head fennel, cored and diced

1 sweet red Carmen pepper or bell pepper, diced

1 bunch parsley, stemmed and chopped

½ cup dried cranberries, preferably unsweetened

1 tart, crisp apple, cored and chopped

½ cup toasted hazelnuts or pepitas

4 ounces crumbled blue cheese, feta or goat cheese (optional)

Directions

To make the vinaigrette, whisk together the apple cider vinegar, mustard, maple syrup, garlic, salt and pepper in a large bowl. Whisk the mixture continuously while you drizzle in the sunflower oil.

n the same bowl, toss the vinaigrette together with the wild rice, black beans, sliced kale, onion, fennel, bell pepper, parsley, cranberries and apple. Taste and season to taste.

Mix in the toasted nuts and cheese before serving.

Suggestions

This salad is sturdy enough to be made up to 3 days in advance. Freshen it up with a little extra oil and a splash of vinegar if needed before serving.

Pumpkin Spice Burgers

Pumpkin Spice Burgers

Meet your new favourite fall burger, featuring the unlikely marriage of pumpkin spice and ground pork. The juicy patty is accessorized with warm apple compote, sautéed kale, sharp cheddar and a mustardy maple mayo. If you don’t eat pork, you can swap in ground dark turkey meat.
Ingredients:

Apple Compote
2 Royal Gala apples, peeled, cored, diced
1/3 cup (80 mL) water
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) sugar
1 tsp (5 mL) pumpkin spice

Maple Mayo
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) maple syrup
1 tsp (5 mL) Dijon mustard
Pinch black pepper

Burgers
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) panko
2 tsp (10 mL) pumpkin spice
1 egg
1/2 tsp (2 mL) salt, plus more for seasoning
1 lb (455 g) ground pork
3 tbsp (45 mL) canola oil, divided
1 bunch curly kale, stems removed, thinly sliced
1 tbsp (15 mL) apple cider vinegar
4 brioche burger buns, split
4 large slices aged white cheddar

Directions:
For the compote, combine apples, water, lemon juice, sugar and pumpkin spice in a small saucepan over medium heat. Cook, stirring occasionally, until apples are softened but not mushy, 15 to 20 minutes. Remove from heat. (Compote can be cooled, covered and refrigerated up to 1 week. Warm in microwave before using.)


For the maple mayo, place all ingredients in a small bowl. Whisk to combine. Cover and refrigerate up to 5 days.

For the burgers, melt butter in a large frying pan over medium heat. Add panko. Cook, stirring occasionally, until golden, about 5 minutes. Stir in pumpkin spice and toast until fragrant, about 30 seconds. Transfer to a large mixing bowl and cool completely. Stir egg and salt into panko. Add ground pork and mix until combined. Divide into four equal portions and shape into 1/2-inch (1-cm) thick patties. Cover and refrigerate until ready to use.

Wipe pan clean and return to medium heat. Add 2 tbsp (30 mL) oil then kale. Cook, stirring occasionally, until volume has reduced by three quarters, 5 to 7 minutes. Stir in vinegar and season with salt. Cook until vinegar has evaporated, about 30 seconds. Transfer mixture to a bowl.

Wipe skillet clean and place over medium-high heat. Add remaining 1 tbsp (15 mL) oil. Add patties and cook until nicely browned and cooked through, 4 to 6 minutes per side.

While burgers are cooking, toast buns. Spread maple mayo on bottoms then top with some kale (saving rest for another use), patties, apple compote, cheese and bun tops.  Serves 4

Colcannon ~ Irish Style

 

Colcannon

Ingredients:

1 dash salt

2 russet potatoes, peeled and quartered, 22 ounces

4 ounces curly kale, chopped and stems removed, 

   approx 4 ounces (about 1/2 bunch)

2 spring onions, roughly chopped, about 1/2 cup

Freshly ground black pepper

For Serving:

1 stick butter, for serving

1 spring onion, finely chopped (about 1/4 cup)

Freshly ground black pepper, to taste

1/2 stick, (2 ounces) butter, 

Directions

Gather the ingredients.

1. 

2. Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.

   

3. In a different pot, blanch the curly kale in boiling water for 1 minute.

   

4. Drain and reserve.

   

5. Place the chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed. You'd want the vegetables to have some texture.

   

6. Drain the potatoes and add the butter.

   

7. Mash the potatoes and butter until smooth and creamy.

   

8. Add the kale and spring onion mixture and stir well.

   

9. Add the finely chopped spring onions and season with salt and pepper to taste.

   

10. Top the mash with the optional 2 ounces of butter, if desired.

    
    Serve and enjoy.

11.