Mixed citrus salad with feta and mint (~4 servings)

I know I've said this before, but every damn smittenkitchen recipe I make is fabulous. Deb is some sort of culinary sorceress; each recipe comes out perfectly seasoned and intensely flavorful. I'm not exaggerating when I say that I've never been let down by any of her creations. Now if only I could replicate her photography skills...

Here in Durham, the last two days' weather has been the meteorological equivalent of a cold, soggy sponge abandoned in the kitchen sink by an inconsiderate roommate. Days like this beg for happy, invigorating recipes like this one. Its vivid colors and succulent flavors are like optimism on a fork. They'll have you longing for sunnier days, warmer temperatures, and carefree afternoons with friends.

Then, perhaps, you'll remember pollen allergies. And mosquitoes. And sunburns. And stifling Carolina humidity. And sweaty thighs singed by car vinyl. And sinus headaches just ahead of summer thunderstorms.

You decide that maybe, for now, you're content with summery recipes and can wait on the other junk.

You will need:

  • 2 scallions
  • 4 pieces of citrus (I used a ruby red grapefruit, one blood orange, a navel orange, and a tangelo)
  • 1 Tbsp lemon juice
  • 1 tsp smooth Dijon mustard (Read the label carefully if you're going for gluten-free)
  • 1 Tbsp olive oil
  • salt and pepper
  • ~3 Tbsp crumbled feta cheese
  • a handful of fresh mint leaves, chopped or slivered

Steps:

  1. Thinly slice the green parts of the scallions into the bottom of a tall bowl. (I used my herb scissors for this step and for slivering the mint later on. Thanks, Mom!) Place a strainer or colander over the bowl.
  2. Next, you want to cut the peel off each piece of fruit and then slice it horizontally into 1/4"-thick wheels. The goal is to cut the white pith off (Oh, you pith off!) to avoid any bitterness. (Honestly, the best way to explain the cutting method is to provide this video, which illustrates the process beautifully. Pluck out any seeds as you go.)
  3. Place the slices of fruit in the strainer, which is now resting over the scallion bowl. The acidity from the juice will mellow the scallions. Allow them to drain a few minutes while you clean up your cutting board and find a shallow serving dish.
  4. Spread the citrus wheels out on the dish, overlapping the pieces as necessary. Use a fork or slotted spoon to fish the scallion slices out of the bowl; scatter them on top of the fruit, leaving the citrus juice behind in the bowl.
  5. Add the lemon juice, Dijon, and olive oil to the citrus juice in the bowl. Add a bit of salt and pepper. Whisk well.
  6. Drizzle the dressing over the fruit, then sprinkle with crumbled feta and chopped mint. Serve chilled.

This is a true appetizer: one that whets the palate without weighing it down with anything fried, bloomed, or stuffed. (Not that there's anything wrong with fried, bloomed, or stuffed, but there's a time and place for everything, you know.)

Kale, apple, and pomegranate salad with spicy maple pecans (4+ servings)

I have a pal who thinks she hates kale, once describing it as tasting like shattered dreams. Every time she pronounces "kale," she spits the word out of her mouth with disgust, wrinkling her nose and glaring at me with disapproval.

(If looks could kale.)

And no, before you criticize, I'm not a kale chauvinist; I mean I love it, but I'm not one to get in your face about it. It's healthy, satisfying, and versatile, and it makes me happy. It's my kale-iwick, you might say. 

(I also enjoy terrible puns.)

But I'd like to think that this salad could turn even my dubious pal into a fan. It's topped with tangy cranberries, sweet apples, salty feta, and toasty-spicy pecans, so what's not to like? The kale is only a conduit for those embellishments anyway.

So this one goes out to my skeptical friend. Give it a shot and tell me what you think. Then kale me... maybe? 

Click here for printable version.

Adapted from VegetarianTimes.com

You will need:

Spicy maple pecans

  • 1/2 cup pecan pieces
  • 1 Tbsp pure maple syrup
  • 2 tsp olive oil
  • 1/2 tsp salt
  • ground chipotle or cayenne pepper to taste

Vinaigrette (Note: I like my salads lightly dressed, so you might find you need more vinaigrette than I prefer. You can always double the quantities below and then save any remaining dressing for another purpose later.)

  • 1 Tbsp balsamic vinegar
  • 2 Tbsp extra virgin olive oil
  • a dash of onion powder
  • salt and pepper to taste

Salad

  • 1 12-oz. bunch curly kale, washed, de-stemmed, and chopped
  • 1 large firm apple, cored and chopped into bite-sized pieces
  • 1/2 cup pomegranate seeds
  • 1/3 cup crumbled feta cheese (If you live in the Triangle and can get some of Prodigal Farms' goat feta, I highly recommend it!)

Steps

  1. First, make the pecans so they have a bit of time to cool. Preheat the oven to 350° F. Toss pecans in a small bowl with syrup, oil, salt, and chipotle or cayenne (or hot sauce, even). Spread the pecans on a foil-lined baking sheet and bake for about 12 minutes, stirring once or twice, until the pecans smell good and toasty. Set aside to cool.
  2. Use a small jar to shake up the vinaigrette ingredients. Take it easy on the salt since the feta will make the salad salty on its own. Set the vinaigrette aside.
  3. Place kale in a large serving bowl. Drizzle the vinaigrette over top and use your hands to massage (yes, kale likes to be pampered) the dressing into the greens briefly. Then add the apple, pomegranate seeds, feta, and pecans and toss gently to combine.

This salad keeps well in the fridge for a couple days!