I have been eating what feels like numerous pounds of kale and fresh salads lately. And of course, I've learned 101 ways to cook zucchini! But this is a great problem as I'm always craving fresh greens and veggies! My garden has exploded with fresh goodies this summer and I've happily been concocting yummy delights in the kitchen each day.
It seems almost every potter I meet has a serious love for food. Living here in this rural area among so many artists and farmers, you can't help but find the connection. Eating locally grown, seasonal food on handmade pottery...well, you just can't get much better than that!
Although I love following recipes, sometimes my most interesting dishes come from a pure sense of intuition, creativity and freedom I find in my kitchen. Similar to being in my studio making pots, the kitchen becomes such a creative outlet for me, where knowing your tools and ingredients allows you to open up, explore and invent! Somehow even after a day of being on my feet in the studio, I still don't mind coming home and coming up with what to eat. And with the bounty that's in my garden these days, I have lots of choices!
Here's one of my favorite cool summer foods:
Kale Slaw with Peanut Dressing
2 large bunches kale
2 red bell peppers, cleaned and cut into fine strips
2 large carrots, grated
4 radishes, grated3/4 cup unsalted peanuts, divided
1/3 cup peanut oil
2 garlic cloves
2 tbsp minced fresh ginger
3 tablespoons cider vinegar
1 tablespoon packed brown sugar
1/2 teaspoon coarse salt
pinch red pepper flakes
Fold each leaf of kale in half lengthwise and slice out the center rib, discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. Wash and rinse thoroughly in a salad spinner.
Toss the kale with the sliced bell peppers, carrots, radishes and 1/2 cup of the peanuts.
In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, with nuts still left in the dressing.
Toss the dressing with the slaw and let it sit for at least a few minutes before serving.
(optional- you can even hide a few cups of grated fresh zucchini in this slaw and no one will know!)