Okay, so it’s not knitting, but….good food is one of the great pleasures in life.Â And it gives me an excuse to sneak in a little local flavor, a little gardening.
Basically this is a standard vinaigrette with the addition of local honey. I used some eucalyptus honey I got from the Torrance Farmer’s Market. (There’s a great stand there with a multitude of honeys, all of which taste different.)
- 1/3 cup of champagne vinegar
- 1/4 cup of dijon mustard
- 1/3 cup of honey
Slowly pour in 1 cup of canola oil while continuing to whisk.Â Whisk til emulsified.
Store in the refrigerator for up to 2 weeks. Re-whisk if needed before using.
You can alter the ratio of vinegar to oil if needed; if the dressing is too tart, just add a bit more oil.
Great with arugula and radicchio salad.
Kale and Garlic
Heat 2 tbsp of olive oil in a frying pan over low to medium heat.Â Add several cloves of minced garlic (don’t let them burn!).Â Add 1 LARGEÂ (it really shrinks down) bunch of chopped kale (Lacinato is one of my favorites;Â I also like the Russian Red).Â Saute until the kale is tender.Â Salt and pepper to taste.
I grow both types of kale on our garage roof.Â I’ve also planted some kale in the ‘side yard’.