Kale Salad w/ Crispy Pancetta*

Kale Salad w. Crispy Pancetta

I have to admit, I have been a little nervous about the kale movement that has been occurring. Widely accepted as the “it” leaf of the moment, Kale has officially replaced cilantro, avocado, spinach, Greek yogurt, and all the other famous super foods. Minimal calories and enough vitamins and nutrients to be considered one of the “world’s healthiest foods,” jumping on the Kale bandwagon is daunting. With support, encouragement, and downright consistent demands from my hubby I finally caved and gave the old kale salad a try…

What a delicious surprise. In one sitting, I can say I am a true convert. Maybe not enough to replace my classic romaine or assorted leafy greens, but definitely willing to add it to the weekly shopping list and place in heavy eating rotation! Check out this great Kale salad recipe and prepare yourself to see more like it!

Kale Salad w/ Crispy Pancetta*

1/3 cup olive oil

4-5 slices of pancetta

¼ cup white wine vinegar

¼ cup pure maple syrup (this is not an ingredient you would want to substitute for regular maple syrup)

¼ tsp. salt

¼ tsp. ground black pepper

1 8oz bushel of Kale

2-3 handfuls of blueberries

2-3 handfuls of chopped candied pecans, if desired (recipe here)

Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, flipping frequently, until pancetta is golden and crispy (about 5 minutes total). Set pancetta aside and pour pan contents into a small bowl.

Chop the crispy pancetta into small pieces for garnish at the end.

Add the white wine vinegar, maple syrup, salt, pepper, and whisk.

Combine the kale, blueberries, and candied pecans into a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed (taste as you go).

 Garnish with the crispy pancetta.

*The salad dressing makes enough for two good size Kale salads!

Enjoy

e&e

Homemade Asiago Croutons

Homemade Asiago Croutons

We have had an unusually, gray, typical northwest rainy day, especially since it is the end of the July. I think in the three years that I have lived in Denver, Colorado I have yet to experience an entire day of weather like that of the Northwest so I have been taking full advantage of it. During the summer, I turn into an oven Nazi, so with the cool weather I turned on the oven and it was a welcome change!

I think there is one item that can not only take a simple salad and turn it into a truly delicious treat, but can also be a simple detail that gets you praise from any dinner guests. I have had my fair share of croutons, I am pretty sure that is the only reason I eat salad, plus I never count as a true carb because they are a garnish! I have also made my fair share of homemade croutons and until recently was still looking for the best recipe. These croutons are about the laziest “homemade” you can get, but they are very tasty! Hope you enjoy!

Homemade Asiago Croutons

2 loaves of Asiago Cheese Bread from Panera (you can really use any type of bread, I tried this on a whim because Panera gave me two free loafs that were a day old)

Sea Salt to taste

Cracked Peper to taste

Olive Oil to drizzle

Preheat your oven to 300 degrees.

Cut both loaves so you get about 1-inch tall by ¼ inch wide small pieces (they tend to shrink while in the oven).

Spread them out on a baking sheet. Drizzle the olive oil and sprinkle the salt and cracked pepper.

Bake for 15 minutes. Take out pans to stir and then bake for another 15 minutes.

Let cool and store in an air tight container or zip lock bag.

Enjoy!

e&e