Kale Salad with Lemon Vinaigrette

I saw this on The Garlic Diaries - sounds good!

Kale Salad with Lemon Vinaigrette

2 bunches kale, fibrous stems (in the middle of the leaf) removed
1/2 cup grated Parmesan cheese
1/2 cup slivered almonds
For the dressing:
2 tablespoons fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon garlic, grated
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper

For the kale, remove the fibrous stems, leaving you with just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes, until the leaves are no longer bitter. You use a similar motion as you would kneading bread! Move the leaves around every several kneads so you aren’t massaging some more than others. I know it sounds weird, but it really works!!

Slice the massaged kale into bite size pieces

To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined

To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine

You may need less dressing (or maybe a little more) depending on the size of your bunches of kale. Just dress to your preference. The dressing is super easy to whip up if you need to make a little extra (for extra large bunches!)

5 Minute Candied Walnuts

I ordered a wedge salad at an upscale restaurant recently and I haven't stopped thinking about that salad since!! I was surprised when I took my first bite and I tasted something sweet in the mix - I asked the waiter what it was an I was actually SHOCKED when he answered "Candied Walnuts."

I've made the salad 5 or 6 times since and I always have to look up the ratios - so I'm jotting it down for my ease!

Candied Walnuts
1 cup walnuts
1 TBSP butter
1/4 cup sugar

Toss in a pan and cook on medium heat for about 5 minutes. Once the butter and sugar have melted and coated the walnuts - spread out on parchment paper and let cool.

Marinated Roast Beef Baguette Sandwich

Marinated Roast Beef Baguette Sandwich

Baguette
Boars Head London Broil Roast Beef, sliced
Mayonnaise
Butter
Horseradish
Garlic powder
Italian seasoning *Oregano, marjoram, thyme, basil, rosemary, sage
Black pepper

Mix mayonnaise and butter with all spices listed below. Use your hands to mix the roast beef into the mayonnaise mixture. The beef will start to shred in your hands. 

Put handfuls of roast beef mixture on the baguette and eat!

Orange Creamsicle Cookies

Orange Creamsicle Cookies

2 1/2 Cups Flour
2 teaspoons Corn Starch
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Tablespoons Orange Zest
3/4 Cup Sugar
1/2 Cup Unsalted Butter, softened
1/2 Cup Shortening, or see note
1/2 Cup Brown Sugar, firmly packed
1 Egg, large
1 teaspoon Vanilla Extract
1/2 teaspoon Orange Extract, optional
2 Cups White Chocolate, chopped, I use Ghirardelli but any bar or white chocolate chips works

Preheat oven to 350 degrees.

Chop the white chocolate and set aside.

In a bowl, combine flour, corn starch, baking soda, and salt; set aside.

In a small bowl, rub together the orange zest and sugar until fragrant.

In a large bowl, cream together the butter, shortening and sugars (including the orange zest) until light and fluffy.

Beat in the egg, vanilla, and orange extract (optional) until smooth.

Slowly add flour mixture until combined. Stir in white chocolate chunks or vanilla chips.

Drop rounded spoonfuls onto ungreased cookie sheets, Do not flatten cookies.

Bake 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump.

Cool for several minutes on cookie sheets before transferring to rack to cool completely.

*You can use butter instead - but they are fluffier with shortening