Green Kale Salad with Buttermilk Dressing

1/2 cup buttermilk
1/2 cup sour cream
2 Tablespoons white wine vinegar
1 clove garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon  freshly ground black pepper
SALAD
1 cup pine nuts
2 pounds Tuscan Kale
1/4 cup olive oil
1 teaspoon kosher salt
2 green apples, cored and finely diced
1 large English cucumber, finely diced
1/2 cup each finely chopped dill, flat leaf, parsley, mint and basil

1. Using a small bowl all the dressing ingredients should be whisked together
2. the salad should be made over medium low heat in a small skillet , the skillet should have pine nuts in it and  should be shaken for five minutes until golden brown. The nuts should be taken out of skillet until cool.
3. Stack kale leaves using a handful at a time  and cut crosswise into thin strips. The shredded kale should be put in large salad bowl. Then the oil should be drizzled on and the salt ahould be sprinkled on. Hands should be used and massage kale with oil and salt until it wilts a bit. The apples, cucumbers and herbs , then the dressing should be added then well tossed. The pine nuts should be scattered in top and immediately served.

Party timre simple cucumber salad

5 piunds cucumber
1 Tablespoon salt
3/4 cup seasoned rice vinegar
2 Tablespoons sugar
1/4 teaspoon Asian SesamevOil
Long narrow stripsof peel  at 1/2 inch intervals around cucumber with vegetable peel.

In a large bowl set a large colander over it and add cucumbers along with saltv. All o w this to stand at roomtemperature tossing cucumbers occasionally .press cucunbers with hand to get all liquid out. Put the liquid in a bowl and the cucumbers should be pat dry with paoer towel. The cucumbers should be put in a serving bowl. Cover and refrigeratev cucumbers if not serving rightvaway.

Mix vinegar and sugar and seasame oil in a small bowl until blended set aside.

Right before you. Serve drain cucumbers again i f needed toss cucumbers with vinegsr mixture  makes 20 side dish servings

Great for a party

Peach and nectarine cobbler

2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/ 2 cup unsalted butter cut into cubes and chilled
3/4 cup granulated sugar , divided
1 cup heavy cream
3 peaches
3 nectarines
2 Tablespoon corn starch
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg

The oven should be preheated to 375 degrees .a 9x 13 inch glass or ceramic baking dish should be buttered.

Flour, baking powder, and salt should be combined in a food processor. Over the flour mixture , scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not overprocess. The flour mixture should be put in a flour mixture in a large bowl then adding 1/2 cup sugar and cream. This should just be mixed until the dough comes together mixing with a wooden spoon. While preparing the filling, put kitchen towel on top of bowl.

A large pot of water should be brought to a boil. Then cut a small "x'" into t h e peaches and nectarines using a paring knife.. the nectarines and peaches should be put in boiling water..After about 40 seconds or when the x curls away from the fruit , then they . Take them out of the water with tongs or slotted spoon. Whenever the the fruit is cooled off enough that you can touch them, pull the skin away from the flesh  and cut into peaches and nectarines sliced in 1/2=inch thick slices.
The peach and nectarine slices should be tossed in a large bowl with  cornstarches, the remaining 1/4 cup sugar, cinnamon and nutmeg. The fruit should be spooned into baking dish you prepared earlier. The fruit should be covered with heaping Tablespoons of the cobbler dough..

Bake this until the cobbler is browned lightly and the fruit is bubbly bake 35 minutes.allow it to rest before serving 10 minutes.

Serve with vanilla ice cream

Brown sugar kitchen  by Tanya Holland and jan newberry

Mushroom cobb salad no meat!

This makes a delicious meal for the hot summer days to make on the grill and it is so yummy that you'll be be making this on the grill with mittens and scarf in the middle of winter =)

4 large Portobello mushrooms, sliced
1red pepper cut into 2 chunks
2 Tablespoons olive oil
Salt and pepper
8 cups chopped romaine lettuce
1/4 cup apple cider vinaigrette salad dressing or more to taste
4 hard cooked eggs, coarsely chopped
4 ounces blue cheese crumbled, about 1 cup

The grill should be prepared for cooking direct heat. The peppers and mushrooms and pepper should be brushed with oil, then they should be sprinkled  with salt and pepper. Mushrooms and pepper should be grilled turning only one time, until they become tender. This should take 5-8 minutes per side. Then allow to cool.

Allow mushrooms and pepper to cool. The mushrooms should be sliced and the  pepper should be sliced into 1/2 inch pieces.. the lettuce and vinaigreete should be tossed together. Dividing evenly ,the lettuce to four plates , then and cheeses the mushrooms, peppers, eggs,  should be arranged instrips over the lettuce on each plate. If you wish, put as much more vinaigrette you want yields 4 servings

Chipotle roasted red pepper dip

1/2 cup sliced almonds
1 jar 12 ounces roasted red pepper, rinsed and drained
1/4 cup whipped cream cheese
1/4 teaspoon salt
1 8 teaspoon chipotle chili pepper more to taste
1/8 teaspoon garlic powder
1 Tablespoon chopped scallions
TORTILLA CHIPS
The ovenshould be preheated to 350.

The almonds should spread on a baking sheet you don't grease they should be baked 4 minutes until lightly browned. Allow them  to cool.

Process peppers in a food processor  with almonds  until it is almost smooth. The rest of the ingredients should be added. Pulse until smooth. This should be served with tortilla chips.

Barbecue sweet potatoes with chickpeas and arugula along with barbecue sweet potato slices

.
1/4 cup pecan halves
2 Tablespoons smoky barbecue sauce
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1/2 cup chickpeas, drained
5 ounces baby arugula or baby kale or 4 cups roughly chopped frisee leaves
Salt optional
Half recipe of Barbecue sweet potato slices recipe to follow
A few Tablespoons thin sour cream o r plain yougurt optional
Chopped, fresh chives or very thinly sliced green onions

The pecans should be put in a nonstick small skillet. Then after putting them in the skillet cook them until they are fragrant and lightly brown , while stirring constantly , 1 to 2 minutes . Cool them then they should be chopped roughly.

The barbecue sauce , oil, and vinegar should be mixed together in a small bowl. Then put in chickpeas and toss to coat them.the greens should be arranged on a large platter .if you wish then add salt optional


The barbecued potato slices should be cut into 1 inch chunks and placed in a large microwave safe  bowl. Then put a plastic wrap over it  being sure to vent one corner by cut a hole with a knife. For 2-3 minutes microwave the potatoes until warm on High level in the micr o wave.
The warm potatoes and chickpea mixture should be added to the salad greens. Then toss everything in the bowl to coat with dressing. The pecans should be sprinkled on it and drizzle with sour cream , if you are using . Sprinkle with chives  then serve . Makes 4 main course servings.

BARBECUE SWEET POTATO SLICES
2 Tablespoons chili powder
1 Tablespoon sugar
4-6 . Large sweet potatoes  3 to4 pound total peeled if you wish
4 Tablespoons extra virgin olive oil
Kosher salt
A charcoal grill should be prepared or heat a gas grill to medium heat. In a small bowl mix together chili powder and sugar. .

The potatoes should be cut into lengthwise slabs 1/2 inch thick.. the slices should be put on a 1 large or 2  smaller well oiled baking sheets in a single layer. To coat potatoes in oil turn them.

The potatoes should be well sprinkled on all sides with chili mixture then sprinkle lightly . With salt.
With Plenty of space between them the potatoes should be placed on grill in a single layer. Then cook10 minutes with grill lid closed . Use a pancake spatula  to carefully turn the potatoes slices over.. then grill second side  until when pierced with fork are tender and edges are slightly charred for 8 to 10 minutes serve hot.

Ginger Lemon Trfles

1/3 cup lemon juice
1 (14 ounce) can fat free sweetened condensed milk
1 cup heavy cream
1 cup Greek yogurt
56 thin ginger cookies
Lemon juice and condensed milk should be whisked together in medium bowl.
With an electric mixer  in separate bowl whip cream until soft peaks form. Then the Greek yogurt should be mixed into the whipped creamThe cream mixture should be folded into lemon juice mixture . Chill 1hour or until firm.\
!/3 cup of the cream mixtur should be layered with 7 cookies in 8 parfait glasses . Before serving chill four hours and store any leftovers in the refrigerator.