Everyday Dinner

Kale & Peanut Salad

January 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Houston's emerald kale salad recipe

Over the holiday I discovered a restaurant that apparently everybody and their brother has ate at except me.  Houstons.  A fine little establishment serving up the best Kale salad (and spinach dip) I’ve ever had.  It comes as a surprise to most people that I don’t really eat salads.  Everyone just assumes that because I don’t eat meat I live on greens.  But I’ve never really been a big fan. Well needless to say my take on the recipe has changed my mind.  Ate it yesterday, the day before yesterday, and I’m pretty sure I’ll be noshing on it around lunch time.  So without further ado, I give you my inspired version of Houston’s Kale Salad recipe.  Enjoy!  truly, MKR

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Kale & Peanut Salad
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 large bunch of Kale rinsed and deveined
  2. 1 bunch of green onions
  3. 1 bunch of cilantro
  4. 2-4 stems of mint leaves
  5. 1/2 head of green cabbage
  6. 1 cup of unsalted peanuts
  7. shredded parmesan (optional)
  8. Cindy's Kitchen Double Garlic Ginger & Lime Dressing
Instructions
  1. Chop kale, cabbage, green onions, mint leaves, and cilantro to a fine chop, mix together
  2. Chop peanuts and add 3/4 to the mixture above, mix together
  3. Add 1/4-1/2 cup of dressing (dependent on how "wet" you like your salad), mix together
  4. Top with remaining peanuts and parmesan
Adapted from Houston's Emerald Kale Salad
Adapted from Houston's Emerald Kale Salad
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Butternut Squash Soup With Apple & Homemade Croutons

November 18, 2013
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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There is no better way to start your Thanksgiving meal than with a warm, cozy bowl of soup.  This year I took the classic butternut squash soup and kicked it up a notch by adding granny smith apples, homemade croutons, and sage leaves.  All easy additions that will have your guests asking for seconds, and possibly even thirds.  Truly, MKR

*Photography, Rustic White

Butternut Squash & Apple Soup with Homemade Croutons
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Ingredients
  1. ...FOR THE SOUP
  2. 2 Tbs. unsalted butter
  3. 1 yellow onion, thinly sliced
  4. 1 jar (2 lb.) butternut squash puree (I prefer Williams-Sonoma)
  5. 2 Granny Smith apples, peeled, cored and thinly sliced
  6. 2 cups vegetable broth
  7. 2 small bay leaves
  8. 3 tsp. kosher salt
  9. Sage leaves for garnish
  10. Freshly ground pepper, to taste
  11. ...FOR THE CROUTONS
  12. crusty bread such as french, sourdough, or you can even use dinner rolls
  13. 2-4 tablespoons olive oil
  14. salt
Instructions
  1. In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes.
  2. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
  3. Remove the bay leaves and discard. Using an immersion blender, puree the soup directly in the pot until smooth.
  4. Ladle the soup into warmed bowls and garnish with sage leaves, croutons and pepper. Serve immediately. Serves 6 to 8.
  5. ...FOR THE CROUTONS
  6. Preheat oven to 400F.
  7. Cut bread into large squares and place into a mixing bowl. Add 2-4 tablespoons of olive oil and salt, mix together with your hands. You want just enough olive oil to lightly coat each piece, but not enough where the bread is soggy.
  8. Place bread on to a cookie sheet and bake for 8-10 minutes just until bread is golden brown. Switch oven to broil for 2-3 minutes to properly crust the croutons. Make sure to watch this last step as the croutons can quickly burn.
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