Corinne Hansch of Lovin’ Mama Farm shares two of her favorite ways to enjoy the fall harvest! Her sweet and creamy kale salad with dates is so delicious, she calls it “kale dessert.” Pair it with grass-fed meat or mushrooms and toasted sourdough for a simple farmers’ market dinner. Her other favorite, caramelized fennel and shallots, is a delicious addition to pasta or the perfect side for a fall roast.
Creamy Kale Salad with Dates
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients
- 1 large bunch of kale*, finely chopped
- 10 large medgool dates, pitted and sliced
- 1 small shallot*, finely diced (around ¼ cup)
- ¼ cup grated parmesan cheese
- 2 Tbs fresh lemon juice
- ¼ cup olive oil
- 1 Tbs honey* or maple syrup*
- 1 garlic clove*, grated on a microplaner
- 1 tsp salt
- ¼ cup pine nuts (toasted in a skillet till golden)
Add dates, shallots, and garlic to a large bowl and cover with lemon juice, olive oil, and maple syrup. Add parmesan and salt, and stir thoroughly. Add kale and use your hands to massage the dressing into the leaves. Top with toasted pine nuts and enjoy!
Carmelized Fennel and Shallots
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Ingredients
- 2 large fennel heads*
- 3 large shallots*
- Olive oil
- Salt
- White wine* for deglazing
Slice fennel and shallots on a mandoline or cut very thinly with a sharp knife. Warm up ¼ cup olive oil in a heavy bottom skillet, then add fennel and shallots. Season generously with salt. Cook on medium heat for 10 to 15 minutes, stirring occasionally, until lightly browned and softened. Turn heat to low, and cook for another 15 minutes, stirring frequently and adding a bit more olive oil if needed. Deglaze with a few splashes of white wine, about 2 Tbs. Cook for another 10 minutes are until the fennel and shallots have completely melted. Perfect on pasta or as a side for a roast.
*Ingredients available at the Saratoga Farmers’ Market
Recipes provided by Corinne Hansch of Lovin’ Mama Farm
