beet & apple faux-slaw

A spark of ingenuity hit me last week while we were cooking up some beef tongue tacos (don’t hate – lengua is delicious). We just started receiving our winter CSA share from Horse and Buggy Produce and in an effort to use up as much as we could, I came up with this concoction!

This beet and apple faux-slaw goes perfectly on top of tacos, as a side to a bigger entree, or as a quick snack!

You’ll need..

  • 2 medium-sized beets, cleaned and trimmed
  • 1/4 green apple – its sour taste lends well to the other ingredients but I’m sure other apples would be fine
  • 2 tbsp olive oil
  • 1/2 tsp dried lemon peel
  • 1/2 tsp sumac* optional
  • 1/2 tbsp lemon juice
  • 2 tbsp gluten-free Tamari sauce
  • salt & pepper to taste
*I found this spice at Whole Foods and it’s delicious but it may be hard to find in other stores. If you find it, great! If not, no worries!

Start with a sauce pan on medium-low heat and drizzle the olive oil on top. Julienne the beets and apples in the meantime. I would suggest cutting the apples first — beets tend to get red juice all over the place and make your kitchen look like a murder scene. Lovely.

Once you’ve got your matchstick pieces, place the beets into the pan and stir. Do not add the apples. While the beets are lightly cooking, mix the tamari and lemon juice in a small bowl. Season the beets with dried lemon peel, sumac, and salt & pepper (keeping in mind that tamari is also salty).

Once the beets have softened up a bit turn the heat off, add the liquid mixture, and let cool (if you’re in a hurry, go ahead and pop it into the fridge). Add in the apple pieces and stir away. The apples will absorb the red coloring from the beets and give you a super colorful dish. Devour!

I topped the lettuce-wrapped tacos with slices of avocado, the faux-slaw, and some chopped spicy almonds.

Grass-fed beef tongue from Wolf Creek Farm

kale chips, from green to yummy

I love making these on lazy Sunday afternoons. Kale chips are super easy to make and satisfy the need to munch on something in the middle of the day.

My process is a little tedious but it’s well-worth it in the end — I usually have some music or a movie going on in the background.

Rinse the kale leaves and make sure they’re clean. With a paper towel, pat them dry individually to remove all moisture. Wet leaves will burn in the oven. With the tip of a sharp knife, cut the stems from the leaves. To make it easier and more efficient, I cut the leaf in half and remove the stem that way. Place all halves in a large bowl. Drizzle about 2 tablespoons of olive oil over top of the leaves. Sprinkle 1/2 teaspoon of salt and a generous amount of fresh-ground black pepper. Add whatever spice combination you like. My favorite has been a blend of cumin, paprika and cayenne. I like it hot.

This is where is gets messy and tedious. Wash hands thoroughly and remove any jewelry. Start mixing the bowl of leaves with the spices and oil. Rub each leaf so that it gets oil over all of it. Depending on your bunch of kale, this could take a while. I usually start preheating the oven right about now. The oven should be set at 325° F. Once you’ve covered every kale leaf, start placing them on your cookie sheets. Don’t overcrowd them and make sure they’re as flat as can be. Time will vary depending on the oven but my golden number has been 9 minutes. In my kitchen 10 minutes will burn them and 8 will leave them chewy.

All the leaves may need to be baked in several batches so use this time to catch up on emails, load up the laundry, wash the dishes, or (if you’re like me) google “cute baby animals” and spend your time ooh’ing and awww’ing.

Eat straight from the oven or refrigerate for later!