 Greens with Blueberries, Feta and Almonds
2 tablespoons vegetable oil 1 tablespoon white balsamic
vinegar
8 cups mixed baby greens
1/4 cup toasted sliced almonds
In a large bowl, whisk together oil,
vinegar, mustard, salt and pepper. Add greens; toss to coat. Divide salad among
plates. Sprinkle with blueberries, feta cheese and almonds. Serves 4.
Roasted Beet Salad With Beet
Greens and Feta  5 Tbs Extra-virgin Olive Oil + a bit
for roasting
3 Tbs Red Wine Vinegar
1 Tbs minced garlic
4-5 Medium Beets
2 tbsp capers
1/2 Cup crumbled Feta Cheese
1 Med sliced Onion
Salt and Pepper
Preheat
oven to 375 degrees. Scrub beets. Cut green tops off beets; reserve tops and
cut beets in half. Toss in small amount of Olive Oil and sprinkle with salt and
pepper. Arrange beets in single layer in 13x9x2-inch baking dish. Roast in oven
for about ½ hr or until tender. Cut stems off beet greens; discard stems. Wash
greens. Chop greens coarsely. Transfer greens, with some water still clinging
to leaves, to large pot. Stir over high heat until just wilted but still bright
green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop
coarsely. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing
with salt and pepper. Transfer greens to medium bowl. Toss with enough dressing
to coat. Season to taste with salt and pepper.Slice beets and then cut
crosswise if desired to make bite sized pieces. Transfer to large bowl. Mix in
capers and green onion. and remaining dressing. Add Feta and toss. Season with
salt and pepper.
Direct Fresh 208-336-8390
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Raw Kale Salad
1 bunch kale
½ c sweet spring onion, minced
generous 1/3 c. buttermilk 
2-4 tbs. plain yogurt
1 tbs. mayonnaise
1 tbs. apple cider vinegar
generous 1 tbs. grainy mustard
1 tsp. honey
salt and pepper, to taste
handful of raisins
handful of chopped or sliced almonds
Carefully wash kale and remove the stalk from each leaf, Stack leaves and slice
into very thin ribbons. Place kale in a large bowl, and add the minced onions.
Toss to combine. In a small bowl, whisk together buttermilk, yogurt,
mayonnaise, vinegar, mustard, and honey. Add salt and pepper to taste. Pour
dressing over kale, and toss until kale is evenly coated with dressing. Add
raisins and almonds and toss again, lightly. Transfer salad to a container with
a lid and let sit in the refrigerator for a couple of hours before serving.
Adjust for seasonings once more before serving.
 Clafoutis aux Cerises (French Cherry Clafouti)
1 cup soy milk
1/2 stick (4 tblsp) butter, melted
1/2 cup sugar
4 eggs
1 tsp vanilla extract
1 tsp almond extract
Pinch of salt
1/2 cup flour
2 cups cherries
.
Pre-heat oven 350 degrees. Pit 2 cups of cherries. Liberally butter an 8-inch
pie pan. Melt 1/2 stick butter. Add 1/2 cup sugar, 4 eggs, 1 tsp vanilla extract, 1 tsp
almond extract, and a pinch of salt. Mix thoroughly. Add 1/2 cup flour. Mix
again. Add 1 cup soy milk. Mix again. Pour into pan. Add cherries on top. Bake for 20 to 30 minutes until toothpick inserted into center is clean.
Optional: Additional sugar on top for carmelization or powdered sugar for
serving If you wish, at the 15-minute mark, sprinkle sugar on top so it
caramelizes while baking.Adapted from Nook
and Pantry, Wok
and Spoon, and Dhanggit's
Kitchen.
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