Dec 13 Cooking with Tammy Kelly: Cranberries aren't just for sauce and garland! - Neuse News

Quick and Easy Kale Salad with Cranberries, Pecans, and Apple

For the Salad

½ cup pecans

8 ounces kale, most types will work

4 to 5 medium radishes

½ cup dried cranberries

1 medium apple

2 ounces feta cheese, softened

 

For the Dressing

3 tablespoons olive oil

1 ½ tablespoons apple cider vinegar

1 tablespoon smooth Dijon mustard

1 ½ teaspoons local honey

Kosher salt and fresh ground pepper

 

Preheat the oven to 350 degrees and spread the pecans on a baking tray.  Toast them lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly.  Remove the tray from the oven and set them aside to cool.

Pull the kale leaves off from the tough stems and discard the stems.  Chop the kale into small bite-sized pieces.  Transfer the kale to a big salad bowl.   Sprinkle a small pinch of kosher salt over the kale and knead into the kale, leaves will become darker and more fragrant.  

Thinly slice the radishes.  Add them to the bowl.  

Coarsely chop the pecans and cranberries and add them to the bowl.  Chop the apple into small bite sized pieces and add them to the bowl as well.  Crumble the feta over the top.  

In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad.  Toss until the salad is evenly coated with dressing.  Serve immediately, or for even more flavor, let the salad marinate in the dressing for 10 to 20 minutes.  Serves 4.  

Chocolate Bark with Pistachios and Cranberries

(We shared this recipe and samples at the LC Farmers Market on Super Saturday and it was a crowd favorite)

¾ cup roasted, shelled pistachios, (3 ounces), coarsely chopped 

¾ cup dried cherries, or dried cranberries 

1 teaspoon freshly grated orange zest 

24 ounces bittersweet chocolate, finely chopped, divided 

 

Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.

Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.

Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even ¼-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.

Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.

The bark will keep in the refrigerator for up to two weeks.  Yields 48 servings.  

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Dec 13 Cooking with Tammy Kelly: Cranberries aren't just for sauce and garland! - Neuse News
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