Our supper club kicked off the new year with a big healthy bang! Below, find some of your most-requested recipes from our creative cooks. In addition to amazing food, we welcomed Jennifer Pohlmann and her husband, Tom. Jennifer is the owner of Sip Organic Juice Bar and was on hand to answer questions about juicing, detoxing, Sip’s new locations in Eastown and more.
Our fellow supper club attendee, Medha Rode, has launched an Etsy site, featuring her beautiful new jewelry line. You must check it out. Medha brought necklaces for us to model. Below, see how perfectly Morgan’s necklace fits her outfit.
The food was delicious, of course. I only got a few pictures up close, but you can see the table is loaded with offerings; the crockpots with soup and chili lined the kitchen counters.
So, here are the recipes you coveted:
Massaged Kale Salad with Sweet and Sour Dressing
Adapted from Bon Appetit, this one was a winner at my Meijer Garden “Healthy New Year, Healthy You” cooking class. The true winner, of course, was the Tuscan baby kale, from my friend Tim Sharer of Vertical Paradise Farms. If you visit the website or facebook page, you can find out how you can enjoy this local-fresh-delicious-nutritious green.
2 T dried cranberries
¼ cup freshly squeezed orange juice
2 T toasted pine nuts
3 T white balsamic vinegar, divided
1 T unseasoned rice vinegar
1 T honey
1 T olive oil
½ tsp. salt (or to taste)
2 bunches kale (preferably baby kale or Tuscan or dinosaur kale)
Remove leaves from stems and chop into ribbons. Place in salad bowl. Drizzle olive oil, 1 T balsamic vinegar and salt over kale and work the ingredients in with your hands. Think of kneading someone’s shoulders. Set aside.
Place cranberries in a small dish with orange juice. Microwave for 40 seconds at half power. Set aside. Toast pine nuts in a dry, heavy-bottomed pan. Don’t walk away! This should only take a few minutes and you don’t want to burn them. Toss them in the pan over medium-high heat until browned and aromatic.
Whisk together remaining liquid ingredients and toss with kale. After they are fully incorporated, toss nuts and cranberries into mix.
This salad is best made an hour or two ahead to let flavors meld and kale break down.
When Kathy Harwood arrived with this dish, I thought I was going to have to give her a primer on the ‘rules’ as they looked so much like deviled eggs. However, she was just having one over on me. The creamy, chickpea puree centers of this appetizer, do remind me of deviled eggs. But the red potatoes are what give them their new name:
Dash of black salt (I don’t have black salt. Just used a dash of sea salt)
¼ tsp. onion powder
¼ tsp. garlic powder
¼ cup hummus
6 small red potatoes
dash of paprika
dash of hot pepper sauce (optional)
¼ tsp. Dijon mustard
Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic powder, onion powder, and salt together (and hot pepper sauce, if using). Taste and add more of any of these to suit your taste. I pressed a small clove of fresh garlic into the mix when I did it, I love fresh garlic! Once potatoes are cool, slice in half and use a spoon or melon baller to scoop out a small circle of potato. Mix the scooped out bits into your hummus mixture, mashing it all together well. Spoon mixture into the scooped out holes and garnish with paprika. These taste best when allowed to chill awhile before serving.
There’s more to come…. Check back for one of Medha’s popular dishes!
The food is just one reason we come together, of course. In this picture, you see the ski lodge fireplaces and Roger’s amazing music mix make the evening pleasurable. There’s good wine and good company.
New people come every week and so there is always someone interesting to meet. I would be remiss if I didn’t add how touching it was for Roger and me to get so much help with the clean-up. Because we try to make our party a zero waste affair, there are a lot of dishes to wash. A team of organized people–Kathy Harwood, Diane Cisler and Trish English–came early last Wednesday to come up with a plan for getting all the dishes clean. Roger and I would not have initiated it. As it turned out, Trish volunteered to oversee the clean-up that evening. Yes, she looks sweet, but she has nerves of steel and she informed the group if she didn’t get volunteers, she would volunteer individuals herself.
Fortunately, that wasn’t necessary. The boys took over their own kitchen and raced the girls to the clean-up finish line. Yes, that’s another of our famous cooks, Geoff Fields, proving he is equally adept at wielding a nozzle sprayer.
Dave and I got caught up during this period–not everyone can fit in the kitchen! Notice my mobile necklace. You have to visit Medha’s shop. Thank you, one and all, for another great evening. Special thanks to Melissa Koski for the pictures!