Posted 05 October 2008 - 01:32 AM
The Westchester NY Journal-Review has recipes from its locally grown series in the current edition. I like the autumn flavors of this salad
Suzie Fromer's Moroccan Beet and Kale SaladMade it to the Stone Barns kitchen...
Makes 4 servings.
1 bunch beets with greens
1 tablespoon olive oil or local butter
2 to 3 cloves garlic, crushed
1 large bag Red Russian kale
1/3 cup honey
2 tablespoons plus 1/4 teaspoon kosher salt
1/2 teaspoon ground ginger (or 1 inch fresh ginger, grated)
“It must be remembered that there is nothing more difficult to plan, more doubtful of success, nor more dangerous to manage than a new system. For the initiator has the enmity of all who would profit by the preservation of the old institution and merely lukewarm defenders in those who gain by the new ones. ”
― Niccolò Machiavelli