1 Bunch Purple Kale
1 Granny Smith Apple
1 Red Delicious Apple
1 Small Yellow Onion
2 TBsp Apple Cider
2 TBsp Lemon Juice
4 TBsp olive oil
salt, Pepper, Cinnamons
1/4 Cup raisins
Fall is a really exciting time for recipes. I find myself lightyears more inspired by fall flavors. Sure, Summer is full of fruits and colorful veggies, but my heart stays in the cooler months. Apple season is starting up, so I felt inspired to create a recipe based on a tried and true combination of delicious, healthy, goodness: Apples and Kale. Raisins, and a touch of apple cider, add some extra sweetness. Remember, apples are part of the dirty dozen, so always try to buy organic (and even better if you pick them yourself!)
After rinsing the kale, I tore it into small pieces, smaller than I normally would for salad. I tossed the thick stemmy parts to my dog (optional of course), then I Tossed about a quarter of the kale leaves in my food processor, along with the apples, onion, and liquids. I pulsed until everything was very finely chopped. You can skip this step if you don’t have a food processor, but then remember to chop everything up pretty small. I poured it into the bowl with the kale, added the raisins and seasoned, and then stirred with a rubber spatula until everything was combined.
Browsing whole foods, I passed by the fish counter and something shiny caught my eye. Taking a look, I was immediately excited…Fresh Sardines!! I grabbed all they had and merrily went on my way. I decided to grill them, in addition to broiling a grapefruit and some vegetables, and adding them to some tender baby kale.
Broiled Grapefruit and Vegetables
- Small carrots whole and peeled
- 2 small onions quarters
- 5-7 cloves garlic
- 1 grapefruit halved
- Cinnamon, pepper, salt, thyme, curry powder
- Broil in a foil lined pan at 400-425 for about 30-40 minutes
- Remove everything but the carrots, Fold up the sides of the foil, and return the carrots to the oven for another 15-20 minutes
- The cooked grapefruit should be super easy to peel. Once it ‘s cool enough to handle, basically turn it inside out
- Gently separate the sections
- Lemon Juice
- Marinate the sardines in lemon juice, basil, salt, and oregano
- Preheat your griddle, I used the George Foreman grill
- Grill for 4-6 minutes until meat is falling off the bone (This is totally going to depend on the size of the fish).
- After they were done I took the spines out of the big ones. The small ones I left the bones in and ate tails and all.
Finally, Place baby kale in a bowl and top with grapefruit, vegetables and fish. Drizzle with a generous amount of olive oil and serve! Super yummy and easy!