From the experts...

Andrew Weil, M.D. - How to Make Tuscan Kale Salad from Andrew Weil, M.D. on Vimeo.

We were very honored to hear that Dr. Andrew Weil was cooking with our own Tuscan Kale. Check out the video from Dr. Weil and Michael Stebner from True Food Kitchen making a Kale Salad using McClendon's Select Kale. If you haven't tried the Kale Salad at True Food you are missing out. You feel healthier with each bite, and there is not an ounce of guilt for eating something that tastes so good. It is very generous of them to share the recipe for their incredible salad. (This recipe is also on their website, you can find it here.)

We also recently had another chef sharing her brilliance at the Town & Country Market. Chrysa Robertson from Rancho Pinot had samples of McClendon's Select produce with her Red Wine Vinegar Honey Dressing. These samples were a huge hit and went fast. Lucky for those of us who missed out (like yours truly) she shared the recipe too! Give this a try...

Rancho Pinot's Red Wine Vinegar Honey Dressing

1 Tbsp. McClendon's Select Honey

1 small Shallot, minced

2-3 Tbsp. Red Wine Vinegar

1 Tsp. Rosemary, freshly chopped

6 oz. Olive Oil

Salt & Pepper to taste

Whisk the first four ingredients together, slowly whisk in the oil. Adjust seasonings to taste.

The salad Chryssa served with this dressing included arugula, sliced strawberries, toasted pecans, and crumbled feta cheese.

And, should you need some advice or inspiration while at the markets, we now have a resident chef there to help out. Chef Frank Zucchini will be on hand at the Town & Country Farmer's Market on Wednesdays and the Old Town Scottsdale Market on Saturdays. With a name like that, I think he is exactly the person to go to for a little cooking expertise, don't you?

New recipe...

So I tried something new, in an attempt to combine two recipes, I hit on a winner.

Kale/Spigarello Chips

One handful Tuscan Kale

One handful Spigarello

Olive Oil

Sea Salt

Honey

Preheat the oven to 350-degrees.

Rinse the Tuscan Kale and Spigarello and dry thoroughly. Chop up both into bite size pieces. Toss with olive oil and sea salt and spread over a foil covered cookie sheet.

Bake the Kale and Spiagrello for 12-14 minutes until the leaves are crispy, browned at the edges, but not blackened.

Sprinkle a little honey over the top while still warm.

Sean loved them so much he called his mother and told her about them.

Good sign!

All hail Kale...

My stepmother Lisa and I have an ongoing obsession with the Tuscan Kale salad at True Food. It is very simple, but so incredibly good. You just feel healthier ordering it. High in beta carotene, potassium, vitamins A, C and K, and rich in calcium, there is no downside to this hearty cabbage. I couldn’t get to True Food the other night, so I prepared my own Kale salad.

Kale is best served when steamed for about five minutes. A few minutes is enough time to soften Kale while maintaining all of the nutrients. Cooking Kale until it is al dente, tender on the outside and slightly firm on the inside, also helps brings out the best flavor.

In the True Food style, I kept it simple, my version had just a sprinkling of parmesan, some pistachios and a little of my favorite Queen Creek Mexican Lime Olive Oil. Really… what’s not to love about Kale?