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Old 06-13-2012, 09:01 AM   #3221
 
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I like kale okay, though it is my least favorite green.
Basically with kale, Swiss chard, and most other greens, you can use them just like you would spinach. You just have to be mindful that they sometimes have different cooking times due to tenderness and that some have a really assertive flavor (like mustard greens, which I wouldn't use to replace spinach in certain things).
Swiss chard can be used just like spinach, though often the stems are braised or blanched separately from the leaves. You can always slice the stems really thin so they cook fast, too. Or you can just use the leaves if you prefer.

I like creamed kale a lot. I usually do it the more unhealthy, expensive way, which is reducing cream with a little garlic and thyme until thick, then tossing in well-drained, blanched and finely chopped kale. Finish with salt to taste, a tiny bit of Grana Padano or parm, freshly ground black pepper, and some nutmeg.
A béchamel is the classic way and it's delicious as well.

Caldo verde is another good use for kale:
http://leitesculinaria.com/7580/reci...ldo-verde.html

As is pasta with kale, garlic, and sausage. Chickpeas or other beans make another good addition to that or a soup as well.
http://www.melissaclark.net/blog/201...rd-greens.html

http://www.foodista.com/recipe/YX5XP75N/herbivoracious-white-bean-and-kale-soup

Kale with tahini, sesame oil, and lemon is one of my favorite ways to eat it.
http://www.simplyrecipes.com/recipes/sauteed_kale_with_tahini_sauce/

Or raw:
http://www.101cookbooks.com/archives...ad-recipe.html
(Heidi has a lot of kale recipes, btw)

http://www.gourmettenyc.com/2011/10/...date-dressing/

http://www.nytimes.com/2007/10/24/di...tml?ref=dining

Kale and potatoes:

http://m.epicurious.com/recipes/food...ortilla-107743

http://epicurious.com/recipes/food/v...Rouille-362941

Colcannon:
http://www.simplyrecipes.com/recipes/colcannon/

This is a classic kale preparation that can be found in Spanish (Catalonian) and Italian (Sicilian) cuisine:

http://www.simplyrecipes.com/recipes...s_and_raisins/

http://www.seriouseats.com/recipes/2...er-recipe.html

http://www.latimes.com/features/la-f...,3039776.story

http://www.seriouseats.com/2012/01/kale-chickpeas-sumac-marinated-onions-vegan-recipes.html

http://www.seriouseats.com/recipes/2012/03/easy-kale-quiche.html

http://herbivoracious.com/2012/01/saag-with-collard-greens-kale-and-spinach-recipe.html

Swiss chard you can use in similar ways, or try a chard gratin, or a chard lasagna. I love one with ricotta and walnuts.

As for cherries, sour cherries are a perfect pie fruit, and that's usually my first choice. Regular or slab pie are both great. If you don't have enough for a whole pie, you can do turnovers/hand pies or pop tarts.
If you have an ice cream maker, they make great sorbet.
Kuchen, buckles, crepes, danish, crumb cakes, strudel, all are delicious things to do with sour cherries.
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Old 06-13-2012, 04:41 PM   #3222
 
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Thank you for all the great recipes! I will let you know what I try. Made kale chips tonight, I didn't care for them but my husband gobbled them up. He is not a picky eater

I am intimidated by pie, that is why I normally make cobbler, haha. I did get an ice cream maker for Mother's day, sorbet sounds perfect. I like the cherries plain but they are too tart for my kids.

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Old 06-13-2012, 04:45 PM   #3223
 
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Grilled chicken, kale (love it) and baguettes.
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Old 06-13-2012, 04:47 PM   #3224
 
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Here is the only sour cherry sorbet you will ever want to make. The original recipe works just fine, but the addition of alcohol to a sorbet never hurts (use vodka if you want to have it extra-smooth).

http://stresscake.wordpress.com/2009...s-of-cherries/
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Old 06-13-2012, 04:55 PM   #3225
 
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Turkey meatloaf, seasoned brown rice, steamed broccoli & carrots.

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Old 06-13-2012, 05:06 PM   #3226
 
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I've got some pork chops brining that I think we'll grill, mashed sweet potatoes, leftover harvest grains with snap beans and brioche rolls.
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The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
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Old 06-13-2012, 05:08 PM   #3227
 
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Damn, now I want some pasta with pesto, shew.

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Old 06-13-2012, 10:10 PM   #3228
 
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We went bowling and ate there. We had pizza, nachos, and cheese sticks.
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Old 06-13-2012, 10:17 PM   #3229
 
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In-n-out. Single, no onions, with fries and pink lemonade


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Old 06-13-2012, 11:05 PM   #3230
 
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Quote:
Originally Posted by spring1onu View Post
Cheesy jalapeno popper baked stuffed chicken (minus bacon & used pickled jalapenos instead)
Fiesta lime rice
Sliced avocado

Chicken review courtesy of Mr. Spring: "This MF'n chicken is good."
I've been eyeing that chicken recipe. Glad to hear it was good, I'll definitely have to try it one of these days!

I had a single-girl's dinner: spinach salad and a bowl of cereal
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Old 06-14-2012, 12:15 AM   #3231
 
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Grilled burger on a toasted roll and kale chips.
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Old 06-14-2012, 09:02 AM   #3232
 
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Black bean burgers with avocado - I did chili/cumin/sofrito mayo instead of chipotle and some roasted cauliflower.

Tonight will probably be a "tex-Mex" flatout pizza.
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Old 06-14-2012, 11:31 AM   #3233
 
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Dinner at my sister's tonight. She's making pork ribs in the crock pot and a big salad.
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Old 06-14-2012, 07:05 PM   #3234
 
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Large romaine salad loaded with several different vegetables, a diced egg, a few croutons and oil & vinegar dressing. Cantaloupe for desert.

^ And that's what I will be packing for lunch @ work tomorrow.
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Old 06-14-2012, 07:22 PM   #3235
 
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Yeah, that's it.
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Old 06-14-2012, 07:26 PM   #3236
 
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Is that chicharron (sp?) Saria? If so, I totally despise you!


I just had chicken and mac n cheese, how exciting.
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Old 06-14-2012, 07:28 PM   #3237
 
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It's roasted pork belly.
Pork belly is the cut used to make chicharrones (and bacon).
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Old 06-14-2012, 08:17 PM   #3238
 
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Had to use up the leftovers so grilled ham and cheese with dijon and some creamy tomato soup.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 06-14-2012, 10:06 PM   #3239
 
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I am absolutely drooling over saria's supper. Pork+fat. How can you go wrong?
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Old 06-15-2012, 06:18 PM   #3240
 
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Wheat berry spaghetti and more salad.
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