Eating is Art
Kick-ass recipes recovered from the frontier
Eating is Art springs from Kelly Hogaboom's kitchen in irregular yet tasty fits and starts. You're welcome to dinner any night; just check in advance to make sure she saves you a seat.
Featured Recipe: Marinated Kale Salad
Fresh kale can be good. Here, it's combined with quesadillas, hard boiled eggs, roasted mushrooms, and home made lemonade for a low cost, healthy lunch or casual dinner.
See Marinated Kale Salad in Recipes
And Another Thing Salad
Published by Kelly Hogaboom on Sunday, March 30, 2008 at 10:57 AM.
Last night we had company and I made calzones and this delightful salad, inspired by one from - surprise! - allrecipes.com. My parents return from a trip to California today and so my version of this recipe is named in honor of my father; even though it's something he likely wouldn't eat.
1 cup dried garbanzo beans, sorted, washed, and soaked*
1/2 cup chopped celery (about two stalks)
1 apple, cored and chopped
1/2 cup chopped pecans
1/4 cup mayonnaise
1 tablespoon honey
juice from one lemon (about 1 1/2 tablespoons? I dunno)
1 teaspoon dijon mustard
fresh lettuce or savoy cabbage (I used the latter)
sea salt
Prepare the beans by rinsing off the soaking water, putting them in a pot with plenty of water and bringing to an active, covered simmer for an hour and a half or until tender.
When the beans are almost done assemble the chopped celery, apple, and pecans. Prepare the dressing by whisking the honey and lemon together. Add the mayonaise, mustard, and salt to taste.
Drain the beans and rinse with cool water. You can wait for them to cool or (and I like this method better) fold the dressing into the beans, toss, and add the rest of the salad.
Serve on a bed of lettuce or cabbage, either whole leaf (garnish) or shredded (to eat).
* ask me about cooking with beans!
1 cup dried garbanzo beans, sorted, washed, and soaked*
1/2 cup chopped celery (about two stalks)
1 apple, cored and chopped
1/2 cup chopped pecans
1/4 cup mayonnaise
1 tablespoon honey
juice from one lemon (about 1 1/2 tablespoons? I dunno)
1 teaspoon dijon mustard
fresh lettuce or savoy cabbage (I used the latter)
sea salt
Prepare the beans by rinsing off the soaking water, putting them in a pot with plenty of water and bringing to an active, covered simmer for an hour and a half or until tender.
When the beans are almost done assemble the chopped celery, apple, and pecans. Prepare the dressing by whisking the honey and lemon together. Add the mayonaise, mustard, and salt to taste.
Drain the beans and rinse with cool water. You can wait for them to cool or (and I like this method better) fold the dressing into the beans, toss, and add the rest of the salad.
Serve on a bed of lettuce or cabbage, either whole leaf (garnish) or shredded (to eat).
* ask me about cooking with beans!
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