Kale, Cucumber and Corn Salad

Not to sound like a bumper sticker but I love kale!  And kale is good for you! Rich in vitamins and minerals and high in fiber.  It has a whole list of specific benefits but that's good enough for me.  Cucumber is another good one for you, filled with vitamin C, potassium and magnesium.  It will keep you hydrated too and has been shown to reduce high-blood pressure! And then there is corn!  I loooove corn!  It is high in fiber and vitamins B and C.

So after a whole week of celebrating and eating out for almost every lunch and dinner, I needed something healthy but quick that I paired with a couple of gluten-free toast with a creamy Brie... What can I say, I'm French...

4 leaves of organic Tuscan or Black kale, stemmed
1/2 ear of organic corn, kernels removed from the cob
1 small organic Persian cucumber, seeded and diced
Juice of 1/2 lemon
2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Wash the kale leaves and dry.  Finely shred the leaves and place in a bowl.  Now you need to massage your kale to break down the fibers and make it more tender... It works... So squeeze it vigorously a few times with your hands.  Add the other ingredients to the bowl and toss.  Let stand a few minutes before eating.  This would be great with some Feta or shredded Parmesan as well.

Serves 1

Strawberry Tart with Limoncello Cream and Toasted Almonds

Well it's been two months since I've been missing in the blogging world... Did you notice?  :-)  I have a whole set of good excuses to give you for my absence but I'll spare you and instead, will share a good recipe... Bon Appetit!  Caroline

Strawberry Tart with Limoncello Cream and Toasted Almonds

Crust:

2 tablespoons sliced almonds, toasted and cooled

¾ cup flour

¼ cup powdered sugar

Pinch of salt

4 tablespoons cold unsalted butter, cut into ½-inch cubes

1 large egg yolk

3 ½ tablespoons olive oil

  

Custard:

1/3 cup lemon juice

2 tablespoons Limoncello

½ cup milk

1/3 cup cream

Pinch of salt

1 large egg

2 egg yolks

¼ cup granulated sugar

1 tablespoon flour

1 tablespoon cornstarch

½ teaspoons vanilla extract

Tart:

1 ½ pints strawberries, stemmed

2 tablespoons red currant jelly

¼ cup sliced almonds, toasted

Preheat the oven to 425ºF.  Make the tart crust:  Pulse the almonds with flour, sugar, and salt to a fine powder in a food processor.  Add the butter and pulse until the mixture resembles a coarse meal with some small (roughly pea-size) butter lumps.

            Add the yolk and oil and pulse until just incorporated and a very soft dough has formed.

            Spread the dough evenly over the bottom and up the side of a 9-inch tart pan with removable bottom.  Chill until firm, about 30 minutes.

            Line the shell with parchment paper and fill with pie weights.  Bake the shell for 10 minutes.  Remove the parchment paper and pie weights and bake another 5 minutes or until golden brown.  Transfer to a rack to cool completely, about 30 minutes.

            (May be made the day before and kept covered at room temperature.)

            Make the custard:  In a small saucepan, bring the lemon juice, Limoncello, milk, cream and salt to a boil. 

In a medium bowl, whisk together the egg, egg yolks, sugar, flour and cornstarch.  Whisk in the hot lemon mixture and return to the pan.  Bring back to a boil, whisking constantly, and boil for 1 minute.  Remove from the heat and whisk in the vanilla. 

Pour the custard into the prebaked tart crust and cool.

Arrange the strawberries on top of the custard, cut side down. Sprinkle the almonds in between the berries.  Heat the red currant jelly and brush over the berries. 

(May be made 3 hours ahead and kept refrigerated.)

Serves 6-8