Kale Apple and Feta Salad

It's almost Spring....after Spring comes Summer....with Summer comes bathing suits.  On that note, it's time for some delicious salads.  This is one that I've been addicted to lately.  It's quick, it's easy, it's wicked healthy and by golly it's delicious.  

You can use any apple you like but I chose a Granny Smith.  Whatever apple you choose,  make sure it has a nice crispness.  Likewise with the walnuts....you can substitute with another nut or seed.  I've also added dried cranberries before as well.  

When it comes to Kale in a salad, you need to massage the leaves.  You heard me.  Massage.  Rub em'.  This helps to break down the kale a bit which helps with it's texture and with digestion too!  Make this salad 30 minutes ahead of time.  The dressing helps to gently wilt and mingle all the flavours together.

Nom Nom...

Kale Apple and Feta Salad

Serves 4 as a side or 2 as a main

1 tbsp Olive Oil
2 tbsp fresh Lemon Juice
1 1/2 tsp honey
Half bunch of Kale
1 Apple, diced
1 green onion, thinly sliced
1/3 cup feta cheese, crumbled
1/4 cup toasted walnuts
Salt and Pepper to taste

Combine olive oil, lemon juice and honey in a small dish and set aside.
Strip the leaves of kale off the hard stalk.  Either gently squeeze the kale in your hands or roll up a bunch of leaves and roll them back and forth on a cutting board to massage them.  Thinly slice the leaves and place in a bowl.  Add the apple, onion, Feta, walnuts and dressing.
Toss the salad well to distribute the dressing.  Taste for salt and pepper.  It may not need salt but will need some pepper.  Refrigerate for 20-30 minutes before serving.

Meatloaf Muffins

Who doesn't like cute things?  Kittens, puppies, babies...  Speaking of babies, a close friend of mine just had a new baby girl and I wanted to take them something for the freezer.  Something they can pop in the oven while juggling a newborn and  lack of energy.  These seemed like the right thing to do....little wee mini meat muffins.
You could absolutely use your  favourite meatloaf recipe or you can use this old school tasting recipe, which I have adapted from Ina Garten.  It's the recipe I go to, time and time again.  It's simple and classic. There is an additional step of sauteing the onions but it ensures you won't get chunks of raw onion throughout the meat and it keeps it deliciously moist.
These freeze well.  Just bake them as per the instructions, let them cool slightly, pop them into the freezer. *To re-heat, let them thaw slightly and then simply place them in a 350F oven for between 20-30 minutes, or until heated through.

Meatloaf Muffins

Makes 12

1 tbsp Olive Oil
1/2 large Sweet Onion, finely chopped
3 cloves garlic, finely chopped
1 tsp fresh Thyme, chopped
1 tsp salt
freshly ground Pepper
2 tbsp Worcestershire
1/3 cup low sodium chicken broth
1 tbsp Tomato Paste
2lb Lean Ground Beef
1/2 cup bread crumbs
2 eggs, beaten
1/2 cup Ketchup or Chili Sauce

Preheat the oven to 375F.
In a skillet over medium heat, add the olive oil, then the onions, garlic, salt and pepper and Thyme.  Cook stirring for a couple of minutes, making sure not to burn them.  Remove from the heat and the Worcestershire, chicken broth and tomato paste, stirring to combine well.
In a large bowl, tip in the ground beef, bread crumbs and beaten eggs.  Add the onion mixture to the meat.  With your hands or a fork, gently combine all the ingredients, making sure not to mash the mixture or it will become dense.
Lightly grease or spray the muffin cups.  Divide the meat between the 12 muffin tins.  Spread either the ketchup or chili sauce over each one.
Bake for 45 minutes, turning the pan once halfway through to ensure even browning and cooking.

*Once baked and cooled slightly, the meatloaves can be frozen and then re-heated in a 350F oven for 20-30 minutes.

Warm Caramalized Onion, Bacon & Gruyere Dip

Just when you thought your taste buds couldn't tingle anymore, I give to you this creamy, rich, smoky, oniony sweet, melt in your mouth dip...or spread.  Little piece of heaven right here.
A gal I haven't seen in years but have stayed in touch with through social media, kindly sent me this recipe.  In fact, she has sent me a couple and I will be blogging about them.  When she emailed me this, I immediately started drooling over the name and knew I had to make it ASAP.  I made the whole batch but froze half.  It freezes beautifully.  Now, once served it will disappear in a New York minute.  It's deadly good.  I actually heard moaning.
For best flavour results, make this earlier in the day or the day before, like I did....the flavours get more intense while they mingle.
Serve it with baguette, simple crackers or slices of crisp Granny Smith apple.

Warm Caramalized Onion, Bacon & Gruyere Dip

2 tsp butter
1 tsp Olive Oil
2 Spanish or Sweet onions (about 1lb), halved and thinly sliced
1/4 tsp sugar
1 tbsp Sherry Vinegar (a must)
1/2 tsp fresh Thyme, chopped
5 strips of bacon, cut into small pieces (I used Applewood smoked bacon)
3/4 cup shredded Gruyere Cheese
1/2 cup Sour Cream, light or regular, not fat free
1/2 cup Mayonnaise, light or regular, not fat free
4oz Cream Cheese, light or regular, not fat free (approx. 1/4 cup)
Fresh ground pepper

Melt butter with oil in a large skillet over medium high heat.  Add onions, sugar and salt.  Cook, stirring occasionally until the onions are soft and just starting to turn golden.  Reduce the heat to medium and cook, stirring until they turn a deep golden brown.  Stir in the vinegar, scraping the skillet to deglaze and pick up all the flavour.  Add the thyme.
Cook the bacon in a skillet until crisp.  Drain on paper towel.
Combine the cheese, sour cream, mayo and cream cheese in a medium bowl.  Stir in the onions bacon and pepper.  Transfer to a 2 cup baking dish.  Bake in a 400F oven for 20 minutes or until it's bubbly and the top is lightly golden.