As promised, here are the recipes for the two side dishes we ate with the barbecue chicken on Sunday night. I am absolutely loving our CSA veggies, and it has encouraged me to cook with ingredients I don't normally use. While we all know I love kale chips, radishes and japanese turnips weren't frequent in my cooking before.
Preheat oven to 375 degrees.
Tear stems off leaves, rip into bite size pieces, and wash well.
Spin dry in a salad spinner, if the kale is wet, it will steam, not crisp.
On a lined baking sheet, toss kale with a small amount (a couple teaspoons) of olive oil.
Sprinkle with kosher salt.
Optional additions: nutritional yeast, cheese, spices
Bake for about 15 minutes until crispy and edges are starting to brown.
Radish and Japanese Turnip Slaw with Creamy Dill Dressing
adapted from Cooking Light
2-4 cups shredded radishes and Japanese turnips
1 carrot, shredded
3 Tablespoons sour cream
3 Tablespoons mayo
1 Tablespoon chopped fresh dill
1 Tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
In a bowl, combine dressing ingredients (sour cream through pepper), and stir well.
Add shredded vegetables, toss well. Jon used the mandoline slicer on the julienne setting to shred the radishes and turnips. I think it was a little tricky at times, because at one point he had to leave to get a band aid for his bleeding finger. At that point I stepped up and finished the last one. Teamwork.