September is season unto itself on Cape Cod. As many of our visitors return home to school and work, there is a quieter spirit. Yet the air is warm, gardens are full, the beaches are less crowded and the sunsets are beautiful. We are enjoying the best month of the year here. There is still lots of outdoor living to be done before the crispness comes with days of shorter daylight. Thought this recipe for one of the best and freshest tasting gelatos might be just the thing for some of those late summer warm nights.
End of Summer Fresh Lemon Gelato
- In a bowl, using a hand mixer combine creams and sugar until sugar dissolves
- Stir in vanilla, lemon juice and zest and salt
- Refrigerate the mixture for at least 2 hours
- Pour the mixture into an ice cream maker and process according to manufacturer's directions.
- Serve in a hollowed out lemon half for a stunning presentation.
For more than a year now, kale has succeeded in holding the titled “prima dona” position of most nutritious vegetable in the current food world. At the moment, no other vegetable has stepped into that position to replace it. Whether one has acquired a taste for kale or just has a natural appetite or appreciation for it, the fact remains that this versatile green is such a rich source of so many valuable nutrients, surpassing even Popeye’s proverbial spinach.
I think it’s obvious that I’m a kale enthusiast and I enjoy it prepared in many different ways. However the first time I heard that kale salad was going to be on the convent dinner menu, I had strong reservations about eating it uncooked and did not look forward to it. When others who sampled it before me started exclaiming over it I was curious to give it a try. One taste led to another and before I knew it I had joined those singing its praise.
The very next day I experimented with my own version of the dish and was amazed at the variations that were possible with this hearty winter salad. Try having fun with it yourself and see what interesting versions you can come up with.
- Pour dressing over 1 bunch (4 cups) finely chopped kale
- Toss well and let set for an hour or two or overnight.
- Stir in desired amount of fruits and vegetables of your choice. I
started off with roasted beets and butternut squash, walnuts and
pomegranate seeds and craisins and liked this combination. The next
time I varied it with fresh raspberries, chopped apples and bacon bits.
Experiment and do whatever combination you most prefer.