Kiafardaily

Category: Appetizers

Soaked Bulgar Kale Salad

This year, I have started a larger vegetable garden in which among many greens and vegetables, I have planted curled green kale. Kale is known to have leaves that are a bit chewier and coarser than lettuce, making them less popular among kids and young folks. What I always do with it was to use it in my green smoothie! It gives the smoothie a beautiful bright green color and makes it nutrient rich without compromising the taste! You can find the recipe here.
However this time, I felt these home-organically grown kales are very delicate, honestly softer than lettuce leaves. Therefore, I decided to make a full yet light dinner out of them. The result was perfect and so so so delicious that I decided to write a blog about it. Here Is my recipe for this semisweet kale salad. You can definitely make this salad even if you don’t have your own kale; simply grab a bunch at the grocery store with smaller and younger leaves. I am sure you get very similar results! Enjoy!

kale salad 5

Kale Salad5

Serves 4

1cup uncooked bulgar

1Tbsp Olive oil

2Tbsp lime juice

1Tbsp honey

1Tbsp mustard

250g cooked chicken meat, diced

A bunch of curled kale, thinly sliced

1cup crispy pear, diced

1/2 cup aged marble cheddar cheese, diced

Salt n pepper

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Direction

Soak the bulgar ahead of time in the cold water for at least one hour. Drain and set aside.

Combine all the diced ingredients. Add the bulgar and toss with olive oil. Finish with adding the lemon juice, mustard, and honey. Adjust the seasoning. Toss well and serve.

Kale salad2

Kale Salad1

Our Garden Zuccini Flowers

My dad had bought me some zucchini seeds to plant last year when I was coming back to Vancouver. And I did plant them in the spring! Soon my zucchini plants grow so big and started to flower on a regular basis. Some would fall off and turned into zucchini but some flowers just stayed flowers!

stuffed zucchini

I knew from my last summer’s travel to Sicily that they stuffed and fried them. They were served as an afternoon snack fresh. I was inspired by Sicilians taking advantage of falling flowers! So, I decided to transform my beautiful flowers into a yummy recipe!

stuffedzucchini14

stuffed_zucchini2suffedzuchini1

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The recipe I prepared is a simple and clean deep fried zucchini flowers. The ingredients I used are borrowed from Italian cuisine. Feel free to change the into your own culture’s taste bud and enjoy them your way! There is absolutely no end to how you can be creative and trans formative when we get to cooking!

stuffed_zucchini11

stuffed_zucchini12

Stuffed Zucchini Flowers

Ingredients:

10-15 Zucchini Flowers

½ cup Ricotta cheese

½ cup Parmesan cheese, grated

1 garlic clove, minced

2 egg yolks

Salt and pepper

1 cup all purpose flour

½ cup cornstarch

1 ½ teaspoon baking powder

3 cups vegetable oil

Method

  • In a medium bowl, mix together ricotta, Parmesan, garlic, egg yolks and salt n pepper.
  • Gently open the blossoms and fill with about a tablespoon of filling with a small spoon. These blossoms are very fragile; so make sure they are not ripped in the filling process.
  • Twist the tip of the flowers to close and encase the filling.
  • Sift the flour, cornstarch, salt n pepper, and baking powder.
  • In a small pot, heat oil to reach 350F. Then, fry flowers for about 5 minutes or until light golden color and crispy (Make sure not to fry too many at the same time, since this makes the oil temperature to decrease which makes the flowers less crispy and soggy. It is best to fry them in small batches and bring oil to 350F before next batch).
  • Place flowers on a paper towel and serve while hot!

Please Note that you can prepare the filling a day a head and flowers stay fresh if wrapped in paper and kept in the fridge.

Enjoy!

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stufffed zucchini