Saturday, October 15, 2011

More about the middle (Or, everything tastes better with mayonnaise)

I’ve continued to love my CSA vegetables all summer, even though I’ve fallen off the wagon with regard to posting about them here. One challenge that continues to present itself, however, is kale. I like kale, and I probably like it more than your average person. I’ve used it in saag paneer, fresh salad, soup, and muffins, among other things. That said, there is only so much kale one person can eat. In spite of the fact that everyone I know (and even a few people I don’t) has suggested I try kale chips, I’m fairly certain that I made them a few years ago and they were gross. As I’ve continued on my quest for delicious uses for kale, I was inspired by this post from Crazy Aunt Purl about the deliciousness of raw kale salad. It made me think about using kale instead of lettuce in other applications, and reminded me that I hadn’t made any crazy sandwiches in a little while. My most notable and original creations have involved peanut butter (side note: green bean and peanut butter sandwiches are amazing), but I tend to be willing to combine any number of odd condiments and vegetables on a sandwich. In particular I love mayonnaise combined with spices or other spicy condiments. Now, I think to think I’m pretty creative between those slices of bread, but it really hadn’t occurred to me to include kale. Now it has… The kale is nice and crisp, and lasts longer in the fridge than most other sandwich greens. This is also a great use when the share only includes a few small leaves of kale.

Earlier in the summer the sandwiches included tomatoes, which were also in my CSA. My most recent sandwich creation required the roasting of eggplant, which I would highly recommend.

Pesto Sandwich Spread

1 tablespoon basil pesto

1 tablespoon mayonnaise

Mix and spread onto a sandwich. Enjoy, and try not to eat it out of the bowl.

Roasted Eggplant Slices
Adapted from Smitten Kitchen

As much eggplant as you can eat before it molds, cut into 3/4” slices

Salt and pepper to taste (or other spices if you’d prefer)

Olive oil for drizzling

Preheat the oven to 425 degrees. Coat a cookie sheet generously with olive oil. Arrange eggplant slices on the cookie sheet so that they don’t overlap. Sprinkle with salt and pepper. Roast, without disturbing, for 10 to 15 minutes. Let them cook until they can easily be separated from the pan – the edges and the bottom should be brown and even blistering. Carefully flip each piece and sprinkle them with additional salt and pepper and roast for another 10 minutes, until the undersides match the tops.

Let cool, and add to just about anything…

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