I was planning on sharing a different recipe with you today.
I had the theme of my post all figured out in my head.
I went to go find my photos… and looked, and looked and looked… I looked again.
They were nowhere to be found.
Completely scandalous in the land of food blogging, where recipes rarely get repeated and I only do one photoshoot. I really have no idea how I lost them.
However, while I was searching for my photos, I unearthed this gem of a recipe. Rather, I rediscovered photos that I had neglected. I obviously need a better photo tracking system.
Clearly made before my sweetener-free challenge, this packs a serious punch. Satisfies a snack attack. Or maybe not, since it is so addictive.
Or kale chips with the works.
Crispy dehydrated kale is coated in a caramel lemon-cinnamon dressing and tossed with coconut, dried cherries, almonds, sesame seeds and pumpkin seeds for some glorious snacking.
That other recipe? Well, it was also for a crispy snack, sweetener-free, of course. I will just have to make it again and not loose the photos.
Funny how with this blogging blooper, I inadvertently turned more blogger, with a recipe for kale chips. HA!
Have you ever lost your photos before? I once had to recover engagement photos of my brother and at-the-time fiancee. Gosh, that was stressful. But now, I have no clue where the photos could even be recovered… and NO, I did not dream that I took the photos. I had witnesses while making the recipe, too. I know I did!
It is getting close to the actual barbecue, and I am still trying out new recipes.
I honestly thought I had a winning recipe here.
You have your typical coleslaw with a vinaigrette, and then you have this coleslaw on a Middle/Eastern/European kick. First, slivered green cabbage, much loved by the Poles, is lovingly infiltrated by kohlrabi. I really enjoyed the crisp, slightly sweet julienned kohlrabi which was a perfect match to the cabbage. If you don’t have any kohlrabi, just increase the cabbage. If you have kohlrabi, make it into a slaw, as you won’t be disappointed.
Next, we have a lemony vinaigrette, which I much prefer to a creamy dressing any day. Spiced with dill, we have the Eastern European flavour palate going again. Sprouts are added for more mouth feel.
But then Ottolenghi adds the wonderful finale, his Middle Eastern flair, the best twist to the mix: dried tart cherries.
Since it is cherry season in Ontario, I tried the salad with both fresh and dried cherries, and the latter are definitely the winner. Which means everyone wins, because then this becomes a year-round salad. I also decreased the amount of dressing while adding in more vinegar, increased the sprouts and substituted some dill seeds since I didn’t have enough fresh dill.
However, despite how much I loved this salad, and figured it played with the perfect palate for feeding Rob’s Polish family (cabbage, lemon, DILL), he vetoed the salad. Poof! Just like that, it disappeared from the menu.
Their loss is my gain, because I have been eating this salad all week and pretty content that I don’t have to share it with anyone.
The sad part is that I am still wondering what kind of salad to make for the Poles…