On a recent culinary tour in Denver with my company Local Table Tours, I met a gal who was hysterically sassy, smart, and memorable. She has an interesting story of living in bumble f*%& Nebraska with her husband, who always requests the same kale salad. I don’t remember the ingredients she told me, and I do hope if she reads this post she emails me with them, but she had me cracking up about massaging the kale. Apparently, one can get tired of massaging kale, so she’s started just “slapping” it with olive oil and says hubby can’t tell the difference.
Anyway, it had me thinking all week how I’ve never “massaged” kale. I always boil, sautee, or bake those hearty greens. It was time to try giving them a nice massage.
I washed, de-veined, and chopped some dino kale, and added that with some minced spring garlic, olive oil, and sea salt to a bowl.
Then, you just “massage” it, or kneed it all together like bread dough for a few minutes.
And let it sit. I left it for an hour or so before tossing it with garbanzo beans, tomato, celery, and avocado.
This was SO easy, so delicious, and I’m SO silly for not making this sooner.
Guacamole has so many variations, almost all of which are fantastic. One combo I’d not yet tried is adding nuts. As I had a drawer full of Olomomo nuts, one of which was their Mango Chipotle Zinger Almonds, a bowl full of ripe mangos, and a few avocados, it seemed like the planets had aligned for my next recipe featuring Olomomo nuts.
Olomomo’s Mango Chipotle Zinger Almonds not only add just the right amount of crunch, the flavor profile is perfect for this guacamole.
It’s just some ripe avocado, cubes of champagne mango, garlic, salt, lemon juice, aleppo pepper, and coarsely chopped almonds. I’d say add as much or little as you like. You know how to make a good guac… You don’t need me to tell you.
I’ve been a fan of Boulder-based Olomomo nuts for a number of years now, but the chef in the house hadn’t heard of them until a box of goodies showed up at our door from Olomomo a few weeks ago. I dropped everything I was doing and started opening up bag after bag and alternated between eating a few and shoving them at him saying “try THIS one.” Chai Bliss Almonds, Righteous Cinnamon Cayenne Almonds, Mango Chipotle Zinger Almonds, Cherry Vanilla Almonds… I had a really hard time showing restraint from stuffing my face with almonds.
But, they’ve branched out and are no longer faithful to just the almond: There’s Cosmic Maple Masala Pecans and Applewood Smoked Cashews. The cashews were the first to go, and I’m considering making them a staple in the house because they’re the perfect addition to stir fries.
I don’t have a step-by-step recipe here, as it was a really simple and quickly prepared dish, but I’ll tell you the basics and highlight the Applewood Smoked Cashews as the ingredient that tied it all together.
I fried some onion, garlic, and eggplant in peanut oil and soy sauce while boiling rice noodles. The noodles were done at the same time as the veggies, so I added them to the wok with some more soy sauce, a couple tablespoons of liquid tamarind, the juice of a lemon, and a bit of kecap manis. After it was all well mixed, I served it topped with avocado, chopped parsley, and Olomomo Applewood Smoked Cashews.
The cashews provided the needed crunch, and their flavor was a perfect match for stir fries. We’ll be doing it again- different veggies, different noodles, different sauce, and it won’t matter. Olomomo’s Applewood Smoked Cashews are the secret ingredient to a perfect stir fry.
We enjoyed our margs with guacamole and house made chips- a perfect pairing.