kale salad with toasted hazelnuts, soft gorgonzola and grapefruit balsamic

when life gives you kale...make salads, pesto, chips, stir frys!

when life gives you kale…make salads, pesto, chips, stir frys!

kale salad with toasted hazelnuts, soft gorgonzola and grapefruit balsamic
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Recipe type: hearty salad
Author: elena (adapted from russ parsons, L.A. TIMES)
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 4-6
the massaged kale combined with toasted nuts and flavorful cheese is a nice change from the usual lettuce salad

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noccioletti (hazelnut cookies)

our favorite italian cookie…and SO simple to make!

 

noccioletti (hazelnut cookies)
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Recipe type: treat
Author: adapted from LA TAVOLA ITALIANA
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12
a bite sized taste sensation of toasted hazelnuts, honey, butter, flour and sugar…the perfect “not too sweet” treat.
Ingredients
  • 1/2 cup shelled raw hazelnuts
  • 1 stick unsalted butter (1/4 lb.)
  • 1/3 cup confectioners’ sugar (powdered sugar)
  • 1 1/2 tablespoons honey
  • 1 cup all-purpose flour
  • parchment paper for baking
Instructions
  1. preheat the oven to 350 degrees.
  2. spread hazelnuts on baking sheet and toast them for 8 minutes (don’t let them overly brown!)
  3. cool slightly and wrap in a dishtowel and rub together roughly to remove most of the brown skins.
  4. grind the hazelnuts coarsely.
  5. cream the butter with the confectioners’ sugar, in a medium but deep bowl.
  6. beat in the honey.
  7. beat in the flour and nuts and make a soft dough.
  8. flour your hands and roll bits of dough (i use a teaspoon to roughly measure) into a ball shape.
  9. if dough is too sticky add a bit of flour until you can easily roll into a ball shape.
  10. place the noccioletti on two parchment lined baking sheets 1 inch apart.
  11. bake for approximately 20 minutes (swapping out sheets and reversing them mid-way through)
  12. baking time will vary with the weather and your particular oven, so watch them carefully to prevent burning.
  13. set the cookies on a wire rack to cool completely.
  14. NOTE: my italian cookbook suggests rolling them in confectioners’ sugar at this point, but we choose to enjoy the flavor of the hazelnuts and shortbread-like dough without added sweetness. enjoy a few with a coffee or tea just out of the oven! also great with red wine or champagne…