ACR Garden Recipes

Fried Sage Leaves:

Ingredients:

1 cup water

1 cup flour

1 teaspoon salt

1 tablespoon baking powder

sage leaves

Instructions:

1. Make the batter. Mix in a bowl flour, salt, then add slowly water. Add the liquid little by little in order to avoid lumps. Let the batter rest in the fridge for half an hour until chilled.

2. Heat ~two inches of olive oil in a large skillet, dip the leaves into the batter and remove the excess. When the olive oil is hot, lay the leaves well spaced into the skillet and fry for a few minutes per side, until crisp, puffed and golden. Fry the leaves in batches, so they won't stick together.

3. Remove the sage leaves from the olive oil, lay them in a plate with a few sheets of paper towel to absorb the excess olive oil and sprinkle with sea salt. Enjoy!

Ground (husk) Cherry Jam

ARC kale salad summer 2024

1 bunch kale (black kale is especially good), stalks removed, leaves thinly sliced

¼ tsp Kosher/coarse salt

¼ cup extra-virgin olive oil                     1 T+  honey

Freshly ground black pepper                  ¼ c lemon juice

1/2 cup dried cranberries, chopped

Put thinly sliced kale in a large serving bowl. Add half of the lemon juice, a drizzle of oil and salt. Massage with hands the kale until kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.  

Dressing: In a small bowl, whisk the remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of oil while whisking until a dressing forms. Taste and adjust to how you like it. 

Pour the dressing over the kale, and add cranberries. Toss and serve at room temperature or refrigerated. Garnish with roasted pepitas