We are so pleased to introduce to you to Kale Land: She’s magnificently creative with herbs in the kitchen, and is also our very special assistant for the Winter session of Beginning With Herbs!
Kale lights up a room with joy, and she’s been doing just that at the Dandelion Herbal Center for the past few years. You see, Kale will always hold a special honor…
She is the student bridge between Jane Bothwell’s incredible 35 year DHC teaching tenure, and Jessica and Allison’s first year. Kale was a student in Jane’s last year of teaching the Ten Month Herbal Studies Program in 2021, and then she spiraled right around to be a student in Jessica and Allison’s class in 2022! We couldn’t be happier to have Kale included on our teaching team for this Winter’s Beginning With Herbs… and you know she’ll be crafting amazing edible herbal delights for our graduation celebration potluck!
In her own words, here’s a bit about Kale:
“For many years I have heard the whisper of the plants. Something awoke inside me when I followed my heart and listened to that call. Dandelion Herbal Center has created a space of community, encouragement, and inspiration in my life that has allowed me to blossom and grow as a budding herbalist. I enjoy living and eating with the seasons. Swimming, dancing, laughing, and cooking are some of my greatest joys in life… besides herbs, lol! I believe herbalism is for everyone and I am devoted to learning as a life long student of the plants.”
We love you, Kale! Thank you for sharing this absolute crowd pleaser salad with us!
Winter Caprese Salad
Here’s a favorite herbal dish Kale created to share with class this past year. We loved it and thought you would too!
- Slice two delicata squashes* in half. Scoop out the seeds and slice into crescents. (*Other winter squashes will works as well as long as you can thinly slice them.)
- Toss crescents with olive oil and your favorite herbal salt blend (or just sea salt). Arrange crescents on a cookie sheet in a single layer. Roast in the oven at 400F until fleshy bits have spots turning a nice toasty brown.
- Slice fresh mozzarella into thin circles or semi-circles.
- Prepare fresh herbs of your choosing: basil leaves (keep whole), parsley, thyme, and oregano are all great choices.
- Beginning in the center of a platter, layer roasted squash crescents, mozzarella circles, and fresh herbs into a spiral until you have filled your platter.
- Drizzle with reduced balsamic vinegar (or fancy it up even more with a glaze).
- Sprinkle with finely chopped fresh herbs and pomegranate arils. Enjoy!
Kale, I made this around the holidays. It wasn’t as yummy as when you made it but it was still delicious!
Looks delicious! The bread dish looks wonderful too…any chance of sharing the recipe for it? Thank you!
Hi Sherry! The 2nd dish Kale is holding is a Savory Squash Galette she created. It’s made with butternut and acorn squashes, zucchini, and lots of fresh rosemary and thyme, coriander, and cayenne.
Great! Looks like a delicious feast. Thanks for your reply!