Posts Tagged ‘dkcooks’

by Caitlin Saniga

Kale and roasted cauliflower salad with lemon-tahini dressing

As Sarah has advised in the past, if you want tender kale, give it a little massage. Or if you’ve had a stressful day, wad it up in your palm and squeeze it with all your might. The pressure beaks down kale’s tough cellulose structure. But be good to your food. Whisper “thank you” to your greens when you’re done.


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by Caitlin Saniga

Hello, beautiful!

  • 4 cups cubed seedless watermelon
  • 1/2 cup sugar
  • 1 tablespoon fresh lime juice
  • dash of salt
  • mint sprigs and lime wedges, optional

This is what the granita looks like come scraping time. Grab a fork, and start digging. And don't worry, the granita is soft enough that you won't hear that awful nails-on-a-chalkboard sound when you scrape.

Puree the watermelon, sugar, lime juice and salt in a blender until smooth. Pour into a 9x9x2″ metal or glass baking pan (or a pan of similar size). Freeze mixture for 1 hour (Set a timer!).

If you have the mint around, you *need* to use. It adds so much freshness!

Stir, mashing any frozen parts with the back of a fork. Cover and freeze the mixture until firm, about 2 hours.

Use a fork to scrape granita vigorously to form icy, flaky crumbles.

By the way, this can be made 3 days in advance. Just make sure you cover the pan with foil and keep it frozen. Then give it a quick scrape before serving.

To serve, scoop the granita into frosted glass bowls or mugs and garnish with mint sprigs and lime wedges (if you want).

Makes 6 servings.

Recipe adapted from: Bon Appetit

Photos: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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