Tangy Wild Rice & Kale Salad with Chicken

• 8 cups shredded kale (tough center ribs removed)
• 8 oz. cooked chicken, diced or shredded (about 1 1/2–2 cups)
• 1 cup cooked wild rice or wild rice blend (from 1/3 cup dry)
• 1 honey crisp apple, diced
• 1 avocado, diced
• 1/2 cup toasted almonds (toast slivered almonds on the stove top on high for about 2 minutes or until browned and fragrant)
• 1/4 cup dried Craisins

FOR THE LEMON BALSAMIC CILANTRO DRESSING:

• 1/4 cup olive or avocado oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. lemon or lime juice (about 1/2 lemon/lime)
• 1 tsp. dijon mustard
• 2 tsp. honey or pure maple syrup
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4–1/2 cup fresh cilantro (mince if using a jar to mix. Feel free to leave whole if using a blender)

FOR THE WILD RICE KALE SALAD:

1. Mix up the dressing first (see below).
2. Place kale in a large bowl and add 1-2 Tbsp. of the dressing and a pinch of salt to the kale. Massage with your fingers for 30-30 seconds to combine well and break down the kale a bit.
3. Add chicken, wild rice, apple, avocado, almonds, and cranberries to the kale.
4. Drizzle with a little more dressing and stir to combine well, adding more dressing, to taste. (You may not need all the dressing)

FOR THE LEMON BALSAMIC CILANTRO DRESSING:

1. Place all ingredients in a jar with a lid or in an immersion blender cup.
2. Seal the jar and shake well to combine or pulse with an immersion blender to combine well.
3. Store in a jar or airtight container in the refrigerator until ready to use (dressing will keep 1 week)

Easy Dutch Oven Artisan Boule

Ingredients:
3 c. all purpose flour, sifted
1/4 tsp. instant yeast
1 tsp. Redmond Sea Salt
1.5 c. hot water - not boiling

Combine flour, salt and yeast.  Stir in water and mix until everything is combined.  Cover the bowl with greased wrap and let stand for 3 hours at room temperature.

After the three hours, the dough will have puffed up, but not doubled.  Transfer to a floured counter top and sprinkle with flour on top.  Fold the dough over at least 10 times and shape into a ball.  Place the ball on parchment paper.  Cover with a towel and let stand on the counter while oven and pan are heating (at least 35 minutes).  Once dough has risen, slash top with 3 deep 1/4" slashes, or desired design.

Please large dutch oven pot with lid in oven at 450.  Heat for 30-40 minutes.  Once oven and pot are hot, quickly remove lid, place parchment paper and dough in oven, and replace lid.  Bake for 30 minutes, remove lid, and bake 10-15 minutes more until the top is golden brown.  Remove from oven and place parchment paper and bread on cooling rack for 15 minutes before slicing.

Sourdough Walnut Banana Bread

Sourdough Walnut Banana Bread

Modified from Simple Life by Kels

Ingredients:

3/4 c sugar

1/2 c melted coconut oil

2 large browned bananas, mashed

1 egg

1 c starter (stirred and unfed)

1 tsp vanilla extract

1 1/2 c unbleached all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 c chopped walnuts (optional and delicious!)

Instructions

1. 1. Cream together coconut oil and sugar.
   2. Add mashed banana, egg, and vanilla and beat until thoroughly combined.
   3. Using a danish dough whisk or wooden spoon, slowly add the starter and beat to incorporate. This will take a minute or two, but it will get there!
   4. Add flour, baking powder, baking soda, and salt. Mix well.
   5. Allow batter to rest for 4-6 hours.
   6. Preheat oven to 350 degrees
   7. Pour into muffin pan, bake about 20 minutes, or until toothpick inserted in middle comes out clean. Mini loaf pan about 26 minutes, Full loaf pan about 55 minutes.