Dinner at the Ranch

Macaroni shells in cheese sauce with smoked salmon and kale; raw kale salad with white grapefruit

Now, if there were any kids around, I’m sure they would but the kibosh on such a com­bo right away. But for us adults, this is actu­al­ly very good. Smoked salmon and cheese is a well-estab­lished com­bo, and the addi­tion of the kale gives it a light­ness (if kale is capa­ble of such a thing!). This salmon we had was a gift from Steve and Andrea (of Pt. Townsend) who have a line on some utter­ly fab­u­lous smoked salmon made by some­one in the area–waiting list only kind of thing, any­way it is well worth the trou­ble and I guess you could say it’s sac­ri­lege to put such a del­i­ca­cy in such a pedes­tri­an prepa­ra­tion as mac’n’cheese!

Nevertheless, I can assure you it worked, so you can stop groaning.

The sal­ad begins with our stan­dard prepa­ra­tion: coconut oil-rubbed shred­ded kale, dressed with a lit­tle Meyer lemon juice, Himalayan min­er­al salt and dot­ted with white grape­fruit supremes. I may have men­tioned that we have an amaz­ing­ly good grape­fruit tree, and it’s just start­ing to give us some of it’s sweet/bitter/sour/juicy fruit. Red or pink has noth­ing on these fruits, as sev­er­al of our guests can attest to.

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