• 8 oz Fresh Kale
• 1/4 cup coarsely grated carrot
• 1/4 cup shredded red cabbage
• 1/4 cup olive oil
• 1/4 cup rice wine vinegar
• 1 Tbsp sesame oil
• 1 & 1/2 tsp Sugar
• 2 Tbsp toasted sesame seeds
• 1/2 tsp good salt
• 1/2 tsp freshly ground pepper

Remove stems from kale and cut or tear into bite size pieces.  In a large bowl, toss the kale with the carrots and cabbage. Combine the remaining ingredients in a jar and shake vigorously.  Pour the dressing over the kale and toss well to coat. Let sit 30 minutes before serving. Actually, this salad can stay in the fridge for a day or two and it’s still good.

I often prepare this salad for Book Club meetings. And the reason for the sit time is this:  The flavors get to know each other.

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Baby Bok Choy and Peppers

I didn’t know how this would work, but it did.  I did not add as much chili sauce as listed. You must grill with care because it cooks fast. Try it!

Serves 4

• 4 heads of baby bok choy(about 1 pound)
• 1/4 cup white wine vinegar
• 2 tablespoons tomato-based chili sauce
• 2 teaspoons light brown sugar
• 2 tablespoons canola oil
• coarse salt and ground pepper

1.  Heat the grill to low.  Trim large leaves from baby bok choy; halve the heads lengthwise.  Rinse well under cold water to remove grit.

2.  In a large bowl, whisk the vinegar, chili sauce, sugar and oil; season with salt and pepper.  Add bok choy, toss to coat.  Remove from bowl but reserve the sauce.

3.  Place bok choy cut sides down on grill, cover and cook until tender..about 5-10 minutes.  Serve bok choy drizzled with reserved sauce.

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Recipe By:  BARB

Serving Size: 12   Preparation Time 30 MIN.

• Ingredients :
• 2         cups         flour
• 1/2     cup          cocoa
• 1          teasp.      salt
• 1/2     cup           unsalted butter
• 1 1/2  cups        sugar
• 2         teasp.      baking soda
• 1/2     cup           milk
• 1         cup           boiling water
• FROSTING
• 6      tblsp    cocoa
• 3      cups     confectioner’s sugar
• 1      teasp    vanilla
• 6      tblsp     hot coffee

Preheat oven to 350 degrees.

Mix together flour, cocoa, and salt; set aside.

Cream butter and sugar together in a large mixer bowl until lightly colored.  Add baking soda to milk; add alternately with dry ingredients to creamed mixture. Add boiling water, blending well.  Pour into 2 well buttered and floured 9-inch layer pans ( or 9x 13 inch pan). Bake 30 Min. Cool on a rack 10 minutes before removing from pans. Cool thoroughly on rack before frosting.

To prepare frosting:  Blend cocoa, sugar and butter together well. Slowly add hot coffee, stirring until a smooth spreading consistency.  Add vanilla.  Fill between layers, cover top and sides of cake.

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