Recipes for the Seasons Summer Shaved Carrot Salad Serves 4 1 hot house cucumber, shaved into thin strips 1 lb. orange, purple, & yellow carrots, shaved into thin strips 4 red radishes, shaved into thin strips ¼ C basil, small leaves Carrot tops for garnish Artfully arrange equal portions of all ingredients on four plates. Serve with a delicately flavored dressing such as Champagne vinaigrette. Pickled Kale Serves 4 3 C green kale leaves, ribs removed & chopped 3 C purple kale leaves, ribs removed & chopped 10 peppercorns, crushed ¼ tsp. red pepper flakes 2 C water 1 Tbsp. kosher salt 1Tbsp. brown sugar ¼ C cider vinegar Sanitize two mason jars. Fill with chopped kale (green in one, purple in the other), peppercorns, and red pepper flakes; set aside. Boil water, salt, sugar, and vinegar until sugar dissolves and mixture thickens slightly. Pour brining liquid into jars in equal amounts. Seal and refrigerate for several days before serving.