IT'S PLUM WEEK BABY

Plum and Kale Salad

FRESH! TASTY! NOT BORING!

Kale Salad with Plum and Parmesan Vinaigrette 

Recipe - 2 servings

For Salad - 

2 Plums - Sectioned

2 big handfuls baby kale (or whatever green you like best)

Parmesan Ribbons

For Vinaigrette - 

2 Tbsp grated parmesan 

1 Tsp black pepper

1 Tsp salt

3 Tbsp olive oil

1 Tbsp Lemon juice

In a large bowl place greens then set aside. Now make the vinaigrette. In a small bowl whisk together lemon juice, olive oil, salt, pepper then incorporate grated parmesan. If you plan on eating this salad more than once I’d make enough for the week. YOU DO YOU. Now let’s go back to our sweet little baby kale. Pour 3/4 dressing over greens and toss. Place in serving dish. Then top with plums, parmesan ribbons and drizzle extra dressing over top. Add a pinch of sea salt and you’re good to go. STOP EATING BORING SALADS!

PLUM SHORTCAKE

DELICIOUS JUICY RIPE LITTLE PURPLE PLUMS

Plum Shortcake 

Recipe - 2-3 servings

2 Tbsp unsalted butter

2 Tbsp brown sugar

4 Plums - sectioned

1 teaspoon black pepper - optional

1 teaspoon sea salt

1 sprig lemon verbena or mint - optional

1 Tbsp lemon juice

For biscuits I used BA’s Best Biscuit recipe and subbed whole wheat flour to make them a bit more savory.

In a small cast iron (or oven safe pan) combine plums, butter, sugar, salt and pepper. Place on stove on medium heat. Let caramelize, stirring often, about 5 minutes. Then throw in lemon juice. Put in 400 degree oven for 15-20 minutes. Plums should be soft but not mushy. Let cool 5 minutes. Garnish with lemon verbena or mint and then place biscuit on top if using the pan as a serving dish. THE END YOU DID IT YAYYYYY!!!!