Kale Salad with Shallots, Dried Cranberries and Pepitas
Serves 8

1 ½ Tablespoons EVOO
sea salt
freshly ground pepper
4 large shallots, sliced thinly
1 ½ bunches Lacinato kale, washed and patted dry, stemmed and cut into ribbons
½-1 cup dried cranberries
1/3 cup (1 ½ ounces) toasted pepitas (pumpkin seeds)

VINAIGRETTE
2 Tablespoons Honeycup mustard
2 Tablespoons Balsamic vinegar
6 Tablespoons EVOO
Sea salt
Freshly ground black pepper

Place shallots on parchment paper lined baking sheet and drizzle with 1 ½ Tablespoons EVOO, sprinkle with salt and pepper and toss well. Roast until browned, tossing halfway through, about 30 minutes.
Whisk together mustard and Balsamic vinegar. Add salt and pepper. Whisk in EVOO to create emulsified vinaigrette.
Place ribbons of kale in a large salad bowl. Add shallots, dried cranberries and pumpkin seeds. Add vinaigrette and toss. Serve.

OPTIONAL
1 pound cubed butternut squash
4 Tablespoons olive oil
Salt and pepper

Preheat oven to 400 degrees. Toss squash cubes with oil and place on parchment paper lined baking sheet. Sprinkle with salt and pepper. Roast for about 30 minutes, stirring occasionally, until golden. Cool and add to salad.

APPLE STREUSEL LADDER LOAF
makes 2 loaves

1 pound puff pastry, defrosted
2 Tablespoons butter or margarine
1/4 cup packed brown sugar
1 Tablespoon flour
1 teaspoon cinnamon
4 cups finely chopped peeled apples (Granny Smith, winesap)
4 Tablespoons milk

2 Tablespoon flour
2 Tablespoon brown sugar
1/2 teaspoon cinnamon
1 Tablespoon butter or margarine

1/4 cup slivered almonds

Bake at 350 degrees for 20-30 minutes, until golden brown. Serve warm.

Roll puff pastry on lightly floured surface to 10 X 12 inch square. Repeat with second sheet of puff pastry. Place on parchment paper lined cookie sheet and refrigerate.

Spread each sheet with 1 Tablespoon softened butter.

Filling: Mix brown sugar, 1 Tablespoon flour and cinnamon. Add the apples and toss to coat.

Spread half of the filling down the center of each sheet. Cutting from the right edge toward the filling, make 2 1/2 inch long cuts in the dough at 1 inch intervals. Repeat from the left edge. Fold strips alternately over filling on a diagonal. Fold ends under. Repeat with second sheet.

Brush the ladders with milk. Mix 2 Tablespoons flour with 2 Tablespoons brown sugar and cinnamon. Cut in 1 Tablespoon butter until mixture resembles coarse crumbs. Sprinkle half of the crumb mixture over each ladder. Top with almonds. Refrigerate for 30 minutes.