Lemon Bars

The bright lemon flavor of these bars makes a great finish to a dinner of hearty Mediterranean dishes like pasta or ratatouille. Of course, they’re a delicious midday snack as well.

Via Creative Commons

Ingredients

Crust

• 3/4 cup butter, cold and cut into small pieces
• 2 cups all-purpose flour
• 3/4 cup confectioner’s sugar

Filling

• 4 large eggs
• 1 1/3 cups sugar
• 1/4 cup all-purpose flour
• 1 teaspoon lemon zest, minced
• 3/4 cup fresh lemon juice (3-4 lemons)
• Pinch of salt

Preparation

1. Preheat the oven to 350ºF. Grease a 9x13 inch baking dish.In a large mixing bowl, whisk the flour and confectioner’s sugar together. Cut in the butter with a pastry cutter or your fingers until the mixture is crumbly. Press the dough into the pan evenly.Bake for 15-17 minutes.
2. While the crust is baking, whisk the filling ingredients together in a large mixing bowl. Pour the filling onto the hot crust. Place the dish back into the oven and bake for about 15 minutes.
3. Stir together the sour cream and sugar for the topping. Gently spread the sour cream mix evenly over the bars. Bake another 5-7 minutes. Let the bars cool completely before cutting or topping with powdered sugar.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Kale & Blood Orange Salad

Via A House in the Hills

Ingredients

• 4 medium blood oranges
• Juice of 1 large lemon
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, smashed
• 1/4 cup olive oil
• 1 bunch kale, washed, stems removed
• 1/2 cup slivered red onions
• 8 ounces feta cheese, crumbled or cubed

Preparation

1. For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
2. Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
3. Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve. 

Serving Suggestion

This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats, or top with leftover cooked sliced chicken for a hearty lunch salad. Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop