Each month, we’re blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.
So what’s our spice of the month, you ask? Drumroll please - Golden Turmeric Powder!
Our fresh Indian turmeric tastes smoky, but it’s not smoked. It comes fresh and direct from Wayanad, close to where my partner lives. Our award-winning chefs love our ground turmeric.
Let’s talk turmeric!
I have been singing the tubers' praise for years, and even dedicated a whole chapter to the stuff in my cookbook. A natural anti-inflammatory and antioxidant, this vegetable is as full of health benefits as it is vibrantly orange.
I try to sneak turmeric into anything I can including smoothies, stocks, and baked goods. I am thankful for the pungent, zesty, glowing life it adds to my kitchen.
Oil helps our bodies to absorb the natural properties of turmeric, so whisking the two powerhouse ingredients is to our benefit. While turmeric is a lovely root, beware of its staining capabilities (watch your countertops and fingernails.)
You can even embrace turmeric’s history as a natural dye by hand-dying linen napkins for your next get-together. Imagine serving this kale salad along with hand-dyed turmeric napkins. How very Portland of you!
I hope this recipe brings you golden rays of turmeric happiness to fill your heart and belly!
Hot Tip: Make extra croutons and put them onto everything. You can use any bread you have on hand. I usually make these when I have a day-old loaf of crusty bread. I leave the crust on, but you can play with your favorite texture.
– Sarah Marshall
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Whisk together oil, turmeric and salt.
Pour mixture over bread and coat evenly (I use a gloved hand to really massage it into the bread).
Pour onto the baking sheet. Place baking sheet onto the center rack of the oven. Cook 10 minutes, stir every 10 minutes, until golden and crisp- about 20 minutes total. Let cool.
Step 1 Wash the kale, and remove any large tough stalks. Stack a few leaves on top of one another and roll them tightly together. Chiffonade (very thinly slice) kale into ribbons. Place the kale into a large bowl.
Step 2 On a cutting board mince the garlic, add the salt and make a paste, by smashing the garlic back and forth with the knife. Transfer the garlic paste to a bowl. Add salt, mustard, turmeric, ¼ cup cheese, and lemon juice and zest. Begin whisking and slowly drizzle in olive oil, until combined.
Step 3 Pour the dressing over the kale; toss well (I use my hands, wearing gloves). Let stand for 10 minutes in order for kale to soften.
Step 4 Top with croutons, almonds and cheese. Season with Reluctant Trading Icelandic Flake Sea Salt and Black Ground Tellicherry Pepper to taste.
Imagine serving this kale salad along with hand-dyed turmeric napkins. How very Portland of you!
Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!
Also, be sure to check out Sarah’s other recipes.