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Kale Cabbage Blend RECIPE GUIDE

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Kale Cabbage Blend RECIPE GUIDE Kale Cabbage Blend RECIPE GUIDE An eye-catching mixture of green cabbage, broccoli stems, shaved Brussels sprouts, kale and radicchio, Mann’s Kale Cabbage Blend is hearty and flavorful. Delicious as a unique slaw, colorful filler for wraps, or sautéed as part of a textural entrée build, this blend is as versatile as it is delicious. Brie, Cranberry & Kale Cabbage Blend Bites INGREDIENTS 1 (2 pound) bag Mann’s Kale Cabbage Blend 3/4 cup balsamic vinegar 1 cup olive oil Salt and pepper, to taste 1 sourdough baguette, sliced ¼-inch thick and lightly toasted 14 ounces brie 2 cups whole berry cranberry sauce DIRECTIONS For vinaigrette, start by whisking balsamic vinegar, olive oil, add salt and pepper vigorously until emulsified. Add to the Kale Cabbage Blend and toss well. Cut the brie cheese into thin slices and allow to come to room temperature. To assemble, add a slice of cheese to each baguette slice. Then add 1 teaspoon of the cranberry sauce and top with the blend. Serve immediately. Serves 8 as an appetizer Kale Cabbage Blend Spring Rolls with Spicy Peanut Sauce INGREDIENTS the wrapper. Top the shrimp with about 1/2 cup To serve, cut each wrap in half on the diagonal, of the vegetable mixture, then end with some of with a side of the peanut sauce. For the spring rolls the rice noodles. Fold bottom of wrapper over 8 ounces thin rice noodles filling, pressing tightly, then fold in both sides. 1 (2 pound) bag Mann’s Kale Cabbage Blend For the peanut sauce Roll up tightly, pressing edge to seal. Repeat with 1/2 cup chopped cilantro In a food processor or blender, combine all of the 1/2 cup chopped mint the remaining wrappers, changing the water in ingredients and puree until smooth. 1/4 cup seasoned rice vinegar the pan if needed. Makes 20 rolls 2 tablespoons toasted sesame oil Salt and pepper, to taste 2 pounds cooked shrimp, cut in half lengthwise 20 dried rice paper wrappers For the peanut sauce 1/2 cup creamy peanut butter 1/2 cup coconut water 1 tablespoon sambal oelek 1 tablespoon Asian fish sauce 2 tablespoons fresh lime juice 1 teaspoon finely grated peeled fresh ginger 1 garlic clove DIRECTIONS For the spring rolls Cook noodles according to package directions. Drain and chop noodles to about 4 inches long. In a large mixing bowl, combine the Kale Cabbage Blend, herbs, vinegar and oil. Toss to combine and season to taste with salt and pepper. Fill a pie pan three-quarters full of warm water. Dip one rice wrapper at a time into the water. Remove to a clean kitchen towel. Place 2-3 shrimp halves rounded side down onto Mango Jalapeňo Kale Cabbage Slaw INGREDIENTS 2 tablespoons packed dark brown sugar 3 tablespoons fresh lime juice 1 medium shallot, thinly sliced 1 tablespoon vegetable oil 1 (2 pound) bag Mann’s Kale Cabbage Blend 2 medium jalapeňos, thinly sliced cross-wise ¼ cup chopped fresh cilantro 2 tablespoons chopped fresh mint 3 firm-ripe mangoes, peeled, pitted, and cut into 1-inch cubes Salt and pepper, to taste DIRECTIONS In a small bowl, whisk together the sugar and lime juice until the sugar is dissolved. Add the shallots and allow them to stand for 10 minutes, then whisk in the vegetable oil. In a large mixing bowl, combine the Kale Cabbage Blend, jalapeños, herbs and mangos. Add the dressing then toss gently to combine. Season to taste with salt and pepper. Serves 8 Sesame Snapper with Stir Fried Kale Cabbage Blend INGREDIENTS 2 pounds yellowtail snapper 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds 3 tablespoons teriyaki sauce 3 tablespoons honey ¼ cup canola oil 1 (2 pound) bag Mann’s Kale Cabbage Blend 1/3 cup soy sauce 2 tablespoons turbinado sugar 2 tablespoons toasted sesame oil Salt and pepper, to taste DIRECTIONS Preheat oven to 350°F. In a mixing bowl, combine teriyaki sauce and honey and mix well. Cut the fish into 8-ounce portions. Dip each filet into the bowl with the sauce mixture and coat evenly on all sides. Lay each filet flat on a lined baking sheet, pour any remaining sauce over the top and sprinkle with the white and black sesame seeds. Bake for 15 – 20 minutes. While the fish is in the oven, add canola oil to a sauté pan over high heat. When it’s hot, add the Kale Cabbage Blend, soy sauce and sugar. Cook on high heat for about 2 minutes and in the end add the sesame oil. Serve the vegetables with the fish and add some of the sauce from the vegetables if desired. Serves 4 Braised Short Ribs with Bacon Sautéed Kale Cabbage Blend INGREDIENTS and stir constantly for one minute more. Stir For the Kale Cabbage Blend in wine and bring it to a boil. Lower the heat to Heat oil in a large sauté pan over medium-high. For the Ribs medium until the wine is reduced by half, about Add the bacon and cook, stirring occasionally, 4 pounds beef short ribs, bone-in, 20 minutes. until the bacon is crisp, about 5 minutes. Drain cut crosswise into 2-inch pieces the bacon on a paper towel and remove excess 3 tablespoons vegetable oil While the wine is reducing, tie all the fresh fat from the pan as needed. Return the pan to 3 medium onions, diced herbs together with kitchen string. When the heat and add the minced garlic. Stir for about 3 carrots, diced the wine is finished, add the ribs and their 30 seconds, then add the Kale Cabbage Blend. 3 celery stalks, diced accumulated juices, the herbs, garlic, Sauté until the vegetables are slightly wilted but 3 tablespoons all-purpose flour Worcestershire sauce and soy sauce. Add the still have their color, about 1 minute more. Stir in 1 (750 mL) bottle dry red wine beef stock until the liquid comes about three- the bacon, season to taste with salt and pepper. 10 sprigs Italian parsley quarters to the side of the ribs. Bring the liquid 8 sprigs thyme to a boil, cover, and transfer to oven. To Serve 4 sprigs oregano Cook until the short ribs are tender, about 3 Divide the sautéed Kale Cabbage Blend between 2 bay leaves hours, turning them over about halfway through. six large, shallow bowls. Place 2-3 short ribs 1 head of garlic, halved crosswise Transfer the ribs to a platter and strain the sauce on top and drizzle with the wine sauce. Serve 1 ½ teaspoons Worcestershire sauce from the pot into a fat separator. Discard fat and immediately. 1 ½ teaspoons soy sauce, reduced sodium reserve sauce. 3 cups low-sodium beef stock Serves 6 For Kale Cabbage Blend 2 tablespoons vegetable oil 3 strips bacon, thick-cut, diced 4 large garlic cloves, minced 1 (2 pound) bag Mann’s Kale Cabbage Blend Kosher salt and freshly ground black pepper, to taste DIRECTIONS For the Ribs Preheat oven to 300°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate, and pour off all but 3 tablespoons of the fat from the pot. Add onions, carrots and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour Sweet & Sour Kale Cabbage Slaw INGREDIENTS ¾ cup balsamic vinegar 1 cup extra virgin olive oil ¼ cup honey 2 tablespoons Dijon mustard 1 (2 pound) bag Mann’s Kale Cabbage Blend ½ cup dried cranberries ¼ cup toasted sliced almonds ½ cup crispy Asian noodles Salt and pepper, to taste DIRECTIONS Combine the vinegar, olive oil, honey, Dijon mustard, and the salt and pepper in a mixing bowl and whisk to combine well. In a larger bowl, combine the Kale Cabbage Blend, dried cranberries, almonds, and crispy Asian noodles. Add the vinaigrette and toss well. Serve immediately. Serves 8.
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