I wanted to share with you one of my favorite dishes, kale salad and citrus seafood stir-fry.  This meal is light and full of so many nutrients, you can, and should eat as much as you want.  I love kale and all greens, and try various ways to cook them, as well as eating them raw.  This kale salad is fun to make, lasts at least a couple of days in the refrigerator which allows all flavors to melt together, for an even more savory experience.  My seafood stir-fry is a combination of cod fish and shrimp.  I added tangerine pieces to the mix, as citrus is readily available at this time of year in Florida, and always goes well with seafood.  If you prefer, you may want to add a bed of rice for the fish. I prefer basmati or jasmine for this combination. Of note, in my book, you will see my recipe for fish tacos, in which I use cod also. It is a great thick, white fish which holds up well in a quick saute or fry.

GREEN KALE SALAD

4 cups kale, remove all stems, chop kale into bite site pieces or smaller

1 cup red cabbage, chopped

1/2 cup red onion, chopped

1/4 cup celery, chopped

2-3 tablespoons sesame seeds

juice of 1/2 lemon

1/8 cup apple cider vinegar

1/8 cup olive oil

1/2 cup parmesan cheese, grated or shaved or both

salt, pepper, red pepper flakes, garlic powder- to taste

In large bowl add all ingredients, toss well.  Place in refrigerator for a few minutes before you make the stir fry and it will be chilled and tasty.

CITRUS SEAFOOD STIR FRY

1 piece of cod fish, cut in 1-2″ pieces

6 medium shrimp, cleaned, tail off, cut in half

1 tablespoon butter

1 tablespoon oil, coconut/safflower or either one

1 tangerine, peeled, pitted, chopped

1 small onion, chopped

3 cloves garlic, chopped

2 tablespoons rice vinegar

In medium saucepan, melt butter in oil. Add onion, garlic, and seafood.  Stir at medium heat, add citrus pieces just before fish is completely cooked, add vinegar.  Season with parsley, salt, pepper, and if desired a dash of red pepper flakes. If preferred, serve fish over a bed of basmati or jasmine rice.

In celebration of Halloween, as it is the season, try my Pumpkin Cannoli recipe, found in my book, and you will have a tasty, sweet “treat” to follow this low calorie entree.  Buon Appetito!