Another tasting, another two dishes aka what to do when you have lots of kale and beets.

Lentil Kale Pate

• 3 medium or 4 small onions, white or yellow
• 1/4 cup extra virgin olive oil
• 1 bunch kale
• 1 ¼ cups lentils
• 5 cups water
• salt and pepper to taste

Cut onion into thin slices, heat oil in soup pot over medium heat then add onions.  Cook, stirring often until they brown – don’t burn but let them get dark brown.  Roughly chop the kale then add to the pot along with the lentils.  Add the water then stir well.  Bring to a boil then reduce heat and cook on a low boil until the lentils and kale are soft.  This will take at least a couple of hours and you will probably have to stir a few times.  When the mixture is soft allow to cool a bit then puree in a food processor until smooth.  Add salt and pepper to taste.  Put into a terrine or bowl and refrigerate for at least 2-3 hours.  Serve with crackers or bread.  This makes a great appetizer or sandwich spread. 

 Potato and Beet Salad

•  2 lbs potatoes
• 1 lb beets
• 1-2 cloves garlic
• 1/2 red onion
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• salt and black pepper to taste

 Peel the potatoes and beets then cut into small cubes.  Put into a pot of cold water, put on the stove and bring to a boil.  Reduce heat then simmer until potatoes are soft.  The beets will be al dente.  Remove from heat and drain then cool with cold water.  Drain well then set aside for a minute.  Press and finely chop garlic.  Toss potatoes, beets, garlic, oil, vinegar, salt and pepper.  Taste and adjust flavors.  Eat.