Rosemary Beef roast

Raw Kale Salad and Rosemary Beef Roast

Why Kale? Many people are not so familiar with kale but if you try this recipe in future I am positive that kale will be more often on any healthy shopper list.
Usually I love to steam kale but this time I wanted to make something different and crunchy, so there it is.
To pair salad with I chose nice piece of beef and simply did little rub with fresh rosemary, sea salt, pepper, whole garlic cloves and drizzle of extra virgin olive oil.
Preheat oven for a while on 400F and bake covered with heavy duty aluminum foil for approximately 2 hours. Check the meat with thermometer and desired temp should be 170F. There is a little secret( not anymore:)….in the halfway of roasting I like to sprinkle meat with beer, 1/4 of the bottle. This will also tenderized the meat and combine all the wonderful flavors.

Raw Kale Salad with Asian Pears, Blood oranges and Pecans


big bunch of fresh kale
1/2 of the Asian juicy and sweet pear, cut
2 blood orange or any other orange, one for salad other for juice
1/4 cup pecans, chopped
sea salt
fresh ground pepper
spritz of balsamic vinegar

Wash kale truly, trim and cut the vegetable. Sprinkle with salt and orange juice, cover and leave in refrigerator for 30 minutes.
Then just add slices of Asian pear, orange and pecans. Season, sprinkle with balsamic and serve. Very refreshing salad. Great addition to grilled fish or chicken too.

Kale is a real superfood. It’s a member of the Brassica family of vegetables, which include cabbage and Brussels sprouts. Kale is loaded with nutrients and compounds that aid in warding off other diseases and ailments as well. For example, kale is packed with beta-carotene, an important nutrient for good vision. Several studies link an increase in vitamin A. Kale is also an excellent source of vitamin C, which is good for cold prevention, as well as a reduced risk of colon cancer. Finally, kale is rich in minerals, such as iron, manganese, calcium and potassium.