Yield: 4 servings (you may have left over Kale Sauce)

Now that school is back in session for the year, my schedule is dramatically different.  So, I have a bit less time to cook, photograph, and post.  But, as has been the case since the launch of The Blooming Platter several years ago, I plan to offer you delicious new recipes right here several times a week with only the occasional hiatus, as in the last week or so.

We had open house at school late one night last week, my 22nd(!) anniversary was Saturday, I had a book-signing at our fabulous “Farm to Fork” event sponsored by Buy Fresh Buy Local Hampton Roads, and then I caught a cold.  Whew!  At any rate, I hope you’ll agree that this one was worth waiting for!

This Spanish-inspired dish is so pretty with its warm golden stew-like base and it’s fresh green sauce.  And the flavors complement each other perfectly: the spicy chorizo offset and cooled just a bit by the fresh kale sauce, made rich and creamy with buttery cashews.  The sweet-tart apples temper the heat of the chorizo, as well, creating a beautifully balanced fall dish that goes together in a snap.  I like to serve it as tapas, but no one would take issue with a big bowl of it!

For the simple recipe, just click on over to One Green Planet who generously shares a bounty of Blooming Platter recipes with their readers. Thanks OGP!