Heidi Swanson recommends using raw kale in salads and here's another, though pescatarian, way to enjoy it. It's delicious, easy to make, and feels super healthy. TastingTable posted an adapted version to their website so you can try without buying the book. http://tastingtable.com/entry_detail/chefs_recipes/2199/A_bakers_use_for_your_day-old_loaf.htm

If you've been to Tartine you know that their country loaf is awesome and as home baker, I didn't think I could ever in a million years I'd be able to bake bread that even vaguely resembled it in appearance or flavor. I bought the first Tartine cookbook hoping that the recipe would be in there but it wasn't. Now that I have the Tartine Bread book, I know why. The Basic Country Bread recipe spreads across roughly 30 pages with photographs of all the steps. The recipe chapter is followed by a chapter which explains in further detail the steps for making the bread. It's not written for the scientist-type (and for that I recommend Peter Reinhart's recipes). This is a story of bread making and how to do it the primitive way. There's a lot that you learn along the way-- how starter should smells, how the dough should feel along the way, and how it sounds after it comes out of the oven. It's sort of a romantic way of looking at bread making. The starter took about a week to grow and become strong and I baked two beautiful, flavorful loaves on the 8th day. Chad doesn't answer all your questions about bread making but he tells much and ask you keep at it. It requires a lot of patience and faith; a little like raising a pet.