chopped kale salad with chickpeas, toasted almonds, sesame seeds + a honey ginger dressing — whats cooking good looking Boy, do I need a salad every day for the next few weeks. As you may have noticed, I've been away for the past couple of weeks. Shortly after the New Year, Michael and I took off and traveled half way around the world to Thailand for a friend's wedding. Thailand has been top on my list of places to go for as long as I can remember, and now I can happily cross that off the list. The moment I put my feet in the sand and was handed a freshly cracked open Thai coconut with ice cold coconut water inside, the two days of travel it took to get there melted away. Whenever I travel, especially very very long distances, there is not much choice but to eat pick at whatever is being served in-flight, so as soon as I get home I crave big bowls of homemade goodness. I landed back in NY yesterday, so I am in a bit of a jet lagged haze.
the everyday superfood salad Superfoods! These things are being pimped out everywhere I go lately. I’ve been frequenting a certain home furnishings discount chain, just to see what I can pick up for our new place and you know something? They have a superfoods section in their little food aisle with the fancy oils, vinegars, salts and preserves. We went on a short little getaway to the Finger Lakes-ish area of New York State this past weekend. There are so many new things coming up for us and all of the usual big ideas. So there’s been some purchase-less trips to Ikea (not counting the cinnamon bun that I wolfed down and got all over my face while we examined cabinet options in the showroom–Mark just looked at me and laughed), some antique store hops (fuelling my enamelware love) and a visit to my new favourite place: a clearance/auction house out in the sticks. In the meantime, there’s the everyday surprises. So yeah, lots of things on the unfold. Arrange the massaged kale and broccoli on your serving plate.
grilled peach salad & mint pesto This one has moved to the top of my list for favorite summertime dishes. Sweet grilled peaches, spicy arugula, creamy fresh mozzarella, crunchy pine nuts, and herb-y pesto… It’s simple enough to put together for a light weeknight meal, but fancy enough to serve as a starter at your next dinner party. grilled peach salad & mint pesto Ingredients forthesalad: 2 firm, yet ripe peaches 2 teaspoons olive oil 1 teaspoon balsamic vinegar 2 cups baby arugula fresh mozzarella, sliced a few dollops of pesto sprinkle of toasted pine nuts salt & pepper mint & basil pesto: 1 packed cup of a mix of mint & basil 1/4 cup pine nuts, toasted (you could also use walnuts instead) 1/2 garlic clove, roughly chopped juice and zest from 1/2 a lemon 1/4 cup olive oil (or more) a few pinches of red pepper flakes salt & pepper Instructions Slice the peaches into 6 segments per peach. Notes A few notes about grilling peaches: They will pick up the flavors of what you previously grilled on your grill.
Better Than Trader Joe’s Kale and Edamame Bistro Salad Print This Post This is the tale of the teenager who became besotted with Trader Joe’s prepared, packaged Kale and Edamame Bistro Salad, and the mom who was going broke buying them for her, at $4 a pop. It’s a simple story, involving a woman fully aware that of all the addictions in the world, a love of kale salad was, shall we admit, the best possible one to have. In fact, rather than calling it an addiction, the mom might better term it a good eating habit, and leave it at that. But the wallet doesn’t lie, and $12 a week in packaged kale salads was just not, uh, cutting it (pause for a polite laugh). Not to mention the plastics involved in the individual packaging, and the special trip to TJ’s, etc. So the mom, a kale lover herself and handy with a knife, set out to not only duplicate the TJ’s salad, but while she was at it, better it. Voila, my darling teenager. Ingredients Dressing Salad Instructions Quick notes Nuts: The TJ’s salad has slivered almonds in it, as well.
roast kumara, chickpea and feta salad with spiced lemon dressing There was a knock at the door early yesterday morning. I was in the middle of getting dressed so took a little while to get to the front door, all the while hoping it wasn't one of those annoying door-to-door sales people that have a knack for ridiculous timing. I opened the door to see my friend Nat getting back into her car 'sorry can't stop, enjoy' she yelled (or something along those lines) as she took off on her way to school, I'm guessing. All I could do was yell thanks and wave frantically through the fly-screen. What a lovely way to start the day (and so much better than if it had been one of those pesky sales people!).There on the doorstep she'd left a little bag of freshly picked vegetables from her mothers garden. I immediately knew I wanted to make some form of salad from all those hand-picked goodies, especially the flat leaf parsley which I love to eat just like a salad green. I couldn't leave today without mentioning the Olympics could I? spiced lemon dressing
Fully Loaded Kale Salad Zesty-sweet tahini dressing gently coats the perky, curly shreds of fresh, raw, dark green kale leaves. Each tender fluffy forkful is clustered with complex flavors and kale textures. Salty-sweet with a hint of bitter. But I lied. To attain "fully loaded" status I would really need to add the following.. Smoky maple tempeh cubes, black olives, sliced roasted peppers, shredded carrots, raw or sauteed mushrooms, chopped spinach blended in, a dollop of mashed cheezy-garlicky-hemp potatoes or maple sweet potatoes, perhaps a few homemade croutons and maybe an extra drizzle of buttery macadamia nut oil.. ..Oh and nuts. Hello my name is Kathy, and I'm an "as many salad toppings as possible" addict. OK, OK.. toppings are fun. Raw Kale Salads have become quite trendy the past year. Kale is seductive. oh-so-trendy, full-bodied, charismatic kale.. And in the texture sense, kale is a lot like cabbage. Healthy Kale. The Toppings. I hope I've sold you on raw kale (if you aren't already a fan). To make:
Grilled Peaches and Haloumi Salad There is something about the combination of fruit and cheese that I just can't resist. Think of figs and goat cheese, quince paste on a cheese platter, pear and blue cheese, cherries and feta... they all seem to compliment each other so perfectly. This simple grilled peaches and haloumi salad is celebrating summer and of what is officially left of it here in Sydney. I go crazy for the stone fruit when they hit the markets, and love snacking on them as they are or occasionally making a salad like this one. Grilled Peaches and Haloumi Salad (Serves 2) 2 peaches, cut in half and stones removed 1 tbsp olive oil 200g fat-reduced haloumi cheese, cut into slices handful of rocket few sprigs of lemon thyme 2 tbsp pomegranate balsamic 3 tbsp pine nuts, toasted Heat a grill pan on high. Enjoy the flavours of the season!
Spicy Peanut Ginger Kale Salad. Cravable Greens. I plowed through three bunches of organic curly green kale this morning in my kale-salad test kitchen. I was putting the final tweaks on my Spicy Peanut Ginger Kale Salad recipe. Crafting a super yummy peanut kale salad has been my obsession for the past week. Blame it on M Cafe. And have you noticed how trendy kale has continued to be this year? Kale Rice Bowl.. Below shows the same recipe, but with different amounts of dressing and varieties of kale. Kale Nutrition: Kale is rich in fiber, vitamins A, C, K and B6. I love how versatile this salad is. Add some tempeh or tofu with cheezy brown rice for a complete kale-tastic meal. Veggie with Body. This salad may look light on dressing, but it is actually very marinated with flavor!.. Spicy Peanut Ginger Kale Saladvegan, makes 6-7 cups 2 large bunches of kale (or 3 small)1 cup red onion, chopped1/2 cup peanuts - fold in1 Tbsp pickled ginger, chopped Directions: 1. 2. 3. 4. Notes: Add more cayenne and raw ginger for a spicier salad.
Cucumber Asian Slaw Recipe | Pen & Fork Do you like knife work? Or do you want to get better at slicing and dicing? This is a great recipe to practice knife skills and end up with a delicious, refreshing salad as a reward. I came up with this Asian-flavored side dish to accompany a main dish recipe from Yotam Ottolenghi’s cookbook Plenty called Black Pepper Tofu. I’m not perfect and there are mistakes in my own cookbooks, so I’m not bashing Yotam, but I am here to tell you that his recipe for Black Pepper Tofu is way, way off on the ingredients. So if you have that book and plan on cooking that recipe, you can start by cutting most of the ingredients in half. That’s insane because it serves four. But I digress… and in all fairness, I must admit the flavor of that Black Pepper Tofu (once I adjusted the out-of-whack ingredients and tamed the salt) was utterly fantastic. I think this is a great recipe and you don’t need to adjust the ingredient amounts, except to double if you want to serve more than four. About the tahini.