Seems like that's been the theme in my kitchen for the last two months. Yay, right? A friend of mine got me hooked on bruised kale salads, which has only increased my adoration of the leafy green. Preparation of this salad is literally more hands on than other salads we make, but it's so worth it.
After the kale has been torn, washed, and spun dry, I drizzle some olive oil on it and start mooshing and smooshing it around in a large bowl (wedding ring off for this step!). Once the leaves are softer and starting to wilt down, I add some salt and pepper, then shake on some vinegar or lemon juice and a drizzle of agave. These are all to taste, so of course I don't have any measurements. When I get the flavor I want, I start adding the goodies: cheese, fruit, nut, seed. One day it might be grapes, gorgonzola, pinenuts, and chia; the next time might be goat cheese, dried cherries, sliced almonds, and hemp. Whatever the combination, it's always delicious as long as the oil/vinegar/agave was right to begin with.
It's no surprise, then, that this is on my meal plan this week. Since The H will be on a business trip, I'm trying to cook as little as possible but still feed the little guy and myself without resorting to fast food. Here's what we'll have:
Chorizo-apple stuffed acorn squash (my lunches--I made four halves last night and froze them)
Homemade (and frozen) tomato soup and grilled cheese
Leftover pasta with meat and hidden veggie sauce/roasted brussels sprouts with walnuts and bacon
Leftover GF pizza/seared ahi and kale salad
Homemade (and frozen) chicken nuggets, corn on the cob, roasted broccoli
Butternut squash ravioli (thank you, Costco), fresh green beans/spinach salad
...and if we need one more meal before The H gets home, black beans with cilantro rice
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