CSA · Recipes

Salad-spiration

Gotta tell ya, the heat zaps my appetite. Mark doesn’t like soups, which are my usual go-to for muggy nights when I don’t feel like eating, much less cooking. Things like gazpacho shooters, Sweet Potato Soup, and Fennel-Potato Soup with sour cream on top, Creamy Cauliflower Soup: yum! refreshing! But lately, I’ve been having a few light, creative salads instead. Start with your favorite greens and add a few of my favorite toppings, and you’re good to go. Some of my top combos:

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Greens topped with chopped tomatoes, taco strips, avocado, shredded cheese and cilantro, with creamy dressing such as Newman’s Southwest or Trader Joe’s Cilantro.

Avocado kale salad, shown with Lemon Pappardelle & Sweet Sausage. (Click image for recipe)

Kale, torn by hand and rinsed/dried, mashed with two ripe avocado and drizzled with two organic lemons. Excellent topped with watermelon, chicken, feta, tomatoes, parmesan, or walnuts.

Simple Caesar: 1/2 cup olive oil, juice of 1 lemon, 1 tsp mustard, 2 diced garlic cloves, squirt of anchovy paste (optional) and a splash of Worcestershire sauce (also optional). Whisk, and pour over chopped romaine lettuce. Top with freshly grated parmesan and homemade croutons if you’re in the mood.

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My Chipotle knockoff! I take kale, avocado, corn, pico de gallo, black beans, shredded cheese and a light vinagrette and toss it all together. Optional: add grilled chicken. By avoiding the sour cream and fatty dressing (not to mention the side of chips and guacamole) this stays refreshing and healthy.

The last one, I don’t have a good picture of. It’s a strawberry jam salad tossed over spicy arugula, and it is to die for!  I blogged about this when I was first getting started, so my photos are horrendous, but the result was delicious.

You take a green with some bite, like arugula, and match it with something tamer like mesclun mix to cut the sharpness (unless you really love straight arugula). Then you make a dressing out of olive oil (3 TBSP), balsamic vinegar (1 TBSP), and strawberry jam (2 tsp) plus salt & pepper, and mix into the greens, then top with fresh strawberries, goat cheese and almonds. I’ve always wanted to try tossing some mint on there, too! If you do that, let me know.

What’s your go-to salad for summer? Sometimes I just pick up a bagged version from Trader Joe’s or Target and space it over a few days, especially when I’m by myself for dinner while Mark is on nights. Luckily, these days he’s home fairly often in the evenings, and Georgia is over her 10-month sleep regression (as in her age, not the duration!) so we can even spend time together after supper. And you know what’s crazy? Even when she’s sleeping right upstairs, I still miss her. Because she’s awesome, and I can’t believe she’s only been around a little less than a year 🙂

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My BFFL! (that’s breast friend for life)
CSA · Recipes

Bowties with Kale

I adapted this from the Pioneer Woman’s recent Kale Pasta Salad post. Like hers, mine tastes good cold or warm, as a main meal or as a side; unlike hers, mine adds roasted tomatoes, almonds in place of pine nuts, and kale that cooks a bit longer so it’s not as rough on my tummy. I also use copious Pecorino instead of shaved Parmesan cheese, because I just love that salty flavor! If you like kale, this will be a great addition to your arsenal of recipes featuring the leafy green.

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Bowties with Kale

INGREDIENTS

  • 3 cloves garlic, minced (PW uses more)
  • olive oil for the pan
  • 1 lb. bowtie (aka farfalle) pasta
  • 3 tbsp almonds, chopped (optional)
  • 1 bunch kale
  • 1 can fire-roasted tomatoes (approx. 14 oz.)
  • pecorino cheese, grated (I used a lot)
  • to taste: salt, pepper, balsamic vinegar

DIRECTIONS

Put on the pasta to boil. Meanwhile, heat the olive oil over medium heat and crush both the nuts (if using) and the garlic cloves.

Cook nuts, adding garlic after a few minutes so it doesn’t burn, then add the kale ripped into small pieces and stir, cooking over medium heat until it wilts to the desired level.

Add can of roasted tomatoes to the pan, reduce heat to low, and cook, stirring, until combined (just a few minutes). If desired, add a splash of balsamic to the pan for flavoring, and season with salt and pepper.

Drain the pasta quickly and add to the pan with the kale mixture, reserving a splash of the cooking water if it’s too dry. If it’s really too dry, you can always add a splash or two of almond (or regular) milk to the pan.

Top with tons of shredded cheese — I used pecorino, my favorite — and serve warm OR let cool and have later! This tastes good cold, as a main dish, or as a side. I think if I made it again, I’d add more garlic, but otherwise this came out just right.

I didn’t try giving this to Georgia because it contains nuts and is also just a bit too fiber-filled for her system, but I will when she’s older. Thanks to Georgia’s Nan for sharing all that yummy kale with us from her CSA!!

Baby Milestone Update

Because I know you’re wondering. We can now:

  • Stand, and pull self up to standing
  • Bend down to pick up a toy with one hand
  • Hold mom’s hands and walk around house
  • Cruise from coffee table to couch and back
  • Point with both hands
  • Pick things up pincer-style
  • Feed self with hands (short list of acceptable foods)
  • Crawl. Finally!

Things we refuse to do?

  • Feed self with a spoon
  • Put self back to sleep at 1 a.m. (this is a horrifying new problem)
  • Soothe self while teething without intervention from mom, dad or Tylenol
  • not scream in the grocery store
  • behave properly around the cat’s tail

I think I’m just getting a taste of the toddler years. So far, it’s exhausting!

Did you like this recipe? Share it! And if you just love kale, check out my cheesy kale pasta bake, kale chips and satisfying kale salad with avocado-lemon dressing. I just love that last one because you simply tear up the kale, mash a whole avocado into it by hand, then coat with a couple of fresh-squeezed lemons. Creamy and delicious!

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Books · CSA

The vegetarian cookbook I can’t wait to buy

 I’m obsessed with Deborah Madison’s Vegetable Literacy.

Vegetable Literacy by Deborah Madison

In it, vegetarian authority Deborah Madison is taking a new tack: admitting she now incorporates meat stock, bacon, eggs and more into her recipes, and suggesting that we do the same. This book is focused on knowing and appreciating vegetables — their origin, their botanical family, their natural food pairings — not plugging vegetarianism.

I saw a lot of myself in this book. It is geared toward flexible vegetarians and newcomers to meatless living. Though it came out last year, this cookbook was mentioned in a recent New Yorker piece about the shift toward “quasi-vegetarianism” overtaking restaurants, chefs, foodies and books (and, I suppose, magazine writers). From one-time purists forced into greater flexibility after life changes (like me), to those seeking simply to reduce their meat consumption a small fraction based on health or environmental concerns, the trend is clear: modern vegetarianism has evolved into a wide spectrum with Meatless Monday at one end and all-out veganism at the other … with ample room for customization between.

I think this is a good thing. It makes vegetarian cooking more accessible, and will go a long way toward dispelling the myths surrounding vegetarianism: that it’s expensive, that it’s for hippies or yuppies, that you have to shop at Whole Foods, that you can’t get enough protein, that you can’t safely raise children/be pregnant/exercise, that you can only eat out at special restaurants, that you’ll be Calcium deficient, that you’ll only eat beans, salads and tofu, and so on.

Vegetable Literacy inspires creativity, encourages experimentation, and is invaluable to anyone with a garden, CSA or farmer’s marketnearby. It’s as much a reference book as a cookbook, just like my other favorite, The Silver Spoon. It makes me all the more eager to pick up Deborah Madison’s update to the classic New Vegetarian Cooking for Everyone, which was just released with 300 new recipes, bringing the grand total to 1,600 (!!) No wonder it’s considered the Bible of vegetarian cooking!

And, because I know you’re wondering, Georgia finally decided to feed herself this weekend! The food of choice was naan bread. She also drank water from a regular cup (having rejected sippy cups repeatedly, not that I’m going to stop trying) and took a few tentative steps holding onto the sofa and coffee table with just one hand (her left). She’s so big, and later today I’m going to be sending out her first birthday invitations. SOB!!!