Along with the garlic scapes, I bought a bunch of kale at the farmer’s market a few weeks ago. One nice thing about kale is that it’s pretty sturdy, so it can sit in the fridge for a while without getting wilted and/or slimy. I have a few days off this week, which means more time for cooking. I made one or two dishes this weekend, but the results were not very blog-worthy. Sometimes that awesome recipe doesn’t turn out the way you hoped, but you learn from the experience and know what to do differently next time. Yay learning!
Given my recent not-so-great recipe results, I was glad to find one that required little prep and no cooking (except toasting sesame seeds). This salad is light, healthy, and super tasty.
Raw Kale Salad with Vegetables and Cashews
- 1 bunch of kale
- 1 tbsp lemon juice
- 3/4 tsp kosher salt
- 1-2 carrots, peeled
- 10-12 cherry or other similarly sized tomatoes, halved
- 3 green onions, trimmed and thinly sliced (white and light green parts only)
- 1 tbsp orange juice
- 1 1/2 tbsp olive oil
- 1 tbsp sesame seeds, toasted
- 1/2 cup roasted, salted cashews, roughly chopped
- Massage the kale: remove the biggest parts of the ribs from the kale leaves, and tear into bite-sized pieces. Place into large glass bowl and combine with lemon juice and salt. Roll the kale leaves between your hands until they become softer and a bit wilted.
- Using a vegetable peeler, peel the carrot(s) into 2- to 3-inch strips. Add the carrot strips, tomatoes, and green onions to the kale and combine.
- Add the orange juice, vinegar, and olive oil and stir. Let sit for 15 minutes at room temperature.
- Add the sesame seeds and cashews and stir again. As with most salads, all the good stuff will fall to the bottom of the bowl, so make sure you include a little bit of everything when you serve the salad.
Source: Adapted from Keys to the Kitchen
I’m coming up on the end of my VISTA term, and spending a lot of time looking for my next job. Translation: I’m digging simple recipes that don’t require a ton of prep or cook time right now. I’ve been wanting to make a chilled soup for a while but hadn’t come across a recipe that sounded good. I finally found a recipe, and of course, happened to pick like the coldest week of the summer to make it. This one is really easy and tastes very fresh. Enjoy!
Chilled Cucumber and Avocado Soup with a Tasty Salsa
- 2 large cucumbers, peeled and chopped
- flesh of one large Hass avocado
- 2 green onions, chopped (include both white and green part)
- 1 cup almond milk (preferably vanilla flavored)
- 2 tbsp lime juice
- salt and pepper, to taste
- 1 mango, cut into 1/4 to 1/2-inch cubes
- 1/2 cup tomato, chopped
- flesh of half an avocado, chopped
- 1/2 cup raw shucked corn
- 1/2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp cilantro
- Place all soup ingredients except salt and pepper into blender and blend until smooth, adding about 1/2 cup of water to give it a creamier texture. Taste the mixture, then add salt and pepper and blend as needed until it tastes just right.
- Mix the salsa ingredients together with a spatula in a small to medium sized bowl.
- Pour the soup into bowls and top with some of the salsa.
I originally used water to make this soup creamier, but it ended up being too tart and not creamy enough for me. I added 1 cup of vanilla almond milk to cut some of the tart flavor and increase the creaminess.
Source: Adapted from Food 52
I went to the local farmer’s market yesterday before heading to the Minnesota Twins game with a friend from college. I wasn’t really looking for anything in particular, but found some great-looking kale and garlic scapes (the green part attached to the top of the bulbs). I’ve never used garlic scapes before, but I’ve heard a lot about them and was curious to find out how I might use them in recipes. They smell pretty garlic-y, as the dog waiting at the crosswalk near the market surely noticed as it sniffed my bag.
This recipe is pretty simple, though it took me a bit of time to make because I cooked my beans from dry. I had to play around with the ingredients to get the taste just right, but it turned out pretty good.
White Bean and Garlic Scape Dip
- 2 cups navy beans, canned and drained OR cooked from dry
- 1/3 cup garlic scapes
- 1 tbsp lime juice
- 2 tbsp lemon juice
- 1/4 cup cilantro, chopped
- 1/4 cup walnuts, chopped
- 3 tbsp olive oil
- 1 tbsp mayonnaise
- salt and pepper to taste
- Combine all ingredients in food processor or blender and blend together until smooth. Adjust ingredients as desired.
Source: Adapted from Mountain Momma Cooks