Tuesday, July 26, 2016

Wholefoods salad bar in the fridge

It looks like everyone is experiencing hotter than usual temperatures. These days stores are ghost towns, with only a handful of people shopping. I write it off to thinking that everyone is too hot to do anything, and floats in a pool with a cool cucumber cocktail in hand or swings softly, napping, in a hammock with a book on their face.

I am definitely too lazy too cook much, and this lead to me eating out a lot more often, including skipping meals altogether for some eating ice cream. Hey, it is summer.  This week I tried something else: make my fridge look like a Wholefoods salad bar. That one always works for me…… would  a few tasty, prepared and cold salads ready to sample from have the same effect? Just grabbing a bit of this and a bit of that to make a meal really quickly?

The whole prepping started out with a big batch of this tasty quinoa, made not just with water or broth, but with some onion, garlic, white wine, and broth.  It works with everything and can be dressed up into a salad with some sliced almonds, mango, and green onions.

The second salad was one that I found on my summer trips through the beautiful, sleepy, small villages of Maine, in the Blue Hill Coop. They call it the Rawr Kale Salad, and it lives up to its name: it’s raw and rarrrrr! A combination of sliced massaged raw kale, shredded carrots, pumpkin seeds, a vinaigrette and …. pickled jalapenos for the rarrrrrr!

I can’t bring myself anymore to eat too much hardly digestible raw kale so I adapted the recipe to a mix of raw and shortly sauteed kale, which gives the salad a great texture, lots of crunch, chewy kale and a kick of spice.


RawRRRRR Kale Salad (Inspired by Blue Hill Coop)

  • half a bunch of lacinato kale (ca. 10 large leaves), sliced into 1/2 in stripes
  • 1/2 cup white wine or water
  • 1 large carrot, shredded
  • 2 pickled jalapenos, diced (I pickle my own, but store-bought are just fine)
  • 2-3 TB roasted pumpkin seeds
  • 1 TB sunflower oil (or olive or grapeseed oil)
  • salt to taste
  • juice of 1/2 lemon

Preparation (Makes 2 large servings):

  1. Separate the kale into 3 equal sized portions. Set one portion aside.
  2. In a pan, heat the white wine or water, and add 2/3 of the sliced kale. Saute for about 3 minutes, until the kale is wilted and broken down but still slightly raw.
  3. In a large salad bowl, add the remaining 1/3 of the kale, the shredded carrot, the jalapenos and the pumpkin seeds, and mix.
  4. Add the sauted kale with its liquids (it can be still hot), and add the sunflower oil. Mix well.
  5. Add salt for taste.
  6. Juice a half lemon over the salad and mix again. Serve!

This salad is great right after preparation or chilled from the fridge. Lasts about 3-4 days in the fridge. Great picnic and beach salad!

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