A Series of Salad Recipes: Kale Salad with Currants and Pine Nuts

Kale Salad with Currants and Pine Nuts

Kale Salad with Currants and Pine Nuts

Earlier this month I decided to do a series of posts on salads, in hopes of finding some good new salad recipes.

Now that you can easily find washed and shredded kale, this recipe is a breeze.  As long as you remember to soak the currants over night, that is.  I’m not a huge fan of kale, but this recipe has made me like it more than ever before.  Maybe now I’ll branch out into other kale salads.

Unlike most other “green” salads, this one is even better the next day. It’s a good choice if you are having company or want to make a big batch ahead and have a little each day.  The original recipe includes parmesan shavings, but I prefer the recipe without.  I’d rather add in shredded carrot or red cabbage for a little color.
(more…)

Exotic Vegetable Adventures with Baby

I’ve recently realized that the foods that thrive right here in my local community gardens have somehow become more exotic to most families (including mine, until recently) than mainstream items like oranges or bananas.  My grandparents generation regularly ate homegrown cabbage or beets, but today these are somewhat of a culinary rarity in many households.

Our family’s vegetable vocabulary was much smaller until just a few months ago.  Since joining a CSA, I’m humbled by just how ignorant I was about the range of produce available.  We ate the same ten types of veggies most of the time and rarely tried anything outside our repertoire.  Then we got a rutabaga.   

(more…)