Cornucopia = fresh corn niblets + feta cheese + paprika
Lemony Kale Salad = kale + pine nuts + pecorino + currants + vinaigrette
Both of these salads are like a fresh burst of summer (click here for the full Lemony Kale Salad recipe). They would be delicious anywhere but are especially so at a cottage (isn’t everything?).
Last week I got out of Dodge with my three nearest and dearest childhood girlfriends and headed up north for three peaceful days to a cottage by the lake. Here’s what happened, in the words of my bestie Bonnie: “Other than running, we did everything we wanted and then some. We ate, laughed, cried, danced, partied, ate some more, rested, laughed some more, perfected the fine art of selfies, and reaffirmed our deep and sustaining lifelong friendship.”
We practiced the fine art of selfies.
The photo above was taken after a few glasses of this bubbly pink concoction.
It wasn’t all so soulful. Happy hour began quite early (it was 5 o’clock somewhere!). We played Cards Against Humanity, a hilarious “party game for horrible people” that I highly recommend for some serious side-splitting laughs. And we took a quick trip to Target, where I bought this gorgeous woven tote!
My Target find.
But I digress: Seeing as the The Ex opens this week in Toronto, symbolizing the approach of the end of summer, I suggest that you savour these salads with a cold glass of Prosecco…stat!
First come the currants. Place them in a small bowl and cover with 2 tbsp white wine vinegar (apple cider vinegar works too). Set aside.
Toast the pine nuts. Keep an eye on them because they brown pretty quickly.
Make the vinaigrette: In a small bowl, combine 1 tsp white wine vinegar, lemon juice and rind, honey, olive oil and salt. Whisk.
Lay several leaves of kale on top of each other and cut crosswise into thin ribbons. Place in a large bowl.
Add vinaigrette, pine nuts and currants (including any vinegar left over from soaking) to the kale and toss to combine. Let sit for at least 20 minutes at room temp, tossing occasionally. The longer you let the kale macerate (become softened by soaking), the better.
Take a nice sharp hunk of pecorino, cut into shavings and sprinkle on top of salad.
This salad has it all: sweet, lemony, savoury and green.
Lemony Kale Salad ingredients
(recipe inspired by Gusto 101 and adapted from Fresh Ness)
2 tbsp dried currants
2 tbsp + 1 tsp white wine vinegar (apple cider vinegar also does the trick)
1 bunch lacinate kale, centre ribs and stems removed, washed and dried
3 tsp fresh lemon juice
1 tsp finely grated lemon rind
1 tbsp honey
1 tbsp extra virgin olive oil
1/2 tsp salt
2 tbsp pine nuts, toasted
Pecorino cheese shavings
After being blown away by the Cavolo Nero at Gusto 101, I vowed to learn how to make this kale salad at home. And eat it every night. And I did, for a while. Then came this video of Gusto 101 chef Daniel Mezzolo sharing tips for how to perfect his coveted Cavolo Nero. And now I vow to move to Italy.
It’s 10:02 pm and I’m sitting here eating a bowl of homemade granola with almond milk and wild blueberries. I am so addicted to this sh** it’s not funny.
4 cups pure uncontaminated oats (we use Only Oats)
1/2 cup chia seeds
1 cup pumpkin seed kernels
1 cup chopped raw almonds
1/2 cup sunflower seed kernels
3/4 cup raw honey
1/2 cup coconut oil
2 tsp cinnamon
2 tsp vanilla
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Combine the first 5 ingredients in a large bowl. In a saucepan on the stove, melt together honey, coconut oil, cinnamon and vanilla, stirring occasionally, until combined. Pour honey mixture over oat mixture and stir to coat. Spread out oat mixture on a cookie sheet. Bake for 20 minutes, stirring every 5 minutes. Let cool and add raisins and coconut.
I fantasize about adding mini chocolate chips but that would put this granola on a slippery slope.
Sharing is caring. Jars of homemade granola make a groovy hostess gift.
Thanks to Mia Brown from Good. Clean. Food. for sharing this recipe with us!
The recipe for these melt-in-your-mouth cookies originally appeared in Clean Eating. They are more chocolate chunk than chip.
Almond Butter Chocolate Chip Cookies (gluten and dairy free!)
1 cup unsalted almond butter, stirred well
¾ cup Sucanat
1 large egg
½ tsp baking soda (gluten free)
¼ tsp sea salt
3 oz dark chocolate chunks (70% cocoa or greater)
Preheat oven to 350°F.
In a medium bowl, stir together the first 5 ingredients until blended.
Stir in chocolate.
Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets.
Bake for 10 to 12 minutes or until lightly browned.
Let cool on baking sheet for 5 minutes (if you can wait that long).
Remove to a wire rack and let cool for 15 more minutes (as if).
Just four ingredients and a whole lotta yum!
Dr. Jodi Larry‘s Almond Butter Rice Crispy Treats
¼ cup almond butter
2-3 tbsp pure maple syrup
1 cup brown rice crispy cereal (I used brown rice puffs)
1 tbsp cacao nibs
In a bowl, stir together almond butter and maple syrup.
Quickly heat in a pan for a few minutes until ingredients become soft.
Mix well and add in the cereal and cacao nibs; stir and mix.
Roll into balls and freeze for 5 minutes. Store in the freezer or fridge.