I love to cook. I love my CSA (community supported agriculture).
As The Purple Cook I’ll share with you how our family uses the food we got from our CSA and other local sources. The blog will share recipes, storage tips, and stories of what happens to that food from pick up to kitchen clean up.
A CSA can be fun, adventurous, and surprising.
Follow me on twitter at @PurpleCookBlog
Saturday, June 29, 2013
Recipe Reviewed: Roasted Kale Salad
Okay...the actual name of this recipe is Grilled Chicken
with Roasted Kale but the true star is the Roasted Kale Salad.As I started to prepare dinner I wasn’t too
sure about it.You roast baby potatoes
and the kale.Then make a salad of
greens, tomatoes, parmesan, lemon juice and olive oil.Then you toss the potatoes and kale into the
fresh salad.It was delicious!The roasted kale gives a regular side salad a
deep Umami flavor.I didn’t follow the
chicken directions for this recipe (boring); I just made my own chicken thighs.
Friday Menu –
Roasted Chicken Thighs, Roasted Kale Salad Farm Share Food –
Kale, Garlic Scapes, Salad Mix Grilled Chicken with Roasted Kale I’m often perplexed about what to do with Kale when we get
it so early in the season.I think of
Kale as an ingredient in heavy soups for the fall.This salad is the perfectway to use Kale for a refreshing summer
salad.
No comments:
Post a Comment