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Sunday, February 17, 2013

This week's Menu, and Kale Salad

I've wanted to start posting my weekly menus for a while now, so here is my first one! I've been cooking a lot from Sunset magazine lately (or adapting things from them)... the linked recipes are either from a previous blog post, or the Sunset recipes themselves.  And this delicious Kale Salad?  I've changed it so much, it is really only slightly like the original.

This week’s Menu:
February 17-22

Sunday: Yam, Kale, White Bean Soup, from Joy the Baker
Monday: Lemon Pepper Salmon, Rice, and Kale Salad (see below)
Tuesday: Pasta with Roasted Tomatoes, Chickpeas, and Spinach
Friday: Roasted Veggie Salad with Chickpeas and Homemade Bread

Kale Salad:

1 bunch of curly kale, chopped up (not dinosaur/lacinato)
1 carrot, grated

Mix together in a bowl.

1 clove garlic
2 Tbsp. peanut butter
1 1/2 Tbsp. soy sauce
4 tsp. rice vinegar
4 tsp. sesame oil OR lime juice (didn't have sesame oil the second time I made it, and the lime juice was still super delicious!)

3 Tbsp. sesame seeds, toasted

Whisk together the dressing ingredients, leaving out the sesame seeds.  (You can toast them in a small frying pan over medium heat for a few minutes.)  Toss to coat, then add the seeds and toss again.  Just that simple! (and now we love this salad so much, I make it every week or two!) 

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