After this summer I think that I’m going to designate Kale as it’s own food group. It’s not just that it’s such a nutrient rich plant (or, you know, the most ‘in’ leaf right now; my excitement really revolves around the fact that it keeps so amazingly well marinated in dressing that other soggy and often slimy leftover salads just don’t stand a chance.
It’s the easy travel, prep in advance, versatile and vibrant solution to any big dinner and week of leftover lunches. In a world where healthy and clean eating convenience is so hard to come by, Kale is King.
When I do have time, or at least some time, on week nights I like to keep things pretty simple. The main objective is easy cooking, and lots of leftovers that lunch is ready to go for a few days and I’m not stuck in a morning, or lunchtime panic at work trying to find something that I can eat. (Add roasted cauliflower and chicken to any kale salad and you’ll be SO happy. promise.)
So far this week has continued to be sponsored by Kale for lunch (and a couple dinners too) with a little extra flair to keep the variety up. The base, however, is the same with Kale marinated overnight in fresh squeezed lime, drizzled olive oil and kosher salt.
Today I ate my breakfast and lunch pretty much back to back, so I had some eggs scrambled with squash and steak as an appetizer which truthfully only made the whole experience better since my stomach had been talking to me through three hours of meetings.
There’s just something about summer fruit that goes perfectly with the lime tartness of the dressing, and the tenderness of the kale leaves, combined with the crunch of sliced almonds seconds that perfection. For those 10 minutes I was eating, this salad was everything. I’m pretty much always eating lunch at my desk – or a desk – these days, so having bright happy colors and bold flavors really helps to create a happier experience and a little boost in my day.
This past weekend I actually tried my hand at cauliflower pizza crust for the first time, and I have to say, while I’ll definitely make some tweaks to the recipe next time, it was great. Pizza without the grain, but all the fun of the crust — that’s what I’m talking about.
Since I don’t really eat a lot of cheese, or much dairy at all, these days, the whole thing was a pretty awesome treat, and paired with filet, salad, and some veggies, it was a brilliant Saturday night dinner despite really not feeling well at all (who started circulating this mid-summer cold? because we’re not friends).
I need to read a bit more on how to REALLY get all the moisture out of the cauliflower before mixing together all the dry ingredients. Sounds easier than it seems, but you’d be amazed by how much moisture it holds in just the raw state without any steaming or added moisture. As a disclaimer, it’s kind of a messy process (such is the nature of cauliflower in general) so I bypassed pictures for attempt #1, but I’ll be sure to share the whole experience next round.
The rest of the week has been a hodgepodge of leftover meals, a few quick grabs (big hugs to Foodiecall and CPK!). I’ve got just about an hour left in Charlotte before I make my way back to Charlottesville to get ready for our 1 Year Anniversary Party, and assorted celebrations therein — and I could not be more excited. It has been a long last month and I’m ready to spend a weekend full of nothingness in my favorite city.