Many of you likely know Kathryn Taylor, author of the beautiful blog, Cookie and Kate , and the recently released Love Real Food, which, like her blog, is filled with vibrant photos and inspiring vegetarian recipes (not to mention adorable photos of her adorable pup, Cookie). I want to make everything , namely the make-your-own instant oatmeal mix (I love oats !), the best-ever guacamole with toasted pepitas , every cocktail, and the sweet potato, poblano, and black bean enchiladas.
So far I’ve made two: a kale caesar salad with a tahini dressing (yum!) and the kale and quinoa salad featured here — no such thing as too many kale salad recipes, right?
This one has a lemony-mustard dressing, dried cranberries that plump with the cooked quinoa, crisp celery, toasted almonds, and goat cheese. It comes together in a snap and has been a welcomed addition to the summer salad rotation — a great use for so many of my CSA greens, too: Swiss chard, arugula, lettuce. What’s more? It keeps well in the fridge for days, making it perfect for lunch-on-the-go or a picnic at the beach. I find it irresistible, and while it’s a great side salad, it’s nearly a meal in itself.
I’m so looking forward to exploring Love Real Food more. As always, I’ll keep you posted.
Hope you all had a Happy Fourth !
Description
From Cookie and Kate’s Love Real Food
I’ve used other greens in place of the kale — Swiss chard, arugula, lettuce, anything from my CSA. With this more delicate greens, I don’t massage them.
- 1/2 cup quinoa
- 1 cup water
- 1/3 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup or honey
- 1 clove garlic, minced
- 1/2 teaspoon sea salt or kosher salt
- fresh cracked pepper to taste
- 1 bunch curly kale ( 8 oz ), tough ribs removed and leaves chopped into bite-sized pieces
- fine sea salt, see notes
- 2 ribs celery, chopped
- 1/2 cup sliced almonds
- 1/2 teaspoon olive oil
- 1/3 cup crumbled goat cheese ( 2 oz )
- In a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pot from the heat, stir in the dried cranberries, and cover the pot. Let the quinoa and cranberries steam with the lid on for 10 minutes, then plump with a fork and set aside.
- Meanwhile, make the dressing: In a small bowl, combine the olive oil, lemon juice, mustard, maple syrup, garlic, salt, and pepper, and whisk until blended.
- Place the chopped kale in a big salad bowl. Sprinkle a small pinch of salt over the kale and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and fragrant, and reduced in volume by about one-third. Add the celery to the bowl.
- In a small skillet, combine the almonds and olive oil and cook over medium heat, stirring frequently, until the almonds are fragrant and golden on the edges, 5 to 8 minutes. Watch closely! Pour almonds into the salad bowl.
- While the quinoa mixture is warm, add it to the salad bowl. Drizzle in most of the dressing and toss to coat. Taste. Add the remainder of the dressing if needed. Wait until the salad cools to room temperature before adding the goat cheese. Serve immediately or keep chilled for up to 4 days.
Description
From Cookie and Kate’s Love Real Food
I’ve used other greens in place of the kale — Swiss chard, arugula, lettuce, anything from my CSA. With this more delicate greens, I don’t massage them.
- 1/2 cup quinoa
- 1 cup water
- 1/3 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup or honey
- 1 clove garlic, minced
- 1/2 teaspoon sea salt or kosher salt
- fresh cracked pepper to taste
- 1 bunch curly kale ( 8 oz ), tough ribs removed and leaves chopped into bite-sized pieces
- fine sea salt, see notes
- 2 ribs celery, chopped
- 1/2 cup sliced almonds
- 1/2 teaspoon olive oil
- 1/3 cup crumbled goat cheese ( 2 oz )
- In a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pot from the heat, stir in the dried cranberries, and cover the pot. Let the quinoa and cranberries steam with the lid on for 10 minutes, then plump with a fork and set aside.
- Meanwhile, make the dressing: In a small bowl, combine the olive oil, lemon juice, mustard, maple syrup, garlic, salt, and pepper, and whisk until blended.
- Place the chopped kale in a big salad bowl. Sprinkle a small pinch of salt over the kale and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and fragrant, and reduced in volume by about one-third. Add the celery to the bowl.
- In a small skillet, combine the almonds and olive oil and cook over medium heat, stirring frequently, until the almonds are fragrant and golden on the edges, 5 to 8 minutes. Watch closely! Pour almonds into the salad bowl.
- While the quinoa mixture is warm, add it to the salad bowl. Drizzle in most of the dressing and toss to coat. Taste. Add the remainder of the dressing if needed. Wait until the salad cools to room temperature before adding the goat cheese. Serve immediately or keep chilled for up to 4 days.
Find it online : https://alexandracooks.com/2017/07/02/kale-quinoa-salad-love-real-food/
In this simple Thai-inspired chicken and cabbage salad recipe, cabbage is tossed with a simple dressing—fresh lime juice, fish sauce, sugar, and Sriracha—and a ton of chopped cilantro, scallions, and vegetables. It comes together in a snap, and tastes light and summery. I’ve added shredded chicken to make it more of a meal, but it could work as a side salad, too, a cooling accompaniment to grilled fish or steak.
Earlier this year I learned a salting-and-rinsing technique for cabbage from The Slanted Door cookbook that forever changed my slaw-making (and eating) experience. A brief salting softened the shreds of cabbage, allowing them to better absorb the dressing . The texture, too, improved, making the cabbage easier to eat.
PS: Simplest Cabbage Slaw .
Description
Carrots: I like to use a mandoline, because the pieces look so pretty. If you can find fat carrots, this makes mandoline work easier. When you get down to the bottom of the carrot, simply slice it up with a knife or eat the pieces as a snack. Alternatively, shred it with a box grater or the shredder attachment of a food processor.
- 2 chicken breasts, about 1 lb., optional
- 1/2 cabbage, Savoy or Napa or whatever you have
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 red bell pepper, seeded and thinly sliced
- 2 to 3 carrots, thinly sliced, see notes above
- 6 scallions, thinly sliced
- 1 small bunch cilantro, roughly chopped to yield about 1 cup
- 1 small red onion, thinly sliced
- 1/4 cup plus 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1.5 tablespoons sugar (4.5 teaspoons)
- 1/2 teaspoon Sriracha + more to taste
- If you are using the chicken, bring a small pot of water to a boil. Drop in the chicken breasts. Cover the pot. Remove pot from heat. Let stand 15 minutes. Uncover. Remove breasts. Let cool briefly. Pull/shred into pieces.
- Meanwhile, remove the core from the cabbage. Thinly slice the cabbage and place in a large bowl. Pour in the oil. Sprinkle evenly with the salt. Massage the cabbage with your hands. Really squeeze it firmly until it shrinks in size and becomes more saturated in hue.
- To the bowl of cabbage, add the peppers, carrots, scallions, cilantro, and red onion. Add the chicken, if using.
- Make the dressing: Stir together the lime juice, fish sauce, sugar, and Sriracha. Pour over the bowl of vegetables. Toss to coat evenly. Taste. Adjust with more salt or Sriracha as needed.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Poach
- Cuisine: Thai
