The last few weeks have been absurd around here. Lots events, and lots of illness. I think we ran ourselves ragged, and are now paying for it. But that’s life right?…
Oh for the love of a good kale salad.
Admittedly it took me a while to actually like kale. It had its time in the limelight as the top superfood for a long time, and I just couldn’t get on the train. The leaves were tough, the stems woody, and it never did well in my garden. Then I began to learn the truth about kale.
I realise that it’s summer now, and most places have already begun to move on from beets and radishes, but around here they are just starting to wane. So I’m posting this recipe anyway.
Last weekend Chuck and I found ourselves at the farmers market, ogling all the bright beauties and I couldn’t help myself from buying them. I didn’t need pink and purple radishes or orange beets, but sometimes you just have to go with your gut right?…
So meal prep; do you do it?
I’ve never been that good at doing too much of it beyond meal planning and grocery shopping. I have friends who actually spend a few hours each week preparing their meals in individual containers, including snacks so they don’t even have to think about it. Personally I don’t think that is a system that works for me, but that doesn’t mean it’s not a fabulous idea if that’s what works for you.
Even though I don’t do a full on meal prep each week I like to make sure that we have some stuff ready to toss onto a salad for lunches or snack really for convenience sake, and because every now and then we end up without leftovers for lunch.
Whether you call it confetti salad, cowboy caviar or just bean salad this little dish is a great addition to your meal prep plans. I love it because it’s easy to toss together, made with unprocessed food and so good! It’s also one of the most versatile recipes in my arsenal lending itself to so many applications. I try to make this every couple of weeks just to have around the house. It’s so convenient to pull this salad out for a snack, a lunch or an addition to a meal. Knowing that it’s totally healthy is just an added bonus.
To date we have used this mixture in stuffed peppers, as a dip with chips, over French fries with cheese, to top a salad, in enchiladas or wraps or just on its own. It’s pretty easy to see how this one dish can quickly become a meal prep staple.
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (11 ounce) can sweet corn, drained
- 1 cup chopped tomatoes
- ½ cup chopped onion
- 1 jalapenos, ribs, seeds removed and chopped fine
- Pinch salt
- ¼ cup olive oil
- Juice of half a lime
- 2 tablespoons chopped cilantro
- Combine all ingredients in a large bowl and toss until well combined. Serve immediately.
This is a great recipe for bringing a little summer to winter time vegetables.
Sometimes in winter things can get a little dull. Everyone is making soups, stews, and sauces with mainly creamy and savory components. Don’t get me wrong I love that stuff but sometimes I just want some freshness in my life even if it’s frozen tundra outside. Some freshness and some heat. Who says we can’t eat summery style food with our winter veggies? Not I.
What I’m getting at is that this recipe is the perfect way to squash the summery food craving. The sweet heat of Chipotle and Maple combine to bring a summer barbecue-esk flavor that lends itself well to the warm roasted veggies and fresh kale. Spiced squash seeds add just a touch of the necessary crunch to bring this whole dish together.
- 1 red onion, peeled and quartered twice
- 2 turnips, peeled and quartered twice
- 2 beets, peeled and quartered twice
- 2 cups butternut squash, peeled & cubed
- 1 teaspoon chili powder
- 4 tablespoons olive oil
- ¼ cup squash seeds, cleaned & dried
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 3 cups chopped kale
- Place the onion, turnip, beets, and squash on a large rimmed sheet tray. Sprinkle with chili powder and drizzle with roughly 3 tablespoons of olive oil. Place in the oven and bake for 35 to 40 minutes, or until the veggies are soft.
- Reduce the heat to 325 and spread the squash seeds in an even layer on a cookie sheet. Sprinkle with paprika, cumin, and cayenne pepper. Drizzle with remaining oil and cook for 10 to 12 minutes or until they begin to pop in the oven. Remove from heat and let stand for 5 minutes.
- To assemble the salad place half the kale in each bowl, top with cooled veggies, seeds and drizzle with Maple Chipotle vinaigrette (Recipe Follows). Serve immediately.
Maple Chipotle Vinaigrette
1/3 cup olive oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon chipotle powder
½ teaspoon salt
1 tablespoon lemon juice
Combine all ingredients in a small bowl and whisk until well blended. Serve immediately.