I decided the last thing I was going to do was use the oven. Which worked out well because since I was warm, I only wanted cold foods. Luckily we had a lot of leftovers, salad and sandwich fixings, and fruits and vegetables, so we haven’t gone hungry.
One thing I made during this time satisfied one of our current cravings, kale. For two dollars, we can buy a grocery bag filled to the top with kale from our farm, so we always take advantage of this. Kale is full of fiber, iron, calcium, letter vitamins and taste!
For the first time, I used kale as the greens in a salad. I’ve heard that kale can be tough when it’s in place of lettuce, but I didn’t find that with our salad. And the dressing was just right: lemony, cheesy and a little kick. For the croutons, I used homemade rosemary wheat bread, which gave it added flavor.
If your taste buds like this and are ready for some more, kale salad fan Sarah shares some of her favorites.
I had the Raw Tuscan Kale Salad with a zucchini fritter topped with Greek yogurt and sweet peppers. Great flavors all around.
Raw Tuscan Kale Salad
From 101cookbooks.com, two large or three medium salads
- 1 bunch Tuscan kale
- 2 thin slices bread, or two handfuls good, homemade coarse breadcrumbs
- 1/2 garlic clove
- 1/4 teaspoon kosher salt, plus a pinch
- 1/4 cup grated pecorino cheese, plus more for garnish
- 3 tablespoons extra-virgin olive oil, plus more for garnish
- Freshly squeezed juice of one lemon
- 1/8 teaspoon red pepper flakes
- Freshly ground black pepper to taste
What foods do you make when it’s too hot to cook?