Mic drop. Have a wonderful weekend!
Mic drop. Have a wonderful weekend!
As the weather gets colder, I gravitate toward warmer, heartier dishes. However, my love for salads doesn’t subside just because the temperatures drop, so a heartier and warmer dish is in order. Like many who live in cold and snowy (although not yet, I’ll take it!) climates, I am looking for more substantial food in the winter. Combining kale with the Minnesota favorite wild rice creates a filling and chewy salad that holds up as either a side or a lighter main dish. And the deep red pomegranate seeds provide a pop of flavor that is worth the minimal effort of getting the seeds from the fruit. (Learn how to deseed a pomegranate.)
I love making this salad because the vinaigrette only gets better over time, so make it on a Sunday and have it as an easy side dish or quick lunch early in the week. The recipe only calls for half the vinaigrette for the kale, but it’s a warming topping full of flavor that if you are like me, you’ll be adding more to the salad so the rice can soak it up.
By leaving out the optional parmesan or feta cheese, this gluten-free recipe is also vegan, or is vegetarian with the addition of a salty cheese. And because the salad tastes good cold or room temperature, it makes a festive holiday dish that everyone can enjoy. Because you are cooking the rice while getting the rest of the salad ready, it only takes about 30 minutes to prepare.
This next week has so many exciting food and drink events that I have to share them with you! I am super giddy, as I think all my favorite food and drink bases are covered. Best food and drink week ever? Best food and drink week ever!
Here are all the great things going on this week. What will you participate in?
Different chains are having different deals. With Dunkin, you need the app to get the free drink, but it’s worth it for coupons and the store locator alone. As is Starbucks since you can pay with your phone and find stores. Hopefully there is a chain in your area on this list.
Every Oct. 1 is World Vegetarian Day, kicking off Vegetarian Awareness Month and ending with World Vegan Day. October is my favorite month for many reasons, and this is one of them. (Bonus: My CSA returns this day!)
Imagine the surprise and excitement at KaleAndAle when I learned it is National Kale Day! I have never heard of this before so I was thrilled to hear about it just in time. According to the website, National Kale celebrates kale’s incredible health benefits, highlights kale’s culinary versatility, and promotes eating, growing and sharing kale.
Sold! I love going to German bars and having the limited-edition Oktoberfest or trying American beer inspired by Oktoberfest. I love the polka and oompapa music that is played, the prost and merriment. I’m not ashamed of my love for mustard, pretzels and even sauerkraut. I’m proud of my German heritage.
Dear readers, I am sorry I haven’t posted a real recipe or anything like that in such a long time. I have missed blogging, but I’ve been busy with real life. I do love blogging and have a lot of fun posts in mind.
I found this White House Spinach Pie in the USA Weekend section. It’s from the First Lady’s cookbook and uses ingredients from the White House garden. How cool is that? For my version, I used baby kale from my last (sniff) CSA farm share. (Speaking of, an upcoming blog post is about CSAs. Have you been in one? Do you have any questions about CSAs? Please let me know.)
This recipe is a great source of protein and calcium but I like how it doesn’t have many eggs in it. I knew it would be great for breakfast, lunch after a run or dinner. It was filling and with fruit it’s the perfect meal no matter the time of day.
Get the recipe here.
Ok, sorry for not posting this week. I am currently working on a blog about CSA basics, what to expect, questions or concerns one might have and so on. Have a question or want to see something addressed in the post? Please let me know in the comments here.