We observe Lent in our household, and thus we abstain from meat on various days throughout the season. This gave me the perfect opportunity to use up some produce that I'd had in the fridge from Backyard Produce. The time I've taken off lately, from sewing and other work that I do, has given me the chance to enjoy my meal making a little bit more than usual. From my last post, you know what I'm talking about!
Getting back to our meatless meal, I dove into my produce. I had to keep it kid friendly because kids are my audience. That puts some limits on what I can do. They have to recognize it, and know they will like it. They are very much soup, salad, and sandwich people. I've been blessed with children who love their veggies, so that makes it a little easier to get them the nutrients they need. I don't hide their vegetables. They see exactly what they are getting.
I started by using up the onions I'd been collecting. Glorious onions. Perfect for French Onion Soup. There are several fantastic recipes around the internet. I made mine up as I went.
Four Onions, veggie stock, a splash of wine (and some for me, too). Simple. I let it simmer for a few hours.
Next, grilled cheese. The other day I made pesto to use up some of my Kale. I'll post a recipe for that soon. I spread some on our grilled cheese for a little extra kick, and grilled our sandwiches on my indoor grill.
And then...the most delicious salad. A Kale salad with Roasted Sweet Potatoes. Oh my goodness. You must try it.
Here is the recipe.
2 cups of Fresh Kale, cut in thin strips
1 clove of garlic
1 hand sized Sweet Potato
1 Asian Pear, chopped in bite sized pieces
1/4 cup Red Onion, sliced thin
1/2 a lemon
2 tbsp olive oil
1 tsp apple cider vinegar
1 tsp Dijon mustard
1 tsp Maple syrup
Peel your sweet potato and chop it into bite sized pieces. Grated or chop your garlic fine and mix it with your sweet potatoes and a tablespoon of Olive Oil in a baking dish. Sprinkle with a little salt and bake your potatoes at 350 until fork tender. While they are baking, in a bowl squeeze the half a lemon over the kale and a sprinkling of salt. With your hands rub the lemon juice into the kale and set aside. It will wilt a little. That's what you want.
When the potato is done, set them to rest for ten or so minutes to cool down.
Make the dressing by whisking the dressing ingredients together. Pour over the kale. Add the sliced onion, the pears and sweet potato. Toss to coat the salad. Sprinkle a teaspoon of poppy seeds over the salad. Serve it up!
About 4 serving.