Purple kale salad, squash/leek/corn/wild rice salad, and farro with lentils, caramelized onions and feta (I made mine with spelt and red onions). Looks very wintry – appropriate for the first week after daylight savings ends.Read More
I went to the Green Barn market on Saturday and stocked up on some deliciousness from Vicki’s Veggies, including bags of spinach, arugula and kale and a giant butternut squash. The squash was so big I used it for two squash salad recipes (both from Smitten Kitchen) that I’ve been enjoying for lunches all week: one with lentils and goat cheese (although I used a soft sheep’s cheese from Monforte) and one with chickpeas and a tahini dressing. It’s the latter that you see in the picture and that I’m eating for lunch today, alongside my standard kale salad.Read More
Just started my lunch and snapped a photo to share. It’s a meal I’ve been enjoying all week and (with a bit of prep work) it’s super easy.
I got two acorn squash in my organics box last week so on Sunday, I cut them in half and roasted them in the oven until tender. I also washed, tore and spun dry a bunch of black kale to keep in the fridge all week. Kale keeps well without dressing – I will often just put the whole salad spinner in the fridge as I find greens keep well in it, but sometimes I’ll transfer to a reused plastic container that I’d bought greens in from the store. Also make sure you have on hand some goat cheese and some nuts or seeds to sprinkle – I used a blend of hemp and chia but I could see using squash/pumpkinseeds, pecans or walnuts as well.
The morning of (or the night before, which is less ideal), make your kale salad for that day. Put the leaves in a bowl and drizzle over it some oil (I used hemp), the juice of half a lemon and a bit of maple syrup or honey. Then massage the kale until the dressing coats it and it wilts a little bit. To measure, I stuff the kale leaves into the container I intend to use before I put them into the bowl. Then I know they’ll fit.
Bring to work your salad, half a squash (or more if you can store in a fridge at work during the week), the goat cheese and the seeds/nuts. Then, at lunchtime, just microwave or heat your squash for a minute or so, mash on some goat cheese and sprinkle with seeds, then serve with salad on the side.
This is a light lunch so I’ve been finishing with a dessert of yogurt. This week I’m eating maple sheep’s yogurt from Ewenity, but Greek yogurt is also a good choice as it’s high in protein so very filling.