I am happy to see August go. There were so many ups and downs… The sale on our house (& plan to move into a new one) which we lost when our buyer backed out. A week spent at the beach! The baby’s christening, in which family and friends came from near and far to celebrate! Starting back to work part-time at home, and having to replace a broken computer on day three. Our 5-year wedding anniversary! My husband being out of town twice on business—the latest, that sent him away just before the hurricane that hit Massachusetts on Sunday…
But a storm like that, makes you count your blessings. I was fortunate enough to “camp out” at my parents house for two days with the baby and dog. We were well taken care of, and returned home to power, no water damage, and only a few small trees that fell away from the house.
All in all, not a dull month. But despite all the drama, I have been cooking quite a bit. I spend a lot of time online, so I tend to cook from blogs, rather than the stacks of cookbooks in my bookcase (that doesn’t keep me from buying new ones though!). I have a list of favorites here, but this month’s highlights included Eggplant Pizza (with my new favorite pizza crust—perfectly crunchy), Zucchini Strings and a refreshing Watermelon Cucumber Cooler.
And then there is this kale salad… It started out as way to “use up” 5 weeks of uninspired kale from my CSA, and turned into a salad that I would seek kale out for again. I love it when that happens. Glad I can end this month on an up!
Sesame Kale Salad
serves 4 as a side
1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed)
1 garlic clove, minced
2 t minced fresh ginger
3 T rice vinegar
1 T olive oil
1 T toasted sesame oil
1 T soy sauce
2 T minced red onion
1 carrot, shredded
1 T sesame seeds, toasted
salt and pepper, to taste
Parmesan cheese, to taste (optional)
In a large bowl, add the kale, garlic, ginger, rice vinegar, olive oil, sesame oil and soy sauce. With your hands, massage the kale leaves, for 1-2 minutes, until the ingredients are well mixed. Add the red onion, carrot and sesame seeds, tossing well. Season to taste with salt and pepper. Let sit at least 20 minutes. If desired, garnish with Parmesan cheese before serving.