Last week we were invited to dinner to celebrate my father in-law’s birthday. I offered to bring a salad and I knew it was the perfect chance to use up some of the kale from my garden. Here’s the recipe I threw together.
What You Need:
- 1 bunch fresh kale
- 1 Tbsp. extra virgin olive oil
- salt and pepper
- 2 cups quinoa, prepared
- 1 cup blueberries
- 1/4 cup feta
- 1/4 cup sliced almonds
- 2 Tbsp. evoo
- 4 Tbsp. fresh orange juice
- 1/4 tsp. kosher salt
- 2 tsp. honey
Prepare quinoa according to package directions. Wash kale thoroughly. (Mr. Spider took a trip inside with us). Cut leaves away from stems and ribs and chop into small bite sized pieces. Wash again and then use salad spinner to dry out leaves. Place in a medium serving bowl. Drizzle with 1 Tbsp. EVOO and salt and pepper. Massage kale leaves to soften.
When the quinoa has cooled add two cups to kale greens. Then add blueberries, feta and almonds. Prepare dressing by combining oil, orange juice, salt and honey and whisking well. Drizzle a tablespoon or two of dressing over the salad and toss well.
Pairing the sweet blueberries and dressing with the bitter taste of the kale makes for a delightful combination of flavors. The quinoa adds a bit of protein to the dish. It’s perfect for a summer evening and will save nicely to eat for lunch the next day… if there’s any left!
I’ve always loved cooking, but I’ve got to say that cooking with vegetables grown in your backyard is even more satisfying. We’ve eaten up all the kale from the garden this year. Next year I’m going to plant even more lettuce. It’s easy and quick to grow. For now I’m dreaming up ideas for all the other goodies that will come out of my garden this year. Stay tuned for more garden fresh recipes!