Monday, September 14, 2015

Delivery!

I got fresh vegetables delivered, hooray!


What to make?

Kale Salad to the rescue:

SUMMER KALE & BEAN SALAD WITH FETA, OLIVES & BASIL:
(1) can chickpeas, drained and rinsed
(1) can red kidney beans, drained and rinsed
(2-3) cups packed green curly kale, minced
(1/3) cup kalamata olives, pitted & minced finely (about 20)
(1/2) cup cubed feta cheese
(1) clove garlic, minced
1/4) cup finely minced red onion
(4) tbsp olive oil
(2-3) tbsp balsamic vinegar
(1) tsp salt (or to taste)
black pepper to taste
(1) pint cherry tomatoes
fresh basil leaves (1 stalk or about 6-8 leaves)

Combine the drained and rinsed beans, chopped kale, olives, feta, garlic & red onion (if using) and toss gently together. Stir in the olive oil, red wine vinegar, salt & pepper and adjust to taste. Mix all gently to incorporate the dressing. Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for color. Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.

No comments:

Post a Comment