My obsession with Kale continues with this simple combination that’s refreshing and savory at the same time. This tastes delicious with both of our dressings. Pink grapefruit, pear, dried cranberry, smoked almond, white cheddar, shredded purple cabbage and shredded kale. Be sure to massage the dressing into the kale to soften the texture. Because Kale doesn’t wilt like other greens, you can even dress your salad as much as 24 hours ahead of time.
Delicious, nutritious and hearty, kale is becoming my favorite green in salads. What I especially love is the fact that you can dress in advance and not worry about eating a soggy salad. This week I made this salad in advance and stored in the fridge for when I was hungry. Routinely I use olive oil and lemon on my kale salads but absolutely love our Spicy dressing when wanting to take it up a notch.
It’s this simple:
- wash your kale, remove veins and chop into fine pieces.
-add a bit of red onion, pine nuts and a sprinkle of fresh parmesan cheese.
*In advance you can toss the kale in a couple tablespoons of dressing and add everything except the cheese. I like to add the cheese right before eating. Store in an air tight container and you have a delicious snack or meal at your finger tips.
Eating well can be as simple as that!!
-2 avocados, cubed
-1 cherry pepper, seeded and diced
-1 habanero pepper, seeded and diced (optional)
-¼ cup red onion, diced
- 1 tablespoon of pomegranate seeds
-1 clove garlic, minced
-1 lime, juiced
-2 Tbs fresh cilantro, chopped
-1 Tbs of Little Rosie’s Filipino or Spicy Dressing
salt and pepper to taste
I will repeat this simple salad over and over again since it works. I like to make things simple so I keep recipes like this one in my back pocket. Our signature salad can be eaten as a meal or the perfect compliment to your favorite meal as in this picture.
-2 cups mixed greens
-2 tablespoons crumbled feta cheese * I prefer Bulgarian feta if available
-1/4 cup of thinly sliced red onion
-Little Rosie’s Filipino or Spicy Filipino Dressing to taste
It feels good to be back in Old Town Scottsdale Farmers’ market. I’m sure that any vendor would agree, you never know what to expect regardless of what previous year’s numbers tell you. Every week, through the season I’ll highlight something special from the market to help people understand just how special our market is to shop.
I can’t think of something more delicious and actually super healthy to talk about than Richard’s garlic sauce from Claudine’s Kitchen. Claudine and Richard create the most delicious Lebanese foods which you can pick up in the market as well as AJ’s Fine Foods Stores. However, you can’t pick up Richards’s garlic sauce since it’s not sold in stores yet. You have to know to ask for it. This sauce is so delicate in texture but packed full of flavor. I’m not sure how they do it, but it’s whipped to the point that it looks like sour cream but it’s only garlic, lemon and oil. I love smoother this sauce over one of Richard’s chicken wraps which you can also get in the market if you’re lucky enough to get one before they sell out. I’ve also used this with lamb or as a dipping sauce for french fries. If you’re not afraid of some flavor, this one is worth stocking up on as well as their other amazing foods that are a staple in our house.
I’m so excited to be back in the Old Town Scottsdale Farmers’ Market for the season which begins this Saturday from 8:00am – 1:00pm(although I look sorta pissed in the picture). Every year there are new and exciting products entering the market so I’m also looking forward to seeing what’s new and reconnecting with my old favorites. Mc Clendon’s Select Farm will also be back with fresh, organic produce. If you can’t make it to the market, check us out on-line as well in any of the AJ’s Fine Food Stores around the valley and in Tucson.
Whether or not my husband is nice to me, I pack his lunches for work just about everyday. This simple idea really is a life saver. I also like to do this sort of thing on road trips as well. Though healthy food options are becoming more available in some areas, it can be very expensive and not always that delicious. This is simple greens, red onion, roasted chickpeas and our spicy dressing on the side. I also like to throw in raw nuts, fruit and simple grilled chicken to mix in with my salad. Only takes a few extra minutes but worth the time.
-Steak of your choice, for this recipe I used top sirloin. * Can substitute with chicken or pork.
- 1/2 cup of Little Rosie’s Filipino or Spicy Filipino Dressing
- 10 garlic cloves
- 1 lemon
Wrap steak in Saran Wrap and freeze for approximately 2 hours. *This makes the steak firm and easier to slice.
- Slice thinly across grain
- Combine steak with dressing, garlic and refrigerate overnight in a ziplock bag.
- Using a grill pan coated with cooking spray, grill steak and garlic turning over one time to char both sides. * I like to grill the garlic first for about 5 minutes before adding steak since it takes a little bit longer to cook.
We decided to wrap up the unofficial end to summer by staying in town and just going with the flow. Though we’ve lived here for three years now, there’s always new things to discover. Yesterday we stumbled across Ollie Vaughn’s Kitchen and Bakery located on McDowell and 16th Street. Ricotta pancakes, croissants, cookies, breakfast sandwich with gruyere and bacon – we tried as much as we could we were so excited. Beautiful setting, delicious food and will definitely be back.