I would love to take the credit for this one, but I found the base for this recipe in the magazine “Extraordinary Health”. So so yummy. I have a hard time not eating this one right out of the serving bowl…
Dino-what? As perplexed as the checkout people at the grocery store were, the two names I knew to look it up under were Dinosaur or Lacinato Kale and they couldn’t find it. Oye…few minutes later a checker sprinted back “Tuscan Kale”. Alrighty then, this yummy dark leafy green has 3 names. It’s also one of my favorite new things to eat in the following salad. Thanks to MommaPea over at Peas & Thank You for turning me onto this fabulous idea!
This is a great quick supper. I was craving Chipotle after a late Friday work day but decided to whip this up quickly instead. I had recently made the Salsa Verde Enchiladas with cashew sour cream so had black beans and sour cream on hand. I just made some mini Cowgirlbeans tortillas to serve on the side and my craving was quickly quelled.
Kiwis are a wonderful fruit, full of fiber, vitamin C, potassium, folic acid, vitamin E, carotenoids (protect cells from damaging effects of free radicals, a source of vitamin A, enhance the function of your immune system, and help your reproductive system function properly) and many more antioxidants.
Kitchen Play’s June menu includes all things Kiwifruit with Zespri as the sponsor. They are a New Zealand company focused on greener growing practices and sustainability; tracking and looking to reduce their carbon emissions; using natural pollination by working with local beekeepers; and KiwiGreen, a program to encourage natural pesticide and weed control in their grower’s orchards. www.zespri.com
This is a simple salad with lovely summer flavor!
Sliced Kiwi (1 whole per person)
Avocado (about 1/4 per person)
Cooked Shrimp steamed in Old Bay are best (about 4-5 per person)
When I was visiting with mom she remembered a salad she had somewhere in Rehobeth beach with a delicious citrus vinaigrette. So we decided to create a Key-Lime Vinaigrette to go with a light seafood salad. It turned out fabulous, even Meat & Potato-sarus dad loved it, so I have since recreated it at home for my slowly transitioning omnivorous-but-ok-with-a-few-salad-based-meals-and-even-a-complete-herbivorous-one-occasionally hubby…. Continue reading “Two Bears Shrimp Salad with Key Lime Vinaigrette”
Growing up, this was always a classic at our house; crunchy iceberg lettuce, bacon, cheese, peas and a secret dressing that sounds bizarre but has been making surprised believers out of salad eaters for years…
I made this for someone recently and she couldn’t believe her 3 year old son loved it! Try it, it’s so simple you’ll love it too! (Also fabulous with shrimp or white beans…the buttery avocado with the spicy protein and crunchy garlicky croutons…)