Two recipes in one week! When the kitchen mojo strikes you have to grab hold and ride the wave! Talk about mixing metaphors. Whatever, you get the idea. I was feeling inspired when we got back and made up another dinner that I wanted to share.
The star of the menu is Nom Nom Paleo’s lemon date sauce.
If you recall I made it here. It’s from Ready or Not, the cookbook I have mentioned the most so far this year. If you don’t have the cookbook yet what are you waiting for!?!
Anyway, I made an extra batch back then and pulled it out for this salad. I have an alarming number of mason jars with home-made sauces in the back of my fridge in case you were wondering. They come in handy all the time though! Like when I need to make Kyle lunch and I don’t have any leftovers on hand…I just grab some kinda of sauce and toss it on pasta or rice and voila! Gobble often provides far more condiments (like Asian BBQ sauces and other fun toppings) than we use, so I have a few of those as well. Hoarding comes in handy. Waste not, want not, ya know??
Ok, so getting back to this meal.
Wild Rice & Strawberry Sauce
Ingredients:
- 1 1/2 cups wild rice
- 3 stalks kale, de-stemmed and shredded
- 1 cup shredded red cabbage
- 1/2 cup roasted pecans
- 1 cup sliced strawberries
- 4 oz chevre
- 1 cup lemon date sauce
Directions:
Cook rice (it’s about 3/4 cups uncooked). Mix cabbage and kale in hot rice until it wilts. Toss in the sauce and then add the nuts, goat cheese, and berries before serving.
We had this as a side dish with chicken.
Kyle was going to grill but it was raining outside (womp womp) so I just roasted it instead.
Can you tell I’m just itching to transition to summer fruit!
The berries are starting to pop up in the market and it’s making me look forward to farmer’s markets and picnics and the city pool and dining outside!
But for now we have a few days of cloudy and cool weather to get through until the temps pick up again.
