I skipped grocery shopping the week that Kyle was gone because, let’s face it, the produce from our CSA is enough to carry us through the week when combined with our freezer and pantry staples. That said, I was suuuuper uninspired when it came time to make something at the end of the week. BUT. It was his first day back home so I knew he’d want something healthy and home-made. He always says he misses my cooking while he is traveling. I think he misses me too, but home made food is definitely a big factor 🙂
I really tried to dig deep (inside and in the crisper drawer) to come up with this meal…but in the end it was little Miss Valley who came up with our dinner!
First she said rice, and then she added in kale, and then she looked on the counter and saw all the lemons and decided on a lemon dressing. Uhhh YES girl!
I loved the idea, so I took it and ran with it, just adding in a few extras.
I mean how great is she??
It’s very similar to my fave WF prepared salad, which I replicated here.
I almost over toasted those nuts and seeds!! EEK. Close call. When will I learn not to multi task with nuts in the broiler!? WHEN?!
I added chevre to the adult portions.
And FYI, the reason the rice turned red was from this super fun purple kale that we’ve been getting from our weekly CSA haul.
Because I added the hot rice to the greens to wilt them down a bit, the vivid color of the Carinata kale bled into the grain. So fun. The kids liked it too.
I’m so happy the CSA is exposing me to new kinds of lettuce. As you all know, I heart kale the mostest, and have tried all the kinds I can find in the stores, but this is so different and new looking. It’s not as curly as the other kinds of kale (Russian, curly, etc.) and almost has a similar flavor to red cabbage, but unlike cabbage, it is soft and thin like dino kale.
So if you’re in the mood to dye your food a pretty pinkish hue and try something new, see if your farmer’s market has any in your area?
