Hey Friends! I’ve had a crazy couple of days between a research trip to Richmond, VA for the Richmond Folk Festival, to back home to enjoy Elsewhere’s annual fundraiser, to a catch up sprint at work. Life is moving quickly, sprinting through Fall with travel and friends and lots of hustle in the workplace. I’m having to schedule time for cooking in addition to improvisation on week nights post work and gym.
I recently came up with a tasty new salad of Tuscan Kale, dried cranberries, walnuts and chopped hard boiled egg. The dressing is simple too – a teaspoon each of honey and tahini, the juice of one lemon, salt, pepper and a good drizzle of garlic infused olive oil. It’s quite tart and savory but stands up well to the bitter kale. The cranberries and honey are an absolute must to balance the flavor.
This salad is great one it own but also good with shredded chicken, a nice piece of grilled steak or a roasted and sliced turkey sausage. Oh, and a glass of red wine, obviously.
Here’s to civilized meals in the midst of chaos!