Kale Salad with Apples, Hazelnuts and Acorn Squash

If I was allowed to write about toenails on a food blog, I would have a good story to tell. But sadly, my kids have ruled this topic off limits.  

They are convinced that writing about finding toenails in weird random places in your home might get people nauseated, or turn them off from your recipes. 

Or that they might make people think you have a dysfunctional family. I mean, who finds toenails in random places? 

So I won't. Write about toenails, I mean. I'll just jump right to this very appealing not at all nauseating kale salad. Without further ado.  

Kale Salad with Apples, Hazelnuts and Acorn Squash
This recipe is adapted slightly from Food52. 

1 acorn squash
1 bunch kale, cut in ribbons
2 scallions, sliced thin
3 tablespoons olive oil, divided
1 tablespoon rice vinegar
kosher salt to tast
1 green apple, peeled, cored and sliced thin
1/4 cup hazelnuts, chopped and toasted

Preheat the oven to 350*. Wash and dry the squash and put it on a baking sheet lined with parchment paper or foil.

Bake the squash for about ½ hour, more or less, till it 'gives' a little when you squeeze it. You want it slightly softened so the cutting is easier, but not baked through.

Remove the squash from the oven and turn the oven up to 400*.

Use a large knife to cut the squash from stem to pole, making two symmetrical halves. Let them sit on the counter, cut side up, for about ten minutes so they are cool enough to handle.

Use a metal spoon to scoop out the seeds and wet pulp. Discard them.Peel the squash with a paring knife. Cut the squash into wedges or chunks. 

Spread 1 tablespoon olive oil on a baking sheet and spread the squash in one layer. Brush some more oil on the squash and sprinkle with salt. Roast for about 20 minutes, mixing here and there, till browning. Remove from the oven and cool. 

Meanwhile, put the kale and scallions in a large bowl. Add the oil, vinegar, and salt. 

Use your hands (wear gloves if you like) to massage the dressing into the kale until it's well coated and you can feel the kale softening and wilting a bit. This will take 2-3 minutes. Set the salad aside. 

Immediately before serving, add the apples, hazelnuts and squash to the salad and toss to combine. 

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Stuffed Peppers

What a whirlwind of a week.  What a lot of adjustments. My oldest daughters (twins) are starting high school. My baby is starting 'big girl school.' And my husband is starting his first job as a Physician Assistant after five years of school.

I'm just doing the same-old, same-old. Trying to keep up with my marathon of a life. Full time pressure-cooker job. Four kids. Workouts. Groceries. Laundry. 

But somehow it all feels new. New school uniforms. New bus schedules. New friends and teachers. No more baby girl in daycare. 

But there is one constant. The peppers. They just don't stop. Our CSA just keeps 'em coming. And coming. 

Which is actually ok, because I really do like peppers. Do you? 

Stuffed Peppers (Vegan)
This recipe makes six half-peppers, enough to serve 3-6 people depending how much they like peppers and how much other food you're giving them. Confession: I ate three halves. It takes about an hour from start to finish, with about 20 minutes of active prep. 

1 cup quinoa
2 cups water
¾ teaspoon kosher salt, divided
1 onion
2 tablespoon olive oil, plus extra for brushing
4 cloves garlic
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon cinnamon
¼ teaspoon ancho chili powder (use less if your chili is hot or you like things less spicy)

a few sprigs of oregano (or substitute ½ t dried)

a few sprigs of parsley

1 large tomato, or 2 plum tomatoes

½ cup cashews

3 large bell peppers (if yours are small, use 4)

Preheat the oven to 375*. Brush a large glass dish with olive oil.

Get your quinoa started. Measure the quinoa into a strainer and rinse well. Pour it into a small saucepan and add the water plus ½ a teaspoon of salt. Cover the pot and bring it to a boil on a high flame. Reduce the flame to low and simmer for 15 minutes. 

Meanwhile, heat the olive oil over medium heat, in a frying pan. Chop your onions pretty fine and sauté them for about 10 minutes, till translucent. Chop your garlic coarsely. Add the garlic, spices, and herbs, plus the extra ¼ teaspoon of salt. Cook for 2-3 minutes longer just till your kitchen smells amazing.  

Chop the tomato into smallish dice and add it to the onions. Mix it up and let it cook for another minute or two. Coarsely chop the cashews and add those too. 

Pour the cooked quinoa into the onions and mix well. Taste and correct seasoning if necessary.  

Now, wash and dry the peppers. Cut off the tops and cut each pepper in half. Clean them out, removing the ribs and seeds. Brush the insides and outsides with olive oil and lay the peppers in your prepared pan. 

Put a few spoonfuls of the quinoa mix into each pepper half. 

Cover the dish with foil and bake for about ½ hour until the peppers are warmed through. (The pan should let out lots of steam when you remove the foil.) Let them sit for at least 15 minutes before serving. These are also lovely served cold. 

Linking this up to Wednesday Roundup at Savory Experiments. 

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Kale Chips (and Eat. Live. Be.)

It happens right about this time every year. I can count on it like I can count on my baby waking me up before my alarm clock goes off every day.

I get the summer blues. See, I work through the summer and July is CRAZY time at work. (I head up the Product Management team at an educational software company and we release a new version of our software at the end of July each year, in preparation for back-to-school.)

So, as the rest of the world is slowing down - heading off to less humid places, sleeping late, or just catching up on hobbies and family time - I'm speeding up. Cramming to fit more work into less time. Checking my email practically 24/7. Cutting back on sleep in a desperate attempt to create more hours in the day.

The worst is when people say "I don't know how you do it! Working all summer long with just a few days off." Honestly, most of the time I don't either know how I do it. And some days I don't really want to do it anymore. 

The saving grace is that I love my job, am passionate about what our company has been able to accomplish, and - as I always tell myself - I hate being bored! Sunny sandy beaches? Booooring. Lazy mornings sleeping in? Booooring. Crossword puzzles and chic lit? Booooring. Or so I tell myself. 

Today on "Eat. Live. Be" we're talking about things we can't live without. For me, it's my family and my kitchen. My family because they are always there for me, even when life is hectic and crazy. Coming home to a wonderful and lively crew makes even the busiest seasons fun. And my kitchen, well, my time in the kitchen - peeling, chopping, stirring, kneading - is like therapy for me. It helps me unwind after a long day, helps me put things in perspective. 

Here's my latest happy finding, a recipe that made major waves on the Internet months ago that I just got around to trying. It's fun to eat, super easy to make (once you've cleaned the kale), and - a bonus - super duper healthy. 

Kale Chips

1 bunch curly leaf kale
1 tablespoon olive oil
Salt, to taste

Preheat the oven to 325* and line two baking sheets with parchment paper.  

Rinse and dry the kale, and remove the stems and toughest ribs. Rip or cut the kale into large pieces - about three pieces per leaf - and then toss with the oil. Sprinkle with salt and toss some more. 

Arrange the leaves in a single layer on your parchment-lined baking sheets. Don't crowd the greens - you want them to roast, not steam. 

Bake for about 20 minutes, or until crisp. Cool for a few minutes before eating. 

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle,Emile Henry, Rouxbe and ManPans.


Linking this up to Melt in your Mouth Monday, Mingle Monday, My Meatless Mondays, Let's Do Brunch, Real Food Wednesday, and Pennywise Platter Thursday. 

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Radish and Snap Pea Salad

A friend of mine has this really insane eating rule. It goes like this: Never spend more time cooking a dish than you do eating it. 

Well. Let's just say that her rule wouldn't work very well for me. I'd have to start chewing VERY slowly. 

Or cooking in fast forward. 

Or maybe eating plain grass. 

I won't pretend this salad whips up in snap. You've got to slice the radish super thin - preferably with a mandoline if you have one. It isn't the most labor intensive dish to make, but I sure did devour it in less time than it took me to prepare it. Seriously, no sooner had I dressed and tossed it than I proceeded to wolf down forkfuls. 

Please try this. Even if you don't like radish. The radish is sliced thin enough to take out some of its sting. The snap peas are sweet and crunchy. And the mint gives it a lively spring-like flavor.

Radish and Snap Pea Salad

6-8 fresh firm radishes

1 pound snap or snow peas

juice of 1/2 a lemon

1 teaspoon balsamic vinegar

3 tablespoons olive oil

pinch of salt

1/2 bunch of mint

Slice the radishes super thin - preferably with a mandoline. If you're not ready to use them right away, leave them soaking in a bowl of cool water for up to a few hours. When you're ready, drain them and pat them dry. 

In a separate bowl or small jar, combine the lemon juice, vinegar, oil, and salt. Mix well and set aside.  

Chop the mint up really fine. 

Right before serving, combine the peas with the radishes in a large bowl. Stir the mint into the dressing and pour it over the vegetables. 

Mix well and serve immediately. 

Linking this up to Pennywise Platter Thursday, Yummy Mummy, Weekend Bloggy Reading, Melt in Your Mouth Monday, Let's Do Brunch and This Chick Cooks.

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Roasted Beet Salad

Let's say someone, hypothetically, were to spread obscene quantities of Nutella onto obscene numbers of pretzel crisps.  Let's say said someone did that several times a week.

And let's say on off days that person made chocolate chip cookies with real butter.

Do you think that person would be salvaged by eating greens every day? Twice a day? Triple portions laden with healthy oils and protein?

I'm not saying I know anyone like that. (I wouldn't associate with anyone THAT unbalanced.)

But if I did, do you think all those greens would save her soul?

Roasted Beet Salad, inspired by a recipe shared by my wonderful CSA, Earthen Harvest
Serves 2 as a main dish salad

2 beets, scrubbed and unpeeled

1 clove garlic

a couple dozen mint leaves 

4 t red wine vinegar
¼ cup olive oil
¼ teaspoon dijon mustard
a pinch of sugar

salt and pepper to taste
1 head of Romaine lettuce, coarsely chopped

some goat cheese, optional

Preheat the oven to 425*. Wrap the beets in foil and roast until fork tender (45-60 minutes). Allow the beets to cool and remove the skins (you may want to wear gloves).

Cut the beets into small pieces, about 1/2 inch square.

Finely mince the garlic and mint. In a small jar, combine the vinegar, oil, mustard, sugar, salt and pepper. 

Toss the beets with half of the vinaigrette and allow to marinate for at least an hour or two. 

Immediately before serving, toss the lettuce with the other half of the marinade. Put the beets over the lettuce and crumble goat cheese over the top if desired.

Linking this up to Melt in Your Mouth Monday, Hearth and Soul Hop, Let's Do Brunch, Real Food Wednesdays. Also submitting to Weekend Herb Blogging, hosted this week by Mele Cotte.

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Red Lentil Soup with Mint and Beet Greens

Today was One of Those Days. I worked in a frenzy all day, trying to meet deadlines and trying not to look out the window at the Beautiful Weather.

Then when work let out, I took my two-year-old for a walk around the lake. I completely misjudged both the temperature (it was Hot) and my daughter's ability to sit in the carriage for any length of time so I can get in some brisk walking (she can't).

By the time I reached the end of our just-barely-45 minute walk, toting my 30 pound baby in one arm and pushing a stroller with the other, I was hot and cranky. That was when we passed a female jogger. I'm all for staying cool in the summer, but there do have to be some boundaries. She was wearing Very Little. My daughter said it better than I could have (and certainly louder too): "Mommy. Naked lady!"

The point is, I needed some therapy this evening. For me, therapy arrived in the form of a CSA basket loaded with beets and greens.

As soon as I got my very tactful baby into bed, I set right to work scrubbing, soaking, roasting, chopping. Am I the only one who finds gritty beets (with their greens still attached!!) beautiful? Am I the only one who finds chopping and cleaning greens therapeutic?

This soup was a combination of lots of wonderful fresh ingredients that I've been wanting to put to use. The beet greens, of course, but also a lovely Vidalia onion and some super pretty red lentils I bought last week.

And a few sprigs of the abundant mint I have growing on my patio.

It was fresh and exquisitely flavored. Paired with a whole wheat pita bread, it made a satisfying dinner. I think I'm on the road to recovery.


Red Lentil Soup with Mint and Beet Greens
Serves 4


1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
a dozen or so mint leaves, chopped
1 teaspoon salt
1/4 teaspoon coriander
beet greens, removed from one bunch of beets (use the beets for something else), cleaned and sliced
1 small tomato, chopped
1 cup red lentils
1/3 cup bulgur wheat
1 egg, lightly beaten
extra mint, for garnish, optional

Heat the oil in a medium soup pot. Add the onion and saute for a few minutes, till translucent. Add the garlic and celery and cook for a few minutes longer, stirring frequently.

Now, add the mint, salt, and coriander. Mix well and cook for another minute or two.

Add the beet greens and cook for a few minutes till they are softened and heated through.

Add the lentils, bulgur and about 6 cups of water. Bring to a boil and reduce to a very gentle simmer. Simmer for 30 minutes, adding water as needed if it seems too thick.

After the 1/2 hour of cooking, add the tomato and cook for about 10 minutes longer.

Immediately before serving, whisk in the egg. Serve, garnished with mint if desired.

Linking this up to Wander Food Wednesday, Let's do Brunch, Real Food Wednesday, Yummy Mummy, Weekend Bloggy Reading, Pennywise Platter Thursday and Fit and Fabulous Fridays.  

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Turnips with (or without) Greens

There was a time when I was ashamed to admit this. When I would dodge the question or avoid answering rather than admit the truth.

But I'm all grown up now and I'll say it with pride. I Like Greens. 

I like how they taste. I like how they make me feel. 

In fact, there are few vegetables I enjoy more in the summer than sauteed or cooked greens - chard, spinach, collards.

This was the first time I tried turnip greens though. They came in my CSA box (attached to the turnips - who knew turnips ever came that way? Certainly not I.... Never saw a green attached to a supermarket turnip). I wasn't sure what to do with them, but I tentatively nibbled a leaf and it tasted pretty innocuous. I figured I couldn't go wrong with a dish that combines the turnip and its greens.

I was right. The dish came out terrific. My husband and I licked our plates clean.

Turnips with (or without) Greens
Feel free to leave out the greens if you're using ordinary supermarket turnips. But if you've got some, by all means use them. They're GOOD and will make you feel like a Good Girl (or Boy). Like you are doing the Right Thing.

1 tablespoon canola oil

1 onion, chopped

6 leaves sage, chopped

a handful of turnip greens, cleaned well and sliced

6 medium turnips, peeled and sliced in wedges

1 sweet apple (I used red delicious), peeled and sliced in wedges

1/4 teaspoon salt

1 tablespoon cider vinegar

2 tablespoons apple juice

Heat the oil in a frying pan. Over medium heat, saute the onion and sage for about 10 minutes till the onion is translucent. 

Meanwhile, put the greens in a small pot and cover them with water. Bring to a boil and cook for about 10 minutes. Drain, reserving about 1/2 cup of the cooking liquid. 

Add the turnips and apples to the onions and sprinkle with salt. Saute for about 10 minutes longer, stirring from time to time so they brown evenly. 

Add the vinegar, juice, and about the reserved cooking liquid. Stir and then cover the pan. Cook for about 10 minutes longer, till the liquid is incorporated into the vegetables. Uncover the pan, add the greens, and cook for another couple of minutes till the liquid is mostly gone. 

Serve hot, warm, or at room temperature. 

Linking this up to Fresh Bites Friday, Hearth and Soul Hop, New Week, New Friends, Real Food Wednesday, and Frugal Food Thursday. 

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