It’s hard to believe that this week we celebrate the first week of fall. It’s been a busy summer for me with mixed results in the garden. The heat certainly had a big impact on many of my plants, and it was challenging to keep up with all the watering that our vegetable garden required. On a positive note, it was a banner year for tomatoes,which I seldom have great luck in growing. We brought in a bountiful amount of mulch and ended up with lots of volunteer plants including tomatoes and kale. We have lots and lots of kale!
I am the kale lover in my family. The rest of them tolerate it. I love to sauté shallots, kale and balsamic vinegar for a quick vegetable side — especially when I have an abundance. Kale is one of those veggies that is so nutritious that people often call it a “super food.” Kale is an excellent source of vitamin K, vitamin A, vitamin C and calcium. Kale also provides small amounts of manganese, copper and vitamin B6. It does have a strong taste, but I find using citrus as well as massaging it helps mellow its taste.
This month’s recipe is one of my favorite uses of kale. It’s a versatile recipe that you can change according to what you have in your pantry. I enjoy using toasted pumpkin or sunflower seeds if I don’t have almonds. Using a tahini-based dressing is another option if you don’t want to do a citrus vinaigrette. Butternut or buttercup squash pair well if you don’t have delicata squash. You can add goat cheese or roasted chicken and make it an...
Read Full Story: https://myedmondsnews.com/2021/09/healthy-eating-superfood-kale-stars-in-this-nutritious-salad/
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