Kitchen Inspiration and Disappointments

Kitchen Inspiration and Disappointments

Some inspirations in the kitchen don't pan out exactly how you imagined. Thankfully since we eat everyday we have ample opportunities to learn as we go. Last night was one such lesson for me. Inspired by Jaimie Oliver's Roasted Carrot Salad, I thought I'd riff off it and use the kale instead of greens. This is one of my favorite recipes, with lots of flavors layered into the roasted carrots and so many textures in the finished salad. Overall I was sadly disappointed. I used lime instead of lemon and I think it led to a bitterness in the dressing. I actually don't think the kale was a bad idea but I used Tuscan kale. The differences in texture between Tuscan and curly kale have a remarkable result here. So I'll be putting curly kale in the share instead. I also didn't have sour cream and since I put a little cream in my pasta that was fine with me. Below I'm including a link to Oliver's original recipe and while I still like the idea of using kale instead of salad greens I encourage you to follow the recipe as is. Some recipes are so good they really don't need tweaking.

This Week's Share:

Zucchini, cucumber, salad greens, scallions, kale, broccoli, basil, carrots

This Week's Recipes:

Kale Salad with Roasted Carrots

Simple Summer Pasta

Roasted Broccoli with Sesame Seeds

Kale Salad with Roasted Carrots

Here is the link to Jaimie Oliver's recipe: Roasted Carrot and Avocado Salad with Citrus Dressing and the photo of my kale version below.

Simple Summer Pasta

This dish hardly needs a recipe and is more a summer inspiration on a plate. Fresh pasta, zucchini, basil. Sometimes less is more. I made a quick batch of pasta and sautéed some diced zucchini in a little butter. When the squash was just soft I added a little cream and the basil and tossed in to the pasta, seasoned with salt, pepper and a little crushed red pepper. Viola!

Roasted Broccoli with Sesame

Roasting broccoli and cauliflower is somehow magical to me and my favorite way of eating both. Often while I'm making dinner and the tray comes out of the oven, these get snacked on and devoured before the rest of dinner can get to the table. And since the oven is on anyway for roasting the carrots, why not throw in the broccoli too? Heat the oven to 425. Cut broccoli into florets. Also please use the stalk. It is so fresh, nice and tender. And save the leaves! Put into a baking pan and drizzle with a little black garlic vinegar and soy sauce. Not too much or your broccoli will be too steamy and not roasty toasty. Cook for about 30 mins, tossing half way through. In the last 10 minutes throw in your leaves and they will be like nice crunchy kale chips. Sprinkle with sesame seeds or gomashio.

Share Recap:

I cooked all my carrots for the salad along with all my kale and a few scallions. I used 2 of the zucchini in the pasta. I also roasted the broccoli and am eating that for lunch today. So I had salad greens, cucumbers, a zucchini and more scallions to eat up for the rest of the week. I also had lots of extra basil.