Always loving bowls; stacking, collecting, displaying…
coming late to the trend – now embracing one bowl meals!
satisfying the daily requirements: taste, texture, tone
limited only by imagination and the contents of the pantry!
having mixed it occasionally with other, lighter greens; an experiment – with trepidation – using kale solo
recipe for kale success:
remove all the stems
sprinkle with coarse sea salt
(probably everyone knows to do this – I didn’t)
use ingredients that balance kale’s bitter, musty flavor:
figs, cheese, green onions…
dress with olive oil, balsamic, a drizzle of honey
result: deliciously earthy…and healthy!!!
Summer’s waning days are always a challenge to me in the kitchen. Summer fare, like summer fashion has begun to run its course, to beg for something a bit more substantial, complex…
the answer: beans!
white beans, garlic, olive oil
plated and drizzled with more olive oil, salt and pepper
topped with oven-dried tomatoes
roasted corn cut from the cob
roasted green onions
surrounded by croutons
garnished with basil
served with grilled rack of pork
inspired by ‘How Sweet It Is’