Does the world really need one more kale salad? Admittedly, the combination of flavors looks like a hearty winter salad, and it very well can be, but trust me when I say the chili lime almonds are brimming with such a bright flavor that works wonders next to the salty feta and fruity pomegranate seeds.
The best part is that this is a recipe within a recipe! You can make just the almonds and have a healthy and yummy snack all week long! Because everyone knows you can’t go wrong with a little brown sugar.
I’ll let you in on a little secret .. I took these pictures what feels like a million years ago in Michigan. It’s so weird to even think where we were at the beginning of 2016 because Dayne and I are quickly getting back to our old selves here in Minneapolis. Our little family of four found residence in a 1920’s duplex with a small yard and our lives quickly filled up with friend’s birthdays, family dinners, long walks around Lake Harriet and we couldn’t be more thankful to be back to our home.
Keep an eye out for a little Michigan inspired post coming soon! Just because I’m wildly in love with Minneapolis does not mean I’m not thankful for our year and a half in Michigan.
kale + pomegranate salad
1 acorn squash
2 tablespoons olive oil
3 cups dino kale, chopped
1 cup romaine lettuce, chopped
1/2 cup pomegranate seeds
1/3 cup feta cheese
chili lime salted almonds
2 cups unsalted almonds
zest of 3 limes
1 tablespoon chili powder
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
1 1/2 tablespoons coarse sea salt
maple balsamic dressing
1/3 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
2 teaspoons pure maple syrup
a pinch of salt and a few grinds of fresh black pepper
Preheat oven to 400° F.
Slice acorn squash and toss with olive oil and spread across a baking sheet.
Roast squash for 30-40 minutes, until fork tender. Set aside.
Set oven to 375° F.
In a large bowl, combine almonds, lime zest, chili powder, sugar and maple syrup and stir until nuts are evenly coated.
Spread nut mixture on a sheet pan.
Roast nuts for 6-8 minutes, until they are brown and the sugar is bubbling.
Remove the almonds from the oven, sprinkle with the salt and stir.
Let the nuts cool completely before serving.
In a blender combine all dressing ingredients and blend until smooth.
Assemble salad: kale and lettuce, squash, pomegranate seeds, feta cheese, chili lime salted almonds.
Can I just say eggs rule? I am a ginormous savory breakfast fan. Waffles and syrup and powdered sugar and sweet delicious cakey things have their place (waffle sunday’s if you’re following us on instagram) but a classic egg situation will forever be my breakfast love. And bacon, always bacon.
This was an actual omelette I whipped up for myself one Saturday morning and realized how delicious and easy it was so I promptly made it again on Sunday for a little brunchy brunch with Dayne, snapping a few pictures first of course.
AND (!!) our breakfasts’ are going to become even more blog worthy because Dayne miraculously found a family close by his job that sells their fresh eggs right out from underneath their hens. So much yes.
Don’t you dare overcook your eggs. Soft, light and fluffy is what you want. And that big ol’ splash of heavy cream on the ingredients list should aid nicely in the let’s-not-cook-our-eggs-to-death conquest.
crunchy kale and shallot omelette
splash of heavy cream or milk
1/2 tablespoon olive oil
1/2 tablespoon butter
1 small shallot, thinly sliced
3 dinosaur kale stalks, rib removed and cut into bite size pieces
salt and pepper
In a small bowl, lightly beat eggs with the splash of milk and set aside.
In a medium saucepan, heat olive oil and butter together on low heat until butter is just melted.
Add kale and shallots and saute on low for 3-5 minutes until shallots are translucent and kale is wilted and slightly crunchy. Season with salt and pepper.
Remove kale and shallots from pan and set aside in a small bowl.
Pour beaten eggs into the saucepan. In a circular motion slowly tilt the pan around, making sure the egg coats the bottom of the pan.
Let the eggs sit with out touching them for 1 minute. Cover with a lid and cook for another additional minute or so, until eggs are almost cooked through. Season with salt and pepper.
Place 3/4 of the cooked kale and shallot mixture onto 1/2 of the eggs. Grate desired amount of parmesan cheese onto the eggs.
Using a spatula, flip the bare half of the omelette over. Cover with a lid and cook for 30 seconds or so.
Sprinkle the rest of the kale/shallot mixture on top along with a little more parmesan cheese.
Peanut butter and jelly. Salt and pepper. Liza and sequins. Some things are better together and grilled cheese and tomato soup are just the best of friends. And heads up .. cheddar cheese and canned soup are so donesies. Just kidding, that’s insane. What’s not insane? Adding a little kale and red onion to a party of cheeses and sprinkling in some cumin and cilantro to your tomato soup. Wake up your almost done with winter tastebuds before they die of boredom.
[Bring a small pot of water to a boil and add kale. Remove from heat, let stand 4 minutes or until kale is bright green. Drain and rinse kale under cold water until cool. Pat leaves dry. Meanwhile, heat a skillet over medium heat. Add a few glugs of olive oil. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat, stir in vinegar and toss to coat.]
[Create your grilled cheese however you normally do so. I did mine completely under my broiler as is: Drizzle a small amount of olive oil on one side of your bread and brush to cover most of the bread. Place under a low broiler for 1 minute, or until golden delicious brown. Place bread crispy side down on top of a cookie sheet. Spread ricotta cheese over bread, add parmesean and gruyere cheese on top and broil until cheese melts. Remove from boiler and top with kale leaves and cooked onions. Slice in half and dip in your tomato soup to enjoy!]
spicy cumin tomato soup
6-8 medium tomatoes, quartered
6 garlic cloves, keep skin on
2 large shallots, halved
1 red bell pepper, quartered and seeded
1 jalapeño pepper, halved
seeded only for less intense heat
salt and pepper
1 cup unsalted chicken or vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
[Heat oven to 350 degrees F. Spread tomatoes, garlic, shallots, bell and jalapeño pepper onto a baking sheet. Sprinkle a few good glugs of olive oil, season with salt and pepper and toss to coat completely. Cook in oven for 35-40 minutes. Remove from heat and let cool for 10 minutes. Remove garlic and shallots from their skin and placed roasted veggies into a blender and blend until very smooth. Add stock, cumin and coriander and whirl around for 1-2 more minutes. If you prefer a smoother soup, strain through a fine mesh strainer. Serve hot with cilantro leaves and a squirt of lime.]