Sunday, October 30, 2011

Roasted Kale Salad

Here is the newest box, I realized that I haven't been showing them lately. I'm so excited about the pumpkin, I'm already making a mental list of things I can make. At the bottom of everything there is a small pile of chile's more than enough to take me through the new year. And I am at a loss of what to do with them.

You know what has never disappeared from the boxes this whole year? Kale. I have become so used to it that I stopped writing about it because I felt like it's ubiquitous presence was taking away from the other vegetables in the box. Then I saw a roasted kale salad in Heidi Swanson's Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen which is fast becoming one of my favorite books. This salad could not be more easier. It's tasty, it's filling, makes a great leftover lunch, and it's vegan.  Who knew that toasted coconut and kale would work so well together. I put it over farrow but I'm sure any type of hearty grain would would work well.
The second time I made this salad I decided to roast these three little deseeded Santa Fe chili peppers along with the kale and coconut. The peppers were an interesting addition it was good with the toasted coconut but it was a little to much heat. Not overly spicy but just assertive enough to make it's presence known. Chili peppers and Kale maybe not the best pairing, but it was worth a try.

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