Life, Liberty and the Pursuit of Foodiness

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31-Recipe Challenge: Day 4–Butternut Squash and Kale Salad

I kept it simple on Monday. Coming off my marathon-cooking weekend and a late night thanks to the Super Bowl, I hadn’t done any extra shopping and was feeling pretty low-key. Luckily, I had planned ahead on my last shopping trip and picked up extra kale, butternut squash and almonds for the week ahead. All I needed was some cheese and I had everything on hand to recreate Northern Spy’s Kale Salad (recipe courtesy of Food52).

Kale and squash salad 1

I sent my wonderful and adoring boyfriend out for some cheese to complete this meal, and although he could not find the Cabot Clothbound cheddar that Kristen of Food52 so vehemently praised, he did come back with some Kerry Gold two-year aged Irish “distinctively sharp” cheddar. And I wasn’t complaining. That’s some knock-your-socks-off good cheese. If it’s possible for a cheddar to taste like a Parmesan, this does. Kevin, you hit this one out of the park. Good work.

This recipe calls for oven-roasted butternut squash, and, unlike Sunday’s undercooked squash disaster, this time it roasted up nice and sweet and soft. Mix into chopped kale and almonds, add the cheddar and shaved pecorino, dress with lemon, olive oil, salt and pepper and dig in. It’s crunchy-chewy, salty-sweet, oily-acidic. It’s perfect. This was one of the best kale salads I’ve ever had, and I’ve had some good kale salads. I get why Northern Spy keeps it on their menu. Serve with anything, or on its own. We ate it with leftovers from the weekend.

And although the squash takes about 30-40 minutes to roast, this is otherwise a super-speedy lunch or dinner, and simple. Chopping and roasting the squash is the brunt of the prep work.

This one’s a clear winner in my book, and a nice break after a day of heavy eats. Also goes to show sometimes simple is best. Thank goodness I needed to leave to walk the dog, or poor Kevin may not have gotten any of this salad. I couldn’t stop eating it. I wasn’t even hungry anymore and I still found myself digging in.

Seriously, I’m still thinking about this salad. And drooling. Over SALAD. Yeah, that happened.

Kale and squash salad 2

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Avocado-Black bean salsa

It’s August, which means there’s still a month or so of summer left (almost two, technically) and still plenty of grilling and barbecue opportunities. Also, it means we’re coming into the hottest days of the year, and hot, heavy food just doesn’t always sound so appealing. Sometimes, in the East Coast heat, I just want a cool and refreshing snack or light meal that will leave me satisfied but not weighed down. And that, folks, is how I got my avocado-black bean salsa.

I made this stuff on a whim one night after I bought ripe Haas avocados and some canned black beans. Served with some super-addictive Trader Joe’s plantain chips, I couldn’t put this stuff down! I ate it for dinner, a late-night snack AND lunch the next day!

It’s the perfect summer snack and an awesome side dish to bring to your next barbecue–a fun and nutritious way to mix it up from regular salsa or mayo-laden picnic salads.

Seriously, make this salsa and you’ll never want to stop! It will become a staple for your summer, for sure!

One thing I’d like to note: I always look for no salt added canned beans–they’re much more convenient than dried beans, but canned beans are notorious for their sodium content. Rienzi sells all sorts of no salt added beans, which I love, so my pantry’s stocked with black beans, cannellini (white) beans and chickpeas. I still rinse the beans, though, to get off any extra salt and to improve the texture (they’re still canned in liquid, so they are a little slimy otherwise.) By rinsing them, it also allows me to almost completely control the amount of salt that goes into my food.

Avocado-black bean salsa

2 small or 1 large avocado, pitted and diced
1-15.5 ounce can of no salt added black beans, rinsed (I buy Rienzi brand) or soaked and cooked black beans
1 tomato, diced
1 stalk celery, diced
1 scallion, white and light green parts only, diced
Juice of half a lime
Salt and pepper
Crushed red pepper flakes, to taste

Mix the first five ingredients together, being careful not to overly mash the avocado. Mix in lime juice, and season with salt, pepper and red pepper flakes to taste.  Serve with veggies, tortilla chips, plantain chips or use as a topping for, well, anything you want! (This would go great over salad greens, steak, grilled chicken, burgers, you name it!)

This is so fast and so easy, and it brings a bounty of veggies and a healthy dose of protein and fiber to the party!

Happy August!

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