This week’s recipe box features the ingredients for a recipe from Ashley McLaughlin, the person behind the inspiring blog over at Edible Perspective. I was looking for a recipe to feature the local kale we’d be getting in this week from our friends over at Ralph’s Greenhouses, and came across this one for a chopped kale salad paired with a creamy dressing – a fresh change up from the usual steamed or sautéed kale recipes.
Ashley’s salad starts out with the simple step of steaming and blanching asparagus, and then incorporates a healthy variety of textures and flavors in the form of more finely chopped (mostly raw) veggies. She then tops it all off with protein-rich quinoa and chickpeas, a creamy almond dressing infused with ginger, and finally some marinated Portabella mushrooms. Add a sprinkling of sesame seeds if you will. This is a very filling and satisfying weeknight meal. You can find the full recipe on her blog.
The Recipe Box: We’ll plan, pack, and deliver…you cook and enjoy!
This box contains a recipe and all of the ingredients you will need for assembling a healthy meal for 4 people plus some additional fruit to enjoy.
This week’s featured recipe: Chopped Kale Salad + Creamy Almond Ginger Dressing
Chopped kale & cabbage covered in a creamy dressing (we’ve included directions for an almond dressing), and topped with marinated portabella mushrooms, more veggies, and chick peas. Trust us, it’s delish! Order your Recipe Box here.
Happy salad fixing!
Marty, for the Klesick Family Farm
Photos: Copyright © 2013, [Edible Perspective]. All rights reserved. Used by permission.