One Bowl of Veggies, Day 4: Kale + Mixed Veg Salad with Coconut-Lime Dressing

Day 4. (days 1, 2, and 3) Are you sick of veggies yet? In anticipation of the fatty, porky tacos that are to come tomorrow, today we have a kale salad. You might have noticed that I make kale salads a lot. They’re just good.

Veg Lentil Bowls4 4

We’re back from Louisville and had so much fun driving around rural Kentucky to taste bourbon. Our favorite of the day was at the Heaven Hill Distillery; they make the Elijah Craig 12-yr bourbon that went down nicely without the aid of water. Buffalo Trace and Woodford Reserve had the prettiest distilleries with a lot of old buildings; Buffalo Trace is pictured below.

Untitled

This picture is of Willet Distilleries bourbon aging warehouses… they look like eery old prisons.

Untitled

With our newfound educations, we felt a lot more comfortable ordering bourbons at the bar!

Louisville

Louisville

We ate at Chef Edward Lee’s restaurant in downtown Louisville called Milkwood. It was so delicious, and the cocktails were perfect. The octopus bacon was a killer starter, but the pork burger was what we thought about the rest of the night.

Louisville

And now… back to healthy food for the week!

Veg Lentil Bowls4 3

Kale + Mixed Veg Salad with Coconut-Lime Dressing

1 bunch lacinato kale
1 tablespoon olive oil
1/4 can full-fat coconut milk

zest of 1 lime
juice of 1 lime
1/2 teaspoon red pepper flakes
1/4 teaspoon honey
mixed veg

To prepare the kale, remove the stems and roll the leaves up into a tight bundle, then finely shred the leaves. Place the kale in a large bowl and mix in the olive oil. Massage the leaves until they are all coated.

In a small bowl, whisk together the coconut milk, lime zest, lime juice, red pepper flakes, and honey.

Toss the kale with the veg and dressing.

Advertisements

Black Bean, Butternut Squash, and Chorizo Soup

This recipe has been sitting on my Pinterest board for a while now, and the butternut squash and dried black beans have been on my counter for almost as many days. The original recipes comes by way of Sprouted Kitchen and did not include chorizo. Of course, the original recipe was much healthier! But chorizo makes everything better, and since I had some left over after I made Eric’s birthday chorizo mac and cheese, this Mexican-inspired soup seemed a perfect fit.

I had to adjust some quantities, so the recipe below is written as I made it.

Black Bean, Butternut Squash, and Chorizo Soup

adapted from Sprouted Kitchen

1 medium onion, chopped
4 cloves garlic, chopped
1/2 head of cabbage, chopped (about two cups)
3 cups cubed butternut squash
4 cups chicken broth
2 teaspoons cumin
1 teaspoon cocoa powder
1 chipotle pepper in adobo, plus a little adobo sauce
3 cups cooked, black beans, plus extra liquid from black beans
1 pound chorizo, cooked

salt to taste

cilantro, for garnish
fried corn tortilla “crumbs” or strips, for garnish
pickled onions, for garnish

Sauté the onions in garlic in oil for about 5 minutes, until onions are translucent. Then add the squash, cabbage, cumin, and cocoa powder. Stir around for a minute, then add the broth. Bring to a boil, then reduce to a simmer and let cook for about 20 minutes, until the vegetables are tender.

In the meantime, cook the chorizo in a separate pan. Finely chop the chipotle and add it, with some juice, to the chorizo and stir around.

When the veggies are tender and cooked, add the black beans and chorizo. To make tortilla chip crumbs, I put some day-old corn tortillas in the food processor, then fried them in oil in a pan. I also happened to have some pickled red onions on hand – to make those, soak finely sliced red onions in lime juice for an hour or more. They make for a really pretty topping, and the acidity is a nice touch. Alternatively, squeeze a bit of lime juice over the soup before serving.