It looks like summer is officially here, and to top off the gorgeous weather we’ve been having, I got my first vegetable share today! Lots of kale, swiss chard, garlic scapes and green onions, a zucchini, dill, and salad greens. Holy smokes, am I ever stoked!
My first recipe using my CSA veggies is a simple kale dish, inspired by one of my coworkers. While she uses a combination of sesame and olive oil to sauté her kale, I wanted something a bit lighter for this hot day. I opted to stick with olive oil but used the same base ingredients she recommended — garlic, green onions, and kale — with a squeeze of fresh orange juice and pulp to finish it off.
This is definitely a summery recipe! The garlic’s toasty flavour complements the brighter flavours of the greens and orange. Plus, it’s a great dish to serve hot, cold, or at room temperature.
Pasta salad is a summer classic. It’s refreshing, filling, and can be healthy as long as you choose the right dressing.
One of my favourite things about making pasta salad is that you can usually enjoy it warm as well as cold. In this salad, all of the vegetables are raw, which means that when you combine them with the freshly cooked pasta, they stay juicy and cold. This creates a nice contrast of textures and temperatures if you’re digging in right away, but this salad is equally tasty once the pasta has cooled completely.
Oh boy have I been bad with my blogging lately! I was expecting to find that I would have more time to cook and blog once summer came around, but I’ve been surprised with how little of both I’ve managed to fit into my schedule.
On the bright side, the things I have been cooking have been really simple, fresh, and tasty, just like this salad I’m about to share. I visited my cousin in Toronto a few weeks ago and she turned me onto “chunky” salads, i.e. salads without greens in them. There’s something to be said about biting into nice big cubes of fresh summer veggies — especially when there’s also cheese involved!
This salad reminds me of a traditional Greek salad, but the choice of cheeses and the inclusion of avocado give it a bit of a new twist.