What are you making for supper on this Meatless Monday? Right now we have an abundance of swiss chard, although our other greens have been slow to come in. I substituted chard for kale in this family-favourite salad yesterday, and it was deemed acceptable by the more discerning (aka “picky”) members of the family. So if you have kale or swiss chard handy, here’s the recipe; served with a loaf of fresh bread and cheese, it’s a tasty and easy Monday summer supper. I can’t think of a better way to celebrate the transformation of a garden from a barren plot of dirt in April to the abundance of a mid-summer riot of greenery and colour.
Favourite Kale Salad Recipe
Dressing: ½ cup extra virgin fruity olive oil, 3 tbsp red wine vinegar, 1 clove garlic chopped or put through a press, 1/2 tsp salt
To make salad: Toss above with a large bowl of kale, ½ cup chopped oil packed sun dried tomatoes, 1/4 cup cup toasted pine nuts.
And while we’re on the theme of unlikely pairings, check out this video from the U.K., The Edible Bus Stop, which asks the question “what spaces are waiting to be transformed in our communities?
And here’s an interesting article re the pressure on the USDA to retract it’s support for Meatless Monday (which it promptly did!): USDA Retracts Meatless Monday Recommendation.