winter roasted kale salad: a recipe

it seems like every week there is a new baby among our dear friends. i love this spring season of new life – so much sweetness & new baby cuddles. we have a tradition of bringing our sweet mamas & papas a meal in their first few weeks of parenthood. we find so much joy in loving our friends in this way & it’s the perfect excuse to hold that new baby!

i want to share with you a meal that i made for our friends this week. it might just be the inspiration you need for getting a yummy dinner on the table this evening or on your meal plan next week!

my good food pinterest board serves as my place for inspiration when the cookbooks just aren’t doing it. i found this winter roasted kale recipe a few months ago, and i am hooked. it is absolutely delicious & perfect in any season that kale is abundantly growing. i substituted the tempeh for heirloom purple sweet potatoes from the farm last fall. i’m not a big soy fan, but i wanted a bit more substance to the salad so the sweet potatoes were a perfect substitute.

i also made salmon cakes, a go-to favorite around our home. 

simply beat one egg in a bowl. add chopped parsley and chopped green onions. you can add bread crumbs if you would like, but i prefer my cakes gluten-free. add a can of sustainably-harvested salmon (pick out the bones first in a separate bowl). mix well. heat up a bit of olive oil in a skillet on medium high heat. scoop a handful of the salmon mixture from the bowl & lightly squeeze to remove any extra liquid. form into a patty shape & add to hot skillet. cook for 4 minutes & flip to other side, cooking for another 4 minutes. serve warm alongside the kale salad.

for dessert, we served up some strawberries from the farm. i cannot believe my luck in that my husband now works with organic fruit!

package up your meal sweetly & add a bouquet. your friends will be thankful, i promise.

love,

natalie