It's too hot to cook. For the past two weeks, the first thing to go
in our farm share are the foods we can eat right away and without
cooking- berries, cherries, salad greens, arugula, snap peas, and carrots. The
veggies that need to be cooked are piling up in the fridge, slowly
Not in the mood to cook tonight, I decided to stray from my standard kale recipe (sauteed with garlic, olive oil, lemon juice, and salt) and looked for a recipe that didn't involve the stove. I settled on a recipe I had at a dinner party last summer, a raw kale and carrot salad with a peanut dressing. I am pretty new to kale and had never even considered eating it raw before, but it's delicious and tastes similar to cabbage.
the recipe (courtesy of Martha Stewart), but didn't have most of the
ingredients. I omitted the peppers, used chunky peanut butter instead
of the peanuts, and replaced the cider vinegar with red wine vinegar.
An added bonus is that kale has more vitamin A, vitamin C, vitamin K,
calcium, iron, and other vitamins and minerals than lettuce.
Photo by SilverShots
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Helping Boston live a greener, more environmentally friendly life.
Christopher Reidy covers business for the Globe.
Doug Struck covers environmental issues from Boston.
Glenn Yoder produces Boston.com's Lifestyle pages.
Eric Bauer is site architect of Boston.com.
Bennie DiNardo is the Boston Globe's deputy managing editor/multimedia.
Dara Olmsted is a local sustainability professional focusing on green living.