Join the Ford family, long-time Hometown Harvest customers, as they blog about their adventures in local, almost vegan eating. See how this family of four manages a mainly plant-based diet despite busy schedules and caring for their two young boys.
It’s a been a busy Fall season so far: kids are back in school, busy home and work schedules, eating, breathing, etc.
I’ve meaning to write a new blog post for awhile, but never gotten around to it.
Since Mommy Ford and I had a day to ourselves (kids are at school and daycare, we had a opportunity to relax and prepare lunch, which consisted of leftover lentil soup our dear friend prepared for us last night…BTW, she used the Hometown Harvest Vegetable Broth we just had delivered. It was probably the best lentil soup I’ve ever had. I was already two bowls in when I knew I had to stop. Luckily, there was a huge pot of it left, so it’s frozen for now, but will be eaten in the next few days.
Where was I? Today’s lunch. So, leftover soup and Kale Tahini .
I really love Kale and Tahini and they go together really well. I didn’t want to do anything too fancy to it so I added in a few red and yellow peppers to give it some color. Then, I sprinkled a little sea salt, freshly ground pepper, and to round out the taste.
Again, the true taste test is Mommy Ford. It turns out she loved the Kale Tahini Salad! The Tahini mellowed out the normal Kale taste, but left its crunchiness still intact.
So, if you’re searching for something to do with your Kale other than blending it, make a quick Kale Tahini Salad.
Kale Tahini Salad
1 Bunch of Kale torn from the stem
1 Red Pepper
1 Yellow Pepper diced
1/3 Cup of Tahini
1/4 Cup of Sesame Seeds
1 TSp of Garlic
1/2 TSp of Sea Salt
1/4 TSP of Freshly Ground Pepper
Place the torn-up Kale into a medium to large bowl. Toss in everything else! Pretty easy and healthy!