Happy Sunday! I recently discovered our local CSA. For an incredibly reasonable price I got a huge bag of fruits and vegetables for our family from local farms. I love that in the bag there are tons of kinds of fruits and vegetables that I wouldn't normally buy. Here is a recipe using Kale. I have never bought Kale in my life, but my children not only ate it, they loved it in this dish! Plus, it's a great way to use leftover coleslaw. I used a vinegar and oil based coleslaw, but I think a mayo based one will work as well, it will just be creamier.
Kale with Bacon and Onions
4 Slices Bacon (ours was brown-sugar which added to the taste!)
1/2 Cup Chopped Red Onions
4 Cups Kale, torn and lightly packed
1 Cup Cole Slaw
1 Hard Boiled Egg
1 Large Pinch Sea Salt
Chop bacon into bite-sized pieces. Throw into a large skillet and start sauteing. Add chopped onions to the skillet. Cook bacon and onions while washing and tearing the kale. Add kale to the skillet and stir. Next add coleslaw and stir. Chop hard boiled egg and add it to the skillet. Sprinkle the sea salt on top and stir. Cover and continue cooking for another 5 to 8 minutes until bacon is finished cooking, onions are translucent and kale has wilted completely. Stir occasionally during this time. Serves 4 to 5.
We have quite a variety of salad dressings in our fridge. Earlier this year, my friend Kimberly taught me how to really use coupons to save money when grocery shopping. Because of this, I have an even larger variety in our pantry waiting to be savored on delicious salads. I have completely stocked up because of low, low prices! Opening a new bottle of salad dressing is a fabulous surprise, you really never know what new flavors you're going to get. We have a bottle of Imo's dressing that has been hanging around in our refrigerator for awhile. I've been trying to finish it up so I could open a new bottle of dressing. Last night I succeeded when I made this yummy pea salad. It's a spin on the version you might have eaten at church dinners and you'll love it! Bring it to your next church dinner or picnic.
Peas and Pasta Salad
Ingredients:
2 1/2 Cups Frozen Peas
3 Cups Cooked Pasta
1/2 Red Bell Pepper, chopped
2 Hard-boiled Eggs, chopped
1/2 Colby Cheese, diced
1/4 Cup Red Onions, diced
1/4 Cup Italian Salad Dressing
1/2 Cup Mayonnaise
1/2 Tsp Dill Weed
1. Pour frozen peas into a large bowl. Do not cook them.
2. Add cooked pasta to the bowl
3. Chop and dice bell peppers, eggs, colby cheese, and red onions. Add to bowl.
4. Pour Italian salad dressing and mayo into the bowl. Sprinkle dill weed on top. Mix thoroughly.
Your salad will need to sit out while for awhile (1/2 an hour to an hour) to allow your peas to defrost. After that, stir and either serve immediately or put in the refrigerator to enjoy later.
