I like to listen to podcasts. I listen to them before bed, in the car, while I’m getting stuff done around the house. It’s my thing. Lately I’ve gotten into “Surprisingly Awesome,” where Adam Davidson & Adam McKay “reveal the hidden awesomeness in everyday things. Guess what? The podcast is pretty awesome. Last week I was listening to the episode “Broccoli,” and learned that broccoli, cabbage, brussels sprouts, kale, collard greens and kohlrabi are all part of the same plant family brassica oleracea.
This has been a great summer for salads in Kaleigh’s Kitchen. Nothing inspires me to make new recipes like cooking for friends and family, and this amazing salad is no exception. I was making a salad for a family get together (that’s my gorgeous cousin Kelly in the main photo!), and wanted to keep the flavours vibrant and summery, while still packing a nutritional punch with lots of kale. As I had a punnet of raspberries, I decided to try my hand at a homemade raspberry vinaigrette. It did not disappoint!
With summer in full swing, all I want for lunch and dinner (and, if we’re being honest, breakfast) is cool, crunchy raw vegetable salads. This confetti salad takes the conventional wisdom of adding color to your plate to heart. Purple cabbage, red and yellow peppers, fresh corn, carrots, celery, cucumbers — we’ve almost got a rainbow on our hands. It’s just as delicious as it is beautiful, and the green dressing is so creamy, perfectly offsetting the crisp vegetables.
I’m on a major kale kick. Partially for you (recipe testing), partially for me (I’m a self-confessed salad glutton). This simple salad takes advantage of the amazing nectarines that are filling the supermarket shelves, and balances their flavour with a sweet and creamy tahini dressing, almonds and feta. You know you want this.
The spiralizer craze hit just before I went to away to Ireland for med school 6 years ago. I didn’t want to accumulate too much stuff overseas and I was so busy working when I was home in the summers that I didn’t think I’d use it enough. I held off buying one and made due with a julienne peeler to make my “courgetti,” but my spiralizer-envy was sparked again when the Hemsley sisters repopularized spiralizing with “The Art of Eating Well” in 2014. My mom gave me one for my birthday a few weeks ago (she knows me) and when I finally turned that handle earlier this week, I was hooked!
Most people I know love hummus. Some people I know like hummus. No one I know dislikes hummus (amiright?!). It’s a dip, it’s a spread, it’s a…. salad dressing? I’ve been adding a big spoonful of hummus to my salads for a while now, but I thought recently why not just thin it out and make the hummus the dressing? Eureka.
Tzatziki is a great summer dip, perfect for crudités or as a condiment for grilled meats. This one is Greek yogurt based, and comes together in about 5 minutes. It might seem daunting to make, but it is honestly so easy and impressive. Make it and enjoy it with pretty much anything!
Its been a few days since I posted a Mexican-style recipe, so obviously I’ve got to step up my game. I love the corn on the cob you get at Mexican restaurants, but its never enough! And also I hate when it gets stuck in your teeth. These two problems are solved in this amazing Mexican street corn.
Potato salad is such a must for summer. I feel like it often gets a bad rap, because a lot of them are swimming in so much mayonnaise that they don’t even taste like anything. This salad only has 2 Tbsp mayo, and the dressing incorporates Dijon mustard so it has real flavour.
I am eating these as I write this post. They are the perfect balance of being (a) so-good-I-can’t-imaging-getting-sick-of-them, (b) easy-enough-to-make-in-20-minutes-and-you-probably-have-all-the-spices-already and (c) just-too-much-work-to-make-often-enough-to-get-sick-of. Are you sold? Then go buy some ground turkey.