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| Today's recipe: kale salad with tangerines, quinoa, and almonds. |
Something has frozen over. Or maybe pigs are flying. I actually, um, like kale. After all my mocking, my nose crinkling, my eye rolling. After tweeting disparagingly about the taste of this dark leafy green (I believe the word I used was swampy). Behold. I am converted. I have seen the light.
The turning point? Lacinato kale (also called Tuscan black kale, or dinosaur kale). The long, slender leaves are delightfully un-swamp like. And unlike many good-for-you greens, there is little bitterness to harsh your mellow. Lacinato (like its curly kale cousin) does benefit from massage- especially in silky extra virgin olive oil. But then Darling- what doesn't?
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on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.
.
. You know, some evil, jealous stepmother or warty witch in the spooky woods would capture a flaxen haired and beautiful Princess down on her luck and pining for true love. The lovely but modest and misunderstood maiden would then be forced to find needles in haystacks or pluck wool off surly sheep or sort millet seeds. 
. I look at a glistening picture of pasta and vegetables and I feel inspired. I open my pantry and get juiced to play the What If? Game. 
? Or do you prefer a road map, with precise direction?
off hangers, while tucking umbrellas
into faux leather satchels
. If you can find the dang umbrella, that is. It's got to be around here somewhere, right? You used it last year.
- er, I mean, quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow.
, foraging for nuts and berries on a desert highway in my fashionably shredded mud spattered get-up complete with goggles and chain link bracelets, wishing I had the taut burnished thighs of Tina Turner
instead of my own wobbly, pale set of limbs.
recipe I tossed together featuring roasted butternut squash, cranberries and pecans. Serve this as a colorful side dish or stuff a vegetable. It would be fab and hip served in scooped out roasted vegetables such as big bell peppers or tomatoes. Red quinoa has a milder taste than the standard quinoa. So if you think you don't like quinoa, try the Inca red. I suspect you'll convert to quinoa love.
