This is the year I’m really excited about learning what I bring into my kitchen for meals. You would think being a gardener I’ve always been conscious of where my food comes from. My daughter makes up these awesome bowls of salad mix each week that we store in our refrigerator and use in recipes all week. This week she went a little heavy on the new Purple Kale she discovered at the grocery store in the organic section. I’m really looking forward to my kale maturing enough to harvest for salads.
Purple Kale with Southwest Spin Recipe
Fresh is best … always use fresh produce when creating a dish. I hope you take advantage of the print option below.
Purple Kale with a Southwest Spin
1 cup of clean and torn purple kale
1 cup of clean and torn red romaine
1 avocado sliced
2 fresh tomatoes sliced
salt and pepper to taste
1 cup of prepared quinoa / brown rice blend with southwest seasons
Prepare the quinoa and brown rice mix as direct. Add southwest season to the mix and let cool.
Prepare veggies by washing and chopping.
Mix greens in serving bowl topped with tomato slices, avocado slices. Adding quinoa mix on top Seasoned with cilantro and pepper topping.
Squeeze fresh lime on top before serving.
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Do you grow kale or use it in your recipes at home? I’d love to hear from you so leave a quick comment below.