Greens… it continues!

My greens obsession is in full swing!  In fact, I’ve finally had time for my garden to begin, and have planted rows and rows of healthy, nourishing greens.  I can’t wait! The great thing is, my kids are almost as excited as I am.

Today I was playing around with some new combinations of flavors and came up with a great Kale Salad.  I’ve done a few, all with some delectable blends that are sure to nourish and enliven your palate!

Kale & Pancetta SaladKaleBeatPearFig

with Beet, Pear, & Fig

  • One bunch of Dino or other Green Kale, chopped
  • One bunch of Red Kale, chopped
  • 3 Green Onions, chopped
  • 1/4 Purple onion, sliced very thin
  • 1/4 Cup Cubed Pancetta
  • 2 Tbs Olive Oil and 1/2 Lemon, squeezed
  • 1/2 Cup cooked and marinaded beets (I’m crazy for the Love Beets that Whole Foods now carries)
  • 1 Pear, cut into bite-sized pieces
  • Handful of Pine Nuts
  • 4-5 Figs, chopped
  • Chèvre Goat Cheese Crumbles
  • Tessemae’s all Natural Lemonette Dressing

Prior to adding the beets, pear, and cheese, blend the first half of the ingredients, and add about  2 Tbs Olive oil, and a hefty squeeze of lemon.  Take your time massaging the oil and lemon into the salad.  Add course sea salt and pepper to taste and keep massaging.  When the salad is tender the the touch, and the taste seems just right to you, add about 1/4 Cup Tessemae’s all Natural Lemonette Dressing.  Then top with beets, pear, and Chèvre.  A touch more salt and pepper if needed, and you’re all set for nourishing your body in a way that will also nourish your taste buds!

For the Love of Your Life!

Angie

Pork & Pear Salad

Visiting my sister and her family in Wisconsin, I was sharing my passion for making salads from a variety of fresh, healthy ingredients that might nor normally sound “right” together yet would make a great light Summertime meal.

We’d grilled some boneless pork tenderloins the night before, that had been marinated Greek style (olive oil, a little lemon juice, plenty of garlic, oregano, a bit of parsley, salt & pepper).  And I was craving a light meal with the fresh Bartlett Pears my sister had just purchased.

This is what I came up with and it turned out to be great!

Ingredients:

This is Don…  the wonderful and wise farmer who reminds me of my Dad, with my sister Martha.  Don works these crops from dawn ’til dust seven days a week.  The guy’s a gem!

Fresh greens, chopped (these we picked at the farm where my sister volunteers here in New Berlin, WI. ).

Green onions, diced (also fresh from the farm)

Bartlett Pears, cored and sliced (skin on)

Chopped Raw Almonds

Pork tenderloin, warmed slightly and sliced

Topped with crumbled feta and a small handful of hemp seeds

Dad’s Greek Dressing:

(Now, I need some agreement here….  My Dad, who’s 76, isn’t thrilled about having his recipes online.  Honestly, he doesn’t really understand what “online” is, so we’ll just keep this between us!)

2 Cups Olive Oil

1/2 Cup Red Wine Vinegar

6-7 Cloves Garlic

Tbsp Greek Oregano

1/2 tsp dried mustard

(Shhhhhh!!!!)