Summer Chick Pea and Kale Salad

This is a great blend of flavors for a Summer Salad. Many interesting salads are also found in Tastes & Treasures cookbook. Enjoy the tastes.


Summer Chickpea Kale Salad with Feta, Olives and Basil
Ingredients:

4 cups cooked chickpeas* (2 - 19 oz. cans)

2-3 cups packed green curly kale, minced
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1/3 cup kalamata olives, pitted & minced finely (about 20)

1/2 cup cubed feta cheese

1 clove garlic, minced

1/4 cup minced red onion (optional)

4 tbsp olive oil

 2-3 tbsp red wine vinegar

1 tsp salt (or to taste)
black pepper to taste

1 pint cherry tomatoes

fresh basil leaves (6-8 leaves)

Directions:

Combine the beans, chopped kale, olives, feta, garlic & red onion and toss gently together. Stir in the olive oil, red wine vinegar, salt and pepper and adjust to taste. Mix all gently to incorporate the dressing. Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for color. Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.

Kale tastes MUCH better raw when you 'massage' it first. Just work it with your fingers for a couple of minutes. The leaves will turn dark green and the flavor becomes very mild.

Lamb at La Posada

Churro Lamb Sampler - Lamb shoulders, slowly simmered with tomatillo and green chile. The meat is pulled off the bone and served over our sweet corn tamale, a bowl of lamb posole, lamb and green chile sausage, grilled Churro lamb medallion on a bed of kale. Accompanied by a mint and garlic au jus sauce and served with fresh vegetables.

La Posada Hotel is featured in Tastes & Treasures cookbook. Tom and Zona Lorig recently tried out this new dish on the menu.

Magical Chocolate Pudding

It sounds most unusual but tastes delicious. The kids will love it. Who would have thought . . .
Tastes & Treasures Cookbook has Strawberry Spinach Salad but this takes healthy to another level.

Magical Chocolate Pudding

Ingredients:
1 medium banana, frozen (it makes the pudding more creamy when frozen)
Flesh from 1/2 medium or 1 small avocado
1/3 cup strawberries, hulls removed
1/3 cup kale, chopped
2 dates
2 heaped tbsp cocoa powder (raw if desired)

Directions:
Put everything in a food processor, and process. Serve immediately or allow to chill in the refrigerator first.

Thanks to bitesizedthoughts.com for recipe

Kale and Quinoa Salad

Tastes & Treasures cookbook has some unique salads.  Historymaker Eddie Basha gave us Tabouli Salad found on page 130.  

Kale is the popular new vegetable so try something new like this Quinoa and Shredded Kale Salad recipe.

Quinoa and Shredded Kale Salad

Ingredients:

2 cups cooked quinoa, cooled (prepared according to package directions)
1 cup red or green grapes cut in half
1 1/2 cup shredded kale
3/4 cup crumbled feta
1/2 cup sliced almonds
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt
Fresh ground pepper
Shaved Parmesan cheese

Directions:

In a large bowl, combine quinoa, grapes, kale, feta, and almonds. Mix until well combined.
Add olive oil and lemon juice and toss to fully coat.
Season with salt and fresh ground pepper to taste, top with fresh shaved Parmesan cheese and enjoy!