Kale Pasta Yumminess

Food...my favorite part of the summer...

fresh and local flavors = Yumma! (As my momma would say...) 

Each Sunday, I head down to the Farmer's Market in Milwaukie and collect my CSA box. 

It's like receiving a delicious present every week! 

Milwaukee Farmers Market May 13-Oct. 28 (9:30a-2p)
Main St & Harrison St

This is the basis for each weeks' menu...tasty huh?

If only they wrapped it up in a big bright bow for me~ :0)
I guess the cherries on top will have to do!

http://profarmproduce.com/index.html

Sorry Murph...you'll have to stay in the car for this one.

Poor baby....yes, he sits like this until I return. :0)

So many ideas, as I looked at the list of produce for the week.  Walking around the market, I stopped at another booth, pork from Sweet Briar Farms.

http://www.sweet-briar-farms.com/

The lady there gave me a wonderful, simple meal, that included many of my ingredients from the CSA box and bulk pork from her farm.

Ingredients for a tasty, fresh meal....

Pasta noodles (whatever type you would like)

1 bunch Kale- chopped into bite size pieces

1 onion chopped

3 cloves garlic finely chopped

1 pound bulk sweet pork from Sweet Briar Farm

Olive Oil

Directions:
1.  Cook noodles to al dente.  I used regular spaghetti noodles.
2.  While the noodle are cooking, heat a large skillet pan and add a drizzle of olive oil.
3.  When the skillet is hot, add the pork and saute, breaking down the pork into small pieces.
4. Once the pork is cooked, add onion and garlic into the pan.  Then cover and reduce the heat.
5.  Let the onion and garlic cook into the pork. The condensation from the hot pan will help in the cooking, so don't worry that there is a lot of moisture.
6. The noodles are probably done now, so drain and rinse to stop the cooking.  Lightly drizzle the noodles with olive oil to avoid the noodles sticking together.
7. Uncover the pork and let it cook for a couple minutes to reduce the moisture in the pan.
8. Add the fresh chopped kale on top of the pork, onion, and garlic mixture.  Let it cook, just a minute or two...you don't want soggy kale!
9. As the kale begins to cook, slowly toss the mixture in the skillet.  I use a pair of tongs, which makes it really easy.
10.  Add your noodles into the skillet and give it another good toss.
11. Tada! Fresh and fabulous meal!
12. Serve it up and enjoy :0)

How can something be so simple and tasty?  It's fantastic!

 I suggest having people over when making this meal because it is yummy! 

It was difficult to put my fork down long enough to take the picture. 

Good thing I have a pup who is willing to try new things...

 and waits patiently for me while I pick out deliciousness...

Ahhh...I love this face!

The Tale of Three Salads

Isn't this view inspiring? So many delicious possibilities and I have a challenge. 

My parents are having some dear friends over for a Bar-B-Que and my mom would like me to make three salads.  Something fresh and light...and this is my market. :0)

~Hello darlings~

When I make salads, I'm really picky about the dressing.  I like simple flavors and things that are not heavy.  People who know me, know that I hate...I mean...HATE...mayonnaise.  Blah!  So none of these salads have that nasty ingredient.  Sorry for the lack of mayonnaise if you love it...it's gross.

Salad #1~ Quinoa Crunch Salad

(This is my absolute favorite! Yumma!)

Modified from

Eating for England, Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

http://www.eating-for-england.com/quinoa-salad-beans-avocado/

Ingredients~
Dressing:

the zest of one lime

2 limes, freshly squeezed juice

1 tsp cumin

1 tbsp olive oil

pinch of salt

http://www.bobsredmill.com/organic-quinoa-grain.html?&cat=6

Salad:

1 cup dry quinoa, rinsed

1 tbsp olive oil

1 3/4 cup water

2 ears of corn, roasted and kernels cut off

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 avocado, chopped into chunks

1 pint cherry tomatoes, halved

1/2 red onion, diced

1 red bell pepper, chopped

small handful cilantro, chopped

Directions:

1. Preheat oven to 350 degrees.  Place ears of corn, still in the husk directly onto the rack in the oven.  Roast for 30 minutes. 
2. Heat the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty. Add water, stir once, cover, and simmer with a lid on for 20 minutes.  It will smell delicious!
3. While the corn and quinoa is cooking, chop and prepare all other ingredients.
4. For the dressing by combining the lime juice, oil, cumin, and salt into a mason jar.  Screw on the lid and give it a really good shake. I love using mason jars! Plus, I have a lot around the house. :0)
5. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and garbanzo beans to the warm quinoa to warm them up.
6. Remove ears from the oven and let cool for a few minutes. Peel back the husk and cut the kernels off of the cob.
7. Once the quinoa/bean mixture is cool, then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

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Salad #2~ Mediterranean Cucumber Salad

This is not an original~I don't know where I got this one, but I modified it from another recipe.  This is just so easy and delicious!  I love it because I just have to remember equal parts of everything. :0)

Ingredients~
Dressing:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• pinch of salt

Salad:

• 4 medium cucumbers, seeded and chopped into chunks
• 4 medium tomatoes, seeded and chopped into chunks or 1 pint of cherry tomatoes halved
• 4 ounces of feta, I use the Mediterranean seasoned feta- go figure :0)

Directions:
1. Combine dressing ingredients in a mason jar and shaky-shake.
2. Chop all of the salad ingredients into a bowl.
3. Mix it all together!  Add the dressing slowly, and add as little or as much as you like. I'm a dressing minimalist.
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Salad #3~ Lemon Broccoli Salad

Modified from Alton Brown

http://www.foodnetwork.com/recipes/good-eats/fresh-broccoli-salad-recipe/index.html

Ingredients~

Dressing:

• 1 tablespoon white wine vinegar
• 1 lemon, zested
• 1 freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Pinch freshly ground black pepper
• 1/4 cup olive oil

Salad:

• 3 heads of broccoli, rinsed and broken into bite-sized pieces
• 1 pint cherry tomatoes, halved
• 3 ounces coarsely chopped, toasted pecans or hazelnuts
• Handful of fresh basil leaves- chopped
• 6 slices of bacon (I had to add bacon, of course!)

Directions
1. Add all of the dressing ingredients into a mason jar and shake vigorously.  Adjust seasoning as necessary.  I added a bit more white wine vinegar to balance out the salt.

2. Prepare all of the salad ingredients into a large bowl.  One hour before serving, pour the dressing over the salad...then enjoy!

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I love mason jars!!

Now, I don't normally like dressing.  I'm the person that dips their fork gently into the dressing and places a small amount on the salad.  But once all of the ingredients had been combined for the broccoli salad, I felt that it needed MORE dressing.  Shocking, but true.  When I make this again, I will double the dressing.  I might even triple it so that I don't have to watch my dad pour ranch dressing over the top! This was NOT the desired effect on someone enjoying a fresh and light salad. Not surprising if you know my dad and his LOVE of drenching salad in dressing, but disappointing for the salad maker. :0P