Happy Monday everyone! I had a fun weekend spent enjoying time with friends, so I was a bit quiet on here. My heart is full, and so were my shopping bags as I left the farmers market after my Saturday morning visit. If you recall (after I probably lamented about it 3 or 4 times last week) the market was closed the previous Saturday due to nasty weather. This past week and next week are the last two markets before it shuts down for a few weeks over the holidays, so I am making my visits count! I knew all of my #fruitsandveggiesmonday folks would enjoy my picks. 
This time of year is perfect for a lot of the hearty leafy greens! Did you know a lot of items (like kale) actually taste sweeter if the temperature drops down around freezing? I don't know the exact mechanism, but I can attest to the stunning purple kale that I snagged this week being absolutely delicious. I could definitely tell it was less bitter than the kale I had gotten before the weather shifted. I don't mind bitter greens, but I also don't mind enjoying the nuances in flavor at different points in the year. The purple kale was truly stunning, but I also couldn't help but grab my favorite arugula and red oak lettuce from the hydroponic stand, and some mixed greens from an organic farmer who is newer to the market. They were so pretty I couldn't help but practice my photography skills...
They definitely make a lovely centerpiece, though I would much rather eat them quickly while they are still so fresh and nutritious!
And you know you want to see how delectable these babies are up close...
Can you blame me for buying so many options? Of course I loaded up on all kinds of other goodies, as well. Nothing but healthy holidays happening in our household. 😉
I got to work yesterday getting the first portion of meal prep started for the week. I kicked it off with a delicious salad with roasted red potatoes, Brussels sprouts, and red onion. The dressing was a bit of a green goddess variation that I used most of the arugula in for a vibrant way to bring it all together with that wonderful kale. It turned out quite delicious!
Purple Kale & Potato Salad
- 2 pounds small red potatoes, cut into bite-sized chunks
- 1 pound Brussels sprouts, trimmed & halved or quartered if they are especially large
- 1/4 large red onion, peeled & chopped
- 2 cups cooked chickpeas
- 2 small bunches purple kale, trimmed & roughly chopped
- 4 cups arugula (rocket), roughly chopped
- 1/2 cup raw sunflower seeds
- 3 tablespoons tahini
- 4 cloves fresh garlic, peeled
- 1 lemon, juice & zest
- 1 tablespoon white miso
Heat your oven to 375 degrees Fahrenheit. Place your potatoes in a baking dish with a thin layer of water at the bottom and cover. Your Brussels and onion will go on another pan to be cooked at the same time. Cook each dish for about 30 minutes, stirring at least once halfway. Test for doneness and leave either of the vegetables in the oven until cooked through. You want the potatoes cooked but not falling apart. Once done, take both out of the oven to cool.
Meanwhile, prep your kale and arugula. Place all of the kale and a handful of the arugula in a large bowl with the chickpeas. The remainder of the arugula will go into the dressing.
Add the remaining arugula and the rest of the ingredients to a food processor. Pulse together until combined. Taste and adjust to your liking.
Mix the cooked vegetables in with the kale and chickpeas, then stir together with your dressing for a wonderful salad! This one hits all the marks for me.
I am on salad duty for Christmas dinner with my family. At least I know I've got a great source for my base no matter what combination I use for the holiday! Now I'm off to put together a version of Lena's delicious daikon salad for another meal this week...
