Many of you likely know Kathryn Taylor, author of the beautiful blog, Cookie and Kate, and the recently released Love Real Food, which, like her blog, is filled with vibrant photos and inspiring vegetarian recipes (not to mention adorable photos of her adorable pup, Cookie). I want to make everything, namely the make-your-own instant oatmeal mix (I love oats!), the best-ever guacamole with toasted pepitas, every cocktail, and the sweet potato, poblano, and black bean enchiladas. So far I’ve made two: a kale caesar salad with a tahini dressing (yum!) and the kale and quinoa salad featured here — no such thing as too many kale salad recipes, right? This one has a lemony-mustard dressing, dried cranberries that plump with the cooked quinoa, crisp celery, toasted almonds, and goat cheese. It comes together in a snap and has been a welcomed addition to the summer salad rotation — a great use for so many of my CSA greens, too: Swiss chard, arugula, lettuce. What’s more? It keeps well in the fridge for days, making it perfect for lunch-on-the-go or a picnic at the beach. I find it irresistible, and while it’s a great side salad, it’s nearly a meal in itself. I’m so looking forward to exploring Love Real Food more. As always, I’ll keep you posted. Hope you all had a Happy Fourth! 5 from 11 reviews I’ve used other greens in place of the kale — Swiss chard, arugula, lettuce, anything from my CSA. With this more delicate greens, I don’t massage them.
