This week I was reading a blog post that mentioned it being “late summer.” And all of a sudden I was like, “NOOOOOO!” Then, “Oh my gosh, FALL!” Then back to, “But NOOOOOO!” So I guess I’m in that August limbo between not wanting to let go of summer and being so so excited for fall. But before I get too excited about sweaters and chai and crisp apples, I’d like to take advantage of what’s left of summer 🙂
I wanna make this Grilled Peach, Avocado & Chicken Kale Salad.
And this Santa Fe Summer BBQ Pizza.
I wanna ride my bike and buy local cold brew iced coffee in a growler.
I wanna wear skirts and dresses and crop tops that just barely show any skin because I’m not that brave 🙂
I wanna Happy Hour on patios and drink a Pimm’s Cup. Or is that just a Southern thing?
I wanna take more evening walks and sip coffee on my front porch.
I wanna put basil on everything and have at least one pineapple make it to the grill before I get too excited and just eat it raw 🙂
I wanna be present to enjoy what’s left of summer and I just want time to slow down already.
What are you anxious to do before summer ends?
P.S. We got our marriage license this morning!!!!!
I am all about fun salads lately. And by that I mean Cobb salads with bacon dressing, Buffalo chicken salads, and most recently, a kale Caesar salad. Yes! In addition to being “all about fun salads,” I’m all about telling myself that since I am ordering these salads at nice, non-chain, definitely-not-fast-food restaurants and since they are made with things like lettuce and kale, they are super healthy.
Kale cancels out Caesar dressing.
I made this last Thursday night while Joey was out bowling and he seemed to think it was really weird when I told him I was going to massage some kale while he was gone. I’d never massaged any kale myself, but figured I’d give it a try as it’s all the rage right now. Turns out it takes kale from bushy and hard-to-chew, to tender and easier to eat, plus it’s kind of fun. Can kale be considered tender or is that only a term for meat? Anyways. After all kale massaging, dressing blending and crouton making was said and done, I had a quite the salad on my
hands, er plate.
P.S. The dressing is completely anchovy-less. I’m totally fine with knowing they’re in every Caesar salad I’ve ever ordered, I just don’t want to see or deal with them myself. Sometimes you just need to distance yourself from the anchovy, okay?
Kale Caesar Salad
- 1 chicken breast
- 1 head kale
- 1 slice bread (whatever you have will work)
- 1-2 cups chopped tomatoes (again, whatever kind you want)
- 4 cloves garlic
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese (+ more for sprinkling on top your salad)
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- juice of 1/2 a lemon
- 1/4 teaspoon each salt and pepper
- 1/4 cup olive oil
- Heat a pan over medium heat, brush chicken with olive oil, season with salt and pepper and cook until no longer pink, flipping halfway through. (This took me about 15 minutes but I cooked mine over lowwww heat).
- Meanwhile, wash, de-stem and chop kale. Place in a large bowl and begin to “massage,” aka gently rub it together until it just begins to soften and turn a deeper green. (You can massage as much as you want, I wanted mine just barely softened).
- Chop your tomatoes (I used zebra tomatoes, they’re the coolest!) and cut your bread into big cubes.
- Remove chicken from pan, let rest about 5 minutes, then chop into small pieces.
- Make dressing by adding all ingredients except oil to a food processor or blender. Once blended, slowly stream in oil. Et voila.
- Preheat broiler, then toast bread cubes until golden. (I like to let mine go a little long so they get all good and crunchy, as all croutons should be!)
- Assemble salad by layering chicken, tomatoes and croutons over the kale, then drizzle with dressing and some extra parmesan, then devour.
Serve with some roasted corn if you are totally in denial that summer is quickly coming to an end. And I so am.