haaaappy happy friday! another week is over. at this rate, we’ll blink and it’ll be Christmas! oops sorry. did that freak you out? me too a little. it’s ok though! i love love looooove the holidays. even though they can be kind of (ok VERY) stressful. so, on a soul level i am ready for the holiday season. on a brain/body/anxiety level… not so much.
it’s a good thing we have just barely entered fall! we’ve got time. today i’m sharing with you a recipe i actually created last thanksgiving! i never feel like there are enough veggies at thanksgiving, and i often want something bright and fresh to cut through the richness of traditional thanksgiving food. enter this kale salad. it’s citrusy, hearty, and fresh — perfect as an addition to your holiday table or on it’s own! and a big plus: this stores well. you can store leftovers in the fridge for up to two days because the hearty kale leaves hold up so well and don’t get gross and slimy in the dressing.
i’m also sharing a quick and easy grab-n-go breakfast staple, my new food obsession, and a little soul tip for you guys. i hope your weekend is full of all the good things. savor it!
the best fall kale salad
if you see the words “kale salad” and immediately think ‘NO’… this is the salad for you. i made it for my in-laws for thanksgiving last year and it was a hit, even with those who usually turn their nose up at kale. it’s so yummy and has so much flavor! it really is more than just a side salad. it has so much going on — spicy pecans, thinly sliced apple, tangy feta, and an easy homemade dressing. i promise you will love it if you give it a chance! just trust me.
ingredients:
1 bunch of curly kale, washed and chopped very thin
1 golden delicious apple, sliced thinly
1/2 block of feta
1 shallot, finely chopped
sweet & spicy pecans (buy these or use the recipe below)
2 tbsp. dijon mustard
1 lemon
good olive oil
coarse salt and cracked black pepper
make it:
using your hands, massage about 1 tbsp. olive oil into the kale. work the oil into the kale until it is glossy and bright green. season the kale with salt and pepper and let sit while you prepare the other ingredients.
slice one golden apple very thinly, chop 1 shallot (separate in half), and crumble feta.
prepare the sweet and spicy pecans and roughly chop them.
to the kale, add the pecans, apple, feta, and half the chopped shallot.
make the dressing: in a separate bowl or measuring cup, combine 1/2 the chopped shallot, the juice of 1 lemon, and 2 tbsp. dijon mustard. whisk and season with salt and pepper. slowly stream in olive oil while whisking until the dressing is the desired consistency for you. (i do about 3 tbsp.)
toss the salad with the dressing and serve!
*sweet and spicy pecans*
melt 3 tbsp butter (can use vegan butter for this) and a splash of oil in a saucepan over medium heat. add 2 tbsp. white or brown sugar, 2 tbsp honey, a good pinch of salt, 1/2 tsp smoked paprika, and 1 tsp cayenne pepper. stir to combine and add in the pecans. toss the pecans in the mixture and let cook until toasted and sticky. *be careful not to let them burn!* top with flaky sea salt. let them cool and then use to snack on, add to a charcuterie board, or of course add to your kale salad! .
food obsession as of late
in another life, i lived on a farm and canned things and made homemade jams and preserves and came up with all sorts of fun and different combos like figs and red chili flakes… but in this life, i buy those things. so yes, let’s talk about this chili fig jam.
it’s so good. sweet and spicy perfection. i have been putting it on everything lately, but my favorite way to eat it is with creamy plain or honey goat cheese on a cracker. the creamy, tangy goat cheese mixed with the spicy, fruity jam is just addictive. last sunday night, i put it on my pecorino & prosciutto pizza. absolutely outstanding. please buy this. (i believe you can find it at most grocery stores — but definitely at kroger!)
breakfast egg muffins
these little egg bites are so nice to have on hand when you’re heading out the door for work. they are full of protein and completely customizable to whatever you have in the fridge. you can omit the cheese, omit the meat, do just veggies, whatever you’d like! i used a mini muffin tin so if you use a regular size muffin tin, the cook time may need to be a little longer.
*makes 24 mini egg bites*
ingredients:
6 eggs
1/3 cup milk (i used oat)
2/3 cup grated pecorino (or cheese of your choice)
4 pieces of deli ham, sliced into small pieces
1/2 a zucchini, grated
sea salt and cracked black pepper
olive oil spray for muffin tins
directions:
set oven to 350.
whisk eggs and milk together in a large bowl.
add in the rest of the ingredients and stir to combine well.
spray muffin tins well with oil spray (or you could use muffin liners!)
pour in the egg mixture until just barely full.
bake for 25 minutes.
let cool before removing from tin and storing in the fridge.
pick of the week
i don’t have a specific item or song or podcast to share with you this week. instead, my thing to share is this: DECLUTTER. this is coming from me, a design maximalist. i love things. i love trinkets and old journals and yes, i keep every card that anyone has ever given me (truly). but i have found that decluttering in little ways has been so good for my peace of mind and how i feel in our home. if you have a space (mine was my closet) that just doesn’t feel good or feels a little too cluttered or crazy, take 30 minutes to declutter it. seriously — set a 30 minute timer and just do as much as you can. you’ll be shocked with how much you got done and your brain and soul will thank you. let’s call it fall cleaning. :)