raw kale and garbanzo bean salad

 

Pennsylvania continues to surprise me.  Last week I got a knock on my backdoor, and a precocious little boy offered us some surplus kale from his family's garden. Our young neighbor went on to school me and my roommates on the type of grapes growing on our land, and the proper uses for our variety (apparently our grapes are too sour to make juice). I was impressed to meet a child who is excited about vegetables, in contrast to this group of young ones. Putting our new bounty of kale to use, I whipped up a raw kale salad for lunch. I like to keep the kale somewhat raw, rinsing the chopped leaves under very hot water before tossing with the garbanzos and cucumber.

Raw Kale and Garbanzo Bean Salad

1 large head of kale

1/2 an english cucumber, large dice

1 can of garbanzo beans

2 tbsp Annie's Organic Goddess Dressing

1 lemon, juiced

1 clove of pressed garlic

fresh-cracked black pepper

salt 

Slice the raw kale into ribbons, and then run under hot water. Toss all ingredients together.

zucchini soup

I live in Pennsylvania now, and the morning chill is a daily reminder that fall is just around the corner. That may be why I have been craving this light vegetable soup. Earlier this month I spent the weekend at my aunt's lakehouse in Massachusetts, and my cousin whipped up this incredible, and wonderfully simple soup. I could not believe that it was just simple summer squash, onions, and vegetable broth. Luckily, one of my new roommates has an immersion blender, making for simple soup, and simpler cleanup. Don't let the short ingredient list fool you- this soup is delicious.

Zucchini Soup

1 extra large zucchini squash
1 yellow onion
1 carton of vegetable broth
squeeze of lime
salt

Saute vegetables, simmer with broth for 15 minutes. Allow broth to cool, and then blend. Squeeze lime and season with salt. Thanks for the recipe, Kathleen!