Good morning, you folks gathered here, representing every link in the happy-place food chain. Some of us love to cook, some of us love to savor what we eat, and others of us – I know this from comments from many of you – are satisfied just reading about what others cook and eat. This morning one of you is thinking of that slow food about which few are neutral: it’s either love or hate.
We speak, of course, of kale.
Wondering Foodie wrote after a first lunch at Southern Squeeze. “The food was unusual and colorful. The bowl I chose was centered with kale that was soft and tender. How do you do that? Here’s what I am asking for: where to buy kale, what package to buy, how to prepare it including how to get rid of those hard stems, and then how to use it in salads. Not so interested in how to cook it, but if some readers prefer cooked kale, I wouldn’t mind your recipes for that too.”
The healthful Southern Squeeze menu also includes chia seed pudding, about which we have had an earlier inquiry, and cashew cheese. Recipes for these, to make at home, would be welcome, as well.
It’s been a while since Marilyn Soehl has shared her latest dish in their family’s Tortilla Tuesday meals. She’s been busy feeding a small multitude. This one was especially popular; she found it on the web initially but made her own adjustments. She paired it with Mexican street corn. If you’d like that recipe, say so.