Ever since 2009, we’ve been a part of a CSA farm share. This year, for various reasons, we decided to bow out – though right now, I can’t really think of why other than the logistics of picking up the bin. And honestly, I’m missing our weekly share. It introduced us to a lot of vegetables I wouldn’t normally pick up. Some were oddballs that I made work, others were vegetables I thought I hated but with the proper technique I learned to love.
Luckily, our neighbourhood has a plethora of mom and pop markets along with a few good organic grocers. I’m not wanting for much which makes missing our CSA a bit easier to bear. To pick up a choice of several varieties of local kale, or a gigantic ball of jicama, or a pint of fragrant local raspberries, I just have to pack my bags and walk a few blocks down the road. I’m pretty lucky. And yet, after a good month of being a vigilant meal planner combined with the ease of shopping, I’ve dropped the ball. It’s probably in part to being busier at work and having a more scattered brain, but I’ve been feeling like all my meal expectations have flown the coop. This week I am truly sucking when it comes to dinner.
At least I can think back on last week when I made this terrific kale and millet salad. It’s filled with all kinds of things you’d find in a greek salad: cucumbers, kalamata olives, red onions, red peppers, feta, a balsamic dressing. Add in your freshest garden tomatoes if that’s your thing (it’s definitely not mine). But the main twist is the kale and millet added to make this a more healthful meal. The kale gets lovingly massaged with a little oil and vinegar and the millet bulks things up.
It’s a quick meal to and it’s perfect for hot summer evenings when making dinner is the last thing on your mind. Like tonight. As in, I should make this tonight. The ingredients are probably ones you’ve already got on hand. Don’t have millet? Don’t fear – throw in some quinoa, farro, wheat berries or even couscous. I also think chickpeas would add in more texture and protein. It’s flexible and forgiving with ingredients, which is perfect for a harried evening.
kale & millet salad
This recipe served up 2 large bowls, but it’s easy to double the recipe. Looking to add more protein? Bulk up the salad with chickpeas or diced cooked chicken, but we thought it was just perfect as is.1/2 c millet
1/2 bunch of kale
1/2 cucumber, diced
1/2 red pepper, diced
2 stalks celery, diced
2 T red onion, finely3 T balsamic vinegar
2 T olive oil
1 t dijon mustard
1/2 t honey or agave syrup
salt & pepperkalamata olives
feta cheese, crumbledAdd the millet to 1 cup of water and bring to a boil in a covered pot. Turn down heat to low and let simmer until water evaporates, about 15 minutes or so. Fluff with a fork and set aside.
Remove the tough ribs from the kale and slice the leaves thinly into ribbons. Add a pinch of salt and a smidge of oil into your serving bowl along with the kale and massage for a minute or so until the leaves turn wilty and dark green. Add in the diced vegetables along with the millet.
In a small jar, shake together the balsamic vinegar, olive oil, mustard, honey and salt & pepper. Taste & adjust seasonings if needed. Pour over the salad and toss well. Sprinkle with olives and feta cheese, divide between 2 bowls and serve.
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I ordered a TON of millet sort of recently from Amazon and am always trying to incorporate it in my life! this salad sounds lovely!
And yes I know what you mean about the CSA…I haven’t joined this year either and I’m definitely missing it!
Pretty bowls! This week I ended up giving the majority of my CSA share to my mother because it was all veg my husband won’t eat and would be too hard for me to use up on my own. It made me wonder if I should continue next year, but I think I would miss it too much too.
I love millet, Joanne – I’m sure you’ll love this one.
Lydia, thanks! I love these bowls – we picked them up from the Coomb’s Market (the place with the goats on the roof). Yeah, C was the pickiest with the vegetables and I always felt like I was forcing him to eat summer squash all the time. We’re trying to make up for it with more trips to the farmer’s market!
Love this! I’ve made a kale and quinoa salad 3 times in the last two weeks and am so excited for lunch tomorrow just thinking about it. I love the dressing on this! 🙂
Turns out I had some kale growing in my garden and was looking for a quinoa salad to incorporate both. My first stop on the Internet was here and I didn’t have to search any further. Made this last night (substituting quinoa for the millet) and it was a big hit, even with my 7 and 8 year olds. Will have to try it with millet sometime too.
I wish we had farmers market here.
It’s so limited.
But we are getting a whole foods in about 7 months.
I can’t wait.
I want this salad right now! It’s got all the things I enjoy and I have everything in my fridge to make it except the kale and celery.
I stopped my organics delivery for the summer months hoping to eat more local produce but who has time (or energy) to go to the Farmer’s Market with my new exhausting, “stand on your feet for 8 hours” gig.
Now I just buy whatever is convenient and affordable which means not nearly as local or healthy as I would like.
The weather here has been scorching for the past few days so I haven’t been cooking much…take out burritos or bbq chicken and chopped salads.
Love the cute bowls! There’s a shortage of cute bowls in my kitchen as I seem to keep breaking them. If you see any online let me know.
Sues, I totally understand the obsession!
Jennifer so glad you enjoyed this – along with your kids!! Hooray for a quick and easy dinner 🙂
No farmer’s market, vsb? Hope you’ll get one of those soon! At least you have easy access to Trader Joe’s 🙂 No luck here!
Joanne, you could skip the celery, but definitely do use kale – though chard would be good too! I understand the appeal of quick and easy meals on busy work days. I know that West Elm has cute bowls 🙂 But I haven’t seen anything similar to mine!