Raise your hand if you want to see a gif of Pluto! Now put your hand down so you can scroll down to see it. :) While you’re at it, keep reading to check out the latest about Planned Parenthood, Idris Elba, and kale. Read More This Week in Lady Reads
I read some amazing stuff this week!
I am typically a fan of hearty soups with lots of spices, vegetables, or interesting ingredients. Soups that have cooked for hours, simmering into sloppy deliciousness that smell so good, you can’t stop yourself from tasting them now and then. This is not that soup. Read More Soup of the Day: Tuscan White Bean and Kale Stew
So a good deal of you commented last week about what to grow in the shade (what are y’all, mole people?) and I have a small treasure trove of vegetable delights that do well in shade. Last year we had an enormous tree in our back yard that threw half of our garden into shade for a food portion of the day. What did we grow? Read More Ask and You Shall Receive, So Sayeth Hannah
During February, I’ll be cutting out all animal products from my diet. Yes, even cheese.
Winter greens, especially kale, appear to be one of the majorly desired ingredients of the moment. Unlike that other ubiquitous recent-recipe staple, quinoa, winter greens are a food I legitimately love, rather than feel like I should. To combine it with one of my other favorite foods, white beans? Now that’s a love meant to last.
I know, that’s a really dreary-looking title for a recipe, but it’s not nearly as plain as it sounds. I have been trying incorporate more spinach and kale into my diet, mainly because they are some of the few vegetables my 8-year-old daughter likes rather than only tolerates. How a kid can love spinach and hate corn, I do not know, but here we are. This is the first time I ever made this particular recipe, and it turned out pretty well.
In this week’s veg* food post, we’re going to get leafy green and highly scientific. Kale is a wonder-green that’s jumped into the public conscious relatively recently. While some find its luxurious folds enticing, others are intimidated by its unique taste and overwhelming vitamin load. No matter where you stand, let me show you how science and people get together to make delicious eats. Read More Kale: Seeds of the Past, Food of the Future