I know, I know… I have deserted this blog for a little too long this time… but we always come back to the ones who love us, and I feel like this blog loves me, at least judging from all the views and pingbacks happened while I was gone. Thank you all for not giving up on this little space. I promise to keep it alive and kicking and bring in more inspiration than ever for your tables.
From my recent trip to US I brought back a lovely collection of vegetarian recipes from the cooking team of Martha Stewart, a beautiful book entitled Meatless. There is honestly not one single recipe I would not like to try out of this magistrally illustrated text. But as I had just bought some kale, and I happened to have fresh pomegranate and lime in my fruit basket, this easy and delicious salad was my first choice. I simplified the recipe (excluding from my version walnuts and ginger, just because I wanted a lighter salad to accompany my food, rather than a main) and added more lime juice. My kale was in fact pretty tough and I needed a good acidic level to “cook” it thorough.
But today, together with this super easy and delicious recipe, I have also a happy announcement to make, and it regards our monthly bread collection PANISSIMO. We (me and my beloved partner in crime Sandra) have gained for our serial bakers a first class supporter. Mulino Marino, an ethical, family-owned mill in the forefront of Italian organic flours, has kindly agreed to offer their flours to reward two lucky bread bakers partecipating to the ongoing theme of PANISSIMO. The theme is indeed “special and ancient flours” and will be ongoing until the end of October. You can read all about this on Sandra’s blog. So hurry up to participate with a bread made with special (like chestnut, chickpea, etc) or ancient (like kamut, enkir, spelt, etc) flour to Sandra-Indovina Chi Viene a cena? during the next few days or to Simona-Briciole during all next month. You may win to yourself something like 10 kg of first class organic flours from our favorite mill, Mulino Marino.
LIME-MARINATED RAW KALE WITH POMEGRANATE
1 bounch kale, washed, tough stems removed and torn into small pieces
1/2 lime, squeezed juice
2 tablespoon olive oil
2 pinches sea-salt
Pepepr to taste
1/2 cup pomegranate berries
Combine all ingredients except for the pomegranate and let sit the marinate for several hours. Just before serving, add the pomegranate. It can be enriched with toasted nuts (like walnuts) and the marinate can be further flavored with grated ginger.