My daughter’s high school does a fundraiser by selling magazine subscriptions. Obviously, I get the parenting and pregnancy magazines, but this year, I expanded to include Better Homes & Gardens, too. And I am somewhat abashedly admitting to you now that I love this magazine.
My grandmother (father’s mother), used to get magazines by the dozen. Her Ethan Allen coffee table was always stacked with piles of the latest copies of Woman’s Day, Cosmopolitan (I always found this strange for an elderly woman), Reader’s Digest, Family Circle, Good Housekeeping, and, yes, Better Homes & Gardens.
So in my mind, BHG=Grandma, Ethan Allen furniture, doilies, and being old.
But every month in my BHG subscription, I am finding recipes I love, exercise routines that are actually realistic and do-able, gardening suggestions that I inspire me to get outside and drool-worthy home designs that get my mind racing about what I might be able to do someday to my husband's former bachelor pad, aka, our house.
Domesticated, indeed. Or, maybe I'm really just getting old.
The truth is: I get Better Homes & Gardens delivered to my house and I love it.
To prove that there's great stuff in here, I'm sharing a recipe I made that was in this month's June 2012 issue of BHG. It's a recipe for Lemony Kale Salad with Tomatoes created by chef Domenica Catelli, who, in addition to cooking at her family's Sonoma Valley, California restaurant, is also the national spokeswoman for the Organic Trade Association and author of Mom-a-licious: Fast, Fresh, Family Food for the Hot Mama in You!
The published recipe calls for a few things that I didn't have on hand (walnuts) or didn't feel like including (croutons—I hate croutons in my salad) and makes 8 servings (there are 3 of us eating at home on a good day), so this version below is her recipe slightly modified a la me. The photo is my finished salad plated up and about to go in my mouth.
Kale Salad with Lemon Dressing
- 1 bunch lacinto, or dinosaur, kale (you can use regular kale or mixed greens, too, but it won't taste as good!)
- 15-20 yellow cherry tomatoes, halved
- 1/4 cup toasted pine nuts (pignoli) (yes, I have pignoli on hand, but not walnuts)
- 3 Tbsp grated Parmesan cheese
- 1 lemon
- 1/4 c extra-virgin olive oil
- sea salt & freshly ground pepper
- 1/4 c shaved Parmesan cheese
1. Take your rinsed and dried kale and cut out the thick stem. Stack 4-6 leaves together at a time, fold over, and cut across with a sharp knife to make strips. Tear your strips into a large salad bowl to make bite-sized pieces.
2. Add to the salad bowl the tomatoes, toasted pignoli and the grated Parmesan cheese.
3. Juice the lemon and pour the fresh juice over the salad. Drizzle your olive oil over and sprinkle with salt and freshly ground pepper to taste (the salt and pepper really make the flavors blend and add interest to the kale/olive oil combo, so don't skip this...just add enough to suit your taste). Toss and top with shaved Parmesan.
It's a super-easy recipe, incredibly fast, and deliciously healthy—in my world, the required recipe trifecta.
Kale, in case you didn't know, is a FABULOUS food for pregnant and nursing moms (not to mention the whole family). One cup of kale delivers 5 g of fiber—a quick way to help ensure you're reaching your daily fiber goal during pregnancy and helping to prevent constipation.
Kale is a rich source of calcium, iron, and potassium and is loaded with tons of magnesium, vitamin A, vitamin C, and vitamin K—all nutrients that your body—and your baby—needs during pregnancy and while breastfeeding. Plus, those anti-oxidants deliver cancer-fighting protection. Not a bad thing to give your unborn baby.
My daughter and husband are NOT kale fans by any stretch of the imagination (in fact, my husband insists that kale is one of his least favorite vegetables on Earth), but they both ate their salads and, unless they were lying to me, enjoyed them.
I'm adding this Kale Salad with Lemon Dressing to my Pregnancy Foods to Eat board on Pinterest. Will you?
Thanks for reading and sharing,