Summer is coming to an end and I’m finally spending more time in the kitchen. This summer has been a whirlwind of travel, visitors, BBQ’s and eating on the run. As the days shorten I’m actually finding more time to be in the kitchen (my happy place). Speaking of happy places, after traveling to Denver where Whole Foods seemed to be around every block, Ryan and I spent a few hours at the Seattle Whole Foods this weekend. Its hatch chile season – which means that everything has a kick at WF. We got salmon burgers, guacamole, salsa and sausage to name a few enriched with the amazing spicy hatch flavors. I also got a pack of fresh roasted hatch chiles to use in recipes the next few months. Thanks to the freezer we’ll be enjoying these goodies for awhile!
In an effort to not just pin great foods, I’ve been going through all my recipes and trying to pick a few each week to try out. This week it was Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing.
Photo courtesy of COOKIE + kate
This salad was amazing! I kept pretty true to the recipe this time around and was really pleased with the salad. I paired it with yummy paella and white wine for dinner with my parents tonight. Here’s what I’m going to adapt the next time I make it (which won’t be too far way);
- Less tahini, more white wine vinegar (felt like it needed a more acidic flavor)
- Add lemon juice and zest
- Add dried fruits such as cranberries for another texture
- Eat more of it!
Cooking with Care 
Thanks Care it sounds good and I grew Kale in my garden last year and will start planting it again when we get back from Denver. It should start cooling off so my tomatoes will do good again.