Last week was the first time we received kale in our CSA share. I had sautéed it last year and was looking to try something new. Like the Swiss chard, I added kale to wraps and quesadillas, then I decided to try a pesto.


I placed three garlic cloves, Parmesan cheese (about 1/4 cup), pine nuts (about 1/3 cup), salt and pepper in my food processor. I pulled off the stalks of the kale and added the leaves until the food processor was full. As the food processor was going, I added olive oil.

I used spinach and cheese tortellini, but you can use any pasta.


This is one of my favorite ways to prepare salmon in the summer! I place 1-2 cups of fresh oregano leaves (this time I added a little Thai basil) in the blender with 1/4 cup olive oil, salt, pepper and blend. Then, I brush the oregano mix on the salmon fillet. I continue to brush the seasoning on as the salmon cooks.

The secret is the grilled lemon! Cut the lemon in half and cover the cut sides in olive oil (just enough so it doesn’t stick to the grill). It grills quickly so put it on at the end.

While the salmon grilled, I prepared sautéed kale and Swiss chard. I placed olive oil in the pan with garlic powder, salt, pepper and freshly ground nutmeg. I heat the oil and add the greens. If they aren’t softening, add a little water – 2 tablespoons at a time so it doesn’t get soggy.

I squeeze the grilled lemon over my entire plate 🙂

What is your favorite summer dish?

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