while this blog may not be proof of it, i’ve been doing a good deal of cooking and recipe tinkering lately. and it’s been a blast. i’ve been developing recipes for a site called platejoy, a small e-comm start-up currently based in boston and sf. platejoy aims to provide healthy food options to those that don’t have the time to plan out their meals for the week, or for those who want creative options to vary up their healthy eating routine. they simply choose which recipes they’d like that week from a variety online, and platejoy delivers the ingredients to their door, along with recipe cards so that they can whip them up easily.
the founder, christina, is super impressive. a 26-year-old MIT grad, she’s been able to secure partnerships with behemoths whole foods and peapod (stop & shop), establish a solid team, and get featured in some high-profile publications. i’m a fan.personally, it’s been so fun (and rewarding) working with platejoy so far. i love the challenge of developing a dish that’s both healthy and delicious (or i like to think of as “healthy without knowing it”) since that’s how i prefer to cook anyway. mostly what i’ve enjoyed so far is the precision it’s required of me and my cooking. i’ve been learning how to actually write clear and structured recipes. instead of “a handful of this” and “around 15-20 min,” i’m challenged to be much more exact in my measurements, and to really tune into the nuances of a recipe. what are the key signals i look for that tell me this meat is done? how long exactly did it take for the lentils to cook? how much did the piece of fish weigh, and what does that mean for the serving size? these are gray areas that i may have mostly guesstimated before…this recipe for kale & bean salad may be my favorite of the ones i’ve developed so far. it’s simple, easily adaptable and pairs great with salmon. a win all around. on its own, it makes an excellent lunch (and one that you can whip up in 10 minutes, might i add) but paired with fish or chicken, it serves as the perfect dinner as well (and leftovers the next day are de-lish!). the sesame oil / apple cider vinegar dressing combo is where it’s at. yum.
for the salmon, i simply diced up garlic and ginger and placed it on top of the salmon, then drizzled a touch of soy sauce and sesame oil on top, folded up in a packet of aluminum foil, and baked at 400 til done. depending on your piece of fish, it will take 8-12 minutes. (and this is where that whole lack of precision thing comes in…sorry!). but the salad, let’s focus on the salad! & ENJOY.
KALE & BEAN SALAD RECIPE serves 2
- 4 tbsp mint leaves
- 4 cups Tuscan kale
- 1 tablespoon sesame oil
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 1 (15-ounce) can cannellini beans
- ⅓ cup dried raisins
- ½ cup edamame
- 1 cup shredded carrot
- ½ cup chopped walnuts
- finely chop mint. remove tough ribs from kale and chop leaves. defrost edamame if needed.
- in a large salad bowl add sesame oil, olive oil, apple cider vinegar, garlic and mint leaves to the salad bowl. whisk until combined.
- add kale and use your hands to work the dressing into the leaves, 2 to 3 minutes, until it turns bright green and begins to tenderize.
- rinse and drain cannellini beans. add to kale mixture with raisins, edamame, shredded carrot and walnuts. toss well to combine.