Nutritious and Delicious!

When I was using some of my kale this weekend for brunch, I remembered a kale salad that I really liked. I used to pick it up from the prepared food section of a grocery store 'back in the midwest'. I haven't found anything similar out here, so I thought I should eventually try to make it myself. Today was that day.  While I was at it, I made lunch, too.  Pictures start with lunch.

I sauteed garlic, onions, and mushrooms together in olive oil. 

Then I added rose wine and herb. 

I breaded the halibut and baked it with some of the herbs and mushrooms.

And when it was finished, I served it over wilted kale and quinoa with the 

mushroom-herb reduction sauce decadently ladled over the halibut.

Next, prepping the ingredients for the citrus-kale-quinoa salad.

 Washing and de-stemming the kale.

Cooking the quinoa and letting it cool.

Add the dressing (olive oil, lemon zest & juice, orange zest and juice, apple cider vinegar), 

craisins, pine-nuts, golden raisin, feta, and a little parsley.

Voila, finished salad!

And it's the perfect side to serve with a toasted sandwich for dinner!

Rocky Wood Reservation

Rocky Wood Reservation- A Trustee's Property (Medfield, MA)

Blue Hills and the North Shore

Saturday we were able to pop by the Blue Hills for a neat view of Boston, and head up to the North Shore for a great boardwalk stroll.  Just a few pictures to share....

brunch: a labor of love

This weekend I had visitors! It was a great opportunity to make brunch. It was a labor of love, and super delicious.

Saturday Brunch:

Kale: 

I grew it from seed in my planter garden.

(I grew the herbs, too! Marjoram, lemon thyme, parsley.)

Crepes stuffed with kale, shallots, bacon, garlic, herbs, and cheese, 

topped with a fried egg.

Sunday brunch:

(Quiche going into the oven.)

Quiche coming out!

Three-cheese rustic quiche with 

cream cheese, cheddar, american cheese with lemon balm (from my garden!), 

topped with shallots and prosciutto.

Served with a strawberry, cucumber, & arugula salad, topped whipped ricotta.

Beverages: smoothie and sparkling wine.

Monday brunch (for one, my guests are gone)... more crepes!

This one is deconstructed 

(what all my crepes look like right before I take my first bite), 

and ready to devour.