Food Jags

Do you know what they are?

A food jag is a common behavior seen in children when they decide to only eat one certain food for an extended period in time. For example, we’ve probably all known a kid who would only eat grilled cheese sandwiches. Maybe we were that kid. Maybe we’re secretly still that kid.

Anyways, I contend that adults can settle into food jags as well.

green goddess enchiladas

That brings me to my current obsession: green goddess enchiladas from Joanne’s website. (I almost typed green ‘goodness‘ enchiladas here, which is a totally suitable name for them too. They are off the chain.)

There’s kale and Greek yogurt in the green goddess inspired enchilada sauce. I know. This might sound a bit weird, but let me tell you…it works. And it’s such a creative way to get some green leafy vegetables in! We’ve heard all about kale salad and green smoothies with kale, but I urge you to give some attention to kale enchilada sauce.

The dish is entirely vegetarian and such a refreshing change from the typical heavier Mexican or Tex-Mex style enchiladas.

I’ll gladly have a food jag for these. I’d eat them morning, noon, and night. And for a snack in between.

Follow the link for the recipe (and vastly superior photos).


Kale salad

So you guys may or may not remember the kale salad I had a little while back when my life was changed.

You might remember me droning on about how delicious it was.  Totally not super bitter.  Right balance of sweet and savory.

Well, I made it my goal to try to replicate it for myself.

And I did.  Kind of.  My kale salad is not an exact replica of that at Local Foods, but it was yummy all the same.

Here’s the super simple cast of characters:

Yeah.  That’s it.  Raisins, shredded parm, lemon juice, olive oil, and kale.  There will also be a nut addition; I’ll get to that in a second.

The method:

Finely chop about 12 ounces of fresh kale (I used a food processor).  To the kale, add the juice of 1-2 lemons, ~1/4 cup olive oil, ~1/4 cup raisins, ~1/2 cup loosely packed shredded parmesan, ~1/4 cup nuts of your choosing.  Toss it all together, and boom.  There you have it.

As you can see, this isn’t exactly a recipe so much as a method.  The measurements aren’t exact, so you can go according to your preferences.  The original salad had pine nuts in it (which was fantastic), but being so expensive, pine nuts aren’t really something I’m willing to invest in.  I ended up trying a small bowl with chopped almonds (good) and later mixed chopped hazelnuts into the whole batch (even better).  I imagine pretty much any nut (and seed for that matter) would be lovely.

Additionally, you could totally use grated parmesan in place of shredded to get lots of parmy goodness in every bite.  You could also try switching out the raisins for currants or dried cranberries.  You really can’t go wrong!

This salad gets better and better the more it hangs out.  It’s been chillin’ in my fridge for the past few days and it’s only gotten more delicious.  It’s super simple and a light and healthy salad perfect for summertime.  Get into it!