Throwback: Kale Salad with Man Candy and Roasted Tomato Bruschetta

kale salad with roasted bruschetta 1 - My Daughter and I

Hey there,
Well we’ve been a bit distracted around here by fires burning all around us. It’s hard to get anything done when you’re constantly checking the news, Ham radio, responding to sweet phone calls and texts etc. So I completely forgot to do Monday’s post. Here it is a bit late-

Several weeks back, after dropping Travis off at school, Jordan and I had an epic food afternoon. First we stopped at this amazing bakery called SweetItaly (their website must be brand new, but the address and phone number are at the bottom) and had a cannoli and an eclair. They were both delicious and worth the drive to Point Loma. Not only were the desserts delicious, but the atmosphere was great – we felt like we had been transported to Italy. Needless to say, we plan to visit that bakery again.

So onto the main course. We headed to Liberty Station to see if we could find some dinner. I know weird – we ate dessert first. Ok, really it’s not that weird for us! We found this cute place called The Fig Tree Cafe. It was adorable. We both loved the interesting decor. We were there a bit early so we had the inside to ourselves. Several people were outside enjoying the patio. We decided to split the kale salad and split the bruschetta- it was the perfect amount of food. The kale salad had something called man candy on it. It is bacon that is cooked with brown sugar and cayenne pepper. I knew we had to try this at home (if nothing else because of the name. I mean, come on- how could you not want to know more?? ;)) It also had a light vinaigrette dressing on it that was just delicious and perfect with the other flavors. The roasted tomatoes on the bruschetta were so sweet and flavorful – it was just an amazing meal. Normally I don’t dream of salads and roasted tomatoes, but have been dreaming of this meal and was excited to recreate it at home. So below is my version of that incredible meal. I hope you enjoy it as much as we did. This recipe was enough for two of us for lunch. We gobbled up the leftover man candy after we finished our salads.

kale salad with roasted bruschetta 2 - My Daughter and I

Kale Salad with Man Candy Bacon
Kale, washed and torn into bite sized pieces – approximately 4 cups
4 to 6 slices of man candy, recipe below
1 green apple, thinly sliced
1/8 -1/4 cup Manchego cheese, thinly sliced. Manchego is a slightly sharp sheep’s milk cheese. If you can’t find it, I would substitute fresh Parmesan, sliced.
Citrus vinaigrette dressing, recipe below.

Wash and tear kale and put into a medium sized bowl.

Start cooking bacon. Put slices into skillet and cook over medium heat until one side is completely cooked. Flip bacon over and top with brown sugar, cayenne pepper combo. I just mixed 1/4 cup brown sugar with 1/4 to 1/2 tsp. cayenne pepper. Using a teaspoon I carefully coated the top/cooked side of the bacon. I continued to cook the bacon, not turning it again. Remove from pan and place on a plate until you’re ready to use it.

While bacon is cooking, slice apple and cheese. Prepare citrus vinaigrette dressing. Once all the elements are ready, toss kale with dressing and serve onto two plates or in two bowls. Top with chopped man candy, sliced apples, sliced cheese. Enjoy!

Citrus vinaigrette dressing
2 tablespoons fresh squeezed orange juice
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil
Salt & pepper to taste

Mix all ingredients together in a jar and shake to mix.

kale salad with roasted bruschetta 3 - My Daughter and I

So the second part of our delicious meal was the roasted tomato bruschetta. When you roast tomatoes they get so sweet and wonderful, but I don’t like to overcook them. They tend to get sort of mushy. With the toasted french bread this was a wonderful addition to our salad lunch.

Roasted tomato bruschetta
4 slices French bread
1 pint grape tomatoes
1 T olive oil
1 tsp. minced garlic
A bit of salt
Basil
Balsamic vinegar

Wash and slice tomatoes. Put into oven safe pan. Add olive oil, garlic and salt and mix well. Cook at 450* for about 10 to 15 minutes until tomatoes soften and sort of pop. Stir and check frequently.

Remove from oven and add about 1 -2 T fresh chopped basil and about 1 T balsamic vinegar. Give it one more quick stir. Serve immediately over freshly toasted, warm fresh bread.

To prepare the French bread, slice 4 thick hunks of french bread from a loaf. I just picked mine up at Walmart, nothing fancy. Mist with a bit of olive oil and put in oven or toaster over until just slightly crisp. You don’t want this to be hard and crunchy- it will be too difficult to eat. Just watch carefully as it is toasting.

Top with the fresh tomato bruschetta mixture along with additional fresh basil if desired and a bit of fresh Parmesan shavings.

This was wonderful with our salad, but would have been a great appetizer on its own.

Cindy & Jordan 

Our Growing Edge- May Roundup

I have something a little different in store for you today! Genie, the awesome blogger who runs Bunny Eats Design, contacted us a few months ago to see if we’d be interested in hosting May’s edition of Our Growing Edge! I was so honored to be asked- Genie has done a wonderful job of gathering food bloggers from all over the world into an inspiring, encouraging community.

Every month, food bloggers submit a link of one of their recent blog posts- you can make anything you’d like, the only requirement is that the recipe needs to be something new to you- a new ingredient or preparation or experience. It’s awesome to see bloggers getting out of their comfort zones- the results are spectacular!

Interested in joining in on next month’s roundup? It’s a great experience! For more information, visit Our Growing Edge.

Now that you know a little bit about what a roundup is, let’s jump right into this month’s edition!

watermelon-for-pinterestFirst up! Fa’s Kitchen tackled making watermelon juice– something I’ve never heard of, but it sounds delicious!

Grain-Free-Eggplant-Lasagna

 This recipe made my mouth water! What a creative and delicious way to substitute eggplant for pasta.

6a00d835508b1869e201b8d112a5c7970c-500wi

This blog post and recipe blew my mind! Not only does Simona write in both English and Italian, she made homemade matcha noodles. So impressive!

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This looks amazing! Spinach Stuffed Flank Steak– yum!

carbonara

My favorite again- pasta! Julie made a delicious looking Carbonara dish, that we’ll have to try.

almondbutterbars

Everyday Life Mom made some delicious Almond Butter Bars that look like the perfect post-workout snack!

figs-001

Our host, Genie, ended up with 42 figs in her fridge, and shared some beautiful photos of how she creatively used them up.

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Yum!! The Dream Baker whipped up the most delicious looking Chocolate Banana Cake that I’m dying to try.

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Kerene from The Dream Baker also submitted her recipe for Oven-roasted Char Siu (BBQ Pork)– another delicious, mouth-watering recipe.

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Saffron & Honey submitted these gorgeous photos of her recipe for Ramps Raclette. This wasn’t something I was familiar with, but her post made me want to try it out!

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Feijoa- a completely foreign type of fruit. Nom Nom Panda creatively used up her bountiful harvest in feijoa paste.

img_1918-1024x683Becky made the yummiest looking Beet Salad– looks like a perfect summer recipe!

dough

Chelsea recently highlighted Smorgasburg, in New York City. They stopped by and got donuts from Dough, and oh my goodness- they look amazing.

layering-on-plate_fotor_collage

Another alternative to pasta in lasagna! Definitely worth trying!

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Last but not least, these absolutely adorable Banana Banana Banana Cake‘s might be one of my favorite links for this month! Isabel from Sweet Loves killed it!

So that’s it! May’s round-up is complete!

our growing edge

 

Fall Favorites – Soups, Salads and Main Dishes

Hey! Happy Fall! In Southern California, Fall doesn’t really exist. This time of year the weather is crazy hot, so while everyone else is talking about the beautiful leaves changing and the cooler weather, we are just broiling! So, honestly, Fall isn’t really my favorite season, but I do love Fall food. So I’ve compiled a list of a few of our Fall favorites to share with you. Enjoy!

Kale Salad with Man Candy

kale salad with roasted bruschetta 2 - My Daughter and I

Candied Pecans + The Best Salad Ever

candied pecan and salad collage

Fiesta Chowder

Fiesta Chowder 2 - My Daughter and I

Tuscan Bean Soup

tuscan bean soup 1 edited

 

Parmesan Pasta with Butternut Squash & Bacon

butternut squash with bacon pasta 2 edited with text

 

Chicken Pot Pie

chicken pot pie 17 edited

Crock Pot Macaroni & Cheese

mac & cheese 2

Southern Chicken Casserole

southern chicken casserole 2

Bruschetta Chicken

BC 8

 

(Looking through these old photos made me realize the huge improvement in the quality of my photos- just look at the difference between this Bruschetta Chicken photo and the infinitely better picture of the Kale Salad at the very beginning of the post. It’s amazing the difference that a little experience makes 🙂  -Jordan)

 

Cindy

Pesto Pasta Salad with Arugula

My Daughter and I Pesto Pasta Salad with Arugula 1

I made this recipe yesterday and it really took only about 15 minutes from start to finish. Crazy fast and delicious! If you aren’t a big fan of arugula, you could substitute baby kale, or spinach, or even chopped romaine lettuce. I loved the addition of the greens to the pasta- it made a giant bowl and I felt like it was much healthier than just eating pasta. This would be a great salad to bring to a BBQ or beach party.

I found this recipe on Gimme Some Oven. I love Ali’s blog and all the recipes I have tried have been amazing. Check it out!

My Daughter and I Pesto Pasta Salad with Arugula 2

Pesto Pasta Salad with Arugula

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:
1 pound (dry) pasta
1 (12-ounce) jar roasted red peppers, drained and roughly chopped
1 (6-ounce) jar basil pesto (about 3/4 cup)
8 ounces mozzarella cheese, diced
3 handfuls fresh arugula, 4 ounce package

Method:
Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.

In a large serving bowl, toss pasta with the remaining ingredients until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Cindy

Kale Salad with Man Candy and Roasted Tomato Bruschetta

kale salad with roasted bruschetta 1 - My Daughter and I

Hey there,
Well we’ve been a bit distracted around here by fires burning all around us. It’s hard to get anything done when you’re constantly checking the news, Ham radio, responding to sweet phone calls and texts etc. So I completely forgot to do Monday’s post. Here it is a bit late-

Several weeks back, after dropping Travis off at school, Jordan and I had an epic food afternoon. First we stopped at this amazing bakery called SweetItaly (their website must be brand new, but the address and phone number are at the bottom) and had a cannoli and an eclair. They were both delicious and worth the drive to Point Loma. Not only were the desserts delicious, but the atmosphere was great – we felt like we had been transported to Italy. Needless to say, we plan to visit that bakery again.

So onto the main course. We headed to Liberty Station to see if we could find some dinner. I know weird – we ate dessert first. Ok, really it’s not that weird for us! We found this cute place called The Fig Tree Cafe. It was adorable. We both loved the interesting decor. We were there a bit early so we had the inside to ourselves. Several people were outside enjoying the patio. We decided to split the kale salad and split the bruschetta- it was the perfect amount of food. The kale salad had something called man candy on it. It is bacon that is cooked with brown sugar and cayenne pepper. I knew we had to try this at home (if nothing else because of the name. I mean, come on- how could you not want to know more?? ;)) It also had a light vinaigrette dressing on it that was just delicious and perfect with the other flavors. The roasted tomatoes on the bruschetta were so sweet and flavorful – it was just an amazing meal. Normally I don’t dream of salads and roasted tomatoes, but have been dreaming of this meal and was excited to recreate it at home. So below is my version of that incredible meal. I hope you enjoy it as much as we did. This recipe was enough for two of us for lunch. We gobbled up the leftover man candy after we finished our salads.

kale salad with roasted bruschetta 2 - My Daughter and I

Kale Salad with Man Candy Bacon
Kale, washed and torn into bite sized pieces – approximately 4 cups
4 to 6 slices of man candy, recipe below
1 green apple, thinly sliced
1/8 -1/4 cup Manchego cheese, thinly sliced. Manchego is a slightly sharp sheep’s milk cheese. If you can’t find it, I would substitute fresh Parmesan, sliced.
Citrus vinaigrette dressing, recipe below.

Wash and tear kale and put into a medium sized bowl.

Start cooking bacon. Put slices into skillet and cook over medium heat until one side is completely cooked. Flip bacon over and top with brown sugar, cayenne pepper combo. I just mixed 1/4 cup brown sugar with 1/4 to 1/2 tsp. cayenne pepper. Using a teaspoon I carefully coated the top/cooked side of the bacon. I continued to cook the bacon, not turning it again. Remove from pan and place on a plate until you’re ready to use it.

While bacon is cooking, slice apple and cheese. Prepare citrus vinaigrette dressing. Once all the elements are ready, toss kale with dressing and serve onto two plates or in two bowls. Top with chopped man candy, sliced apples, sliced cheese. Enjoy!

Citrus vinaigrette dressing
2 tablespoons fresh squeezed orange juice
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil
Salt & pepper to taste

Mix all ingredients together in a jar and shake to mix.

kale salad with roasted bruschetta 3 - My Daughter and I

So the second part of our delicious meal was the roasted tomato bruschetta. When you roast tomatoes they get so sweet and wonderful, but I don’t like to overcook them. They tend to get sort of mushy. With the toasted french bread this was a wonderful addition to our salad lunch.

Roasted tomato bruschetta
4 slices French bread
1 pint grape tomatoes
1 T olive oil
1 tsp. minced garlic
A bit of salt
Basil
Balsamic vinegar

Wash and slice tomatoes. Put into oven safe pan. Add olive oil, garlic and salt and mix well. Cook at 450* for about 10 to 15 minutes until tomatoes soften and sort of pop. Stir and check frequently.

Remove from oven and add about 1 -2 T fresh chopped basil and about 1 T balsamic vinegar. Give it one more quick stir. Serve immediately over freshly toasted, warm fresh bread.

To prepare the French bread, slice 4 thick hunks of french bread from a loaf. I just picked mine up at Walmart, nothing fancy. Mist with a bit of olive oil and put in oven or toaster over until just slightly crisp. You don’t want this to be hard and crunchy- it will be too difficult to eat. Just watch carefully as it is toasting.

Top with the fresh tomato bruschetta mixture along with additional fresh basil if desired and a bit of fresh Parmesan shavings.

This was wonderful with our salad, but would have been a great appetizer on its own.

Cindy & Jordan