Weekend Glow Kale Salad2

Weekend Glow Kale Salad

If you’re looking for an excellent salad that everyone is sure to enjoy, then you HAVE to make the weekend Glow Kale Salad.


I found this recipe on Chatelaine.com – Kale Salad – Packed With Vitamins That Will Make You Glow and I’m stoked about this salad.


I don’t make a lot of salads around here because I feel like they’re boring and not filling enough. Don’t you feel like that? Well, I was pleasantly surprised when I made this and found it filling, delicious, and a must make every week for lunches.

I feel like I need to buy new plates just to showcase this amazing salad!


1/2 large head of kale (about 5-6 cups packed)

1 cup finely chopped red onion

1/2 red bell pepper

1/2-3/4 cup chopped carrot (2 small carrots)

1 english cucumber (2 cups chopped halves)

1 avocado, chopped

1 1/4 cup chopped grape tomatoes (or other variety)

1/2 cup mixed raisins and goji berries

1/4 cup hemp seed

1/3 cup chopped walnuts

 Lightened up tahini-lemon dressing:

1/4 cup Tahini

3 garlic cloves

1/2 cup fresh lemon juice

1/4 cup nutritional yeast

2 tbsp extra virgin olive oil

1 tsp kosher salt and freshly ground black pepper, or to taste

3 tbsp water, or as needed

Recipe Round-Up:

This recipe gets a 5 out of 5!


WHOA! Am I serious about this or what?!

Yes, for these reasons:

1. The flavor of this salad is so full of different sensations from the crispiness of the vegetables to the tangy, sweet, goodness of the dressing, it makes your mouth (and body) crave each bite.

2. I didn’t feel guilty about eating a giant bowl/plate of this and it was very filling. I didn’t feel starved after I was done. 

3. The amount I made looked like the salad would last for days. I dreaded we would waste it, but ALAS, it was more than half gone that night, and eaten for lunch the next day, meaning: NOT ONE BIT OF THIS WENT TO THE TRASH CAN, WE ATE IT ALL! That’s a miracle around this house.

4. Did I mention that this is packed with vitamins, so I am pretty sure this helped out with getting all the nutritional support I needed for the day.

 5. DH LOVED this salad and is A-OKAY with me making this again.

I could easily go on, but I will spare you. JUST MAKE THE SALAD ALREADY! You won’t regret it. 

Here is the link again in case you missed it: http://www.chatelaine.com/health/kale-salad-packed-with-vitamins-that-will-make-you-glow/

Browned Butter Fennel Gratin

Browned Butter Fennel Gratin

Melissa checking in here…check one, two, check, check. Good! Let’s go!

I’ve cooked with fennel before but only once. I enjoyed it but the recipients of the dish didn’t find it as delightful as I did. I think that’s why I was looking forward to this dish because I want people to like fennel. 

This recipe came out of my Better Homes and Gardens Magazine. If you know me, then you know I love this magazine. I usually try to make at least one recipe from the magazine a month. And they always turn out great!


You can find the recipe here:




4 tablespoons butter

3 medium fennel bulbs, trimmed, cored, and sliced crosswise

3 stalks celery, sliced

2 large Vidalia or other sweet yellow onions, cut crosswise into 1/2-inch-thick slices

6 ounces Gruyere cheese, shredded (1 1/2 cups)

1/4 cup whipping cream

2 tablespoons snipped fresh dill

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup coarse Italian or French bread crumbs

2 tablespoons finely chopped hazelnuts

  Fresh dill sprigs

I rate this recipe high, 4.5 out of 5. The flavor of this dish is excellent but here were my challenges:


I put this on my meal plan as a main dish. WRONG! This is a side dish. I had to quickly figure out what else we would eat with this at the last minute. Maybe I should have known this because it’s a gratin, but I didn’t.

The grocery store I shop at was sold out of fresh fennel. So I bought endives in place and seasoned like crazy with fennel seeds. Since I plan on making this again and again, I will use the fresh fennel when it’s available. I felt this was a suitable substitute and I wasn’t disappointed.

Besides those two things, this side dish was great and it was half eaten between two of us the night I cooked it, then gone by the next day. I can picture eating this with baked chicken or even a pork chop and then putting a salad on the side.


This is a must make!