Kale Salad

Forecast for next week is not promising: temperature above 40C (100F) all week long. I was brave enough to cook a few meals and bake some bread, but most of our meals during the week will be cold, cold salads, beginning with a simple kale salad. 
Last Saturday at the Farmer's Market I stopped at the stand with a great selection of leafy greens with young kale being most attractive. I made this salad as soon as I came home from the Market.

Kale Salad With Avocado Dressing and Peaches

Ingredients:

• 1 bunch kale
• 1 ripe avocado
• juice of one lemon
• 2-3 peaches, chilled

Wash the kale and set aside.
Cut avocado, remove the pit, spoon avocado flash into a small bowl, mash it with a fork, add lemon juice and mix well.
In a large mixing bowl combine kale and avocado dressing, mix well until all kale is coated. 
Refrigerate for at least 30 minutes. Serve with chilled sliced peaches. 

This salad became quickly our favorite, flavor is incredible. I tried other fruits, and even berries, but peaches make the best topping for the avocado coated kale.

Have a great week!

See you,
Marina

Breakfast: Polenta With Peaches

Our Farmer's Market smells like orchard lately: peaches are in it's season. Baskets filled with a velvety fruits and delicate aroma invite the visitors from many stands. We've been eating peaches for breakfast, lunch, and dinner, and in between for two weeks. Our home is perfumed with a lovely peach aroma. 
I am experimenting with peaches in unusual (for us) meals. For example: polenta for breakfast with peaches and agave nectar. Easy, but healthy and delicious start of the day. Why it is unusual? Because we eat polenta with cheeses, mushrooms, vegetables, in other words savory. 

Polenta with peaches and agave nectar

Cook polenta following the instruction on the package, and serve with peach slices and agave nectar. 

Dear friends, have you made an unusual meal with the peaches? 

See you,
Marina