Prep (Soup & Salad Recipes)
Note: In addition to the vegetables you roast for this soup you will also roast the 2 garnet potatoes you’ll need for the Sweet Potato Tacos later this week. Simply prepare and roast the additional potatoes according to instructions for Soupe au Pistou.
Kale and Brussel Sprout Salad with Spicy Tahini Dressing
2 bunches curly kale (lacinato kale works great too)
20 brussel sprouts
3 tablespoons sliced, toasted almonds
3 tablespoons toasted sesame seeds
1/2 cup tahini
4 teaspoons white miso (I used chickpea miso but you can use soy too)
4 teaspoons fresh lemon juice
1/4 teaspoon cayenne – or more if you like it a bit spicier
1/2 cup water
Remove the kale leaves from the ribs and chop into bite-sized pieces. Sprinkle a few pinches of sea salt over the kale and gently massage the leaves with your hands until the kale becomes darker and more fragrant. Transfer the kale to a large mixing bowl.
Chop off and discard the stem ends of the brussel sprouts and remove any discolored, wilted outer leaves. Thinly slice the sprouts and then use your hands to break up any clumps. Add the sprouts to the mixing bowl.
In a small bowl whisk together all the dressing ingredients except the water. Whisk in the water a little at a time until the mixture is smooth and creamy. Only dress what you are going to eat immediately. I think 1 tablespoon of dressing is sufficient for each serving, add more if you like.
To serve top the salad with the toasted sesame seeds and almonds.
Cover the salad with plastic and refrigerate. Do the same with the left over dressing.