LEMON KALE SALAD + SEARED SALMON

People who care about food, have a philosophy about what they eat and why they eat it. Some are vegetarians for animal reasons, or vegan because of health purposes, you may not eat gluten because of an allergy, or some stay away from it as part of an anti-inflammatory diet. No red meat, no foods with a face, just fish... there are so many ways you could qualify your eating habits. While eating a gigantic bowl of this salad, I was reminded of why I try to eat well as often as possible. You feel so much better. I don't want to get into a discussion of the right and wrong of what to eat, because I don't feel it's a black and white issue. You have to respect yourself and those you're feeding, and believe that what you are putting inside, does matter, and then make your own decisions. All I can say is that for myself, I find a big bowl of raw kale salad, a subtle reminder of how good it feels to put healthy things in our bodies.

I know it's a bit early in the season to be singing the praises of kale, but this salad is my current obsession. If you are familiar with this hearty green, the thought of eating it raw sounds a bit daunting. It is tough, and somewhat bitter. I don't often cook with it because it tastes so earthy, and now I am eating it raw, by the bowlful. You toss it with this light tangy dressing, while it's speckled with bits of grainy bread crumbs and salty parmesan and it's amazing how something so simple and good for you, can taste this great too. The salmon here is not meant to have any strong flavors, as the kale salad adds enough zip for both components. You could easily serve the salad with some roasted chicken, marinated tofu or with the ever-so-versatile poached egg as well.

LEMON KALE SALAD + SEARED SALMON // Serves 2

The kale salad recipe is adapted from Dr. Weil/True Food Kitchen. Make a little extra if you like leftovers, the kale stands up to the dressing really well, so you can keep it lightly dressed in the fridge and it only gets better. This will likely make more dressing than you need, but better to be prepared.

4 Cups Kale (lacinato or cavolo nero best), rinsed and dried

1/3 Cup Fresh, Whole Grain Breadcrumbs

1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese

Red Pepper Flakes to taste

2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets

1 Tbsp. Dried Basil

1 tsp. Garlic Salt

Ground Pepper

1/2 Cup White Wine

// Dressing //

1/3 Cup Extra Virgin Olive Oil

1/3 Cup Fresh Lemon Juice

2 Cloves Garlic

Pinch of Salt/Ground Pepper

1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.

2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.

3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.

4. Add the breadcrumbs, grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale, and a piece of salmon.

GINGER CAKES WITH WHITE PEACHES + BLACKBERRY COULIS

It's summer. And not to say I would turn down a stick-to-your-ribs piece of chocolate cake, but I feel good about this dessert. I will claim it as my current favorite. We made four, each ate one and while I'd normally give the rest away, these little babes are tucked away my fridge for this afternoon. I doubted them, thinking they looked like ginger egg souffles coming out of the oven, but looks can be deceiving. A zesty ginger angel food cake of sorts, with the tang of fresh blackberries and the warm sweetness of a ripe, white peach. It's not that any of the three components are show stoppers on their own, but together, the combination is absolute perfection. This dessert is a case in point, that heavy and rich is not always better. If I were serving this to other people, I would consider adding a very small scoop of good vanilla bean ice cream on top. However, for the sunny days of August, where it is just me and Hugh needing an afternoon treat, they are perfect as is.

My side note: a few of you think myself, Sara, take the pictures here on Sprouted Kitchen. I wish it were the case, I would love to have his talent, but Hugh is the genius who makes my cooking look even better than it actually is. He encourages me to make good foods, so he can take pictures like we have here; I am a lucky lady. Don't worry, I pay him with ginger cakes.

GINGER CAKES WITH WHITE PEACHES + BLACKBERRY COULIS // Makes 4 Small Cakes

Inspired by The Golden Door Cooks at Home by Dean Rucker

Tip: Egg whites are easier to beat when they sit at room temperature for a bit. As far as substitutes, you could use regular white sugar instead of what is listed below if that is what you bake with, and have on hand. I imagine they could be made gluten free with rice flour or a gf baking mix, but I haven't tested that myself. I like a lot of ginger, and found the below measurement to be pretty modest. If you make them, I'd love to hear your feedback on the ratio!

3 Extra Large Egg Whites (4 if any smaller)

1/2 tsp. Cream of Tartar

Pinch of Salt

1/4 Cup Natural Cane Sugar/Sucanat

1/4 Scant Cup Turbinado Sugar

1 tsp. Real Vanilla Extract

1 1/2 Tbp. Fresh Grated Ginger

1/4 Cup Unbleached All Purpose Flour

1 Ripe, Organic White Peach

1 1/4 Cup Blackberries

Juice of one Lime, about 2 Tbsp.

1 Tbsp. Honey

1 Tbsp. Half+Half/Heavy Cream

Oven to 350'

1. In a mixing bowl, beat the egg whites, cream of tartar and salt with a hand mixer on high until peaks form (about 3 minutes). They should quadruple in size. Once it's holding shape, continue beating it, while slowly sprinkling in the sugars. Beat in the vanilla extract and fresh grated ginger.

2. Using a rubber spatula, sprinkle and fold in the 1/4 flour, being careful not to deflate the egg whites.

3. Coat four, 4-6 oz. ramekins with natural cooking spray, gently divide cake mix between them. Place ramekins on a baking sheet, and put in the oven on the middle rack. Bake for 14 minutes. Allow them to cool about 5 minutes, then remove them from the ramekin. * I give mine a good slam down on a cutting board, and flip them over, the cake comes right out.

4. While the cakes are cooking, blend the blackberries, lime juice, honey and splash of cream together. Taste for sweetness, as the quality/ripeness of the berries may require you to add a tad more honey, it should be tart.

5. Cut the peach in half, and in thin slices.

6. Assemble with one cake, a few spoonfuls of the blackberry sauce and some fresh peach slices.

ZUCCHINI TOASTS

There are moments when the weight of something simple, gets the best of you. All the beliefs and values we have, that compose this big ol' life of ours, can get generalized or maybe even overlooked until someone or some moment or some thing breaks out and makes life quite genuine.

I was reminded yesterday of how much we need people. I have some great people around me, and I am so thankful for the different facets of relationships. All the little wedding decisions and to-do lists got the best of me yesterday, and I lost it while talking to my mom about the color of invitation paper (by lose it, I mean tears, not angry rage). We sat on my parents backyard steps, and I needed her to hug me right then and change the subject. I needed her to comfort me, and ummm, I needed her to go pick out the paper as well. I am SO excited to get married, beyond anxious, but a few tears are expected in all of this. We're not as independent as we'd like to think we are, and it's humbling to admit that we need people; that we're dependent. Sometimes I think we need to be reminded of the obvious, and sometimes it's the little things that take us there. I could keep my mini life lessons to myself, but knowing how I often get wrapped up in my own inner dialogue, I thought one of you may need to get out of your head for a second as well.

On that note, it seems avocado toast is the trendy snack of the summer. I am a partaker myself, but needed another quick snack option, that resembles the satisfying greatness that comes from goodies piled on a good slice of grainy toast. You could use any spreadable cheese of choice, but ricotta keeps everything nice and moist here. Consider making extra zucchini, then you're set for the next few snack times.

ZUCCHINI TOASTS // Makes 4 Toasts, Serves 2

1 Fresh Whole Grain Loaf

4 Zucchini (About 2 1/2 Cups when diced)

1 Tbsp. Olive Oil

2-3 tsp. Lemon Pepper

1 tsp. Fennel Seed (optional)

Sea Salt (If your Lemon Pepper Blend DOESN'T have salt already)

1 Cup Ricotta Cheese

2 Tbsp. Minced Shallot

1 Tbsp. Dijon Mustard

Fresh Parsley + Mint

Oven to 475'

1. Cut both end off the zucchini. Cut each in half length wise, then each long half into 4 sticks, dice. Repeat with remaining zucchini.

2. Spread zucchini on a large baking sheet, drizzle the olive oil and lemon pepper, optional fennel seed, and salt IF needed. The zucchini should have a very light coating of oil, add a bit more if need be. Use your preferences on the amount of spices too. Spread to make one even layer on the baking tray for more browning. Bake on the upper third rack for 18-20 minutes, or until they've got some good crispy edges. Remove to cool.

3. While zucchini is roasting, mix the ricotta, mustard and shallot together in a small bowl, set aside.

4. Chop even amounts parsley and mint, about 1/3 cup in total.

5. Toast your bread slices, I thought 1/2'' thick was perfect. Spread a few dollops of the ricotta mix, a sprinkle of the herb mix, pile zucchini on top, and another sprinkle of herbs. Yum.