After living in the US for so long, it's easy to forget how prominent street food is in other cultures. With the exception of the occasional food truck and street fair in DC, it's rare to see open-air food hawkers. Living state-side, I miss the presence of chai-wallahs on the streets of India pouring tin cups of milky sweet tea and the roasted sweet potatoes that instantly warms one up in the bitter Beijing winter. And now, I find myself thinking of Turkish street foods with similar longing.
Friday, June 1, 2012
Slowly, but surely, my kale-to-chard intake ratio is increasing. One day last week, I devoured an entire bunch of the dino variety in kale chip form and found myself with crispy green shards scattered on the couch, my hand coated in olive oil, craving for more. And for Mother's Day, I made the kale and mushroom risotto.
If you find yourself with an abundance of kale, lucky you! There are so many ways to have fun with the vegetable. Recently, I've been whipping up batches of kale pesto, which is more than enough to convince me that basil is not the only pesto-worthy vegetable. The pale-green sauce is substantial from the kale, creamy and tangy from the goat cheese, and has just enough of a zip from the garlic and shallots to make the whole thing pop. I've been putting it over pasta and using it as a dip for bread and crackers. I'm sure it would also make a great base layer for a fancy crostini.