Bok Choy Black Bean Bowl

I never guessed being kid-free would be so hard.  Two weeks without running to soccer, making snacks, arguing about bedtimes or cleaning up messes sounded like a good idea.  Two weeks to eat out, go for long walks and meet up with old friends was going to be so much fun.  The theory of it all makes perfect sense, but my heart is aching for something different.  Maybe it was being around kids all weekend that started this angst in the pit of my stomach.  Seeing Josilin and Luke's closest friends was a bittersweet reminder that they are not here with us.  I'm certain they are off having the time of their lives, but until I see the whites of their eyes, I worry.

Black Bean Rice and Chicken with Apple Salsa

 Spring has finally sprung here in Kale Eats kitchen and I couldn't be happier.  We spent much of the weekend outdoors hiking and exploring in glorious sunshine.  I hope wherever you're reading this from, your experience is similar.  With warm weather comes a craving for lighter fare and fresh ingredients.  Unfortunately, there is not much to be found in our neck of the woods. 

Black Bean Taquitos

It's been a long week here in Kale Eats kitchen. The details are boring, so I will spare you those.  Just know this weekend is being welcomed a little more than usual.  We have few plans and I'm keen to curl up with a great book.  I've not been in the kitchen as much lately and our meals have been a little more laid back.  Taquitos are a little like Mexican egg rolls and super easy to pull together.

Roasted Eggplant, Tomato & Black Bean Soup

 What to make to make in the inaugural use of my new Le Creseut dutch oven?  Spoiled this year with a beautiful gift of a dutch oven I was both nervous and excited to create something in this magical cookware.  Does it really make things better?  Well, the verdict is out on that but I will choose to believe all things made in this pot will taste better than any version before.

Buttercup Squash Tostadas

Pity the poor buttercup squash.  Always the ugly step sister to the ever popular butternut squash, it is often overlooked and used far less in recipes.  I happen to love the buttercup variety for its dense, creamy like texture.  It's usually priced less than the butternut variety and stores much longer into fall.  I know, I just said fall.  Guess what?  Fall is just around the corner and some of these cooler days have me starting to crave those fall flavours.  These tostadas are not quite full on cold weather fare.  In fact, they have enough fresh ingredients to make for a late summertime patio meal.

Smoky Corn Black Bean Salad

We're just back from a few days at a cottage with family.  For the last twelve years, we have gathered as a family of grandmothers, aunts, sisters, cousins and children.  My kids have attended this tradition every year of their life, including both as newborns.  There were a few years there when we had 6 children under the age of five where we started to question our sanity, but overall it's been great.  One of the perks is that this group of women and children are always keen to let me play chef for the week.  In exchange, I'm excused from washing dishes --THIS is the ultimate payment for me.

Southwest Sandwich

My poor mother.  My entire childhood I proclaimed: I hate sandwiches!  Not a single one made it into my lunch she lovingly made me everyday.  I turned my nose up at them at friends' homes, wedding showers, birthday parties, family picnics and everywhere in between.  I'm not sure I even tried a sandwich before deciding I hated them.

Kale and Black Bean Enchiladas

Many a guest has sat at our table following a meal and looked at Don with envy.  The assumptions being that he eats that well every night and that he cares.  It's not really true on either account.  I won't lie, most nights we eat very well, but we too eat leftovers and order in.  The reason we eat so well is because I find it exciting and enjoyable to make new things.  It matters a lot to me what I consume!  For Don... not so much.