Thinking of Resuscitation...

I haven't blogged in years. Years! However, I continue to find myself sharing recipes with friends and family, and this is by far the most simplest way. Most of what we eat continues to be adaptions of recipes that I have been making for years, as well as random things I create in order to use what we have. Tonight's dinner was just that. We had Rice and Bean Casserole (scroll about halfway down) from Cathe Olson's Vegetarian Mother's Cookbook with a randomly whipped up Kale and Swiss Chard Salad (kale and swiss chard from our garden!).  The picture is my plate; the children put their rice and beans in hardshell tacos and enjoyed!

Kale and Swiss Chard Salad

12 small to medium leaves of kale, rinsed, dried, then chopped
6 leaves of swiss chard, rinsed, dried, then chopped
2-3 tablespoons of olive oil
1 garlic clove, minced
salt and pepper to taste
a few handfuls of alfalfa sprouts

In a large bowl, add olive oil, garlic, and salt and pepper. Gradually add kale and swiss chard while tossing in oil. Toss in a few handfuls of alfalfa sprouts.