“Now that’s beautiful.” My husband was genuinely enthusiastic about the plate set before him: sauteed tempeh stacked atop a kale salad. I wrinkled my nose; I wasn’t so sure. “Oh, I see, you think your people wouldn’t like that.”
“Your people.” That’s you, dear reader. I get lots of oh’s and ah’s over the photos on the blog, but I wondered if the kale dinner would measure up despite its photo appeal. The prospect of eating fermented soybean cake over a bed of crunchy raw kale, accented with a smattering of carrots, red pepper and golden raisins and a touch of soy ginger dressing, might not be everyone’s cup of tea. Certainly the boys were happy I offered them the option of chicken burgers and Caesar Salad. But I agreed with my husband — the tempeh and kale salad is a simple super fast dinner that suits our palates just fine.
Rewind to last week and the boys were the ones with all the compliments. It was one of those rare times for eating beef — grass-fed ground beef instead of the usual top round in a beef stroganoff recipe from Ellie’s Krieger’s The Food You Crave cookbook. Served with pappardelle pasta and steamed green beans topped with walnuts, the stroganoff scored major points with the teens. For the adults, I laid a bed of raw spinach down first, helping us keep on track with our goal of devoting more space on our plate to vegetables and fruits than to protein and grain.
In retrospect, there’s way to much brown and green going on with these plates. Time to bring back some color!