Life Is Like A Dumpling

Warm kale and asparagus salad with pine nuts, parmesan and lemon

I know plenty of people who experience culture shock when traveling. At the moment, however, I think I’m experiencing a weather shock from traveling from cold, windy Scotland to the blissfully sunny and warm weather of Fort Lauderdale in Florida. This is probably the most Vitamin D I’ve absorbed via sunlight in the past six months!

To help my boyfriend’s mom celebrate her birthday this week, we’ve been cooking (and eating!) up a storm. Our lunch yesterday at Coconuts:
lifeIMG_1447‘Scoobies’, named after the Scooby snack: crab pincers with chilli and garlic in olive oil

Crab cake salad

Heirloom tomato salad with Maytag bleu cheese

Conch fritters with sriracha mayo

What I had for brunch today at the Old Fort Lauderdale Breakfast House:

lifeIMG_1468Oven baked banana pancakes made in a cast iron skillet. These pictures don’t do the pancake any justice- the texture was unlike any other pancake I’ve ever had. Definitely trying this when I return home to my cast iron skillet!

Lewis made paella two nights ago, and last night our menu consisted of a seafood tomato soup made with white wine, a warm kale and asparagus salad with pine nuts, parmesan and lemon juice, and my melt-in-your-mouth gluten-free chocolate cake.



Quite the cake topper, courtesy of my boyfriend’s sister Rosie!


Since I’ve already shared that recipe with you, here is a recipe for a zesty, healthy and scrumptious salad. It’s gluten-free and is dairy-free and vegan without the cheese!

Warm kale and asparagus salad with pine nuts, parmesan and lemon juice
5 cups kale, chopped
2 cups asparagus, chopped (without the ends)
1/2 cup fresh parmiagano reggiano, grated (forego if vegan)
1/4 cup pine nuts
juice of 1 lemon
olive oil
sea salt and pepper

In a medium saucepan, heat the olive oil on medium-high heat. Sautée the kale until soft and wilted. In a separate pan, fry the asparagus until tender, bright green and slightly browned. Set aside the vegetables, and toast the pine nuts in a dry, non-stick pan on medium-low heat until golden brown.

Mix the kale and asparagus. Sprinkle the pine nuts and grated cheese. To dress the salad, generously juice the lemon over the salad. Salt and pepper to taste.


This entry was published on March 24, 2013 at 7:02 pm. It’s filed under Places, vegan, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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