Dining Al Fresco. Rejoice!

Dining al fresco is when summer has arrived. For some reason eating outdoors is more relaxing than indoors. And I slow down. To celebrate the arrival of summer hubby BBQ’d himself a steak (and a veggie cutlet for me) and I made a couple side dishes. I’m still having a love affair with kale and and shredded some into a simple salad. Kale is remarkable in salads and impressively holds its form after a few days. In fact this salad was even better the next day. Always looking for a reason to roast potatoes with rosemary, I whipped up some wedges. This is just the start. -bvox

Kale Salad with Chickpeas and Artichokes
1 bunch of kale, torn into bite size pieces
Marinated artichokes, chopped roughly
1 cup of rinsed canned chickpeas
Chopped cherry tomatoes
1/2 cup of crumbled feta cheese
Salt and pepper to taste

Mix everything together in a bowl, and adjust seasonings to taste.

Roasted Potato Wedges with Rosemary
8 small-medium potatoes, cut into wedges
1-2 tablespoons of olive oil
Sea salt and pepper to taste
1 tablespoon chopped rosemary

Heat oven to 425 F. Parboil potato wedges with some garlic cloves for 5-8 minutes.Toss everything together and place on parchment lined baking sheet. Bake for 15-20 minutes, turn each wedge over halfway through cooking, until browned.

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Tagged: food, Healthy, Herbalicious, kale, Kale salad, Potatoes, Recipe, Roasted potatoes, Rosemary, Salad, Shiny Tomato, summer