Pinterest. You either love it or hate it. There’s no in between here because like Adam Sandler movies, cake for breakfast or Crocs, you’re either a fan or you’re not. If you are a lover of the aspirational lifestyles that drift across thousands of boards, you’ll know that you can find anything on there and if you’re not, well apart from seriously missing out, you’d be surprised at how much you can find on there.
One of the biggest topics for pinning is undoubtedly food and take it from one who knows, if you don’t learn when to put the phone down and join the three dimensional people outside, it can overwhelm you. You want sweet treats? Ok how about cookies. Yeah, we like cookies. Oh cool, there are, like, 10’000 types of cookie. So pretty. Oh wow, each type has 15’000 recipes for it. Oh…my…each recipe links back to 20’000 different boards…can’t…stop…
…and before you know it? Your hand looks like Chandler’s claw, you have a migraine from all the pictures flashing in front of your eyes and your boyfriend is suggesting that maybe it’s time to stop. Note to self: at that point, it really is time to admit that you’ll never reach the end of that board and a little fresh air might be good.
Anyhow, that entirely fictitious scenario aside, Pinterest was the source for today’s dinner, a mash up of what was on the recipe and what was in my fridge. On the lovely website http://www.mydailymorsel.com you can find a cracking recipe for salmon with white beans and kale. I was on a bit of a kale kick recently searching for a million and one ways to incorporate it into our food and wouldn’t you know it, Pinterest gave me dozens of kale related categories – I stopped counting at 35 – and approximately 93’712 ways in which I could jump on board the kale train and check into first class and with this dinner, that’s exactly what we did because it was fabulous.
So apart from a technicoloured plate of loveliness, what exactly are we looking at here and how did I adapt the recipe?
Out went the salmon, the yellow onion and the chives because none of those things were lying forlornly in the fridge waiting to fulfill their destiny as our dinner.
In came sweet potato, a pepper, some serrano ham, half a red onion and low fat feta cheese.
The swet potato, pepper and onion were chopped and gently roasted in the oven for about half an hour in a drizzle of olive oil until they were golden and sticky. The kale was sauteed in another splash of olive oil with some minced garlic and, once wilted and dark green, tossed with the cannellini beans, taken off the heat and tipped into a large bowl where the torn ham and cubes of fat, salty feta were thrown in along with the roasted vegetables.
For the dressing, a tablespoon of Dijon mustard, 2 teaspoons of honey, the juice of a lemon and a quarter cup of plain Greek yoghurt were mixed together and then lavishly drizzled over everything else.
This is a really gorgeous combination of flavours. J and I quite often have odd dinners comprising 75% what’s in the kitchen, 20% what we can dream up and 5% how much energy we have. Well this took zero effort on our part and yet delivered a totally scrumptious dish – sweet and soft from the burnished orange potato, salty and chewy from the ragged edged ham with barely a kick, more a gently nudge of heat from the mustard and an earthiness from the kale.
The dressing really brings it all together and honestly, you could shove – that oh so technical term – anything you had in the kitchen onto one big platter, smother it with this glossy, tangy dressing and be happy so I urge you one day next week not to go and buy a lot of new stuff to eat. Resist the urge to fill the fridge before emptying it. Fish out that tin of beans from your cupboard and rescue those feeling-unloved bits of veg from the salad drawer and give this a go.
It’s so super quick and easy, just think of all that extra time you’ll have to start that ‘when-I-earn-a-million-pounds-this-is-what-my-mansion-will-look-like’ board…