Kale sesame salad, pan fried tofu bites, cheddar dill scone (place on a bed of two bacon halves if kiddo needs a little extra), and blueberries– get them while they’re still in season.

Today I prepared a sesame kale salad from 4 leaves of dinosaur kale.  I roll them and then thinly slice them (the Brazilian method).  Add a drizzle of sesame oil, spritz a little Braggs (or soy sauce if you prefer) and top with yummy sesame seeds.  If dino kale is too strong for your kiddo, even after it’s been doused in salt and oil, try other kinds of kales or even collards which are fairly mild.  Whatever it takes to get some fresh greens in.

The tofu is firm and I slice them to roughly the size of half a domino.  Pan fry them on a cast iron pan drizzled with sesame oil.  Brown both sides which deliver a crisp that is still soft on the inside.  Sprinkly sesame seeds once they have cooled and pack them.  You can prepare both in less than 10 minutes.

I’ve included some mini cheddar dill scones.  Look for the step-by-step recipe in a different post.  Enjoy!

Here is a close up of what the kale actually looks like.