Sunday Salads- Sesame Soba Salad with Cucumber and Kale


Sometimes I make something and I just know I have to tell you about it right away. I need you to know how great it is, I need to tell you now.

Sometimes I make something, and I tinker around with it. I change things up, and months after the first time I decide it’s okay to write about it. It’s deserving.

But sometimes, and this is true often more of cooking than baking, that I make something, and it seems so obvious, so easy it would seem almost insulting to you to give it a recipe and put it up here. It’s something that I make so often that I assume everyone does. That it’s just normal and simple and not worthy of the formality of a recipe and a blog post.

But then I realize that everyone cooks different things at home, and something like this soba noodle salad, which I am making variations on almost weekly, might be worth sharing.

Soba noodles are a staple in my house. I make a big bowl and they last a few days, sometimes serving with steak or some fish, but just as often eating it straight up. It’s a quick lunch or dinner, and it feels good when you eat it. I find myself craving it in the summer months, it’s light and cold and filled with things that my body needs.

So I hope that you look at this not just as a recipe, but as a starting point, mix it up, add in things that you have in your fridge, make it spicier, or lime-ier.

You get to decide.


Soba Noodle Salad with Cucumber and Kale

2 bunches of Soba Noodles (they are usually sold in pre-portioned bunches)

1/2 English Cucumber, thinly sliced

1/2 bunch Kale, torn into small pieces off the center stem.

4 Green Onions, thinly sliced on a bias.

1/4 cup Soy Sauce

1 Lime

1 tsp Siracha or other hot pepper- garlic sauce

1/4 cup Sesame Oil

3 tbsp Toasted Sesame Seeds

Bring a large pot of water to a boil.  

Cook the soba to the package instructions. Drain and rinse with cold water, stirring until the noodles cool. If you don’t stir, they won’t cool down properly. 

Meanwhile, mix together the soy, lime, siracha, and sesame oil. Check for seasoning, adding more of whatever you need until it’s perfect. 

Mix sauce with the noodles then mix in the veggies. 

Serve and sprinkle with the sesame seeds. 

Sunday Salads- Squash, Black Bean and Kale Salad with Cilantro and Lime Dressing


I’m not so big on New Years resolutions. I get that they almost never work out, that they make you feel better after a December of spending too much money and eating too much food. But for the most part they are don’t stick. I understand that.

There is something though, about trying to do better. About trying to start off the year fresh, and put your best foot forward. And who am I to say that that’s for naught.

I will say though that the “I’m going to cut out sugar” or “No more gluten” are, for most of us weak willed dieters at least, not so effective. So instead of declaring something I know won’t stick I’m just saying I’m going to eat more veggies. More raw veggies to be exact.

So with that comes a new Sunday column, after all the fun I had with the Stocking Stuffer Sundays in December, that may only last through January, but who knows. Maybe my resolutions will stick this time round and Sunday Salads will stay. I’m just not quite willing to commit yet. Which might just be my problem!

Cumin Roasted Squash, Black Bean, and and Kale Salad with Cilantro Lime Dressing

1 Small firm fleshed Squash, like butternut or acorn.

1 Avacado

1 cup Black Beans, soaked and cooked or canned and drained.

1 Onion

1/3 cup Pecans

1/2 Bunch Kale

1/2 head Butter Lettuce

1 tbsp Ground Cumin


1/2 bunch Cilantro

1/2 bunch Green Onions

1 Lime

1/2 cup Neutral Oil, like Canola or Grapeseed

1 tsp Dijon Mustard

Salt and Pepper

Preheat oven to 425F

Thinly slice the onion and mix it with the vinegar and a healthy pinch of salt. Set aside.

Peel and cut the squash into big chunks.

Toss with the cumin, a good glug of olive oil and some salt. Put on a baking sheet lined with parchment paper and bake until they are completely cooked through, about 45 minutes.

In a food processor, a blender, or a boil with a hand blender mix together the cilantro, onions, lime juice, mustard and oil. It will all blend into a thick and creamy sauce. If you don’t have a food processor don’t worry, you can chop the cilantro and onions and mix in the liquid ingredients. The dressing won’t be creamy but it will still be delicious. I promise! Taste and check the seasoning and add more lime or salt if you’d like.

Gently pull the kale leaves off of the stem, you want the frilly edges without the tough fibrous veins. Wash these lovely leaves with the butter lettuce.

When the squash is finished cooking put it on a large plate. Mix the dressing with the kale, butter lettuce, black beans, and onion.

Slice the avocado and place on the top and sprinkle with the toasted pecans.

Sunday Staples- Broccoli, Kale and White Bean Salad

First things first. I’m sorry. I really am, I have never been a worse blogger, and I haven’t even been doing this for a year yet. I’m terrible. I could give you a list of excuses, but I won’t. Just please believe that I will get better. I promise I will.

Secondly, I am promising myself, to take more time to cook at home, eat less Tim Horton bagels and plan meals a little in advance so I don’t get home after a long day at work, and end up with take out. I’ve been doing that a lot, and it’s no good for anyone.

So, to fix both of these problems, every Sunday I’m going to post a recipe that is a simple, easy to make dinner that uses ingredients I keep on hand most of the time. Something not fussy, and by telling you right now, that I will do this every Sunday, it will force me to both blog, and eat better. Done deal.

The first one here is painfully easy, but also something I make all the time, mostly because you can substitute anything into it. I made it here with broccoli and kale, but it would be delicious with brussel sprouts, cauliflower, asparagus, anything really. Similarly the white beans are my favourite but chickpeas, romano beans, or fava beans would be equally lovely.What makes it so good as that you take vegetables that normally you steam and you saute them, which locks in the flavour and adds in the crispy exterior and a sweet caramelized taste.

It’s a beautiful thing really, and it takes about ten minutes to get it on the table. This is the sort of salad I make for lunch or for dinner for myself, although if Jordan’s eating with my I usually have to grill a sausage or a chicken breast for him and his manly appetite. But for this girl, the salad is enough.

Broccoli Kale and White Bean Salad

1 large head of Broccoli

1 bunch of Kale

1 tin of White Beans (or 1 cup soaked over night), rinsed well and drained carefully.

1 Onion, thinly sliced

1 clove of garlic, minced.

1 tsp Cider Vinegar, Red Wine vinegar or lemon juice.

A good pinch of dried chili peppers- depending on your space.

A couple good glugs of olive oil

Salt and Pepper to taste.

In a large saucepan on medium heat add some of the olive oil and cook the onion until it’s very soft, about 8 minutes.

Add in the beans and cook until they get brown and crispy. You may need to add more olive oil to prevent browning.

Add in the broccoli and cook for another 5 minutes, until it starts to brown on the edges and turns a deep green. Add the kale and do the same.

Add the vinegar and season to taste. A Voila, c’est finis!