Welcome to celebration week
What are we celebrating? Well, as Bella so perfectly is modeling, 1,000 Instagram followers since the blog’s re-launch in late March (when it had 100) as well as my birthday and my dad’s!
But in true Carmel Kama’aina style, we’re going to celebrate with one of my favorite foods, salad. And prove it’s anything but a boring, bland health food!
This week you’ll be making
An often avoided “too healthy” salad
A salad true to my Hawaiian roots
A salad honoring my Italian heritage
Your grocery list for the week:
Asterisks note things I suggest having on hand always as kitchen staples!
Produce
- 2 large tomatoes (heirloom or vine)
- 5 sprigs fresh basil
- Bag of preferred greens
- 12 oz kale
- 2 lemons
- 2 cloves garlic
Oils/ herbs
- Olive oil
- Balsamic vinegar
- Salt & pepper
- Soy sauce
- Sesame oil
- Optional- mirin (Japanese cooking wine)
dairy/protein
- 1.5 lbs sushi grade ahi tuna
- 2 dollops of burrata
- Optional- Parmesan
misc.
- Sesame seeds
- Dried fruit (I chose blueberries)
- Almonds
The recipes:
Persimmon & Burrata Salad with Torn Prosciutto
The perfect winter appetizer – think of this as caprese’s cold weather cousin!
Kale-idoscope Salad
Eat the rainbow with this good for you kale-idoscope of vegetables
Holly Jolly Mocktail (Pomegranate Sparkler)
Pomegranate juice, sparkling water, and an orange wedged salty-sugar rim make for a festive drink!
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The Carmel Kama'aina 