Marinated Kale and Chickpea Salad with Sumac Onions

There are a million kale salad recipes out there, and no doubt you’ve already got a few favorites. I like this one with its Middle Eastern touch of sumac. You can buy sumac at Sevananda or any store that carries Middle Eastern groceries. It has a nice tartness and pretty red color. Substitute another spice, like Spanish paprika, or herb, like thyme, if you don’t have any on hand and don’t want to find it. But the nice thing about buying spices and herbs at places like Sevananda is that you can literally buy just a teaspoon and try it out – no huge investment in a jar that will sit in your pantry for years.

This method of tempering onions is a great one to have in your repertoire. Cuts the bite but leaves you the crunch and the flavor.

Slow Cooker Red Curry Soup with Chicken and Greens

I’ll be making this recipe adapted from one on seriouseats.com because I have some red curry paste leftover from testing recipes and am delighted to have yet another use for it. Not to mention, what’s not to love about a slow cooker recipe? Easy, and dinner is done while you’re off doing other things. You could use the Swiss chard or the bok choy if you have another plan for your kale, and vary the other vegetables by what you have on hand.