The authors direction (in the description) to massage the kale should be added to the instructions. That being said, this was good. I halved this and ended up with about a 2qt casserole dish full. I ended up using about 6-8 leaves of kale and 1/8 head each of red and green cabbage(heads were closer in size to a softball than a cantaloupe). I did not need all of the dressing and lessened to oil to about 1:1 with the vinegar. We liked it even better with some added sunflower seeds.
I made this for Recipe Group July 17. If not for that I might not have tried this particular salad. I'm glad I did because the flavor combo was good and I would definitely make it again if I had the ingredients. My only problem is that this salad is ugly if you toss it. Everything is in the bottom of the bowl except for clumpy, stuck together spinach. I mention it because I didn't expect it from the photos and I would have been sorely disappointed to serve this to guests. I ended up moving the spinach to another bowl and then topping it with the rest.
We liked this but if I made it again I would not marinate the lettuce with the rest of the vegetables unless sure it would all be eaten. It didn't hold up well over time. I don't know what the max marinating time would be but definitely not overnight. I have never stored a dressed lettuce salad so I didn't know what to expect but I picked out the lettuce and salvaged the rest. The only changes I made were to use chopped cucumber instead of mushrooms (personal preference), and reduce the dressing by half. I did use ground coriander as suggested since I didn't have cilantro. I liked how the cukes and broccoli took up the flavor of the dressing.
I downsized to two portions and marinaded loin chops for 8 hours. The result was moist and tender but the marinade flavor, the soy sauce mostly, was just too strong for us. I think this one is just a difference in taste.
This was really good. I misread the ingredients and thought this used precooked chicken. I realized my mistake prior to cooking the rice so I decided to do this in a skillet on the stove top and use instant rice with the additional water needed to cook it so the chicken wouldn't be over cooked. It worked great and after simmering covered for about 20 minutes I added the cheese just to melt. The stove top method might be my preference from now on as it was only one dirty pan and faster for a weeknight. Also, I used fresh diced tomato and tomatillo rather than canned tomatoes.
This did not wow us. I made it as written on my homemade version of focaccia "style" bread. I make a much thinner version. I was going to buy it this time, but the loaf meant to be cut in quarters was just way too much bread for us. I felt these lacked flavor and were dry. That is easily fixed by adding more of the condiments but I can't imagine how much drier they would have been if made on real focaccia. There was only enough mayo/mustard to spread on one side of each sandwich If I made this again I would double the condiments, at least. I should have just set them out and added to taste. I made this for recipe group.
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