The Chef: Jennifer
The Menu: An Asian-twist on the Marinated Kale Salad recipe with seaweed strips, toasted sesame seeds, and marinated bean curd noodles and a cup of Zola Açaí Original Juice.
The Goods: When I usually make the VN Marinated Kale Salad for dinner, I top it with avocado, mushrooms, and Gardein chicken. But since I had none of those ingredients except for organic kale from the farmers' market, I decided to do some cooking improv. Thanks to my local Asian grocery store, Ranch 99, I had some bean curd noodles (imagine tofu spaghetti-sized noodles), a bag of shredded seaweed strips, and toasted sesame seeds. I tossed them in with my lemon-olive oil dressing and hoped for the best. Turns out, it tasted like a great big seaweed salad, which I love. My husband calls me the cooking MacGyver because I take random ingredients and make a meal. I attribute my random-ingredients cooking skills to living in New York City, post-college, on a tiny salary. But hey, it still comes in handy!