Light Kale Salad

Kale Salad, Lake Superior Kitchen

What a week it has been.  It’s not quite 8pm and I’m hoping I can summon enough energy to stay awake for the next hour.  We spent the last two nights celebrating the release of our latest album as Emily Haavik & the 35s.  The Duluth show was Friday at Blacklist and last night we were down in Minneapolis at the Aster Cafe.  Both venues were so fun and full of wonderful people.  The Aster is a beautiful, intimate space with gorgeous views of the city.  There were so many friends and strangers crammed in there, it may have driven the staff a little crazy.  But the whole night felt like a true celebration.  It was a quick drive down and back, but I’m so grateful we were able to have an album release in two cities so dear to our hearts.


If you don’t know, Emily Haavik & the 35s is comprised of many of my closest friends and my husband!  Emily and I have known each other as long as we can remember.  Every time we play together it feels sacred.  Lifelong friends are always a treasure and being able to make music together feels like such a gift.  We’ve become a pretty good team, I’d say, and we’re really proud of how that is reflected in this album.  

I’m sharing yet another kale recipe.  I’m not sick of kale salad yet, and I hope you’re not either!  This salad is a great little side salad or you can add some protein to it and have it for a meal.  Add some craisins and, all of a sudden, you have a holiday-themed dish. :)

Light Kale Salad

10 minutes, serves 4-6


1 small bunch of kale, chopped small (about 8 cups)

1 c shredded carrots

1/4 c sunflower seeds

1 T chopped cilantro

3 T olive oil

1 T rice vinegar

1 T dijon mustard

1/4 t salt

1/4 t pepper

1/8 t garlic powder


  1. Place kale, carrots, sunflower seeds, and cilantro in large bowl.

  2. In small bowl, whisk together the olive oil, vinegar, mustard, salt, pepper, and garlic powder.

  3. Pour the dressing over the greens and toss everything well to combine.

  4. Serve as is for a side salad or add some protein to make it a meal!

Herbed Potato Patties

Lake Superior Kitchen, Potato Fritters

I haven’t been very active on here lately.  We’re in a busy season of life with jobs, kids, community, etc.  I have been trying to focus on what we value most and focus my time on those things.  I need to be present during our family time, invest in relationships, and get rest.  So, I’m still cooking every day, and even making new recipes, but I’m a little behind with photographing and documenting.  But, life has seasons.  This one is good-just requires different attention.  Thanks for your patience with me!  I made this recipe quite awhile ago now and am finally gettin around to sharing it!  It is so tasty and easy-you'll love it!

Herbed Potato Patties

1 hour, serves 6


7-8 small red potatoes

1/4 c olive oil plus some for frying

3/4 t salt

1/2 t garlic powder

1 t fresh thyme, minced

1 t fresh rosemary, minced


  1. Fill large pot with 2 1/2-3 quarts of water.  Add the potatoes and bring the water to a boil.
  2. Boil the potatoes until they are soft enough to break with a fork, about 20 minutes.
  3. Strain the water from the potatoes and move the potatoes to a large mixing bowl.
  4. Add the olive oil to the potatoes and mash until smooth.
  5. Add the salt, garlic powder, thyme, and rosemary and stir until well combined.
  6. Heat additional olive oil in a large nonstick skillet.  Scoop a small amount of the potatoes, shape it into a patty, and place gently on the skillet.  After several minutes, once the fritter has browned slightly, flip to the other side and fry for several more minutes.

Herbed Potato Patties, Lake Superior Kitchen, grain free, whole30, paleo

Cauliflower Bites

Cauliflower Bites, Lake Superior Kitchen, Whole30, Paleo, Grain Free

I realize I was just lamenting about the cold, but it really feels like Spring out there lately!  It’s been so sunny and pretty warm for Northern Minnesota!  I keep seeing Easter things everywhere I go.  I ended up giving up shopping for Lent.  I’ve never been a big shopper; I’m very careful with money and am too tired by the end of the day to go to the store. :). So, what I was really trying to address was the random internet searching of things, grabbing extra stuff at Target or somewhere else that I really don’t need, and just thinking about “needing things” that, in reality, I don’t need at all.  I’ve used the time to unsubscribe from a lot of emails.  In the past, I’ve found myself seeing some sort of deal in my email, scrolling through whatever website for any length of time, and then not actually buying anything.  The purchasing has never been as much of a problem as the looking and thinking about purchasing things I don’t need.  I haven’t gone to the store for anything but groceries since the start of Lent and it’s been really nice.  If I think I might want or need something it’s a simple “nope, I don’t.”  I’ve tried to focusing on addressing the mental and emotional side of accumulating stuff.  Such as asking myself, “What are the times when I most want to buy something new?” And, “What am I actually feeling during those moments?” When my house feels chaotic and messy (as often happens with three kids under 5), I find myself thinking what else I could have to organize better, or what toys would occupy the kids better, or what plant or book would make me feel more peaceful.  It’s so easy to numb the heart of these times with superficial things.  What I actually need is to find peace in the crazy, purpose in boring, and fulfillment from what actually matters in life.  We have a few more weeks of Lent, so we’ll see what else I have to learn!

Cauliflower Bites

25 min, serves 6


1 cauliflower, chopped and blended (leaves about 2 cups)

2 eggs

3 garlic cloves, minced

1/2 t salt

2 T green onion, diced

1/2 c almond flour

Butter or olive oil for frying


  1. Chop cauliflower and blend it to an even, somewhat smooth consistency.  I do this by blending the cauliflower chunks in water and straining out the water.
  2. Put the cauliflower in a cheesecloth and wring out the extra water.  You should have about 2 cups of cauliflower to use.
  3. Place cauliflower and the rest of the ingredients in a medium bowl.  Stir together until everything is fully combined.
  4. Heat butter or olive oil in a nonstick skillet.  Shape the cauliflower mixture into small balls and flatten slightly with your hands.  Fry for about 5 minutes on each side, so that both sides are nicely browned.
  5. Serve as an appetizer or side dish with any meal!

Cauliflower Bites, Lake Superior Kitchen, Paleo, Grain Free, Whole30