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