TASTE | JAMAICAN ME CRAZY

METIER_TS7_KahlanaBarfieldBrown_IMG_0825-Edit.jpg

During the week, I try to eat as clean as possible. I usually cook dinner and try keep it as healthy — and tasty — as I can. I’m obsessed with watching my friend Myleik Teele on Instagram Stories  because she always finds the best recipes. I discovered a recipe for the most delicious kale salad (recipe below) from her, and now I make it at least once a week. I also have another friend, Joanna Simkin, who cooks a lot on her Insta Stories. She found this great tomato and corn salad recipe from a book called Poor Girl Gourmet.

Sundays are my favorite days because my husband is Jamaican and we have what we call “Sunday Dinner.” It’s tradition — rice and peas and a combination of oxtail, curry chicken, curry goat or jerk chicken.


KALE SALAD

WHAT YOU NEED
2 bunches of kale
1/4 cup of fresh lemon juice
1/2 cup of extra virgin olive oil
3 garlic cloves, mashed
1 pinch of red pepper flakes
1/2 cup of grated parmesan
2 tbsp of toasted bread crumbs

WHAT YOU DO
Mix all of the ingredients together and toss in a large bowl.

 

CORN + TOMATO SALAD

WHAT YOU NEED
3
tbsp extra virgin olive oil
1 medium shallot, finely chopped
2 cups corn kernels, shaved from 4 ears of corn
1 pint grape or cherry  tomatoes
Kosher salt
Freshly ground black pepper
1/4 cup basil leaves, stemmed, coarsely chopped

WHAT YOU DO
1. Heat olive oil in a large sauté pan over medium heat, then add shallot and sauté until it’s transparent, 3 to 5 minutes. 
2. Add the shaved corn kernels and cook for 2 minutes. 
3. Add tomatoes, and cook until they are heated through, 3 to 5 minutes. 
4. Remove the pan from the heat, and add salt and pepper.