As fall is inching closer, I have been celebrating each and every tomato-inspired meal knowing this summer tomato indulgence will soon be over and give way to more warming fall foods. Bay Area cookbook author, Heidi Swanson visits us at the farmer’s market and shared a beautiful late-summer salad on her Instagram a few weeks ago that has had my mouth watering ever since.
Recipe from Martha Steward Living December/January 1994, Adapted from Heidi Swanson of 101cookbooks
1 bunch kale, loosely chopped
8 oz. dried whole-grain short pasta
1 tsp whole caraway seeds
3 garlic cloves
1/4 tsp sea salt (fine grain if available)
2 tbsp harissa paste
1/3 cup lemon juice
1/3 cup water or almond milk
3 tbsp nutritional yeast
1 tbsp tahini (optional)
1 basket cherry tomatoes, cut in half
Lots of fresh basil, torn or sliced thinly
Optional: can be served along with herb flowers, thinly sliced lime leaves, torn olives, chopped toasted almonds, cooked black or French lentils
Arrange chopped kale in large serving bowl. Cook pasta in salted water per package instructions, drain, and shake off additional water.
Make dressing by toasting caraway seeds in a dry skillet until fragrant, just a minute or two, tossing regularly. Transfer to mortar and pestle and crush seeds. Add garlic and salt and crush into paste. Work in the Harissa, followed by lemon juice, then water, then adding nutritional yeast and tahini (if using). Taste and add salt as needed.
Just before serving our 1/3 of dressing over the kale and toss well. Add the pasta, another 1/3 of dressing, and toss again. Arrange tomatoes and basil on top of the kale-pasta, and give a gentle toss. Drizzle with remaining dressing and top with suggested extras if using. Enjoy!