Olympic fever has hit! I think back to our winter Olympics 4 short years ago, and the excitement of sharing the celebrations with friends new and old!
We participated as we were able with 3 kids at home (one who was just 10 weeks!) We even took our little man to the Women’s final hockey game (and our little guy touched the Bronze medal from the Finnish Hockey Team!) His FIRST Olympic medal!
We are proud of our Olympians here in Canada. This year Women’s Ski Jumping is debuting at the Sochi Olympics. Lesley Stowe, the creator of Raincoast Crisps, is the lead sponsor of the Canadian Women’s Ski Jumping team.
To motivate and inspire the team, Canadians can show their support by sharing a personalized good luck message on Lelsey Stowe’s official social media platforms. Lesley Stowe will contribute $1 per message, to a max $5,000 to the team.
Leave a message for the Canadian team on Lesley Stowe’s Facebook page or send a tweet tagging @Lesley Stowe.
Lesley created recipes inspired by the Canadian Women’s Ski Jumping team. Throughout the Olympics we will be sharing these recipes with you. We hope that you enjoy this recipe and stop by soon for Lesley’s second Olympic inspired recipe.
Check out the recipe below, and then enter to WIN a Leslie Stowe Prize pack via the Rafflecopter entry!
- Canadian Women Ski Jumpers Winter Kale Salad with Pine Nuts Recipe
- INGREDIENTS:
- 1 bunch of black kale
- 2–3 tbsp. (30–45mL) balsamic vinegar
- zest of 1⁄2 lemon
- sea salt – to taste
- freshly ground pepper
- 1⁄4–1⁄3 cup (50–75mL) olive oil
- a shot of chili oil (optional)
- parmesan – lots grated
- 1⁄4 cup (50mL) currants – soak for 10 min & drain
- 1⁄4 cup (50mL) pine nuts lightly toasted
- Remove the tougher stems and very finely julienne the kale leaves.
- Whisk together the vinegar, lemon zest, salt, pepper & olive oil. Toss on the julienned kale.
- Add the parmesan, currants and pine nuts just before serving (the nuts will go soggy if they sit in the vinaigrette too long). You can eat it right away but it softens & mellows if left to sit for at least 15 mins.
- Serve with Raincoast Crisps.
- Recipe and image courtesy of Lesley Stowe Fine Foods.
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