Hello there!

How are you doing today? It has been smokin’ hot here this week so far but after a long bout of nothing but rain, I’m not complaining at all! Eats have been good, workouts have been good – life is pretty darn great! Speaking of eats, this week’s recipe of the week is one I know you’re going to love. Let’s get straight to it…

1. Recipe of the Week. I don’t know why it’s taken me so long to post a massaged kale salad recipe. You’d think that given the fact I eat at least three per week, I’d have posted a few variations by now. The truth is, when I’m cooking for myself (or in other words, not for any blog-related purposes), I rarely measure out ingredients or follow a set recipe. Well, that is until I decide something is so good and really must be shared. Then it’s time to dig out the measuring cups.

ingredients for sesame orange kale salad

Sesame Orange Kale Salad - Ingredients

The #1 most important step when making a massaged kale salad, especially with curly kale, is to rrrreally massage it. With what? In this recipe, I’ve used a blend of sesame oil, soy sauce, rice vinegar, and orange juice. The rice vinegar and orange juice are acidic, so they help to break down the tough fibers in the kale, making it much easier to chew. (They won’t have much of an effect on the thick stems though, so you’re better off just chopping them out at the start, pre-massaging.) After drizzling the dressing over the leaves, just get your hands right in there and give everything a nice squish – think of it like kneading dough, minus the flour all over your kitchen counter.

Sesame Orange Kale Salad - Ingredients

This Sesame Citrus Kale Salad is a lovely blend of colour and textures, with a little saltiness, sweetness, and crunchiness all in the same bowl. I’ve used edamame as the protein source, but grilled chicken, tofu or tempeh would also make great substitutes.

Recipe - Sesame Orange Kale Salad - Eat Spin Run Repeat

Friends, this salad will make you CRAVE greens. Get on it. 😉

Click here for the recipe!

Sesame Orange Kale Salad

2. Lobster mushrooms. These guys have been sitting in the kitchen cupboard for weeks. I bought them one day thinking ‘these would make a great Try Something New Tuesday feature’. I then proceeded to put them away and forget about them completely. Some chatter at work about fancy dehydrated mushrooms reminded me that I still had yet to even look into how lobster mushrooms are used, and not long after, a Google search was underway.

lobster mushrooms

Of course, the first result was Wikipedia. Let’s just say it’s not a very good spokesperson for the lobster mushroom…

Lobster mushroom (Hypomyces lactifluorum) is not a mushroom, but rather a parasitic ascomycete that grows on mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. It colonizes members of the genera Lactarius (Milk-caps) and Russula, such as Russula brevipes and Lactarius piperatus in North America. At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms are widely eaten and enjoyed; they are commercially marketed and are commonly found in some large grocery stores. They have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid Lactarius.

Great. I was about to willingly eat a parasite.

lobster mushrooms

When trying to find recipes for dishes that incorporate lobster mushrooms, some recommendations suggested either cream-based dishes, like chowders or thick white pasta sauces. I’ve never really been a huge fan of either, so I preferred the suggestion of some folks to lightly sautee the mushrooms and serve them next to fish or chicken.

lobster mushrooms

Like other dry mushrooms, all you need to do is soak them in liquid until they absorb it and become soft again. I could have used water, but I figured low-sodium veggie broth would give them more flavour. They sat in their broth bath for about 30 minutes while I prepped the rest of my dinner, chicken with a simple spinach salad.

lobster mushrooms soaking

When the mushrooms were soft, I sautéed them in a little olive oil, sherry vinegar, fresh parsley and black pepper.

lobster mushrooms with grilled chicken and spinach salad

Upon first taste, I didn’t really notice the seafood flavour that many had mentioned in my Google search. But a few bites in, it became more obvious. These mushrooms seemed to take on the flavours from the broth and sherry, and I’m glad I didn’t use any more because it would have been overpowering. Their texture was interesting – not smooth like button mushrooms at all, but more meaty and rough like morels (which I reviewed here).

lobster mushrooms with grilled chicken and spinach salad

I’ve still got quite a few left (that’s the beauty of buying dehydrated shrooms – they last ages!) and am thinking I might try the remaining ones in a soup or quiche. As the mushrooms cooled, they started to become a bit tough again so I’m thinking a soup would keep them soft for longer. For a parasite, they’re really quite lovely!

So tell me…

  • Have you tried any less-common types of mushrooms?
  • Do you have a favourite massaged kale salad recipe? Feel free to link up below!

Lastly, the winners of my ZICO coconut water giveaway are Lauren S, Shawna G, Sherry P, and Jessica B! Congratulations ladies! I’ll email you shortly to get your contact information.

Have a great day! 🙂