How Alaska eats: We'll see that kale salad and raise you a tater tot hotdish. 🍽

News, tips and tricks for anybody who eats in Alaska. All in one place. [View this page at adn.com]( Impure tots By Julia O'Malley Newsletter #29: Subliminal kale Oh, hi. I just got done drinking a carrot juice. Because it’s 2019 and I’m trying to live my best life. What are you up to? Are you taking a month off of alcohol? Doing [Whole30]( You know: giving up sugar, alcohol, all grains, legumes and dairy. In my immediate circles, it’s rampant. I'm all for leafy greens and fresh starts, but I’d like, at least, to hold on to some chickpeas. I have been making this kale salad lately, either a Caesar-style version or my [most favorite one with lemon and hot sauce]( that uses roasted chickpeas instead of croutons. They are all salty-creamy loveliness. And I prefer not to think of them as sinful. On the other hand, maybe you’re just looking out there at the frosty trees (it was 9 degrees this morning at my house!) and yearning for something warm and comforting. In that case, Maya Wilson has a very un-Whole30 recipe for a [bubbly, gooey version of tater tot hotdish](. (Subliminal kale salad message👇🥬) In other food news, a fellow from Ninilchik named Charles Oakley will be on [the reality television show “Worst Cooks in America]( reports Sam Davenport. (“When asked if his cooking impressed or horrified the judges, Oakley said that he couldn’t reveal details before the episodes aired.”) (If you ARE on a salad kick like me, you might also like to try this [apple-pecan-feta salad]( this [Thai peanut salad]( or this killer-looking [salmon taco salad]( [Read previous newsletters [here](. Find more Alaska recipes [here]( And, mark your calendars: [Anchorage Museum’s food exhibit]( opens with a tasting event Feb. 22. Was your resolution to pay for local news you like to read? Great! Go [here]( to get yourself a digital subscription. Here’s hoping you give yourself time to appreciate those couple extra minutes of daylight. [LEMON-HOT SAUCE KALE SALAD WITH CRISPY CHICKPEAS]( [TATER TOT HOTDISH]( PS: If you or your business would like to become a sponsor of this newsletter, which reaches thousands of food-obsessed Alaskans every week, [email us](mailto:kcuaresma@adn.com?subject=Food%20newsletter%20sponsorship). Julia O'Malley, an Anchorage Daily News editor, is working on a book at the Anchorage Museum about how Alaskans eat. Part of the project involves researching, testing and writing "Alaskana recipes" for dishes commonly made in Alaska's kitchens. You can sign up to receive our weekly Alaska food newsletter, "How Alaska eats," in your email inbox by visiting [adn.com/newsletter](. Find more classic Alaska recipes [here](. This email was sent to {EMAIL} [why did I get this?]( [unsubscribe from this list]( [update subscription preferences]( Anchorage Daily News · 300 W. 31st Ave. · Anchorage, AK 99503 · USA