A KALE AND BRUSSELS SPROUTS SALAD BASE FOR ALL WINTER LONG

Sometimes the best recipes are the simplest. Recipes that make getting a delicious and nourishing meal on the table the slightest bit easier, that taste as good on day one as day four and are highly tweakable so you never have to eat the same thing twice. This kale and brussels sprout salad is both special enough to bring to a holiday potluck but easy and sturdy enough to make ahead and use it as a base for a week’s worth of meals. The salad that does it all.

FARRO, CHARRED BROCCOLI AND CASTELVETRANO OLIVE SALAD

With all the buzz around grain bowls over the last few years, I’ve gotten away from making grain salads. But what is a grain bowl after all than a grain salad with its parts disassembled? And one could certainly argue that grain salads are better. In fact, I might be arguing it? Come, let’s make one.

BROWN BUTTER STEAM-ROASTED SWEET POTATO, ARUGULA AND DATE SALAD WITH TAHINI DRIZZLE

Steaming then roasting sweet potatoes all on a sheet pan tucked into your oven yields the most perfectly moist yet crisp tubers you could imagine. Enjoy them as-is, try them in this recipe for a steam-roasted sweet potato, arugula and date salad with tahini drizzle or dress them up however you’d like. Thanksgiving is just around the corner and these deserve a spot on your table.

SPICED WHOLE ROASTED CAULIFLOWER WITH CRISPY CHICKPEAS, HERB SALAD AND GARLICKY YOGURT

I rarely cook the same thing twice. Recipe ideas are like a scratch I need to itch. Once satisfied, I move on.Yet I’ve come back to this spiced roasted cauliflower and crispy chickpea dish twice since I first made it a few weeks ago. Its flavors are assertive – the earthiness of the cumin, coriander […]