We’re in the thick of it in the north east. You know you’ve reached the dead of winter when a 40-degree day feels downright balmy. But here we are, so let’s make the best of it by keeping our ovens on for hours and making this slow-roasted tomato and burrata winter caprese.
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This Brussels Sprout, Arugula and Apple Salad with Spiced Pepitas has everything I love about a good salad:
It’s what I call a “gateway salad”, one I’d prepare to help turn the tide for any self-proclaimed (but clearly misinformed) salad haters out there. I find salads with fruit + cheese + nuts can help open people’s eyes to how delicious salads can be.
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IMHO, there is no dish as belly and soul-comforting as a pasta bake.
Need I say more?
Beyond the cheese and noodles, I like mine packed with vegetables. In fact, mine usually ends up being a 50/50 mix of vegetables to noods. This adds flavor and texture and allows me to pile my plate high without feeling like I have a brick in my stomach afterwards. When it comes to eating, I’m a volume girl.
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Just like my Kale and Brussels Salad Base for All Winter Long, this recipe is simple and versatile, and just as good (if not better) made a few days in advance. The zest of both orange and lemon imparts a welcome brightness during these colder winter months, the shallot and scallions just enough bite, and the parsley a touch of green.
Sometimes the best recipes are the simplest. It feels strange to share a recipe without a particularly original take, or an interesting ingredient or preparation, but is that what we always need? No. We need recipes that make getting a delicious and nourishing meal on the table the slightest bit easier. Recipes that taste as good on day one as day four and are highly tweakable so you never have to eat the same thing twice.
Enter this Kale and Brussels Sprouts Salad Base for All Winter Long.
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