This Brussels sprouts- based salad is reminscent of a traditional Waldorf salad but it would pair well with roasted salmon or as a lighter, vegetarian dinner alongside roasted squash and caramelized onions It is fresh, crunchy and sweet and holds well in the fridge for a day or two after being dressed, making it the perfect make-ahead option for tomorrow’s lunch.
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Continue reading “RIAN’S ROASTED BUTTERNUT SQUASH SOUP WITH GARAM MASALA, SAGE AND THYME”
One of our favorite ways to enjoy apples beyond eating them out of hand is in all sorts of fall-inspired salads—sometimes thinly sliced and simply tossed with spicy arugula, sometimes as one ingredient in a dense salad packed with roasted winter squash, farro, toasted nuts and more.
Here we’ve combined it with a common companion—fennel—and roasted them both together to intensify their earthy fall flavors. Fresh herbs and lemon zest brighten and lighten the salad up. Toasted hazelnuts and goat cheese make it a little bit indulgent and totally irresistible.
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Let’s face it, green beans can be a little boring but Alexa employs all the tricks to make us change our mind. Umami rich mushrooms! Fried shallots! Cheese! This one is guaranteed to be a hit, we promise.
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This recipe is quintessential What We Eat. We employ Nik Sharma’s technique of steaming then roasting the tubers, leaving them creamy yet caramelized and deeply flavorful. Salty halloumi cuts the sweetness of both the potatoes and pomegranate, and the fresh herbs make every bite sing.
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