ROASTED SALMON WITH CRISP, HERBY SALAD AND CAPER VINAIGRETTE

Posted on by Laura Geraty – By

This Roasted Salmon with Crisp, Herby Salad and Caper Vinaigrette has everything I look for in a dish — a ton of textural contrast in the form of buttery salmon and crunchy vegetables; bright, fresh, zippy flavors to counter the rich fish and vinaigrette; and, obviously, it’s a looker.

All components come together in the time it takes to roast a salmon fillet, about 10-12 minutes, which means the meal is totally weeknight friendly, yet special enough to serve to company.

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CAESAR-ISH KALE AND ROASTED BROCCOLI SALAD WITH AVOCADO AND TOASTED WALNUTS

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Let’s just absolutely butcher a traditional Caesar salad, shall we? Meet my Caesar-ish Kale and Roasted Broccoli Salad with Avocado and Toasted Walnuts.

First, we trade romaine for massaged kale, and croutons for deeply toasted walnuts. The kale allows you to make this Caesar-ish kale salad days ahead with no sacrifice in crunch. I prefer walnuts to croutons only because I’m almost always eating a salad like this with pizza or pasta. I’m all about carbs but also like to diversify my plate.

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SLOW-ROASTED TOMATO AND BURRATA WINTER CAPRESE

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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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BRUSSELS SPROUT, ARUGULA AND APPLE SALAD WITH SPICED PEPITAS

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Brussels Sprouts, Arugula and Apple Salad

This Brussels Sprout, Arugula and Apple Salad with Spiced Pepitas has everything I love about a good salad:

  • Tons of texture in the form of leafy greens, the crunch of crisp apples and toasted pepitas, and bites of creamy feta;
  • The perfect interplay between sweet, salty and spicy;
  • And, of course, visual beauty before you even take your first bite.

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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CRUSTY BAKED RIGATONI WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Posted on by Laura Geraty – By

IMHO, there is no dish as belly and soul-comforting as a pasta bake.

  • Oozy cheese enveloping every nook and cranny of noodles and vegetables
  • Loads of crispy bits – burnt cheese! toasted breadcrumbs! pasta “chips”!
  • Little surprises each time you dig your fork into the casserole

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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