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

Posted on by Laura Geraty – By

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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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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SIMPLE CITRUSY FARRO SALAD

Posted on by Laura Geraty – By

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.

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A KALE AND BRUSSELS SPROUTS SALAD BASE FOR ALL WINTER LONG

Posted on by Laura Geraty – By

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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