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.
A KALE AND BRUSSELS SPROUTS SALAD BASE FOR ALL WINTER LONG
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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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?
One could certainly argue that grain salads are better. In fact, I might be arguing it? When you mix ingredients, flavors meld. Every bite has a little bit of this and that without you having to gather ingredients from around your plate.
There are also times when photo ready grain bowls just aren’t practical. Are you a new parent, cradling a baby in your arms while trying to shovel something nourishing into your mouth? Are you eating while driving your kids to soccer practice or doing work at your computer? Do you want to prep something ahead to easily pull from the fridge throughout the week? Grain bowls are pretty but they take work to assemble and eat. Of course, the ideal is to mindfully dine at our kitchen tables with no distractions but that is not always practical. Enter, the grain salad.
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ROASTED ROMANESCO WITH PICKLED SHALLOT, CILANTRO AND GREEK YOGURT
I have a real love affair going on with full fat Greek yogurt. Yes, I like it like everyone else with granola and fruit or blended into smoothies, but my favorite way to enjoy it is in savory preparations.
I spoon a thick layer of it across the bottom of a platter and heap atop highly seasoned roasted vegetables like eggplant or the Romanesco here; a fresh salad of tomatoes, cucumbers, red onions and plenty of mint; dressed grains, or simple olive-oil fried eggs dusted with smoked paprika. The smooth Greek yogurt has a way of both carrying and mellowing out flavors. It adds richness to whatever you put with it, making it feel decadent and filling. Continue reading “ROASTED ROMANESCO WITH PICKLED SHALLOT, CILANTRO AND GREEK YOGURT”
KALE PESTO PASTA WITH ROASTED BUTTERNUT SQUASH AND MINT
Kale and squash are two of my kitchen staples in the fall and winter. In fact, they have already been so heavily in rotation around here that you’d think I was on a mission to see how quickly I can burn myself out. (For the record, I’m not even close.)
While they are a perfect match in salad, sometimes a girl just wants pasta – kale pesto pasta with roasted butternut squash and mint to be exact. The kale lends its signature grassy flavor to the pesto, which is captured by the curves and grooves of al dente fusilli. The deeply roasted butternut squash provides caramelized sweetness and the mint a hit of freshness.
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