CHARRED BROCCOLI SALAD WITH DATES, ALMONDS AND MOZZARELLA

Posted on by admin – By

This broccoli salad is a little smoky from the char, a little sweet from the dates, a tiny bit spicy from a hit of red pepper flakes and just the right amount of tart from the balsamic vinaigrette. Add to that the contrasting textures of the barely cooked broccoli, toasted almonds, and creamy mozzarella, and you’ve got all the elements of an addictive vegetable dish. This is even better on day two so make a double batch if you’re feeding a crowd. You’ll want leftovers.

Continue reading “CHARRED BROCCOLI SALAD WITH DATES, ALMONDS AND MOZZARELLA” →

KID-FRIENDLY CAULIFLOWER FRIED RICE

Posted on by admin – By

Our beloved Katie shared one of her client’s favorite recipes for this post: a delicious kid-friendly weekly main that will convert many a veggie hater. Its flavors are simple but, dressed up with fresh herbs, toasted sesame seeds, and lime wedges on the side, even the discerning What We Eat cleaned their plates.

Continue reading “KID-FRIENDLY CAULIFLOWER FRIED RICE” →

OUR FAVORITE FALL LARB

Posted on by admin – By

Butternut squash, carrots and parsnips are roasted until deeply browned, dressed with an assertive Thai vinaigrette laced with lime juice and fish sauce, then tossed with fistfuls of scallions, cilantro and mint. The original recipe calls for toasted rice powder but you can skip this (which we usually do when making this for clients), though it is a delicious addition. Feel free to sub other winter vegetables (cauliflower, romanesco, or sweet potato) or add in lightly browned ground pork or chicken, or crumbled and sauteed tofu, if you feel like you need the protein. It’s a one-dish meal or can be served with lettuce cups or rice.

Continue reading “OUR FAVORITE FALL LARB” →