kale and brussels sprout salad with pecorino and almonds

 kale and brussels sprout salad with pecorino and almonds

This is a salad of raw and thinly sliced kale and brussels sprouts. The vegetables are doused in olive oil, lemon juice, white balsamic vinegar and a touch of dijon, then tossed with crunchy fried almonds and pecorino cheese. It’s filling, sturdy and most importantly, very flexible to make.

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butternut squash salad with roasted grapes and farro

butternut squash salad with roasted grapes and farro

This is a chewy, vibrant, satisfying Fall salad. It’s a bright and fresh way to use butternut squash during a season when the food can get a little heavy and rich. The nutty bite of sherry vinegar and pickled red onions juxtapose the sweet roasted squash and juicy caramelized grapes for a salad that is balanced, hearty and addicting.

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