March 17, 2013
I used to always sautee kale with butter and olive oil – always. But, recently I learned how to prepare it raw, and since then I’ve been discovering a whole new world of delicious kale based salads.
January 31, 2012
I love this dish for Corn and Quinoa Salad. The colors are beautiful and it tastes just as good as it looks. The corn, parsley, and lemon give it a fresh, summery taste. It is great warm (when the quinoa is still hot) or cold (if you bring leftovers into work for lunch).
March 11, 2013
The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.
September 6, 2012
When health experts tell people to eat more dark leafy greens, kale is a popular choice. It can have a bitter flavor when eaten raw, so usually I saute it with a little olive oil and butter. However, I saw a recipe in Eating Well for a raw “massaged kale” salad gave it a try.