This kale is treated like romaine lettuce in a caesar salad. The bitterness of the greens is delicious alongside the rich, fatty dressing. You could also use Swiss chard. If you’re worried about the raw yolk in the dressing, feel free to omit it. I riff on this salad all the time, adding extra vegetables, playing with the dressing, using different cheeses, adding leftover protein or I leave it just as it is here, a delicious kale caesar salad. Keep reading
It’s starting to be the summer now. Mostly. Barely. And that definitely changes the kinds of things I want to eat for lunch.
A friend got me thinking about how in general those of us who work in the world of food don’t tend to share our regular meals with people. Largely because, just like everyone else, most of them are unglamorous and expedient. I might share the amazing donuts I got, but not the bowl of cereal or the bell pepper with hummus.
So with that in mind, here is a meal I make a lot when I’m on my own during the warmer months. I think of it as “can of chickpeas+” so that means a can of chickpeas (sometimes I do other beans, but they aren’t quite as appealing cold) and whatever else is hanging out in my vegetable drawer. This is what I had today! The dressing is also extremely changeable, but I do try to add quite a bit of flavor in the dressing since the chickpeas soak it up so well. Keep reading
One of my favorite things is to design meals or recipes for my family and friends that is specific to their loves and needs. There’s something so satisfying about having an audience who you understand and can make something totally personalized for.
Today is my wonderful mother’s birthday, and since we can’t be in the same place I did the next best thing to making her birthday dinner. I came up with a meal I thought she’d love—salad, entree, and dessert, recipes below—and tasked my sisters and Dad with making it for her. Thanks guys! I thought you guys might like it too. Maybe some of you can make this for mother’s day if you have a Mum like mine!