It’s now solidly strawberry season, but despite our best efforts, we can still end up with strawberries that aren’t at their ripest and most delicious. If you have some less than perfect strawberries around, give this variation on the Panzanella salad a try! The best bread for this is Challah or any kind of sweeter bread, but of course you can use whatever you have around. This salad is perfectly in between savory and sweet.
I just love green beans. I am always excited to find new recipes for them. This one is inspired by a long beans dish at Selamat Pagi, a fabulous Balinese restaurant in Greenpoint, Brooklyn.
It’s warm and spicy from the jalapeño and sweet from the coconut and caramelized shallot. You’ll love it.
This is more of a warm salad than a side dish but could work as either. You cook the green beans and coconut in the oven and then pour the warm dressing over it.
We eat this kale salad in our house constantly and I’m always looking for new ways to enjoy it. If you have been over for a meal chances are you have tasted some version of this thing. It’s more or less the Kale Salad from Good and Cheap. It’s great just as is, but lately I’ve been making additions to it, like adding roasted squash, sliced pickles, roasted cauliflower, olives, whatever! This week I tried adding a soft boiled egg, and it might just be the best thing yet. Adding an egg instantly turns this into breakfast salad. Keep reading
Hi, I'm Leanne Brown. I’m a bestselling cookbook author. I want to help you find peace, healing and freedom through cooking.
My newest creation, Good Enough, is a self-care cookbook that offers personal and vulnerable storytelling, delicious recipes, and encouraging advice to teach you how to accept yourself, love yourself, and find peace through the act of cooking. Learn more here!
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