Sometimes it takes a candied nut to help kale go down. Since creating this salad, I find it disappointing to have a kale salad with out some kind of candied nut. Don’t be turned off by the length of this recipe. You can make the dressing and pistachio brittle a day ahead. I’d even suggest making a couple of batches of pistachios so you can throw them into any salad. You can substitute the dressing below for a simple vinaigrette of your own, or use your favorite creamy dressing that has some acidity to it.
January 29, 2016
December 15, 2015
December 10, 2015
July 20, 2015
Seared or grilled peaches is a dish that's been on my summer cooking wish list for years, but sadly I never get around to it. Since I'm writing recipes for a living now, I'm spending a lot more time in the kitchen, testing and experimenting. Last weekend, I finally seared a peach. I took it one step further by making a tarragon and basil infused simple syrup to drizzle on top of the sweet, warm stone fruit. I seared my peaches in a pan with some butter because I didn't feel like setting up the grill just for one lonely peach, but if you prefer to grill your peaches, just brush them with olive oil and sear them on both sides for a few minutes until they develop nice grill marks and are warmed through.
June 9, 2015
This salad makes me sad that most people I know don't like olives. I made it the other night as an eat-whatever's-in-the-fridge dinner and loved it. It was unexpected and the ingredient amounts were undocumented. That's ok, because salads are quite easy to put together. Here's my "non-recipe" for Asparagus, Kalamata and Bread Salad.