Sarah Jampel (Bon Appetit) 4 Servings 1 large bunch Tuscan kale (about 10 oz.) Kosher salt ½ cup raw almonds 3 scallions 4 garlic cloves 1 lemon ½ cup extra-virgin olive oil 1½ cups black beluga or French green lentils 1 Tbsp. cumin seeds ½ tsp. crushed red pepper flakes 5 oz. feta 1 cup … Read More →
Brussels Sprouts, Apple and Pomegranate Salad
Adapted from Michael Solomonov’s Zahav (via Smitten Kitchen) 4-6 servings Sumac pickled onions 1/2 large red onion, diced small 2 tablespoons red wine vinegar 2 teaspoons ground sumac 1/4 teaspoon kosher salt, plus more to season salad Salad 2 cups shredded brussels sprouts 1/2 cup fresh pomegranate seeds (from about 1/2 a large one) 1/2 … Read More →
Crunchy Veg Bowl with Warm Peanut Sauce
Bon Appétit 4 servings Sauce 2 red or green Thai chiles, chopped 1 garlic clove, grated 1 cup creamy peanut butter ¾ cup unsweetened coconut milk 2 tablespoons dark brown sugar 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 teaspoons fish sauce Kosher salt Salad 4 large eggs, room temperature ¼ head of … Read More →
Marinated Avocados with Apples, Feta, and Almonds
Slightly adapted from Ashley Christensen, Poole’s Serves 4 2 avocados, halved, pitted, and peeled Salt Pepper Extra-virgin olive oil 1 Pink Lady apple, skin on, cored, and thinly sliced ½ cup thinly sliced daikon radish 2 tablespoons chopped almonds, preferably Marcona ½ small red onion, sliced thin 2 ounces feta cheese, crumbled (substitute blue cheese … Read More →
Smoked Mozzarella Pasta Salad
Grouprecipes.com, Inspired by a prepared salad at Whole Foods Serves 8 to 10 Dressing 1/4 cup grated parmesan cheese 1/2 cup chopped parsley 1/2 cup mayonnaise 1/4 cup white wine vinegar 3 cloves garlic, minced (1 1/2 teaspoon) Pinch of cayenne pepper salt and freshly ground pepper to taste Salad 1/2 pound penne pasta 2 … Read More →
Grilled Corn, Tomato, Feta, and Herb Salad
J. Kenji Lopez-Alt Serves 4 to 6 3 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 4 ears sweet corn, husks removed 2 pounds fresh tomatoes, cut into bite-size chunks 1/4 cup roughly chopped fresh flat-leaf parsley leaves 1/4 cup roughly chopped fresh basil leaves 1/4 cup roughly chopped fresh mint leaves 8 ounces feta … Read More →
Esquites – Mexican Street Corn Salad
J. Kenji Lopez-Alt Serves 4 2 tablespoons vegetable oil 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels) Kosher salt 2 tablespoons mayonnaise 2 ounces feta or cotija cheese, finely crumbled 1/2 cup finely sliced scallion greens 1/2 cup fresh cilantro leaves, finely chopped 1 jalapeño pepper, seeded and stemmed, finely … Read More →
Kale Salad
Adapted from Epicurious Serves 4 to 6 Juice of 1/2 lemon Splash of vinegar (optional) 1/2 shallot, chopped 1 teaspoon honey 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 2 bunches tuscan kale, stems removed, leaves shredded or finely chopped 2 tablespoons extra-virgin olive oil 1/3 cup sliced almonds ½ cup dried cranberries (or … Read More →