Slow Cooker Honey Lemon Chicken
Loaded with flavors, this chicken is a breeze to make. It has coconut milk, lemon juice & zest, honey, ginger, garlic and more!
Flank Steak marinated in an amazing Balsamic Marinade with olive oil and seasoning.
Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from chickpeas, fava beans, or both.
This Phyllo Chicken Pie is inspired by my love for Turkish cuisine and chicken pot pie.
While the jury remains out on just how much water we need each day (some experts stand by the old recommendation of eight, 8-ounce glass and others now say we need half of our weight in ounces, meaning a 130-pound woman would need 65 ounces), there’s one thing for certain: all of us should probably be drinking more of it. The good news is that it’s pretty easy to trick yourself into it! We’ve got 10 smart tips to help you—whether you’ve made it a new year’s resolution or you just want to get better at hydrating.
1. Drink a glass or two as soon as you wake up.Before you have your morning coffee or tea, force yourself to drink a glass of water. And help yourself to a second one if you’re feeling extra motivated. Not only will this work to rehydrate you after a night of (hopefully restful) slumber, it will also help you start your day off on the right foot. If you start by drinking water, you’ll be more likely to keep it going throughout the day.
2. Get a pretty pitcher.If you like your water nice and cold, then the first step to drinking more water is to always have some that’s nice and cold. Get a pretty pitcher, fill it up, and stash it in the fridge. Then, any time you pour from it, refill it before you put it back. This way, you’ll always be prepared.
3. Or a beverage dispenser.
Most beverage dispensers have a larger capacity than pitchers, which means there’s an even lower risk of running out of water. Get one that’ll fit in your fridge if you want cold water or just a pretty one that can sit out on your counter. Any time you go into your kitchen or look in your fridge, you’ll be reminded that it’s time for a sip or three.
4. Invest in a carbonator.Despite lots of misconceptions, unflavored seltzer is just as hydrating as un-carbonated water. (The one thing to keep in mind is that all those bubbles can lead to burping and bloat.) So, if you prefer fizzy water over flat, go ahead! Get yourself a carbonator so that you can bubble up your water on your own, whenever you want it.
5. Find a water bottle you love.Look around the conference room table the next time you’re in a meeting at work. You’ll probably notice that almost everyone there has brought their own water bottle. That’s because your coworkers know that the first step toward more drinking water is to, um, actually have water with them. If you get a water bottle that you actually like drinking from (one with a straw or an easy-to-open spout, for example), you’ll be more likely to bring it around with you and use it.
6. And keep it with you at all times.Worried you’re going to forget that water bottle at work or in the car? Consider getting more than one and keeping them in your most visited places—like your purse, your desk, and your living room.
7. Set an alarm on your phone.There are a few apps that you can download to track or monitor your water consumption, but you don’t even need to get that involved. Just set your phone’s timer to go off every hour or half-hour (or whatever works for you). When the timer goes off, it’s time to drink a glass.
8. Turn regular water into fancy, spa water.
We get it: Water can be boring. Luckily, it’s super easy to fun up. (And “spa water” just sounds so fancy, doesn’t it?) Slice some lemon wedges, cut some strawberries, or mash a handful of herbs and toss them into a pitcher. You can even spiralize a cucumber to create the prettiest spa water of all time.
9. Swap water for other liquids.Instead of ordering that soda or iced tea, go for a water the next time you’re out to eat. You can even treat yourself to the sparkling option (see tip number 4) and, bonus, you’d still probably even up spending less money.
10. Make it habit.Tie your water consumption to an activity. For example, force yourself to have a glass of water every time you get home or before each meal. Do this enough times and, eventually, it’ll become a habit and you’ll do it without even thinking about it.
The post 10 Brilliant Tips To Help You Drink More Water in 2019 appeared first on Williams-Sonoma Taste.
With season 16 of Top Chef in Louisville, Kentucky, this year we asked the show’s Cheftestants to share their favorite hotspots they’ve discovered while there. Here are their faves.
NINI NGUYEN:
“While shooting Top Chef Kentucky, I really loved sipping cocktails at Hell or High Water in Louisville. The room is swanky, the servers are very dapper and the drinks are dangerously delicious. Vietnamese Kitchen was also great for a comfort food fix or pho for a hangover from too many drinks at Hell or High Water.”
ERIC ADJEPONG:
“Butchertown Grocery in Louisville pleasantly served my wife and me some of the best cavatelli we’ve had in a long time. The food was no-fuss, straight to the point and executed perfectly.”
SARA BRADLEY:
“Just Hamburgers in Paducah, KY, is a haven for great burgers and fries, but the real story is their weekly specials. sometimes punny (the Rick Reuben, the Spud Webb), sometimes straightforward (the pimiento cheeseburger, the gouda burger), but always a lesson in flavor exploration from peanut butter & jelly and brisket & avocado to glazed donut buns, the flavors are often off-kilter but always on point.”
CAITLIN STEININGER:
“During our Top Chef adventures, the coolest place we discovered was Vietnam Kitchen. It was located in a strip mall, right next to a coin-operated laundry mat and had the most delicious, comforting food we needed during the craziness. It was the only restaurant we visited twice. Sitting between Nini and Natalie made ordering the authentic food less overwhelming.”
PABLO LAMON:
“A really cool place that I got to go in Kentucky was Hell or High Water in Louisville. It is a speakeasy bar with really good cocktails (they also offer some snacks). Out back there is a big library that makes you feel like you are in a 70s movie, drinking some good cocktails, snacking, and having a good time with friends. If I ever come back to Kentucky, I will definitely go there again!”
KEVIN SCHARPF:
“One of the best places I found in Kentucky was The Garage Bar on Market St. The vibe was very relaxed and welcoming with ping pong tables and lounge couches outside.”
KELSEY BARNARD CLARK:
“Being from Alabama, I crave local, southern food with traditions and personality sprinkled throughout. Decca was that and more. Anna’s food is thoughtful, unique, and executed flawlessly, but also gives you that “Sunday lunch at grandma’s house” comfort. The restaurant is housed in an old building in downtown Lexington and is filled with family pictures, history and life. Decca made me feel homesick and inspired all at the same time — my favorite way to be.”
Tune into Bravo on Thursday nights at 8 PM EST to catch the Cheftestants in action!The post Top Chef’s Season 16 Cheftestants Share Their Favorite Louisville, KY Hotspots appeared first on Williams-Sonoma Taste.
Hey Friends! One of my all time favorite ways to show how easy it can be to live a healthy lifestyle is with a little tour of my fridge and pantry. So that’s what I’ll share with you all today. I get asked often how I keep my fridge stocked when I might be recipe testing, at the restaurant all day, or traveling! And the answer is to be flexible, control what you can control, and always try to keep some color around.
When you first open my fridge, the thing you might notice is that it doesn’t look like a typical fridge. I might have quart containers full of sauces or spreads I’m testing (these are containers frequently used in the restaurant world). There might be one item in bulk if I’ve been experimenting with a new recipe (like Brussels sprouts for roasting or cilantro for a sauce). But, you’ll also find some core staples and ingredients that I always keep around.
I always have a big bottle filled with water so that it will be ready and waiting for me in the morning when I get up, to be filled with my daily scoop of Athletic Greens. This is how I prefer to start my day, and gives me a big boost that really takes my day to the next level. Lemons and limes are one of my favorite ingredients in the kitchen. There are so many ways to use them, from zest to juice to the peel itself, so you can never go wrong by having tons of these guys around. I keep plenty of sauces in the fridge as well. Many of these are homemade and created from herbs and roasted vegetables — like the butternut squash spread we use at Charley St or our roasted tomato beet sauce. Some are condiments like fish sauce, tamari, or mustard, which are all incredible incorporations into recipes. Next, as I mentioned before, you’ll find tons of “meal prep” items, or recipes I’m testing. I usually try to keep some roasted veggies on deck, as well as cooked grains and maybe a protein or two. Boiled eggs, poached chicken, or a vegan option like chickpeas are great for me to have around, as I need plenty of protein to support my workouts. Last but not least, I always try to keep some fresh herbs in the fridge. These are used in my spreads and sauces, but also make for a great tasty, nutritious, and colorful garnish on any bowl or plate. I personally love cilantro, dill, and basil. You can whip up a quick pesto in seconds if you have any of these herbs around!
My fridge is almost always stocked thanks to what I do every day in the restaurant, but if you’re looking to start from scratch and build the color-packed fridge or pantry of your dreams, I suggest starting small. Pick a few key items you use in your kitchen often, and a few basic pantry staples.
Make sure you have healthy colorful ingredients that are prepped and ready to go, so you can take the guesswork out of your healthy routine. Then, when you’re ready to get cooking, all your healthy ingredients are right there for you and ready to go. Preparing in advance and controlling those things you can control — like which ingredients you buy organic, which you can find locally — makes all the difference.
Dan Churchill is the Executive Chef at Charley St. Café in New York City, host of his Feast With Friends show – and he’s constantly creating recipes for his YouTube and Instagram followers. Dan also knows the importance of food, fitness and a healthy lifestyle. In addition to being an avid surfer who recently completed a marathon, he was the personal chef for skier Lindsey Vonn during the 2018 Olympics.
Check out our full Open Kitchen line of essentials, like Dan uses, here!
The post Open Fridge: Inside Healthy Chef Dan Churchill’s Refrigerator appeared first on Williams-Sonoma Taste.
If the idea of crisp, perfectly cooked food without the fat that comes from frying sounds too good to be true, then you must be unfamiliar with air fryers. These nifty kitchen tools have gained immense popularity in recent years since air fryer recipes yield crunchy, evenly browned veggies, meat, tofu, and more without the oil. Air fryers work a lot like convection ovens, which circulate hot air around the food to cook it quickly and perfectly every time. That’s a pretty hard concept to resist.
Whether you got an air fryer over the holidays and can’t wait to get started, or are wondering how to justify yet another kitchen gadget, here are nine of our best air fryer recipes to get you started.
 Air-Fried Seasoned French Fries
Of course the first thing we wanted to test out in an air fryer was french fries! Check out our tips for using an air fryer, then get the easy recipe for these seasoned fries that use just 1 tablespoon of oil and two potatoes. You may never go back to deep fried fries again.
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| Air-Fried Asian Meatball Hoagies
Of course, the air fryer is good for way more than French fries. Here, meatballs are flavored with garlic, ginger, sesame oil, and soy sauce and air fried to crisp perfection before landing on a banh mi-inspired sandwich. They’re also great served on their own over rice.
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Air-Fried Sriracha Honey Wings
Wings have never tasted so good! Spicy, sweet, and satisfyingly crunchy without the fat of deep-frying, these air-fried wings are a winner for game day – or any day.
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| Air-Fried Samosas with Cilantro Sauce
Frozen puff pastry makes these tasty Indian morsels a breeze to make, while air frying crisps them up and gives them that appetizing golden hue. Filled with curried potatoes and peas and served with a flavorful cilantro sauce, this is one of those air fryer recipes that you’ll surely pull out time and time again.
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| Air-Fried Beet Chips
For a next-level, guilt-free snack, try turning your veggies into chips! Candy cane beets make for a pretty presentation but any kind will work in this air fryer recipe that produces crunchy, craveable, dippable chips you’ll just love.
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| Air-Fried Shrimp with Lemon and Chile
Even if you don’t typically deep fry shrimp, don’t miss out on air-frying those crustaceans. Air frying keeps them juicy and tender while producing a crisp exterior – in other words, perfection. Even the sliced lemon is fried here, adding crunchy and pleasant flavor to this elegant dish.
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| Air-Fried Zucchini Fries
Potatoes aren’t the only veggie that make great fries! Press sliced zucchini into panko crumbs then throw them in the air fryer for a delicious, healthy side even the kids will love.
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| Air-Fried Jalapeño Poppers
When you’re craving bar food without the calories, break out the air fryer and make these healthy(ish) jalapeno poppers stuffed with corn, bacon, and cheese! As a bonus, you can prep these delicious morsels in advance and cook them up right before serving for an easy entertaining option.
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Air-Fried Tonkatsu with Ginger Cabbage Slaw Here tonkatsu – Japanese breaded pork cutlets – get a healthy makeover with the help of the air fryer. And they couldn’t be simpler to make – simply bread thin boneless pork cutlets in panko and toss in the air fryer. It takes less than 15 minutes to cook, and is sure to be a hit with the whole family.
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For perfectly cooked air fryer food, check out our tips for using an air fryer.
The post Here are 9 Air Fryer Recipes You Need to Try Now appeared first on Williams-Sonoma Taste.
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, cooked it a hundred times in the twenty years since, and still have the clipping. My technique has evolved a bit, and I like to use the seeded tofu component on (and in) all sort of things – grain bowls, wraps, or to top a plate of grilled vegetables. But, it’s also perfect paired simply with boiled (or grilled!) asparagus or broccoli, or served over blanched green beans, as pictured here. A smear of favorite chile oil, or a shower of sliced scallions seals the deal.
A couple of tips! Be sure to use extra-firm tofu. Also, play around a bit. I call for sesame seeds here, but like to add hemp seeds to the mix on occasion as well.
Continue reading Golden-crusted Sesame Seeded Tofu on 101 Cookbooks
Get ready. These are my new favorite thing, and I suspect they might end up being your favorite thing too. Imagine plump, juicy, citrus segments coated in thin, crunchy, sugar shells. You bite through the crust, and the citrus explodes with a wave of sweetness. It’s a concept I wish I’d thought of myself, but it’s actually a recipe by Dirt Candy’s Amanda Cohen, featured in Cherry Bombe: The Cookbook. Amanda was inspired by a street food vendor in Beijing. And, it’s funny, there is a beautiful photo of her grapefruit pops in the book, but it was her description of the street vendor, and the way his slices lit up the entire street that charmed me into trying them.
A couple things to note before making these. It’s helpful to have a block of foam from a package, or the kind of foam you might use to arrange flowers. This helps your pops stay upright after you candy them. The other consideration is how hot to let the sugar get. Amanda recommends going to 275 – 300°F – or until the mixture is light brown. I like the pops that go a bit darker than that, you get a lot of caramel and molasses notes that play of the citrus in magical ways. The blood orange segments I did in the darkest sugar mixture were a complete revelation. But this is all personal preference, so experiment to figure out where you’d like to be on the spectrum. One last thing I’ll mention, if your mixture doesn’t get hot enough, the candy shell won’t set.
I found the easiest citrus to deal with was anything easy to peel, with minimal seeds, and small to medium in size. Some of the grapefruits were tricky to peel and keep intact. Kishu mandarins, on the other hand, are a dream to work with (pictured). Play around – this is peak citrus season and this make for a dramatic snack, treat, or dessert!
Continue reading Two-ingredient Candied Citrus Lolipops on 101 Cookbooks
The wall of energy bars being sold in just about every grocery store is pretty astonishing. The problem I have with a lot of them is their highly processed ingredient lists. Also, the ones that have short, recognizable ingredient lists, often have a damp, strange texture – seemingly dates smashed with other stuff into an unappetizing looking log. These homemade energy bars aren’t as convenient, but they’re arguably much better. Here are some favorites – a mix of baked, no-bake, a range of simple to more elaborate.
1. Savory DIY Power Bars – (101 Cookbooks)
Before we dive into slightly sweeter versions of homemade power bars – have a look at these. If you can imagine sort-of savory Rice Crispy treats made with crumbled kale chips, toasted walnuts, and black olives, that’s the ballpark. Also, cut into tiny bit-sized squares, these make a cool addition to an appetizer spread. Get the recipe here.
2. Mint Chocolate Power Bars – (Green Kitchen Stories)
Chocolate + mint + seeds + oats. These date-based bars are A+ awesome. Get the recipe here.
3. 4 o’clock No-Bake Energy Bites – (QUITOKEETO)
These got me through many afternoon slumps over at our studio. I like the ratio of oats to nut butter here, and the addition of chia seeds. Plus they’re no-bake, delicious, and people loooove them. Use any nut butter you have on hand. Get the recipe here.
4. Peanut Butter Goji Berry Granola Bars – (Love & Lemons)
Another tasty, crisped rice-based bar from L&L. Packed with goji berries, chia seeds, pistachios, pepitas, some chocolate for the win… Get the recipe here.
5. Matcha Green Granola Bars – (My New Roots)
Matcha boosted, and packed with oats, seeds, and dried fruit. Love this take. Get the recipe here.
6. DIY Snack Bars – (Cooking Light)
Some great ideas in this round-up at Cooking Light (beautifully photographed by Jen Causey)…there are some strange variations on the list, and a lot are too sweet for my tastes, but there are some interesting ideas, and looking through them inspires some ideas about all the different ways you can approach your won bars at home. Get the recipe here.
7. Hazelnut Buckwheat Granola Bars – (Petit World Kitchen)
Love the banana factor in these. And how you can bake them super golden, so the oats get super toasty…. Get the recipe here.
8. Cranberry Walnut Energy Bars – (Food & Wine)
These are old-school. From Super Natural Cooking, and published on in Food & Wine roughly ten years ago, but still a keeper. Play around with the fruit, nuts, and seeds you put in here, its a good base recipe… Get the recipe here.
Continue reading Eight Energy Bars worth Making at Home on 101 Cookbooks
This one is for semi-lazy nights when you still want to get something vibrant and seasonal on the table. All things green in a quick, weeknight pasta option. It’s feel-good food that won’t weigh you down. The ponzu dressing comes together in a flash, boosted with a good dose of garlic and a thread of toasted sesame oil. The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style.
The recipe is incredibly versatile – it is vegan as written, you can use GF pasta if that is a consideration, and there is very little added oil, if you’re keeping an eye on that. It can adapt through the seasons – swap in asparagus/favas in spring, roasted cubes of winter squash or sweet potatoes later in the year.
Continue reading Weeknight Ponzu Pasta on 101 Cookbooks
This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it’s made in the Instant Pot, it’s ready in minutes!
Don’t get me wrong, my family LOVES my Baked Chicken Parmesan recipe, so I was skeptical. No breading, no frying – sign me up! And since we are cutting down on the carbs this month, this was a no-brainer! Of course, if your family wants their pasta, feel free to serve it on the side (I had mine with zucchini noodles).
This Chicken and Avocado Soup with lime, scallions and cilantro is my go-to when I want comfort food with Latin flavors.
It’s also really easy to make, and comes together in less than 30 minutes! The avocado adds a creaminess and richness to the light broth and is naturally low-carb, keto and Whole30 friendly. If you wish, you can also add tortillas or serve it with rice on the side.
A warm and heart healthy breakfast, making Steel Cut Oats in the Instant Pot is so much faster than making them on the stove!
Made with blueberries, bananas and cinnamon and lightly sweetened with pure maple syrup or honey. The question I get asked most often when I share my overnight oats recipe, is can you use steel cut oats? The answer is no, as they need to be cooked, as seen in below in this steel cut oats recipe.
Solving all cravings with buffalo cauliflower lettuce wraps. Oh yes I am!
We looooove buffalo wing inspired recipes here. You probably know this!
I don’t know what is just SO GOOD about them? The little bit of heat? The tang?
I have a plethora of buffalo chicken recipes – like this buffalo chicken guacamole pizza and this slow cooker buffalo chicken chili, as well as things like enchiladas, tacos and of course dip.
But when it comes to buffalo cauliflower, I really only have one recipe, and that’s my buffalo cauliflower flatbread! It’s from The Pretty Dish and it is so delicious – definitely craving worthy over here.
Because here’s my issue. As much as I love buffalo wing inspired recipes… most times I want to order a buffalo chicken pizza minus the chicken. Yep.
That’s a thing.
I just want all the flavor (and let’s be real, the cheese), without the chicken.
So that’s how the buffalo cauliflower flatbread came to be. Plus, when we add cauliflower to buffalo wing dishes, it means that there is a vegetable and you know what that means….
So much green! Hello, this fits every new year’s resolution. I swear.
These buffalo cauliflower lettuce wraps are similar to the flatbread, without the bread!
One of my favorite ingredients to incorporate here is avocado. It adds satiety to the meal as well as that creaminess that competes with the bite of the wing sauce.
And of course, all of my other favorite components of buffalo wing inspired dishes, like scallions and chives and cilantro and blue cheese!
These make for one heck of a delicious bite. They are my MUST haves for all the buffalo wing flavor.
Another thing I love about this dish is that I can use the lettuce cups to serve both buffalo chicken AND the buffalo cauliflower.
That works perfectly in this house since Eddie would never consider the cauliflower an actual meal (hello where is the chicken) and I would prefer the wraps with only cauliflower.
Everyone wins!
This is the exact taste explosion that I looooove.
These buffalo cauliflower lettuce wraps are perfect for game day or even a quick weeknight dinner. Roasted cauliflower with buffalo wing sauce, sliced avocado, crumbled blue cheese, scallions, cilantro and chives makes for a flavor explosion!
I mean. Look at that flavor.
The post Roasted Buffalo Cauliflower Lettuce Cups. appeared first on How Sweet Eats.
1. This has officially been the longest I’ve ever stepped away from Tuesday Things! So many things I want to discuss are no longer relevant (hello, Macaulay Culkin + google home alone ad) and I had to hold actual conversations with friends instead of coming here and rambling all of my embarrassing thoughts.
2. Avocados are pretty terrible right now, so the day after Christmas I bought a 32 ounce container of guacamole from Whole Foods for $16. Insane, but delicious. Their guac is SO good. And this was perfect for entertaining the rest of the break! Well. Two days later I walked into kitchen to Eddie DUMPING THE GUAC DOWN THE SINK. There was over three quarters of the container left. He said that the “top layer looked brown so it was bad.” For the record, he doesn’t eat guacamole and for the record (again), I’m still talking about this. Oh and for the record it was like the slightest top level that had turned. Fury. That’s all I felt. Do people divorce over guac?
3. This hot chocolate cake is what my dreams are made of.
4. On building a life I didn’t want. This is wonderful. I relate so much because I want to be with my kids all the time and be HERE with them and live everyday life with them.
5. TV! Dirty John is killing me! It’s so good. So, so good but still leaves me super uneasy afterwards. Oh, we also watched Dumplin one night while we were finishing wrapping gifts. It was lovely. Have not watched BirdBox. I don’t think we will. I have started watching Marie Kondo’s show but feel… underwhelmed? Or something? Some of it is inspiring (like the accumulation of clothes and papers and sentimental things, etc) but it’s almost like they aren’t showing me enough of the process to get hooked. I don’t know! I did read the book and love it back then.
6. If you haven’t read about the man ordering a box of crickets from the internet yet… you must.
7. I was dyyyying over so many looks from the Golden Globes. I loved Julia Roberts look. LOVED it. But also loving Regina King, Nicole Kidman, Lupita Nyong’o, Danai Gurira, Lady Gaga, Kristen Bell, Gemma Chan and Emily Blunt! I can’t pick a fave.
8. Ina is dreamy.
9. Max was a great eater until around a year ago, but there have still been things he has always eaten without question. All of a sudden last month, he decided he hates the crust on bread… even though he has eaten it for three years. Yes. How does this happen in kids’ brains? I don’t get it.
10. This made me laugh. What happened to coffee in 2018?!
The post Tuesday Things. appeared first on How Sweet Eats.
In other words, how to beat the post holiday blues with the winter crunch salad!
By now you’re surely aware of my requirements for a salad. Lots of texture. Super satisfying. Definitely crunch on top. Nothing too mushy. This winter crunch salad meets all of those!
I feel like this week is the true start of the new year, you know? It always takes a few days to get into the swing of things, and as soon as that first full week of the new year starts, we’re in it. It’s the unofficial official start of the new year according to my brain.
This week, I’ll be breaking out my camera and some new recipes for the first time in over a month. I finished up photography and new recipe development in late November, so everything you’ve seen on the site, including this delish salad, was made back then. I’m so excited to get going again on creating some new delicious recipes. I have some crazy fantastic ideas that I am just dying to share.
It also means that it’s actually been over a month since I’ve made this winter crunch salad, which almost guarantees that it’s on our menu this week. I am SO excited. This salad is super delicious.
There is a ridiculous amount of crunch. I mean, a ridiculous amount. The brussels are crunchy; so is the kale. The pomegranate arils, apples and walnuts also contribute to the crunch. SO good.
My favorite part, however, is the smoky coconut crunch. Oh my gosh. Good luck trying to get this from skillet to bowl without eating it all. This might be my new favorite salad topper. I simply threw unsweetened flaked coconut into a skillet to toast – I do this all the time. But, I added a few drops (just a few!) of liquid smoke and holy cow, it added so much flavor. It turned the toasted coconut into a savory crunch and it’s something I’ll be reaching for all season.
If you’ve been reading the blog for a while, then you know my obsession with chopped salads. Something about everything being chopped into bite sized pieces – and being able to get a bite of EVERYTHING on one fork, along with the crunch factor that salads usually have – I live for it.
While this winter crunch salad isn’t exactly a chopped salad, it almost reminds me of a slaw or sorts. Lots of sliced flavor and crisp.
Perhaps the biggest shocker regarding my winter crunch salad – and the biggest shocker to me – is that we don’t have any cheese! WHAT.
What the what!
No cheese on one of my salads? Is this real life?
I actually intended on throwing some feta or goat cheese into this bowl, but once I got going with the salad, combining some of these wonderful ingredients and sneaking forkfuls while assembling, I realized that… it really didn’t need any cheese. In fact, I was afraid that goat or feta might take away from the crunch and the flavor!
So I left it out, which means we have a cheese-free salad, if you can believe that. I’m amazed at how much I love it.
The final drizzle is a citrus vinaigrette. I used seasonal satsumas for the dressing – oh my word, was it good! This is more of a honey dijon citrus dressing with so much flavor that I could drink it with a spoon.
This salad will serve two people generously, but it’s also a salad that holds up fairly well in the fridge.
I know! If you’re anything like me, the only thing worse than a boring salad is a leftover salad. It can be sad and wilted and pretty gross.
But I’ve found that if you don’t dress half of it and spritz a lemon wedge on the apples, then cover this well, it actually tastes great the next day. Kale salads usually hold up better than other lettuce salads, so you can enjoy this 24 hours later at about 80% of it’s deliciousness. Can’t beat it!
Definitely going to survive the winter blues with this.
This winter crunch salad is loaded with tons of delicious, crunchy seasonal ingredients. A base of brussels sprouts and kale is topped with sliced apples, satsuma wedges, pomegranate arils, toasted walnuts and savory flaked coconut crunch. Delish!
p.s. you’ve got to go make that coconut now. Run!
The post Winter Crunch Salad. appeared first on How Sweet Eats.
