Savor this kale salad from the Esalen Institute using local (if not your own) fresh greens until you get an opportunity to visit Esalen yourself one day.
I harvested the last of our Brussels sprouts last week, and they were delicious. After washing them, I peeled off the outer leaves, then cut them each in half. I put about 2 tablespoons of water and the same amount of butter in the bottom of a lidded pot, turned it onto medium heat and tossed in the sprouts.
The mushroom salad I had in Italy featured delicious, prized mushrooms called ovoli (Amanita caesarea), or Caesar’s mushrooms, but almost any mushroom with character can be substituted. This “small plate” mushroom salad was one of the best things I ate while in Italy last week, and that’s saying something because I ate a lot of […]
Ingredients 1/2 pound crisp apples, any kind, cored but not peeled, chopped into bite-sized pieces 1/2 cup chopped celery 3 T. diced red onion 1/4 cup crumbled Gorgonzola cheese 1/3 cup sliced almonds spinach, romaine or Bibb lettuce leaves Dressing 1 T. olive oil 1 T. lemon juice 1 T. apple cider vinegar 1 T. […]
Use this to dress pasta salads, drizzle over a plate of sliced tomatoes and fresh mozzarella, or toss with chunks of zucchini, red onion, tomatoes and curls of Parmesan cheese.