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An Exceptional Ginger Carrot Dressing Recipe. Blender dressings are great, in part, because they're fast.

An Exceptional Ginger Carrot Dressing Recipe

Everything into one container, puree, and you're set. Pear and fennel salad with caraway and pecorino I Ottolenghi recipes. Genius Kale Salad Recipe. There is a special kale salad in the in the new Food52 Genius Recipes cookbook.

Genius Kale Salad Recipe

A single kale salad that ran the gauntlet, beating out all others, for a slice of limelight in the book. Which is saying something. There is no shortage of kale salad inspiration out there, and I knew this one must be pretty special to make the cut. The whole premise related to the genius recipe series is highlighting recipes that aren't just great - they need to be more than that. They need to change, or surprise, or shift the way you think about a recipe - or cooking in general.

Bar Tartine Cauliflower Salad Recipe. I'm not much of a menu collector, although I have a small stack of gems in one of my desk drawers.

Bar Tartine Cauliflower Salad Recipe

A good number of them are menus from past meals at Bar Tartine. For those of you who have yet to visit San Francisco, Bar Tartine is a much loved establishment in the heart of San Francisco's Mission district, just a couple of blocks from the (deservedly famous) namesake bakery. After Tartine, Chad Robertson and Liz Prueitt opened Bar Tartine - nearly ten years ago - and chefs Nick Balla and Cortney Burns have been at the helm since 2011. Winter Farro & Kale Salad Recipe. All you want for Christmas is a christmas salad – right?

Winter Farro & Kale Salad Recipe

Ok, maybe not, but in between all of the cookies and other sweet treats, doesn’t it just feel so good to eat something nourishing before your next cocktail? Heirloom Apple Salad Recipe. I'm off to New York this week, and thought I would leave you with this Heirloom Apple Salad recipe from the archives.

Heirloom Apple Salad Recipe

It's the sort of salad that works this time of year, and you likely have the ingredients needed sprinkled about your kitchen - on counter tops, or in the crisper. It's hearty and substantial, colorful and crunchy - made with heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar - you could use sour cream or even yogurt.

The original recipe was posted just after our basement flooded a few years back. Moroccan-Spiced Millet-and-Lentil Salad Recipe. Nutritional information Serves 6 You might think of this salad as a versatile winter tabbouleh.

Moroccan-Spiced Millet-and-Lentil Salad Recipe

Feel free to use any fruits and vegetables you have on hand. Salad ½ cup millet ½ cup cooked lentils 2 medium carrots thinly sliced on sharp bias (½ cup) ½ medium red onion, thinly sliced (½ cup) ¼ cup sliced pitted Medjool dates ¼ cup chopped parsley ¼ cup roughly chopped pistachios ¼ cup pomegranate seeds 2 Tbs. minced green olives 1 Tbs. chopped mint 1 small orange, cut into pieces Dressing ¼ cup cooked lentils 1 pitted Medjool date 2 Tbs. olive oil 2 Tbs. orange juice 1 Tbs. lemon juice 1 tsp. ras el hanout spice blend 1 | To make Salad: Cook millet according to package directions.

A List of Summer Picnic Bowls. This coming weekend I'm planning a break from the fog.

A List of Summer Picnic Bowls

If all goes well, there will be sun-bright days, star-lit skies, pine trees, bare feet, and eating outdoors. Asparagus Panzanella Recipe. There is quite a lot going on here.

Asparagus Panzanella Recipe

I'm putting the finishing touches on this little bear of a project. The photos are shot, the cover is set, and the files are locked down. It's the stretch of time between creating the content of a book, and when it goes to the printer. When things get a bit quiet. You're past the point of being able to tweak or change things, and you're waiting for your turn on press. Peach salad with mint & pistachios. Is anyone else wondering how it’s August already?

peach salad with mint & pistachios

After some morning blog reading, I’ve suddenly realized that everyone else has gone (and come back from!) A summer vacation and we somehow forgot to plan one of our own. We’ve been talking about a number of trip ideas since last winter but that’s just the problem – it’s been all talk. Talk followed by excuses, followed by projects and general life busy-ness. So… help? Speaking of 100 degrees – this has become my favorite “it’s way too hot out” refreshing summer salad. Make it a full meal by serving it next to some simply-grilled fish. Veggie Tower. We weren’t sure if we should call this a Veggie Tower or an Upside-Down Beet Salad.

Veggie Tower

Both names are rather striking. Regardless of its name, this is a dish that you want to try because we are pretty sure that you are going to love it. You might actually fall off your chair. It’s that good. And with that said, we wanted to focus on something else now. . • Vegetarian Everyday, the US edition of our book is finally in stores! • Elsa’s new shoes. . • One of our friends just launched her website with some wonderful vegetarian recipes and other beautiful things. • The plate on the top shot is new to us but not in this world.

. • What the world eats. Blueberry Spinach Salad Recipe. Spring root & watercress salad. Since starting this blog, I’ve gotten over a number of foods I didn’t think I liked: radishes, carrots, and I’ve recently come around to pepper. (I know, pepper is a weird one). I have a list going for Jack too: peas, asparagus, avocado. Check, check, check. And now the latest: beets! Kale and quinoa salad with ricotta salata. It’s not my best quality, but I have a hard time talking about kale or quinoa with a straight face. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions — what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth — I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets.

I know, I know, I should grow up and stuff. Fortunately, I took what should be clear from the preceding paragraph was probably an overdue mini-vacation this past weekend, someplace warm and sunny, someplace that involved flip-flops. Do you mind if we take a brief but gratuitous mid-article daydream break? Salad Booster Recipe. I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. I got the idea years back when I saw the words "salad booster" on a jar in the spice section of one of the natural foods stores I frequent. Coconut Corn Salad Recipe.