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Watermelon, Kale and Feta Salad. I get it. I get it. Everyone is kinda sorting starting to get pumped for fall and sweater weather and blah blah blah, but I’m a California girl through and through and I’d just prefer summer to last forever. Is that really asking too much? So in honor of my own request, I made Watermelon, Kale and Feta Salad! If you follow along on insta-stories, you know I’ve been loading up on that yellow and red watermelon like it’s my job. Print Only (Hide on screen only) Prep Time: 1 hour 5 minutes Total Time: 1/2 seedless watermelon cut into 1 cubes1 shallot finely chopped4 tablespoons torn mint6 tablespoons olive oilKosher salt and freshly cracked black pepper to taste2 heads kale cut into thin strips1 sheet feta cheese cut into 1/2 inch cubes3 tablespoons sunflower seeds toasted Balsamic Vinaigrette 5 tablespoons olive oil divided3 tablespoons balsamic vinegar3 cloves garlic choppedkosher salt and freshly cracked black pepper to taste.

Kale Caesar Salad with Cornbread Bits. Before we started this blog, I was a fanatic food blog reader.

Kale Caesar Salad with Cornbread Bits

Though maybe reader is too strong a term. Gawker? I rarely read the content, but paged through endless photos and recipe titles in my feed reader. Shallow as that sounds, it was an immense learning experience. Seasonality was a new way of life, as my blogs started talking about asparagus in April and May, tomatoes in August, and squash in October. Around the time we became interested in whole food eating, I came across a blog called Sprouted Kitchen. Fast forward a bit and finding we had a mutual acquaintance caused me to reach out and email Sara, the recipe developer and writer behind the blog. Sprouted Kitchen just released a second cookbook, Bowl and Spoon, and it’s one of those books where each recipe sounds better than the one before it. We’re honored to review this book by two artists who have been such an inspiration to us. Watermelon & Strawberries with Pistachios, Honey & Mint. Superfood Salad. Ready for another knock-out salad?

Superfood Salad

Our friend Emily over at Models for Wellness approached us for a collaboration about healthy and whole eating. Models for Wellness is a group of models in NYC who came together to inspire holistic changes in people’s diets and lives. Says Emily, “We’re on a mission to change the way people think about body image. We want people look up to models as role models in health, instead of dieting and going down the wrong path to achieve the ‘ideal’ body image that society makes even us models believe we need to achieve.” We love that message, and we had Emily share one of her favorite recipes with us, this superfood salad. As models, our job is to feel and look our best, which begins with some time in the kitchen knowing what will nourish us and keep us healthy and glowing! Check out more about Models for Wellness at

Superfood Salad Preheat oven to 450°F. Rosemary Roasted Squash and Mushroom Salad. I love a big lunch time salad, it fills you up the perfect amount but doesn’t leave you feeling too full and sleepy so you’re good to go for the rest of the day.

Rosemary Roasted Squash and Mushroom Salad

As the weather gets colder, however, I think it’s nice to warm your salad up a little and make it a little heartier, which is why I added roasted butternut squash cubes and sautéed mushrooms to this dish. The beauty of this salad is that the roasting process really heightens the squash’s original flavour, but it also allows the cubes to absorbs all the deliciousness of the dried rosemary that is sprinkled on it. I sautéed the mushrooms, pine nuts and pumpkin seeds with the same dried rosemary which meant that they really complemented each other perfectly.

Vibrant valentine's day: pink quinoa salad w/ beets, blood orange + chimichurri — dolly and oatmeal. Speaking of rooting...this beet salad!

vibrant valentine's day: pink quinoa salad w/ beets, blood orange + chimichurri — dolly and oatmeal

(<--- see what i did there?!) These past couple of years i've shared chocolatey valentine's recipes, here and here. this year i wanted to create something just as festive but in salad form - basically because i've been craving all the savories lately. while i wasn't always a firm believer in beets, i've come to love them in almost any form (even tacos!) , i also knew they would make my quinoa the most vibrant shade of pink/magenta. because beets are so earthy in flavor i wanted to juice it all up by adding some acid in the form of some lovely blood orange segments, and a parsley chimichurri sauce. it's all served up with some green sprouts, toasted hazelnuts and a few squeezes of orange juice; a simple meal or side to enjoy in the company of others, or on your own!

:) have a lovely week! ARUGULA CAPRESE SALAD WITH KALE PESTO — Sprouted Kitchen. "I had that feeing you get - there is no word for this feeling - when you are simultaneously happy and sad and angry and grateful and accepting and appaled and every other possible emotion, all smashed together and amplified.


Why is there no word for this feeling? " -Cheryl Strayed, Tiny Beautiful Things. Chopped Kale Greek Salad. Chopped Kale Greek Salad This Chopped Kale Greek Salad recipe is simple to make, and full of my favorite Greek flavors.

Chopped Kale Greek Salad

I’ve gotta hand it to my neighbors. Even on a sticky, hot, sun-beating-down-on-us summer night in the middle of August, they showed up yet again for our “neighbor nights” this past Tuesday. Just as they have done the Tuesday before that. And the Tuesday before that. Yeah, they basically win the gold star for attendance. Without a doubt, many changes have come about in the year or so that we’ve been gathering together. Actually, the more I think of it, there has been a ton of change in our neighborhood this past year. Roasted Beetroot & Quinoa Salad.