the tRuth About Kale and Butternut Squash Salad

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For me, kale is a tough cookie. Well, it's a tough green, but you know what I mean. It's a vegetable that took me a long time to warm up to, and one I'm still unsure of today. It's a texture thing for me. I do love my greens, but I don't particularly enjoy the sensation of nomming on green paper. In my book, kale is an ingredient, and not a straight-up food. It can either make a recipe a success or a disaster depending ...

Won’t Sleep ‘Til Chopped Brussel Sprout Salad

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In five hours I will be on a plane home to Wisconsin for Thanksgiving (!!). I should be sleeping, but for some reason I thought deep cleaning my bedroom and writing this post were better ideas. Yeah, we'll see about those ideas when I have to wake up in, uh, a couple hours. But this salad. This salad. I'd eat it every day for a month without a fuss. The batch I made with some fine farmers' market sprouts only lasted three days. This is saying ...

(Gettin’) Curried (Away) Chickpea Salad

Today marks one month since the first day of this semester. It also marks exactly 3 months until I'll be turning my tassel, diploma in hand. The speed with which every semester seems to pass is nothing new, but the impending end of the existence of semesters/college certainly has been making the list of most popular topics of conversation. This new perspective has affected the attitude with which I approach each day. My sense of time is no longer centered around how many weeks are left ...

Lessons from a Winter Salad

Yesterday, I decided to make this Blood Orange, Beet and Fennel salad from Bon Appetit Magazine. I learned a few things along the way: 1. I gained a lot of respect for the complex orb that is the orange. Never again will I agree to peel, remove the pith from, de-membrane, and segment oranges, unless I have first been given a citrus fruit crash course with a culinary great. It was an incredibly juicy half hour, and not in a good way. 2. To put it politely, I'd ...