Obsession-Worthy Brussels & Kale Winter Salad

Kale Brussels Salad with dried cherries and quinoa

Toasted hazelnuts, pickled red onion, shaved Brussels sprouts, dried tart cherries, Parmesan, quinoa, kale, and a lemon cider vinaigrette. These ingredients all join together in a perfect symphony of flavors to create an obsession-worthy salad. I’m so incredibly excited about this recipe that I think I made it four times in two weeks, and I can’t wait for you to make it too.

My man and I are in the process of looking for a house, and I’m happily baking up a storm at the Bakehouse – where my Spiced Triple Ginger Cookies recently made it onto our menu! Between the decadent pastries I bring home from work and the lavish weekend brunches to fuel up for house-hunting, I felt the need for a big, hearty dinner salad. This one is just the ticket.

Kale Brussels Sprouts salad with hazelnuts and pickled onions

The toasted hazelnuts, dried tart fruit, and salty sharp cheese bring a richness and heft to make this salad a stand-alone meal. Meanwhile, the quick-pickled onion Keep reading…

life is like a spin class & cucumber salad

I’m about to drop a bomb of a metaphor on you. Life is a spin class. (If you have never been to a spin class, you need to go right now and then continue reading this post.)

Cucumber Salad

When you go for the first time, you’re not really sure what the heck you’re doing. You adjust the settings, and then you get on and just go. It’s always better with some serious jams to encourage you to move along and step it up. You start to really get into it. There are going to be parts where you’re kickin ass and takin names, and then there will be a lull at some point or a slow and steady climb.

It’s always better with a friend.

Farmer's market cucs

Don’t stop. Keep reading…

Tomato and Corn Summer Salad

Still speaking of summer…just like the humidity, it’s holdin strong! :) (and just in case you’re wondering…there’s nothing quite like Florida weather to make you really appreciate DC!) And I doooo love baking, but ya just can’t argue with summertime farm-fresh ingredients. I’m trying to devote a portion of my grocery-spending towards local farms, and let me tell you – it’s worth it. I was inspired by the beautiful vegetables at the farmer’s market and the hot weather to make a tomato corn summer salad!

Would you just LOOK at those corn kernels?! Mmh! The corn was sweet and had that perfect pop. The tomatoes were unreal. UNREAL. It’s been a long time since I’ve seen a tomato that dark red and flavorful. I would never fuss with such ingredients, so I settled on a cold, crisp summer salad, and decided it would be perfect to eat up on the rooftop to enjoy over a drink and good conversation with my roommate. So we did! :) It looked a little something like this:

Here’s what I did:
Tomato Corn Summer Salad
Boil a pot of water for the corn. Once it’s boiling, toss in:
-2 ears of fresh corn
Boil them for 3-4 minutes, and then immediately remove them, and put them in ice water to shock them – stop the cooking.
In a large bowl combine:
-The corn kernels (cut off the cob once it’s cooled)
-3 large tomatoes, cubed
-1 large yellow squash, cubed
-1 medium yellow onion, diced
-1 bunch of fresh basil, finely chopped
In a separate small bowl, whisk together:
-1/3c. – 1/2c. rice wine vinegar
-1 T. Dijon mustard
-2 T. extra virgin olive oil
-Salt and pepper to taste
Pour the vinaigrette over the salad, and toss to combine. Taste it, and adjust the seasonings accordingly. Keep it in the fridge until you’re ready to eat it – nice and cold on a hot day.
**French phrase for fun!
Elle a rougi comme une tomate!
She turned red like a tomato!