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Standardby Julie2 Comments

I feel a little sheepish offering this up as a recipe – most of the time you don’t need a recipe for a salad – but I still struggle with creative salad combinations, and so here it is. It’s getting to be the season for winter salads made with kale, Brussels sprouts and winter squash, and I particularly love roasted squash in just about anything – not least of all doused in something vinegary. And I love bowls filled with a jumble of tasty things, and having some cooked quinoa in the fridge to turn into lunch at my desk, and how brilliant pomegranate arils look scattered over just about everything. I’m having a wee panic that we’re a week (A WEEK) into November already, and am trying to resist calming my nerves with copious quantities of raisin toast. Delicata has a thin skin you can eat, so there’s no need for peeling – you can swap in just about any squash, roasted by theContinue reading

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Standardby Julie32 Comments

I don’t think I’ve ever been as excited about a big bowl of greens. The hardy, wintery kind – a tub of spring mix just won’t cut it here. Nor would straight-up kale – I actually went to the store just to buy a couple handfuls of Brussels sprouts to add to the bowl – the biggest ones I could find, to make them easier to slice. They were more like mini cabbages. I needed something I could really chew on. It has been a food-heavy week; there have been restaurant openings, I got to emcee a fancy brunch at River Cafe and dinners at CharCut (where for the first course of our progressive dinner they served us one-pound wild boar and Chorizo meatballs smothered with bone marrow béchamel), Catch and Sky 360, and Geoff Rogers‘ new restaurant, Market. We went for ‘shroom pizza and ice cream, checked out Candela Lounge, and after all that I practically ran to Mango Shiva on Saturday morning whenContinue reading

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Standardby Julie37 Comments

It was a three hour lunch today; the kind that ended as the five o’clock news started. It wasn’t a power lunch, or a liquid lunch on the patio, but a lingering lunch in our living room with friends we haven’t seen all summer. The upside of being self-employed is that you can often push stuff to the back of your plate when an opportunity arises to slack off all afternoon. The downside of being self-employed is that you can often push stuff to the back of your plate when an opportunity arises to slack off all afternoon. I found us another keeper: roasted potato salad with kale and tahini dressing. It doesn’t sound overly exciting, but trust me, it is. I stumbled upon it while searching for a roasted kale recipe I heard of that supposedly makes kale taste just like chips – anyone want to become my new best friend by sending it to me? because if I can make my greens tasteContinue reading

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