Tag Archives: apple salad recipe

Apple-Chickpea Kale Salad with Orange-Mustard-Dill Dressing

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A kale salad with a range of tastes, textures, and temperatures.
A kale salad with a range of tastes, textures, and temperatures.

This salad is sure to bowl you over.

Not only does it give you another way to enjoy kale, but it’s loaded with varied textures and even temperatures. And, yes, it’s served in a bowl.

This versatile recipe comes from the clever cookbook, “Smorgasbowl” (Radicle Publishing), of which I received a review copy, that celebrates healthful recipes that can be served in bowls.

It’s by Austin-based Caryn Carruthers, the founder of the blog, Tastynfree.com, who not only created all the recipes in this book, but also the photos and design.

A few years ago, she went grain-free. As such, the recipes in this book contain little grain, dairy or sugar. But as she notes, those who don’t have to adhere to such restrictions, can easily add some yogurt, rice, pita or other bread to round out the dishes. Moreover, because these are bowl meals, they can easily be individualized to suit every person at the table.

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Your New Favorite Winter Salad — And It Doesn’t Involve Kale

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A simple salad that hits all the notes.

A simple salad that hits all the notes.

 

From get-go, you know you’re in for a cookbook packed with thoughtful culinary wisdom and wicked, sly humor when it’s entitled, “Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of” (William Morrow).

After all, anchovies and pancetta are as far removed as you can get from being vegetarian. But they are flavor boosters like no other, adding salty, meaty umami notes to anything they touch, even in minute proportions.

And who knows better about that than a chef who cooked at Chez Panisse for 22 years? Cal Peternell is now a best-selling cookbook author and the creator of the marvelous podcast, “Cooking By Ear.”

Almonds Anchovies and Pancetta

Peternell’s newest cookbook will make you a better cook — by offering up easily doable recipes, all written with mouth-watering descriptions, that teach you why certain ingredients work so well with others, and how a dish built around just a handful of items can truly sing. Enjoy everything from “Steamed Clams with Almond and Parsley Butter and No Linguine” to “Caesar’s Gougeres” and “Almond Granita.”

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