Cauliflower is now trendier than kale. I am kind of pleased by this. Much as I like kale, I won’t miss that awful ‘cabbagey’ smell you get with cooked kale. I feel like every restaurant I walked into last year smelled of kale. It’s kind of how I imagined Ireland smelled in the 1940’s, when …
It’s hard to believe that February is nearly over. We’ve had an incredibly mild winter here in Seattle, and daffodils, crocuses and even cherry blossoms are already in full bloom.
This salad is like summer on a plate. We recently took a visit to Lake Chelan in Eastern Washington, and it reminded me of the south of France as we drove by so many cherry orchards with glistening red cherries hanging from the trees.
This colorful warm salad is perfect to brighten even the darkest winter days. The roasted squash and cherry tomatoes taste even sweeter thanks to a tart lemon and maple dressing.
It’s too lovely and warm to be stuck in the kitchen these days, so I am enjoying lots of summery salads with great Pacific Northwest ingredients. My favorite new snack is Salumi salami, which adds so much flavor to any dish, and also tastes great on its own.
I love blood oranges – they look so dramatic when you cut through the flesh. It’s like an orange with added drama. You rarely see them though, so whenever I do, I always have to buy at least one.
