With this, I think I have finally decided I really really like kale salad. This is the second kale salad I have tried from Smitten Kitchen (the first was her kale and quinoa salad, which is still one of my favorite salads ever). I’m convinced Deb just knows what she’s doing when it comes to salads, because this one is also fantastic. It has delicious golden raisins gently simmered to plump them up, toasted walnuts, and freshly grated cheese (I used parmesan because I had it, she uses pecorino). And it all comes together with a lightly lemony dressing and amazing crunchy toasted panko breadcrumbs.
This simple and super easy antipasto farro salad is great for a weeknight meal or a weekend picnic/get-together. It blends delicious salami, artichokes, parmesan, lemon and herbs with a base of farro (or any noodle/grain – originally in Joanna’s recipe, it is orzo). It all comes together with a vinaigrette dressing and becomes truly awesome.
This concoction of blackberries drenched in a spicy cayenne-infused honey was an idea that my boyfriend thought of on a whim one night last year. Since then, we have made it so many times on its own, and only today did I think of how good it would probably be on some greek yogurt. And it was definitely a good idea – we should have been having it on yogurt all along. I think this may now replace the beloved chocolate greek yogurt for my favorite jazzed-up yogurt.
Summer is here and I feel like this is a perfect easy, simple yet hearty summer salad. Carrots and chickpeas are made a little more special with some cilantro, mint, cumin and coriander – I used to think I was a cumin hater but recently I’ve really been starting to love it. It takes simple carrots and chickpeas up a notch here. And my apologies to the Cilantro Haters Of The World, because this salad does have a good bit of it.
This would be a great salad to make the night before a get-together or barbecue and bring as a side. It will be sure to please any vegans as well.
I only have one sub-par picture of this wonderful chocolate banana bread because it was so good we already ate the rest of it. Or most of it, at least. I saw this recipe on Smitten Kitchen when Deb posted it in March, and immediately wanted to make it. I finally got around to it this weekend and I am totally in love. Let’s be honest, all banana bread is actually cake, and this one especially fits the bill with its deep chocolate flavor and pockets of melty chocolate chunks.
Cocoa powder is such a simple yet amazing thing that I’ve been using a lot recently when I want something nice and chocolatey without being overly unhealthy. I recently started adding it to my fruit & yogurt smoothies and it is a total game changer to me. For some reason I feel like cocoa powder takes a normal fruit smoothie and elevates it to a rich and more complex treat. With the creaminess added from a little yogurt and banana, this smoothie can pass as dessert for me – at least on the days when I don’t break down and buy one of my favorite beloved chocolate croissants…
This simple little mexican popcorn recipe is the best thing I have made all week. And certainly one of the most addictive things I’ve ever made. I really cannot believe how good it is. I found this recipe on Shutterbean, thinking it would be a nice and easy thing to try and that people seemed to love it. I had no idea it could be this good. Just a few spices and lime juice/zest mixed together, and it results in the best popcorn I have had in my life! If I seem like I’m exaggerating, just make this, and you’ll see.