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This pomegranate quinoa salad is one of my favorite posts on the blog.
It never went viral, and I still make it every fall as soon as pomegranates show up at the market.
Baby spinach, a scoop of quinoa, pomegranate seeds, crisp apple, a little red onion and blue cheese, finished with a balsamic vinaigrette I whisk in a jar.
Almost no chopping. ...
This slow cooker applesauce started with a bag of apples from our garden in Bulgaria.
They weren’t picture-perfect. They were small, a little spotty, a few odd shapes.
They were also organic and full of flavor, and they don’t go to waste in my house.
You peel and chop the apples, add a splash of water, cinnamon and vanilla, and let the croc...
Creamy roasted butternut squash soup with caramelized squash, roasted garlic and warm spices. No cream needed, freezer-friendly and perfect for fall.
This roasted butternut squash soup is one of the first soups I ever posted, back in 2014, and it’s still the one I make the week squash shows up at the market.
Roasting is the whole trick.
The squ...
This pear chicken salad is the kind of salad I actually crave: not a side, a full meal.
There’s warm seasoned chicken, sweet pear, a few tart raspberries, salty blue cheese and bacon, and a light vinaigrette that pulls it all together.
Pears and blue cheese are one of my favorite pairings.
The pears also remind me of ...
This kale Caesar salad is what I make when I’m tired of the same romaine Caesar.
Kale is sturdier and has more flavor, and once you massage it with a little salt, it turns tender and dark green instead of tough and chewy.
I make the dressing with mayonnaise instead of raw egg and oil. It’s quicker, it keeps in the fridge, and the taste is right: creamy, l...