I fixed your kale salad

At a brewery / ‘gastropub’ last week I ordered a kale salad, because it had some of my favorite things in it: roasted brussels sprouts, and roasted cauliflower. C’mon.

The salad was fine and all, but it had very little of my favorite things. A lot of kale that kept me busy chewing, some fluffy bitter greens that took up space, none of the nuts it promised, and maybe two sprouts and a couple tiny florets of cauliflower.

So here.

I fixed your kale salad. I wish I could fix your beer, but I haven’t learned how to do that. YET.

Yummy Kale Salad with Roasted Brussels Sprouts, Cauliflower, Pecans and Cheddar

Quadruple the number of roasted veggies – as in, an entire head of cauliflower and maybe a pound of sprouts. (I added shallots with the b-sprouts and cali. Just roast in 350 degree oven with a little olive oil, salt and pepper for 20-30 min.)

Add some spinach (easier to chew!) and kale. Purple kale is pretty here.

Throw in some toasted pecans and chunks of sharp white cheddar.

Mix up a simple apple cider vinaigrette. (I used this recipe, but without the garlic and mustard, and with maple syrup instead of honey.)

All better now.




Veggie Scramble #1

veggie-scramble-1Serves 1.


One small yellow squash, diced

Five Brussels sprouts, ends cut off then sliced thinly

1/4 c red onion, diced small

1 tbsp olive oil

two large eggs

1 tbsp heavy whipping cream

1/2 tbsp butter

1/4 avocado, sliced

Chili sauce (optional)


Saute squash, sprouts and onion in olive oil in a skillet over medium-high heat until desired doneness, stirring occasionally. Sprinkle with a little salt. I like the veggies to brown and caramelize a bit. Meanwhile, whisk the eggs with the cream and a bit of salt and pepper. Turn the heat down to medium low, scoot the veggies to one side of the pan and add the butter to the empty side. When the butter melts, pour in the eggs. Tilt the pan slightly so the eggs stay on their side. Stir slowly to form lumps. When the eggs are almost cooked through (still a tad shiny) stir the vegetables into them.

Serve with avocado and chili sauce on top. Green + red = Christmas everyday. It is a beautiful yummy mess.