Blog Post & Recipe: Raw Kale Salad with Walnuts, Pecorino and Lemon
Kale is such a resilient leaf it can hold up to the onslaught of olive oil, lemon juice and cheese. In other words: it’s easily corruptible. And that’s what makes a raw kale salad great.
Blog Post & Recipe: Pane co' Santi {Saint's Bread}
The dough itself is a cinch to work with...it's totally the fruit and nuts that make it. Bright bursts of sweetness from the yellow raisins and a triple-nutty punch that comes not just from the pecans and walnuts, but also seems to emanate from the olive oil that they were sautéed in.
Blog Post & Recipe: roasted figs
The heat of roasting brings the dried figs back to life. Some of them will puff up to form almost perfect globes. The honey and oil mixture gives them a thick, shiny gloss that hardens slightly as the figs cool. They come out of the oven looking like something you want to put on a Christmas tree.
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