This recipe is good for any time you need to exorcise the bad food/post holiday demons from your body. It’s a chopped salad (kind of) with kale, carrots, a little garlic, cooked quinoa, and sunflower seeds. It’s finished off with blood orange slices, zest, and vinaigrette. If you can’t find blood oranges, navel oranges or clementines will work just fine. Enjoy it with a side of eggs for breakfast, by itself for lunch, or as a side to lean meat or with a handful of roasted chickpeas and a slice of hearty bread for dinner.
These sweet/savory scones are chock-full with kale, dried cranberries, and green onions and are topped with nutty parmesan and toasted pine nuts. The spice blend within (the Healthy Solutions-Encrusted Haddock variety) gives the scones a depth of flavor that leaves whoever’s eating them wondering, “I don’t know what’s in this, but I love it!”
This autumn lasagna was inspired at the Portland Farmer’s Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is that of the one-and-only Julia Child with some pureed cooked pumpkin and nutmeg added for depth.
Interchange the fruit, nuts, and grain in this salad as you wish. It’s fool proof and can easily be made ahead of time.
Spring is the season to see the most amazing skyscapes and sunsets in Interior Alaska. The “big sky” concept in Fairbanks puts Montana to shame. I swear if I could write a love letter to the Alaska sky, I would in a heartbeat, and it would probably be the most fervent letter I’ve ever written….
No pie crust? No problem. Gluten Free “Quiche” with apple crust makes this a perfect dish for your Sunday brunch table. It tastes like autumn in every bite.