Lunch & Dinner – Page 7 – Kale and Caramel

BUTTERNUT SQUASH DAHL WITH CILANTRO RAITA.

Mush is totally underrated, in my humble opinion. Sometimes, I just want a bowl of warm, mushy nourishment. This red lentil dahl is the height of mushy nourishment: Lentils are deeply fiber rich, and deliver a mighty dose of plant protein. Paired…
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CREAMY ZUCCHINI SOUP WITH HEMP SEEDS & CRISPY SAGE.

I love recipes that grow with you, withstanding the years and transforming as your palate transforms. This is one of those recipes—it is about as simple as a recipe can be, but can easily be dressed up for a chic…
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FENNEL SEEDED CHALLAH WITH SPICED APPLE BUTTER.

My friend Suzanne is basically Martha Stewart. She hosts gorgeous dinner parties in her lovely fig- and plumeria tree lined courtyard, evenings filled with the sweetness of climbing vines and the whisper of a small fountain. The woman owns both…
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ROASTED KABOCHA FENNEL SOUP.

This soup is a primer for autumn nights: Earthy, rich on the palate, warming, and deeply comforting. It’s also a prelude to a confession: I rarely use pumpkin for my seasonal cooking. The trouble is, kabocha squash is everything pumpkin…
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TOASTED WHEAT BERRY SALAD WITH GRAPES, FETA, MINT AND BASIL.

I love blogging for many reasons (that don’t involve having a captive audience for my musings)—foremost of which is the incredible worldwide community I get to be a part of on a daily basis. Photographers from Sweden, chefs from Montreal,…
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BUTTERNUT CHANTERELLE GALETTE WITH ROSEMARY AND CHÈVRE | KALE & CARAMEL.

We love—no, crave—autumn because it comes to us as a cooling shroud over the blinding exposure of summertime. Heat, light, bright, noise, and intensity fall back into the quieter arms of fall. We’re given a reprieve, a moment to catch…
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GEMELLI WITH BASIL & SAGE ROASTED TOMATOES AND CHEVRE.

Tomatoes are the kind of summer treat that seemingly lasts forever at the farmers market, and which I often end up with a glut of in my fridge. I also happen to have a strange aversion to the pop of…
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BALSAMIC ROASTED FIG, FENNEL & ARUGULA SALAD.

Fennel seems to thrive year-round here in southern California, which make me a very happy lady when it comes to salad concocting. In fall and winter, fennel takes on deeper, richer notes, paired with heavier, sweeter flavors. As the weather…
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ROSEMARY CIDER CARAMEL APPLE GALETTE.

I woke up Monday morning with a sinking feeling in my stomach, the same kind of near-vomit I feel after I get into a terrible fight with someone I love, a fight where we both got a little unhinged and…
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FRISEE & ASIAN PEAR SALAD WITH PECORINO AND QUICK PICKLED ONIONS.

The first truly carnivorous meal I ever ate was executed by the hands of my friend Micah, husband to one of my dearest lifelong friends, Liba. Micah (who is, by day, an exceptional screen and television writer) loves to cook…
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GREEK CHOPPED SALAD WITH CUMIN-SPICED CHICKPEAS & FETA.

As much variety as they entail, the truth is that salads can sometimes feel boring. Which, of course, drives us posthaste to a bevy of other not-so-good-for-us foods that seem much sexier. But a Greek chopped salad with cumin-fried chickpeas, mint, heirloom…
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ELOTE: MEXICAN CORN OFF THE COB.

This is one of my favorite ways to eat corn: Fresh off the cob, smothered in butter, blushing with lime, spiced with cumin and chili powder, and grounded with cilantro and cotija cheese. Sautéing fresh corn piques its sweetness and…
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