Cruciferous cousins’ kale and cauliflower are simmered together until tender then sent swirling through the blender with almond milk. The result is a simple but lovely bright green puree that needs nothing more than a sprinkling of nutty parmesan cheese, a drizzle of good olive oil and a few ripe cherry tomatoes to turn it…
Hardy kale is dressed with a smoky vinaigrette then topped with roasted rosemary butternut squash, beets and apples, while quinoa, feta and walnuts up the flavor and nutritional value of this cold weather salad. My name is Annette and I am slow. Sometimes I’m extremely slow. I can also be a bit of a perfectionist…
