A vibrant wild rice salad with sautéed rainbow chard and shallots, dried cherries, pepitas, and blood orange rounds, drizzled with a pink-hued blood orange vinaigrette.
poached eggs and rainbow chard on sourdough toast
Perfect your breakfast game with this recipe for poached eggs with runny yolks served atop sautéed rainbow chard and thick-cut toast. Jump to recipe. [Read more…]
rainbow chard and roasted pear salad + weekend links
I love the feeling of getting home after even a short trip. There’s a brief window where all the comforts that you’ve missed trump the endless list of things that need to be done, or organized, or cleaned. I arrived home from a quick trip to Wisconsin last night, and am thrilled to be staring down a fall weekend completely void of plans. On my agenda are things like finishing the girls’ Halloween costumes, buying pumpkins, and traveling to the Blue Ridge Mountains to take in some fall color. But before all that, I’m totally going to sit on the couch with a big cup of coffee and decompress. It’s been a heavy week and I think we all need a little break.
So, let’s leave things at that and get into some weekend reading. [Read more…]
roasted vegetable salad with garlic dressing and toasted pepitas
A colorful roasted vegetable salad with creamy garlic dressing and toasted pepitas that highlights the beautiful, jewel-toned fall vegetable harvest.
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Garlicky Sautéed Collard Greens
Garlicky sautéed collard greens with over-easy eggs and thick-cut toast is the quintessential simple spring meal.