Kale Salad with Pecorino & Walnuts
I’m just getting to know kale. This finely shredded salad has a lot of steps (toast the walnuts, plump the raisins, toast the breadcrumbs, grate the pecorino), but it’s elegant and special, and is a lovely way to enjoy your leafy greens.
Farro Risotto with Butternut Squash & Ham
This recipe was a bit ambitious for a weeknight in our house, but is a winning combination of creamy farro and Parmesan cheese, grated butternut squash, and (perfect for holiday leftovers) diced ham. Farro contains the same amount of calories as rice, but more fiber and protein, so it’s a great nutritional choice.
Hungarian Pastry Jam Bars
These bars have a tender pastry base, a layer of raspberry jam, a layer of browned egg whites similar to merengue, and a sprinkling of chopped walnuts. They’re the perfect dessert for girls’ night.
Brie & Grape Crostini
Top toasted slices of French bread with brie, red grapes, drizzled honey, and chopped walnuts for a perfect girls’ night snack.
Roasted Butternut Squash Salad
Butternut squash is one of my favorite foods, and I love any opportunity to make it the star of a meal. For this dish, roast diced butternut squash with maple syrup and dried cranberries, and then dress it with a mixture of apple cider vinegar, shallots, and Dijon mustard. Combine with arugula, walnuts, and Parmesan cheese.
Joi’s Blue Cheese Spread with Walnuts
Joi gave me this recipe shortly before my Mom’s fiftieth birthday. Everyone at Mom’s birthday dinner was pleasantly surprised by the wonderful spread, especially the boys, who had purchased the stinky (according to them) cheese that afternoon.