You know that moment when you’re halfway through winter and your body just starts begging for something fresh, bright, and alive? Yeah, that’s where this Winter Salad with cabbage and Brussels sprouts comes in.

Winter Salad

I fell for Ina Garten’s winter slaw years ago (because of course I did. She makes slaw an event!), but I’ve since tweaked it into something that fits me a little better: this salad is punchy, colorful, crisp, and just chaotic enough to feel alive while surrounded by snow.

I can’t stop making this.

What makes this winter salad so brilliant, is that it doesn’t pretend to be summer. It’s a celebration of what’s actually in season, cabbage, Brussels sprouts, and cranberries. The texture? Deliriously crunchy. The flavor? Sharp but balanced.

I figured I’d like this salad, but it turns out that I really, really LOVE this salad. I made it, tasted it, and proceeded to eat it for lunch alongside my infamous grilled cheese sandwich for the next 3 days. It’s so dang tasty.

What I love most about this recipe is that it lasts. You can make a giant bowl of it on Sunday and still be crunching happily on Wednesday. It actually gets better in the fridge because the flavors continue to develop.

It’s the salad equivalent of a long-term relationship. Yeah, it was great at the start. But, when you get to the point that you’re finishing each other’s sentences? That’s the drea

I’ve lost count of the number of times I’ve gone out for lunch just because I was craving this salad. Inspired by my deep love for the simple house chop served at Harvest Pizza, it was way past time for me to figure out how to make their salad at home.

Crunchy greens, tangy pepperoncini, and hearty chickpeas are tossed with a sweet Italian dressing and then sprinkled with crumbles of creamy cheese to recreate Harvest’s House Chop Salad.

Sweet Italian Dressing

The base flavor for this salad is the sweet Italian dressing. It’s a smooth, sweet cousin to the zesty Italian dressing that is a staple in my kitchen. It’s bright, sweet, and tangy with lemon, Dijon, and garlic flavors in each bite and just a tiny hint of heat from the red pepper.

Salad Happiness

I’m thrilled to tell you that this salad is a spot-on match for the salad we enjoy so much at Harvest Pizza. And I’m able to make it every day at home now. It feels a bit like my salad-loving heart has found an early Christmas present.

What is a Chopped Salad?

The idea behind the popular chopped salads is that each bite will include a little bit of everything, with no need to cut anything further while eating. The key to a great chopped salad is to cut, slice, or chop every ingredient roughly the same size. The greens are usually cut to approxim

Creamy cheesy polenta is love at first bite! Buttery, soul-satisfying, and creamy, this cheese-laden polenta is perfect served alone or topped with any braised meat, vegetables, or stew.

Cheesy Polenta

Hands down, my favorite way to serve polenta is with chile verde. This Mexican Pork and Tomato Chile Verde is what my comfort food dreams are made of these days. If you’ve never had chile verde, or even if you have a classic recipe you love, you need to try this version.

I cooked large batches of both the above pork and tomato chile verde and classic pork chile verde, and I’m so very happy with the state of my refrigerator right now. I’ve eaten this polenta topped with chile verde several days in a row, and I even had it for breakfast today.

Polenta is a versatile dish that doesn’t get nearly enough play, in my opinion. Of course it’s well known, but a lot of folks seem to have the wrong idea that it’s fussy or difficult to make.

How to Cook Polenta

It’s not a difficult method at all! It’s important to remember three things though. First, slowly whisk the cornmeal into boiling liquid.

Second, return the mixture to a boil while still whisking. Third, remember to lower the heat and stir occasionally. You don’t need to babysit it too closely.

I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.

Cheese Polenta

To make this fabulously cheesy polenta, you’ll need the following ingredients:

• milk
• water
• kosher salt
• butter
• cornmeal
• Pecorino Romano or Parmesan cheese

I said there were only three things to remember, but I’m going to correct myself and add one more. Please do not use self-rising cornmeal for polenta. You’ll be deeply disappointed if you try it.

Polenta with Cheese

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Creamy cheesy polenta is love at first bite! Buttery, soul-satisfying, and creamy, this cheese-laden polenta is perfect served alone or topped with any braised meat, vegetables, or stew.

Cheesy Polenta

Hands down, my favorite way to serve polenta is with chile verde. This Mexican Pork and Tomato Chile Verde is what my comfort food dreams are made of these days. If you’ve never had chile verde, or even if you have a classic recipe you love, you need to try this version.

I cooked large batches of both the above pork and tomato chile verde and classic pork chile verde (the recipe that I’ll be sharing tomorrow), and I’m so very happy with the state of my refrigerator right now. I’ve eaten this polenta topped with chile verde several days in a row, and I even had it for breakfast today.

Polenta is a versatile dish that doesn’t get nearly enough play, in my opinion. Of course it’s well known, but a lot of folks seem to have the wrong idea that it’s fussy or difficult to make.

How to Cook Polenta

It’s not a difficult method at all! It’s important to remember three things though. First, slowly whisk the cornmeal into boiling liquid.

Second, return the mixture to a boil while still whisking. Third, remember to lower the heat and stir occasionally. You don’t need to babysit it too closely.

I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.

Cheese Polenta

To make this fabulously cheesy polenta, you’ll need the following ingredients:

• milk
• water
• kosher salt
• butter
• cornmeal
• Pecorino Romano or Parmesan cheese

I said there were only three things to remember, but I’m going to correct myself and add one more. Please do not use self-rising cornmeal for polenta. You’ll be deeply disappointed if you try it.

Read more

Fresh green beans are tossed with Sriracha, honey, soy sauce, and sesame oil and then roasted to hot, crisp perfection to create these immensely snackable spicy green beans.

Spicy Green Beans

This green beans inspired by one of our long-time favorite broccoli recipes, and this was an excellent idea, let me tell you. If you’re bored with the usual green beans you make, give these a try!

The awesomeness of these spicy green beans is in the glaze. It’s a simple combination of soy sauce, sesame oil, honey, and of course, a squeeze of Sriracha. If you aren’t a fan of much heat, go easy on the hot sauce. If you’re like my boys, make it a generous squeeze and enjoy the sweet-heat.

The glaze here hits every note: salty, savory, sweet, and spicy. As the beans roast, they’ll develop a little char on their edges while soaking up all that sauce, making them impossible to resist.

They’re bold enough to stand out next to the main dish, but I’m telling you from personal experience, they’re irresistible on their own, straight off the pan. I have to practice some serious restraint to make sure there will be enough left to serve with our meal whenever I make these.

Sweet and Spicy Green Beans

I have served these green beans with pan fried chicken and roasted sweet potato bites. I’ve also served them with these garlic mashed potatoes and the barbecue bacon meatloaf that my kids adore.

There just isn’t a wrong way to serve these sweet and spicy green beans. And I need to make another batch soon, since