Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Monday, September 28, 2015
Kale Fennel and Honey Crisp Salad
For the salad toss some chopped kale with a thinly sliced Honey Crisp and half a large fennel bulb...toasted pumpkin seeds or cashew pieces are nice for crunch if you happen to have them. Then simply toss with crumbled feta and the dressing before serving. Happy Fall!