Raw Kale, Cabbage, and Brussels Sprouts Salad

Thanksgiving 1

adorable place settings at our second Thanksgiving dinner

Thanksgiving 2

a beautifully hosted dinner with my boys

We have so much to be thankful for that we celebrated two Thanksgiving dinners this year. I love everything about Thanksgiving – the focus on gratitude, the gathering together, the copious amount of delicious food. I made the Raw Swiss Chard, Cabbage, and Brussels Sprout Salad from this month’s Martha Stewart Living for our first Thanksgiving dinner, and it was so simple and satisfying that it’s been my go-to salad for this entire season. The recipe below makes about 4 or 5 servings, with enough dressing for double the salad. I refrigerate the remainder of the dressing and use it for the second batch of salad. The salad keeps well, and now that I think of it, would be great with some dried tart cherries or cranberries thrown in. I have some in my fridge right now and plan on having it for lunch tomorrow with a side of quinoa and sautéed onions, topped with a fried egg.


(Mostly) Raw Kale, Cabbage, and Brussels Sprout Salad

adapted from Martha Stewart Living, December 2014 issue

  • 1/2 head Napa cabbage, cored and thinly sliced
  • 1/2 stalk brussels sprouts, removed from the stalk and sliced in half if large
  • 1/2 bunch of kale, stemmed and thinly sliced (or Swiss chard if you prefer)
  • 1 teaspoon sugar
  • 1 1/2 teaspoons sea salt
  • 3 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce (I used Tamari)
  • about 1/4 cup black truffle olive oil  (from Trader Joe’s)
  • about 1/4 cup extra-virgin olive oil
  • 1 ounce Pecorino Romano, shaved or grated (optional)
  • 1/2 cup walnuts, toasted and chopped

1. Combine the greens in a large bowl. Toss with the sugar and half a teaspoon of salt. I would add a little more sugar if you are using Swiss chard. Let the greens sit in the fridge or on the counter while you roast the brussels sprouts.

2. The original recipe calls for the brussels sprouts raw (trimmed and sliced thin), but I like them roasted. Toss them with olive oil, salt and pepper and roast on a pan for about half an hour at 425 degrees, giving them a stir halfway through for more even roasting. While they are roasting you can toast the walnuts stovetop in a pan.  Let the brussels sprouts cool a bit then add them to the greens.

3. Make the dressing. In a small jar, combine the vinegar, mustard, soy sauce and 1 teaspoon of salt. Slowly whisk in the oil. Use about half a cup of oil combined. I love the flavor that the black truffle olive oil adds, so I use that in combination with regular olive oil. Give it a good shake. Toss the greens with about half the dressing, adding the cheese and the walnuts. You can refrigerate it for up to an hour before serving, but I dished it out right away with an extra grating of cheese.

happy september! (and the easiest pulled pork).

Pulled pork

I am excited beyond excited that DUE MONTH is here! The little guy can surprise us with his arrival any day now. Since he


won’t come until after his due date, we’re following our birth instructor’s suggestion to turn his “due date” into “date night,” with dinner reservations for Nick’s Laguna Beach. Part of me hopes he comes like tomorrow, and the other part of me hopes that he holds out until the 14th, so I can splurge on ahi and warm butter cake.

Now that it’s officially September 1, with summer coming to a close and my laziness growing by the day, it’s the perfect time to break out the crock pot and Le Creuset. September for me is all about comfort food - apple pie and hot cider, BBQ pulled pork sandwiches and homemade mac & cheese. I made this super easy BBQ pulled pork the other day, serving it over lettuce & veggies from our CSA basket and for another meal on a toasted brioche bun with a salad on the side.

5-Ingredient Easy Pulled Pork

2 1/4 lb. bone-in pork shoulder

Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic

1/2 -1 cup apple cider vinegar

1-1 1/2 cups apple juice (I used unfiltered apple juice from Sprout’s)

1/2 bottle Trader Joe’s Kansas City Style BBQ Sauce

Rinse the pork shoulder and pat dry. Season all sides with the BBQ rub and return the pork to the fridge. I used my 5 1/2 quart Le Creuset for this recipe. Heat your pan of choice, adding a pat of butter and grapeseed/olive oil after the pan is hot. Sear the meat on high/medium-high on all sides until the meat is a dark, crusty brown (at least several minutes on each side). Add a half cup of apple cider vinegar to start and about a cup of apple juice. Reduce the heat, and let the liquid simmer away. Preheat the oven to 350 degrees and then pop in the meat. I kept the liquid at a minimum, probably around a fourth of the way up the meat, adding more cider and juice when necessary. I checked and rotated the meat every hour, for a total of about 3 1/2 hours in the oven. Once the meat is fork-tender, use two forks to shred and add the BBQ sauce. I’ll probably make these for little Hawaiian roll sliders next time we have company.

Happy September, friends!