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Dinner Tonight: Kale, Onion and Cheddar Frittata
I am going to start cooking more frittatas—they are quite affable about taking whatever leftovers you throw at them, without complaining. Meat, cheese, vegetables, the egg will wrap it all in its creamy self. With luck, it will taste fine...
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This quiche is loaded with kale in a buttery breadcrumb crust.
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Kale and Onion Pie
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These Kale Prosciutto Brunch Melts are the perfect morning meal and take just 15 minutes from start to finish...easy enough for a weekday breakfast.
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Toasted bread with sweet and nutty broiled kale, topped with a fried egg and Parmesan cheese.
Serve With
Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette
Simply roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and Marcona almonds.
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There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the combinations of salads you can make. This salad is made with roasted beets, grapefruit and oranges, fresh ricotta, and a pistachio vinaigrette.
Serious Salads: Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon Vinaigrette
This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
Peas and Carrots Salad With Goat Cheese and Almonds
A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.
Lentil and Roasted Eggplant Salad
This eggplant salad is just downright delicious - lentils cooked in a seasoned broth topped with plump caramelised eggplant with a zesty lemon dressing.
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Sweet roasted beets, crunchy walnuts, and bright baby spinach make a simple but well balanced salad.
Middle Eastern Roasted Vegetables with Tahini Drizzle
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Roasted beets pair beautifully with citrus, feta, and walnuts in this refreshing winter salad.