Winter Tabbouleh with Za’atar Vinaigrette
Tabbouleh, meet winter. In this version, I’m using a base of shredded kale, bulgur and parsley and trading the usual suspects (tomatoes, cuke, green onion) for brinier, punchier ingredients like kalamata olives and pimentos to stand up against the hearty greens. If you don’t have za’atar seasoning I offer swap suggestions in the notes below.
Steel Cut Oat “Risotto” with Mushrooms and Kale
Oats aren’t just for breakfast! We’re swapping in steel cut oats for Arborio rice in this weeknight-friendly vegetarian main dish that will leave you wondering why you haven’t tried savory oats sooner. It’s everything you love about traditional risotto without all the work. Plus, you benefit from the health perks of whole grain oats, like […]
One Pan Quinoa with Chicken Sausage and Kale
This, friends, is the ultimate one pan meal. Every box is checked — high-fiber carbs, protein, greens. But the best part? Minimal prep. Aside from slicing chicken sausage (and chopping kale if you don’t buy bagged, pre-chopped), this is a true dump and go situation.