Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time.
'currants' on Serious Eats
Everything came together quickly with the use of a food processor for shredding the beets and apples, and the vinaigrette whips up in a snap. The resulting fall salad is tangy, crunchy, and sweet but not cloying. The texture alone makes it a winner.
I haven't exactly been clamoring to get wheat berries in my life, but it was still cool to finally make their acquaintance. This recipe from Chow features the grain in a summery little salad with currants, pistachios, and some spicy harissa. The wheat berries are simply cooked until tender in simmering water, which should take less than an hour. They come out kind of tasting like couscous, meaning they still have a little bite to them.
I know sawdust doesn't sound the least bit appetizing, but don't worry—this only looks like wood shavings. It's actually a highly flavored recipe with bread crumbs from John Besh's My New Orleans, and I couldn't wait to try it with pasta. The crumbs easily soak up whatever tossed on them—which in this recipe included pine nuts, parmesan, dried currents, cinnamon, crushed red pepper flakes, and oregano—making for a cheap and tasty meal.
I felt really good about myself after I bought this fish. All kinds of articles told me it was healthful and sustainable and that I was doing the right thing. It wasn't until I got this prize of a fish...