Welcome back to the Weekend Cook and Tell where every Wednesday we hit the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
With delicate lettuces and bushels of ripe tomatoes, the summer is prime salad making season. But when the weather turns cooler our salad options slim and tossing together a tasty bowl of veggies requires a bit more finesse. This week, Amanda Gold of the San Francisco Chronicle is fall-friendlying her favorite summer salad, the bready panzanella with brussels sprouts, butternut squash, and maple syrup. This warmer take on the panzanella got us thinking about cool weather salads with all of their hearty fall and winter veggie possibilities.
This week we're looking for your go-to cool weather salads. We're talking kale salads rubbed with lemon juice and parmesan, big piles of shaved raw brussels sprouts, and lovely leaves of late season chard. We're looking for seasonal salads that celebrate what's available in your area as the temperatures begin to drop and the farmers' market stands fill up with apples and squash.
Show us photos of your cool weather salads on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your best fall and winter greens recipes, ideas, and experiences next Wednesday.