Week 4 – Russian Red Cabbage Salad

b.salad 11.01.31 Russian Cabbage

We belong to an International Dinner Club. It is composed of a group of friends whose children all went to the same pre-school. As our children have graduated from the school and scattered to a variety of public and private schools, this monthly event serves to keep us close. Once a month we (the parents and our children) come together to share dishes from different cuisines from around the world. It is typically a raucous affair; this weekend’s Russia vodka party was no exception! Finding a Russian side dish that did not include beets was a challenge, but I hit gold when I stumbled across this recipe that combines cabbage with tart apples and sweet jelly. Bon Appetit

Red Cabbage Salad
Adapted from Bon Appetit
This salad combines tart, sweet and nutty into a delightful salad.

Serves eight as a side salad.
4 cups red cabbage, thinly sliced (about ½ a cabbage)
1 large granny smith apple, unpeeled, coarsely grated, divided
½ cup walnut halves, toasted, divided
3 tablespoons lingonberry preserves (I used red currant jelly)
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
½ cup canola oil

Whisk together preserves, mustard, and vinegar, gradually add oil.  Season dressing to taste with salt and pepper.

Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.

Highline Park

b.story 11.01.28 Highline Park Curious Garden
What do I do when I am in the midst of my winter doldrums? Dream about our summer adventures of course! However, when your husband’s family is scattered around the country, tourist vacations are usually trumped by family vacations. This last summer we were lucky enough to combine the two when we took the kids…

Week 3 – Winter Quinoa Salad

b.salad 11.01.24 Quinoa Cauliflower Squash
One of the things I love about salads is that they are a great vehicle for transforming leftovers into something new and exciting. I made some roasted, winter vegetables one night for a dinner party. The next day, rather than re-heating and re-plating the leftovers I added a couple ingredients and a brand new dish…

Looking Ahead

I love to garden.  I love to work in the dirt, cultivating and tending plants, especially those that will eventually feed my family.  I love to work outside alone, getting dirty and sweaty and working my entire body until it aches.  I love to work outside with my children, exploring and poking and delighting over the worms.  I…

Week 2 – Radicchio Salad

b.salad 11.01.17 Radicchio
This weekend it was my sister’s birthday. A birthday in my family comes with plenty of fanfare and family dinners. I made this salad especially for her and her passion for the Parm. We have enjoyed it with corn chowder, poached salmon with roasted vegetables and lasagna… it seems to go with everything! Radicchio SaladInspired…

New Year’s Resolutions

b.salad 11.01.11 Fennel Apple
Yes, it’s that time again. The time when I look around and realize that my love for food requires me to attempt to lose the holiday five (plus the five from the year before and the five from the year before that!). But I hesitate when it comes to setting my yearly goal, worried about…

New Perspectives

7:30 am
Welcome 2011! I hope you and your family enjoyed your winter holiday. Ours was fun-filled and delightful. My work-load was a manageable amount, which allowed me to enjoy some much needed play-time with the kids. We filled our days with baking and playdates and Christmas preparations. We snuck in a trip to the bowling alley…