Making this salad on a platter instead of a bowl allows you to see all the fabulous colors more easily. A Fall twist on the Italian classic!
Challah
Whenever I am working from home on Fridays (which is pretty much weekly) I make Challah for Shabbat dinner. I have tried and adjusted many recipes, and this is the version I like best. Most recipes make 2 loaves (because it’s traditional to have 2 loaves for Shabbat) but I created a recipe that makes one loaf, which is usually plenty. To mix it up, you can add raisins, craisins, nuts, fruit, chocolate chips, etc. I learned to do the 6-piece braid on youtube via this link (I think about 100 of those views are mine). You can sprinkle sesame seeds, poppy seeds, crushed nuts, sea salt…whatever you like on top. Whatever you don’t finish makes for great french toast the next morning. Shabbat Shalom!
Guacamole Deviled Eggs
Using avocado as a base makes these deviled eggs a little healthier and (I think) a lot tastier. Terrific party food!
Cauliflower Gratin
Use 1 large head of cauliflower for the recipe above. Using cauliflower instead of potatoes in a gratin is a little lighter and just as tasty. You can use any cheese you have on hand (gruyere, parmesan, sharp white cheddar, jack…). The nutmeg adds a cozy wintery feeling. This is great as a main course or side dish!
Romanesco Broccoli
More like cauliflower than broccoli, Romanesco Broccoli is a beautiful vegetable. Really, just a stunner! You can often find it at the farmers market in the fall.
