A couple weeks ago, I noticed I was getting into the habit of buying my lunch far too regularly. It was partially out of convenience, but mainly because I fell in love with a salad at a local cafe, Sprout, in downtown Seattle. This salad has the perfect amount of crunch (thanks kale & cabbage) and paired with roasted pineapple and to-die-for peanut sauce, how could I resist? I didn’t even realize it was vegan until I read the ingredients list. I decided to take it upon myself to attempt to re-create the recipe, and I’d say it was a success! Fittingly, this month’s Recipe Redux theme also encouraged us to “Spring Clean our Kitchens” and use at least 3 ingredients that were already in our fridge. Believe it or not, I already had everything for this recipe, with the exception of only a couple ingredients. I hope this salad spices up your lunch routine!
It’s hard to believe that a year has gone by since Doug received the news that we would be moving back to the West Coast (aka best coast) for his residency. Only days after, we departed on our honeymoon to Italy and Greece. This recipe was inspired by the flavors of our trip, and by my love of brunch dishes that also work beautifully as dinners. A strata, in case you were curious, is an egg based dish that also incorporates bread and cheese (think quiche crossed with frittata and bread pudding). In keeping with the Mediterranean theme and boosting the nutritional value of the dish, I used Toufayan pita in place of bread. The end result- a fluffy, flavorful dish that will wow your brunch guests or make for an easy weeknight meal.