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"Just like Whole Foods" Garlicky KaleI’m pretty much obsessed with the salad bar at Whole Food’s, but more specifically, with their Garlicky Kale. After I had it just once, I researched some recipes on how to recreate it, invested in a jar of tahini, figured out what the heck nutritional yeast was and have been making my own ever since.
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Braising fennel is a way to get at the caramel-y goodness of roasted fennel without turning on your oven. But make sure you love the flavor of your braising liquid — it will intensify as you cook it down, so this is the time to break out the homemade stock.
When you braise fennel, cut the bulb into 4 - 8 wedges but leave the core intact. You’ll have to eat around it, but it prevents the pieces from falling apart during the cooking process.
I’m not usually in love with cous cous, but it makes a nice base for the rich feta, bright herbs and lemon, and crunchy almonds. It also benefits from being cooked in flavorful stock instead of water. But if it’s not your thing, you could easily substitute quinoa for more protein, bulgur wheat, or even brown rice.
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Better-than-Progresso Lentil Soup
You know that moment you have when you’re sick and you suddenly realize how much you took for granted feeling “good?” You promise yourself when you feel better you are going to appreciate your illness-free self and do all the things that you didn’t feel like doing when you were sick…you know, the finer things in life; run, smile, socialize, laugh, eat something other than saltines and ginger ale, actually get out of bed….
