Good morning! Today we have for you:
-
And, a (relatively) speedy spinach and ricotta lasagna for when your weekend jumps the rails
This might sound a little earnest — cheesy, even — but I love how cooking always teaches me new things, even after years and years of making breakfasts, lunches and dinners. A smart, creative recipe can challenge your beliefs in the kindest, least challenging way possible. I remember learning, with nothing but happy bemusement, that I don’t need to boil my gnocchi to enjoy an amazing pasta dinner, that savory cookies are not an oxymoron, that frozen fruit plus sweetened condensed milk equals soft serve.
One such recent revelation was that Swiss chard likes the oven. Normally, I sauté those crunchy stems and silky leaves, but making this Yewande Komolafe fish dish taught me that chard takes on a nice crispness after a quick broil. So — Swiss chard mind expanded — I’m excited to make Justine Doiron’s baked chard salad with cranberries, a hearty recipe with lots of colors and textures.
Farro and roasted cabbage form the foundation of Justine’s salad, with pepitas, red onion and those crisped chard leaves adding a bit of crunch. Chickpeas, goat cheese and dried cranberries join the fun, too, because what’s a fall salad without a little softness? “This is delicious,” writes RGG, a reader. “It will be a go to winter comfort salad.”
Featured Recipe
Baked Chard Salad With Cranberries
The post This Hot Salad Is Very Cool appeared first on New York Times.
