Tuesday, March 31

Vanilla Raspberry Muffins

Sweet vanilla muffins studded with fresh raspberries

Vanilla Raspberry Muffins

We're already in berry season in Southern California and lately my favorites have been the raspberries. They have less acidity than strawberries or blackberries and they have lovely floral notes. This muffin recipe comes from the Huckleberry cookbook and is a great way to use fresh berries. The amount of butter and sugar in this muffin puts it almost in the dessert category, but it also works as an indulgent breakfast pastry or afternoon snack. The muffins stay incredibly moist after they bake and have a nice sugary crust on top. The raspberries melt into little jam-like pockets throughout the muffins and also stain the paper liners into a pretty pink pattern. Because they're so moist, these muffins will keep (covered in an air-tight container on the counter) for a few days. They would make a great addition to your Easter brunch.

More Breakfast Pastry Recipes:
- Banana Poppy Seed Muffins
- Cheddar & Herb Biscuits
- Strawberry Cream Cheese Puff Pastry Braid

Vanilla Raspberry Muffins:
- 1 1/2 c. fresh raspberries
- 1 1/4 c. all-purpose flour
- 1 c. butter, diced, at room temperature
- 1 c. sugar + more for sprinkling
- 2 eggs + 3 egg yolks
- 3 tbsp. buttermilk
- 2 tbsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- paper cupcake liners

  • Preheat the oven to 375F and line a 12 cup muffin pan with paper liners.
  • In a mixer, combine the butter, flour, sugar, baking powder, baking soda, and salt.
  • Mix on low speed until lumpy, then add in the eggs, egg yolks, vanilla, and buttermilk and mix until just combined.
  • Gently fold in the raspberries by hand, being careful not to break them up.
  • Fill the muffin tin 3/4 way full with batter and sprinkle the tops of each muffin with sugar.
  • Bake for 20 minutes, or until the muffins just barely spring back to the touch.
  • Let cool on a baking rack in the tins for a few minutes, then remove them from the tins and continue cooling on the rack.

Makes one dozen muffins

Thursday, March 26

Cod with Lemon-Caper Relish

Easy and elegant baked cod with a salty preserved lemon and caper relish

Sprouted Kitchen Cod with Lemon Caper Relish

I've mentioned it before, but we are lucky to live by one of the best seafood markets in the country. Whenever we talk about moving, I immediately wonder how we would eat without access to a proper fish market with dozens of fresh seafood options available. We're spoiled and it's awesome. That said, I haven't been cooking as much fish lately because the store isn't on my commute home from work like it once was. I was able to make it there over the weekend and picked up some beautiful fresh cod that I served with a relish of preserved lemons, capers, and parsley. The recipe is adapted from The Sprouted Kitchen and calls for searing the fish in a pan, spooning the relish on top, and then finishing it in the oven with a pat of butter. It has flavors similar to a chicken piccata, especially when you spoon the buttery pan sauce on top of the fillets. Serve it with a hunk of bread or some rice to soak it all up.

Note: This recipe calls for preserved lemons, which I make and store in the fridge for months at a time. You can try my recipe or buy them online or at specialty stores.

Related Recipes:
- Baked Cod with Butter & Sherry
- Cod Baked with Chorizo & Tomato Sauce
- Grilled Cod Tacos with Citrus Slaw & Avocado Crema

Cod with Lemon-Caper Relish:
- 2 boneless skinless cod fillets, about 5-6 oz. each, preferably wild caught
- 1 preserved lemon, rinsed and diced
- 2 tbsp. minced shallots
- 2 tbsp. chopped parsley
- 2 tbsp. capers, rinsed and pat dry
- 2 tbsp. olive oil
- 1 1/2 tbsp. salted butter
- 1 tbsp. canola oil
- pinch of red chile flakes
- kosher salt
- black pepper

  • Preheat the oven to 400F.
  • Take the cod out of the fridge and season with salt and pepper.
  • In a small bowl, mix together the preserved lemon, shallots, parsley, capers, red chile flakes, and olive oil.
  • Heat the canola oil and 1/2 tbsp. butter in a medium skillet over high heat for 2 minutes.
  • Add the fish and cook for 2 minutes, then gently flip and cook for another 2 minutes.
  • Turn off the heat, spoon the lemon mixture on top of the fish, allowing some to drip down and onto the pan. Add in the remaining tbsp. of butter.
  • Transfer the skillet to the oven and cook for 5-6 minutes, or until the fish is just opaque in the center.
  • Carefully transfer the fish to your plates and spoon the pan sauce on top.

Serves two

Tuesday, March 24

Spring Pea Salad

A light and refreshing salad using fresh spring peas

Spring Pea Salad

I've been traveling so much lately that I hadn't been to my local farmers' market in a month and so much seemed to have changed in the time that I was gone. The same vendors were there, but instead of selling the expected winter greens and squash, everyone had their spring produce and flowers on display. I picked up tons of my favorite spring veggies, including asparagus, baby lettuces, and fresh peas.

This salad is simple, which really allows the produce to shine. The pea flavor is compounded by using freshly shucked peas and their tender green shoots. The radish adds crunch and the lemon and parmesan add acid and salt. It's a pretty salad that is the perfect light side to a warm spring day and adds  a nice balance alongside richer meats or creamy pastas.

Note: I suggest cooking the peas for one minute in boiling water, but this might not be necessary if you taste your fresh peas and they are tender and sweet enough in their raw state.

Related Recipes:
- Butter Lettuce, Radish, & Gorgonzola Salad
- Crab & Fava Bean Omelet
- Risotta Carbonara with Peas

Spring Pea Salad with Radish & Parmesan:
- 1 c. shelled English peas, fresh or de-frosted
- 1 c. pea shoots or tendrils
- 3-4 radishes, thinly sliced
- small wedge of parmesan cheese
- 2 tbsp. minced shallot
- 2 tbsp. extra virgin olive oil
- 1 tbsp. freshly-squeezed lemon juice
- kosher salt
- black pepper

  • Bring a small pot of water to a boil, add in the peas, and cook for 1 minute.
  • Drain the peas and immediately transfer to ice cold water to stop cooking.
  • Remove the peas from the ice water and dry with a towel.
  • Divide the peas on 2 plates and sprinkle with the shallots, then top with the pea shoots and radishes.
  • Use a vegetable peeler to shave a generous amount of parmesan over the salad, then drizzle with the lemon juice, olive oil, salt, and pepper.
  • Check for seasoning and serve immediately.

Serves two

Monday, March 23

Spice-Rubbed Rib Eye with Homemade Steak Sauce

A steakhouse-worthy rib eye with tangy homemade steak sauce

Grilled Rib Eye Bar American Steak Sauce

I came home from a bridal shower on Saturday and found my husband in extreme spring cleaning mode. Our backyard was swept up, the plants were watered, and the grill was pristine. As a reward, we enjoyed a steakhouse-style dinner out back, complete with a spice-rubbed grilled rib eye, homemade steak sauce, loaded baked potatoes, and roasted asparagus. The steak recipe comes from Bobby Flay's Grill It and calls for rubbing the rib eye in a savory spice blend, grilling it over a high flame, and then serving it alongside a tangy homemade steak sauce. The spice rub forms a crust on the steak and gives it a nice char while the inside stays a perfect medium rare, but the sauce is the real hero. It's tangy, with a familiar spice from the horseradish and a complex sweetness from the molasses and honey. We were drizzling it over every bite of our meat and even on our baked potatoes at the end. It's going to be our go-to recipe for grilled steak all summer long.

More Grilled Steak Recipes:
- Grilled Coffee-Rubbed Strip Steak
- Grilled Steak Salad with Mixed Greens, Tomatoes, & Goat Cheese
- Grilled Skirt Steak with Salsa Verde

Spice-Rubbed Grilled Rib Eye with Homemade Steak Sauce:
For Sauce
- 2 tbsp. dijon mustard
- 2 tbsp. whole grain mustard
- 2 tbsp. molasses
- 1 tbsp. ketchup
- 1 tbsp. honey
- 1/2 tbsp. prepared horseradish
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper

For Steak
- 12-14 oz. dry aged ribeye steak
- 1 tbsp. canola oil
- 2 tbsp. ancho chile powder
- 3/4 tbsp. paprika
- 2 tsp. kosher salt
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- 1 tsp. ground black pepper
- 1 tsp. dry mustard
- 1/2 tsp. ground cumin

  • Whisk all the ingredients for the sauce together and set aside for at least 30 minutes for the flavors to meld.
  • Preheat the grill to high and take the steak out of the fridge to let it come to room temperature.
  • Brush the steak with canola oil and season with 1 tsp. salt.
  • Stir together the chile powder, paprika, oregano, coriander, pepper, mustard, cumin, and remaining 1 tsp. salt and rub the mixture on both sides of the steak.
  • Grill the steak for 4 minutes, then flip and cook for another 5-6 minutes.
  • Transfer to a plate and let rest, uncovered, for 5-10 minutes.
  • Slice and serve with steak sauce.

Serves two with extra steak sauce

Grilled Spice-Rubbed Rib Eye Steak

Thursday, March 19

Crispy Lentils & Lamb

A one-pot meal full of Mediterranean spices

Bon Appetit Spicy Lentils and Lamb with Herbs

The worst part about going on vacation is the first day back at work. We got back from a trip to Cancun on Sunday night, only to get up early and spend a long Monday at work weeding through a massive email inbox. I really wanted to make something quick and easy for dinner that night to get back into a routine and detox a bit from the five days of all-you-can-drink-and-eat. This lamb and lentil dish comes from the latest issue of Bon Appetit and only requires one pan and about thirty minutes of time. The lean lamb and lentils are a great source of protein, while the cold cucumber and green herbs add freshness and crunch. There's a great balance between hot and cold, spice and richness, acid and fat. The lamb and spices make the whole house smell good and was a great way to end a long day.

Related Recipes:
- Lamb Burgers with Tzatziki and Feta
- Lentil "Meatballs" with Lemon Basil Pesto
- Lamb & Beef Kofta with Yogurt Sauce

Crispy Lentils & Lamb:
- 1 c. brown or green lentils
- 1/2 lb. ground lamb
- 2 Persian cucumbers, diced
- 2 cloves garlic, peeled and very thinly sliced
- 1 c. plain Greek yogurt
- 1/2 c. fresh parsley or cilantro or both, roughly chopped
- 2-3 tbsp. canola oil
- 1 tsp. red chile flakes
- 1/2 tsp. cumin seeds
- kosher salt
- black pepper
- lemon wedges, for garnish

  • Add the lentils and 4 c. water to a pot, bring to a boil, then lower to a simmer and cook for 15-20 minutes, or until tender but not mushy. Drain and set aside.*
  • Meanwhile, heat 1 tbsp. canola oil in a large skillet over high heat.
  • Shape the lamb into a large patty, about 1/4" thick, and season both sides generously with salt and pepper.
  • Cook the lamb for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the patty has formed a crispy brown crust. If there's a lot of fat in the pan, drain some off and reserve it.
  • Using a spatula, break the patty into bite-size pieces and add in the garlic, red chile flakes, and cumin seeds.
  • Cook, stirring often, until the lamb is no longer pink. Transfer the lamb mixture to a plate.
  • Add reserved fat or 2 tbsp. canola oil to the skillet and add the cooked lentils and a big pinch of salt and pepper.
  • Cook the lentils, stirring once or twice, until they start to get crispy and brown.
  • Add the lamb back in and stir to combine. Turn off the heat and stir in the cucumbers and herbs. Check for seasoning.
  • To serve, divide the yogurt among four plates and then spoon the lamb and lentils on top. Serve with a squeeze of lemon.

Serves four
*Cooked lentils can be cooked, cooled, and kept in the fridge for several days.

Wednesday, March 18

Soy Lemon Chicken

Roasted chicken breasts with a flavorful three-ingredient marinade

Soy Lemon Chicken Breasts

All the people that I'm closest to in life love food, but my best friend and I are truly kindred spirits when it comes to eating. Our tastes are very similar and one of our all-time favorite flavors is soy sauce. We have been known to pour it in our little dipping bowls at sushi restaurants and suck it off our chopsticks before we even start ordering. This recipe is a favorite of her whole family and something that she made several times in college when we were living together. I recently got the original recipe from her mom and have published it here, along with a couple minor tweaks. The chicken marinates in a mixture of soy sauce, lemon juice, and sesame oil, and then bakes in the oven so that the marinade forms a sauce. The skin and bones help to keep the chicken super moist as it cooks but then get discarded, which keeps the dish healthy and also makes it easier to eat. Make sure to be generous with the leftover sauce, scallions, and sesame seeds.

Note: Trader Joe's soy sauce is our absolute favorite, but you could also use tamari if you have a wheat allergy. Also, the chicken needs to marinate for at least an hour, so plan accordingly.

More Chicken Recipes:
- Chicken Piccata
- Roasted Chicken Breasts with Cilantro Chimichurri
- Sesame Peanut Chicken Satay

Soy Lemon Chicken:
  • Whisk together 1/3 c. lemon juice and 1/3 c. low-sodium soy sauce.
  • Arrange 3 large or 4 small bone-in skin-on chicken breasts in a baking dish and pour the soy lemon marinade on top. Turn to coat the chicken, then drizzle the top with 1 tbsp. sesame oil.
  • Cover the dish with aluminum foil and refrigerate for 1-2 hours to marinate.
  • Preheat the oven to 375F.
  • Transfer the chicken to the oven and cook, covered, for 30 minutes.
  • Uncover the chicken and bake for another 15-20 minutes, or until the chicken is cooked through and the sauce reduces a bit.
  • Let the chicken cool slightly, then take off the skin and bones and thickly slice. Pour the sauce on top.
  • Serve over brown rice and garnish with thinly sliced scallions and sesame seeds.

Serves four

Tuesday, March 10

Pappardelle with Braised Onion Sauce

Buttery egg noodles tossed with lots of sweet caramelized onions

James Beard Braised Onion Pasta

This dish brings together two of my favorite things, caramelized onions and buttery pasta, to form a dish that is even better than the sum of its parts. The recipe (adapted from James Beard) calls for cooking a pound of onions low and slow in a stick of butter until they are jammy and sweet, then adding a little booze, parmesan, and wide pappardelle egg noodles. It's not the most low-calorie meal out there, but I love that I have all the ingredients on hand already. The flavor of the pasta builds with every bite and makes a lovely dinner alongside a light green salad. It's easy and cheap to make, but it feels luxurious and makes a nice treat for guests or for yourself.

More Pasta Recipes with Few Ingredients:
- Pappardelle with Truffle Cream Sauce
- Spaghetti with Asparagus & Poached Egg
- Short Rib Pappardelle with Butter & Parsley

Pappardelle with Braised Onion Sauce:
  • Melt 1 stick (8 tbsp.) salted butter in a large skillet over medium heat.
  • Add in 2 large yellow onions, thinly sliced, and cook for 5 minutes, or until softened and translucent.
  • Stir in 3/4 tbsp. sugar and a large pinch of salt and lower the heat to low.
  • Cook the onions, stirring often, for an hour, or until soft, dark, and caramelized. Don't rush this process.
  • When the onions are nearly done, bring a large pot of water to a boil, season with salt, and cook 9 oz. pappardelle pasta until al dente.
  • Meanwhile, add 1/4 c. dry marsala wine to the onions and cook for another 5 minutes.
  • Drain the pasta, reserving 1/4 c. pasta cooking water.
  • Add the pasta and the water to the onions, along with 1/4 c. grated parmesan cheese.
  • Toss for 1-2 minutes, or until everything is combined.
  • Divide the pasta onto plates and sprinkle with a little more parmesan and flaky salt.

Serves two-three

Monday, March 9

Lemon Pecan Bread

A sweet lemon loaf cake studded with chopped pecans

Homesick Texan Lemon Pecan Bread

I'm a big fan of snacking cakes that can be served for dessert one night and then again for breakfast the next day. This lemon pecan bread comes from the Homesick Texan and is a cross between a pound cake and a sweet bread. The cake is special for two reasons: one, the crunch and nuttiness from the pecans, and two, the sweet lemon glaze. If you've glazed a cake before, you may have felt the same frustration I do when half the glaze ends up running off the cake and getting stuck to the plate underneath. This recipe calls for wrapping the cake up in foil with all the glaze so that it can get completely soaked into the cake with no waste. Once the cake sits, you can slice it and serve it plain or with some sweetened whipped cream and fresh fruit.

Note: This cake needs to sit for at least 12 hours after baking, so plan ahead.

Related Recipes:
- Lemon Yogurt Cake
- Banana Nut Bread
- Blood Orange Cake

Lemon Pecan Bread:
- 1 stick (1/2 c.) salted butter, at room temperature
- 2 eggs, at room temperature
- 1 3/4 c. granulated sugar
- 1 1/2 c. all-pupose flour
- 1/2 c. buttermilk
- 1/2 c. pecans, toasted and chopped
- 6 tbsp. freshly-squeezed lemon juice
- 1 tbsp. lemon zest
- 1/4 tsp. baking soda
- a sheet of foil that is large enough to wrap around the whole cake

  • Preheat the oven to 350F. Grease a standard loaf pan and set aside.
  • In a small bowl, stir together the buttermilk and baking soda and set aside.
  • In the bowl of an electric mixer, beat the butter and 1 c. sugar until light and fluffy, about 3 minutes.
  • Add in the eggs and stir to combine, then add in the buttermilk mixture.
  • Stir in the flour, making sure to scrape down the sides of the bowl so everything is incorporated, then stir in the lemon zest and pecans.
  • Pour the batter into the loaf pan and bake for 50-60 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  • Let the cake cool in the pan on a cooling rack for 30 minutes. Meanwhile, whisk together the lemon juice and 3/4 c. sugar.
  • Use a knife to loosen the edges of the cake and remove it from the pan. Place the cake on the foil and pour the glaze evenly all over the cake.
  • Wrap the cake up in the foil, making sure all the glaze is contained, and refrigerate for at least 12 hours.
  • Unwrap the cake, slice, and serve.

Serves six - eight

Wednesday, March 4

Herbed Lime Shrimp

Grilled shrimp with a bright and zesty green herb and lime sauce

Sprouted Kitchen Grilled Herbed Lime Shrimp

This is the type of cooking that makes me really excited for summer. Granted, it's always pretty summery in L.A., but grilled seafood in a fresh sauce just screams summer barbecues in the backyard. This recipe is another winner from The Sprouted Kitchen cookbook and pairs really well with the zucchini and feta couscous that I shared previously. The herbed lime sauce adds a ton of bright and zesty flavor and does double duty as a marinade and a finishing sauce at the end. It's so good that I'd suggest making extra and using it to top vegetables, chicken, or grains for the rest of the week.

Related Recipes:
- Shrimp with Three-Herb Chimichurri Sauce
- Grilled Pesto Shrimp Pizza
- Green Gazpacho with Spice-Rubbed Shrimp

Herbed Lime Shrimp:
- 1 1/2 lb. large shrimp, peeled and de-veined
- 4 green onions, roughly chopped
- 2 anchovy fillets
- 2 limes, juiced
- 2 cloves garlic, smashed and peeled
- 1/2 c. parsley leaves
- 1/2 c. basil leaves
- 1/4 c. extra virgin olive oil
- 2 tbsp. mint leaves
- 1/2 tsp. salt

  • Blend the green onions, anchovies, lime juice, garlic, parsley, basil, mint, olive oil, and salt in a blender or food processor until smooth.
  • Pour half of the sauce into a resealable bag and add the shrimp. Marinate in the fridge for an hour or at room temperature for 20-30 minutes.
  • Preheat a grill or grill pan to high.
  • Cook the shrimp for 2-3 minutes per side, or until opaque and lightly charred on the outside.
  • Toss the shrimp with the remaining sauce.

Serves four

Tuesday, March 3

Black Bean Soup with Cumin Crema

A filling vegetarian soup with a rich and smokey flavor

Black Bean Soup with Cumin Crema

I went from avoiding beans my whole life to loving them just a couple years ago. For me, it's all about the texture and I still won't eat them if I think they'll be mushy or slimy in any way. Not surprisingly, I'd never eaten black bean soup until this weekend when I made this recipe from The Smitten Kitchen, and it was so good! The slow-cooked beans have a real depth of flavor and the soup gets a smokey and spicy kick from the chipotles and cumin. It tastes like a vegetarian chili, but with half the ingredients and steps that you'd find in a traditional chili recipe. The cumin seed crema adds richness and the contrasting black and white swirls makes a simple pot of soup look really impressive. I served wedges of caramelized onion and chorizo quesadillas on the side for a twist on grilled cheese and tomato soup.

Related Recipes:
- Slow-Cooked Black Beans
- Curried Split Pea Soup
- White Chicken Chili

Black Bean Soup with Cumin Crema:
- 7 c. hot water
- 1 lb. dried black beans
- 1 c. creme fraiche, Mexican crema, or sour cream
- 2 bell peppers, diced
- 2 red onions, diced
- 4 cloves of garlic, peeled and minced
- 1 lime, juiced
- 2 tbsp. olive oil
- 4 tsp. ground cumin
- 1 tbsp. canned chipotle peppers in adobo sauce
- 1 tbsp. cumin seeds
- kosher salt

  • Heat the olive oil in a large pot over medium high heat.
  • Add in the peppers and onions and cook for 5-7 minutes, stirring occasionally, or until starting to brown.
  • Add in the garlic and ground cumin and cook for another minute.
  • Add in the beans and water, bring to a boil, cover with a lid, and lower to a simmer.
  • Cook for 3-5 hours on low,* or until the beans are very tender.
  • Transfer 3-4 c. of soup to a blender or food processor and puree until smooth, then stir the puree back into the soup.
  • Add the lime juice, chipotle, and 3/4 tsp. salt and stir to combine. Taste for seasoning and adjust as necessary.
  • Meanwhile, toast the cumin seeds in a hot dry skillet for a few minutes, or until fragrant. Transfer the seeds to a mortar and pestle and pound until crushed but still coarse.
  • Stir the cumin seeds and a pinch of salt into the creme fraiche.**
  • To serve, ladle the soup into bowls and swirl in a dollop of the cumin crema.

Serves six
*Black beans can vary in cooking time and the heat of your simmer.
**The crema can be made a day in advance and kept in the fridge in a sealed container.

Monday, March 2

Roasted Chickpea Salad with Jalapeño Dressing

Roasted chickpeas, cucumbers, baby kale, pomegranate, goat cheese, and a spicy vinaigrette

Sprouted Kitchen Greeny Salad with Roasted Jalapeno Dressing

We eat some sort of side salad most nights during the week, but it's usually an afterthought. I'll toss fresh farmers' market greens with my go-to lemon dressing and maybe one or two other ingredients and that's it. It's delicious, but it can get a little boring. This salad from Sprouted Kitchen is the opposite - it requires more effort and ingredients than I usually cook with, but the results are well worth it. Roasted chickpeas take the place of croutons to add a smokey crunch, which pairs well with the fresh cucumbers and sweet pomegranate arils. The dressing has a serious kick from the roasted jalapeño pepper, but the creamy goat cheese helps to tame the spice. The salad has enough going on to make a filling vegetarian entree, but it's a special side to pair with a simple soup, grilled meat, or pasta.

Related Recipes:
- Beetnik Salad
- Green Salad with Crispy Quinoa & Pomegranate
- Corn & Avocado Salad with Jalapeno-Lime Dressing

Baby Kale Salad with Roasted Chickpeas, Cucumbers, Pomegranate, & Jalapeño Vinaigrette:
For Roasted Jalapeño Vinaigrette
- 1/2 c. fresh cilantro leaves
- 1/3 c. extra virgin olive oil
- 1 lime, juiced
- 1 jalapeño pepper, roasted
- 1 tbsp. chopped shallot
- 1 tbsp. white or rice vinegar
- 1 tsp. honey
- 1/2 tsp. salt

For Salad
- 5 oz. baby kale
- 2 Persian cucumbers, diced
- 1 c. chickpeas, washed and pat dry
- 1/2 c. pomegranate arils
- 2 oz. goat cheese, crumbled
- 1 tsp. smoked paprika
- 1/2 tsp. olive oil
- 1/2 tsp. maple syrup

  • Preheat the oven to 400F.
  • Toss the chickpeas with smoked paprika, olive oil, and maple syrup and place in a single layer on a baking sheet. Rub the jalapeño with oil and add it to the baking sheet too.
  • Roast the chickpeas and jalapeño for 20 minutes, turning once, or until the chickpeas are browned and crispy.
  • To make the dressing, remove the stem and seeds the from jalapeño and place in a blender or food processor with the cilantro, olive oil, lime juice, shallot, vinegar, honey, and salt and blend until smooth.
  • Place the kale, cucumbers, pomegranate, goat cheese, and roasted chickpeas in a large salad bowl and toss with the dressing. Serve immediately.

Serves four