This October when we were on our book tour we got to meet Michelle, Henry, Owen, and Ollie. As anyone who has ever met them or is a fan of their blog Nom Nom Paleo can attest: They are fantastic people! They are so much fun to be around, and we had a great time with them, getting some food and taking the kids to the park. Love them.
There are step-by-step photos, just like the blog, with cartoons and captions that make you giggle, inspire you, and best of all… teach you how to cook some really good food.
I have been a little sick this past week and craving kale kale kale. (Really, I can’t get enough of it.) So I made the Winter Kale and Persimmon Salad. I became a fan of persimmons when we came to Colorado, but here in California they are everywhere, and that’s good because I’m crazy about persimmons.
The Citrus Vinaigrette that goes with this salad is made of extra virgin olive oil, fresh lemon and orange juice, Dijon mustard, salt, and pepper. Massaged into the kale and topped with toasted almonds, this salad makes me and my mouth so very happy.
But just as soon as I’m feeling all better I’m headed straight for the Devils on Horseback: pitted prunes stuffed with Macadamia Nut “Ricotta”, wrapped in prosciutto, baked, then drizzled with Balsamic vinegar. Oh. My. Goodness.
Then I’m going to blow my own mind by making Perfect Hard Boiled Eggs. I am the world’s worst hard boiled egg maker. That’s all about to change though. Plus I’m going to let my slow cooker whip up some Korean Short Ribs. And I’m going to make some Kabalagala (Plantain Fritters) with just 3 ingredients. Hello.
I hope you come back soon, I’ve got a Valentine’s Day post comin’ up that I think you’re going to like