Salads are what I subsist in. Most nights, afternoons and even mornings, they’re what feed me. For some reason that feels silly to admit, but most of my meals are assemblages of things (ie. salads) I have on hand. This wintry salad is what I’m feeling these days. It’s cold and definitely full Winter-mode here, but I’m craving lots of greens and vegetables (thanks, holidays). The hearty greens and cabbages make this feel seasonal and not crazy to eat despite 30 degree temps. If you can’t find spigarello, any hearty winter green (kale, mustard or collard greens) will do. Also, this dressing! You have to try. Stay warm ;)

WINTRY RADICCHIO SALAD WITH TOASTED HAZELNUTS, PARSLEY & PARMESAN (Gluten-free, grain-free) Serves 2-4

1 large radicchio, thinly sliced
3 large handfuls spigarello, roughly chopped
1 cup sliced or shredded red cabbage
1/2 cup chopped parsley
1/2 shallot, minced (reserve other half for dressing)
1/2 lemon (reserve other half for dressing)
Sea salt to taste
Freshly ground pepper
1/2 cup hazelnuts
1/2 cup parmigiano reggiano, freshly grated

Golden Raisin, Lemon & Shallot Vinaigrette (Adapted from Purple Kale)

1/2 cup golden raisins, finely chopped
1/2 shallot, minced
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 tablespoons filtered water
1 1/2 tablespoon whole grain mustard
1/2 lemon, juiced
3 tablespoons extra virgin olive oil
Sea salt to taste
Freshly ground pepper

In a large mixing bowl, combine radicchio, spigarello, cabbage, parsley and shallot. Squeeze the juice of a lemon overtop, season with a generous pinch of sea salt and freshly ground pepper. Toss together well.

To toast nuts: Preheat oven to 350 degrees. Add hazelnuts to a sheet pan and roast for 6-10 minutes (watch carefully! they will burn quick). Remove once they are golden brown and smell nutty. Set aside to cool.

For the vinaigrette: In a small bowl, combine raisin, shallots and vinegars. Let steep for 10-15 minutes. Then, mix in water, whole grain mustard, lemon and olive oil. Add a pinch of flaky sea salt & freshly ground pepper. Then, whisk together really well until emulsified.

Once nuts are cooled, roughly chop hazelnuts and add to salad mix. Top with grated cheese, and a few spoonfuls of dressing. Toss together until combined & well coated. Serve immediately!

Cauliflower is Broccoli's forgotten cousin. Only lately have people begin to bat an eye at this cruciferous vegetable. Besides being delicious, cauliflower has some magical properties that allow it to become grain-free pizza crust and "rice" to name a few. This recipe, however, uses no gimmicks - just pure cauliflower goodness.

This is my new favorite Winter recipe that adds a little brightness to an otherwise cold & dreary season. If you can find some colored cauliflower, all the better ;)

ROASTED CAULIFLOWER WITH MARJORAM, PINE NUTS, GOLDEN RAISINS & LEMON (SERVES 4) Gluten-free

2.5 lbs. cauliflower, de-stemmed & chopped into 1 in. pieces
3 tablespoons olive oil
3 tablespoons fresh marjoram leaves
1 teaspoon sea salt
2 tablespoons butter
1 lemon, juice + zest
3 garlic cloves, minced
1 leek, halved & thinly sliced
1/4 cup pine nuts
1/3 cup golden raisins
1/4 cup roughly chopped parsley
Sea salt to taste
Freshly ground pepper

Preheat oven to 375 degrees. Add cauliflower to a large baking sheet with olive oil, marjoram, sea salt and freshly ground pepper to taste. Roast for 25-30 minutes or until browned and tender. Add to serving bowl & set aside.

Add butter to a cast iron or sauté pan over medium low heat. Add the zest of one lemon. Sauté until zest is fragrant, then add garlic and leeks. Stir often over low heat until leeks are softened, about 5-7 minutes. Add golden raisins until warm, then remove mixture and add to serving bowl.

Using the same pan, turn the heat up to medium and add pine nuts. Stir often for about 1-2 minutes or until pine nuts are browned and toasted. Remove from heat and add to serving bowl. Toss everything together with the juice of one lemon. Top with chopped parsley and season to taste. Serve immediately!