Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing -- this salad tastes like a healthful, crunchy Caesar. Be prepared to love it, even if you're not a kale or brussels sprouts person. My husband, an ardent brussels sprouts avoider, devoured it without even realizing there were brussels sprouts in there (at least until I let my 10-year-old daughter in on it, who giggled every time he took a bite). Make it for weekday lunches or as a side to simply broiled salmon, Grilled Flank Steak with Garlic & Rosemary or Grilled Chicken Breasts with Lemon, Garlic and Herbs. Bonus: it can be made ahead of time. |
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A golden, vanilla-scented sugar cookie surrounds a brownie-like chocolate filling. These delicious hamantaschen -- or hat-shaped Purim cookies -- are adapted from Alice Medrich's wonderful cookie book, Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies. Kids love them. |
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A buttery shortbread crust folded around a dollop of tart apricot jam. These hamantaschen are like glistening little fruit pies in cookie form. Have fun with the filling -- any thick jam, or even Nutella, will work well. |
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