Kale Salad with Persimmons and Spiced Walnuts
This beautiful kale salad pairs bitter greens, honey-flavored persimmons and a sweet and salty topping of spiced walnuts.
This beautiful kale salad pairs bitter greens, honey-flavored persimmons and a sweet and salty topping of spiced walnuts.
A breakfast salad doesn’t really require a recipe, just a gentle reminder that you can — and should — eat leafy greens for breakfast.
This veggie tagine is inspired by Paula Wolfert, the culinary legend who introduced Mediterranean food to America. Wolfert has Alzheimer’s disease, and is actively fighting the progression of the disease with a brain healthy lifestyle.
This lightened-up version of my family’s Sicilian-American classic dish is packed with leafy greens and a lemony cashew ricotta.
These salmon packets are a complete brain healthy meal all in a handy parchment envelope. They come together quickly, can be made ahead of time, and are a beautiful way to serve salmon and veggies.
Have you tried dukkah? This nut and seed mix is easy to make, and adds sesame-spiked flavor and crunch to this pan-fry of asparagus and carrots.
When kale is quickly blanched in boiling water and whizzed in a blender with cashews, it transforms into the most creamy, luscious sauce.
Our old friend socca — savory chickpea pancakes — gets topped with your new favorite sauce, a basil cashew cream, and turned into a Tuscan pizza.