Friends, later today I’m heading off to the Finger Lakes for a bread-baking class. The schedule of the day beginning tomorrow at 8 am is as follows: eat bread and drink coffee, bake bread, eat pizza, bake more bread, leave around 6 pm with lots of bread. Fun, right?! I’ll be sure to keep you posted. I’m hoping this class might help me get closer to my long-standing dream of opening a café or bakery selling bread mostly but also sandwiches and salads — bean, grain, quinoa, kale, etc. — to grab on the go. This curried apple and egg salad would be the café’s fall special. I love the addition of grapes, apples, nuts, and dried fruit in these types of salads — bits of crunch punctuating the creaminess, sweet counterpoints to the tangy dressings. What I love about this salad, however, is that apple is not just an optional add-in — it’s the main ingredient. The lemony dressing is made with Greek yogurt and grainy mustard, and although there is no mayonnaise, the salad does not suffer. It’s light, fresh, and completely satisfying. This recipe comes from Inspiralize Everything and calls for spooning the salad into collard green leaves and rolling them up to make wraps. I did this with savoy cabbage leaves (see below) but also piled the salad atop slices of bread, freshly baked first, then later lightly broiled with olive oil. (I’m a hopeless low-carber.) Incidentally, in anticipation of root vegetable season, I recently replaced my rickety old Benriner turning slicer with a spiralizer, which I hope will inspire many creative meals with my winter CSA—I mean, there are only so many oven fries and sweet potato quesadillas you can eat (or are there?). Inspiralize Everything, by the way, has so many great ideas for preparing beets, celeriac, parsnips, rutabaga, radishes, and turnips, all of which tend to stump me mid winter after the millionth sheet pan of roasted vegetables emerges from my oven. PS: Turning Slicer vs. Mandoline
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