Creative cooking blog that shows how to prepare food for family and friends. ecipes and ideas that inspire you to enjoy cooking.

The Perfect Thanksgiving Salad

posted by Kim

The holiday that focuses on food is around the corner. I am sure you all have that one staple food (besides the turkey) that you like to serve on your table for Thanksgiving dinner. Mine is Brussels Spouts.  Each year, I like to prepare them a different way. Some years I have roasted them and others I have sautéed them. This year they will be in a salad. A new cookbook "The Yellow Table" gave be this brilliant idea. Her recipe was quick and simple to prepare and will be the perfect pairing for the turkey.

To begin preparing take 1 lb of brussels sprouts and 1 lb of belgian endive and slice them very thin. Grate 1/2 cup of pecorino cheese and toss them in a large bowl. Squeeze 1 lemon into a small bowl. Slowly whisk in 1/4 cup olive oil and season with a pinch of kosher salt and a few grinds of black pepper. Drizzle over the salad and toss to combine. Let sit for 15 minutes to marry the flavors.

When ready to serve add in a handful of craisins and a teaspoon of chia seeds. Toss again and serve. Whether you enjoy this salad on Thanksgiving or maybe even the day after with a turkey sandwich you will be very pleased with the wonderful flavors.

Happy Thanksgiving to you and your families. 

Mixed Micro Green Salad

posted by Kim

A trip this week to the West Side Market was exceptionally great when I came across something new. A stand that I frequent often, called Green City Growers introduced me to a beautiful bunch of mixed micro greens. The fresh, peppery, earthy taste of these baby greens was perfect for the simple salad I wanted to create. 

Not wanting to outshine the greens, I knew my favorite stand Rooted in Cleveland would have exactly what I was looking for. A honey crisp apple was the perfect find.

No fuss to this salad at all. Drizzle your favorite dressing on top of the micro greens and sprinkle with parmesan cheese. Mix and put on top of a few slices of the honey crisp apple. I also had some holiday grapes on hand which added to the sweetness of this salad. Simple and Sweet. The perfect salad for any day. 


Friday Cocktail: Blood Orange Martini

posted by Kim

How about a Friday Cocktail to celebrate Halloween. Blood oranges are now in season and with the word blood being in the title it's a sure fit for this weekend. To prepare this martini it is very simple.  Squeeze 6 blood oranges and chill juice in the freezer for 15 mins.  

Take the remaining ingredients, ciroc, midori and fresh apple cider and chill them in the freezer for 10-15 mins. 

Once chilled, remove from the freezer and begin to mix together.  Take 1 cup of ciroc, 1/4 cup fresh apple cider, 1/3 cup of blood orange juice and a splash of midori. Shake well and serve as a martini as shown above or on the rocks.  Adding a squeeze of fresh lime will give this cocktail a refreshing finish.

Happy Friday!

Tomato Peach Perfection

posted by Kim

I would like to give a shout out to Rooted In Cleveland for making this perfect salad possible.  Without the lovely peach and oh so sweet tomato I picked up from them at the Cleveland West Side Market this salad would not have come together with all the right flavors. Building this salad is quick and easy and adds great flavors to your meal or stands alone as the main dish.

Begin by chopping up a plump red tomato and sprinkle with kosher salt.

Add a handful of chopped fresh mozzarella cheese.

Add in the perfect chopped peach.

Top with fresh chopped basil.

Complete with adding in a half of a chopped avacado.

Drizzle with infused basil olive oil and toss.

Whether you are taking a break from working in the yard or just wanting to enjoy the last few weeks of summer, this salad will help you accomplish it. Enjoy!

Seasonal Summer Salad with a Special Secret

posted by Kim

Some warm temperatures lately have definitely given us the feeling of summer. Hot humid days does not encourage lengthy time in the kitchen. Why not a quick salad.  What a better way to enjoy the seasonal vegetables but in a salad with a special added ingredient. My friend Katie was sweet enough to bring me back the perfect souviner from her recent trip to France. Her knowing how I love to cook, the surprise of receiving some Fleurs de Sel was the highlight of my week. 

To enjoy the above salad, mix together with a big swirl of olive oil, 1 diced zuchinni, 8 diced mushrooms, 1 diced green pepper and 1 small sweet onion diced. Season with a pinch of kosher salt and a few grinds of black pepper.  Roast for 30 mins at 350 degrees.

While the vegetable are roasting assemble your salad.  A few big handfuls of mixed greens, pistachios and craisins lightly tossed together with CW2C's Classic Vinaigrette.  Top the salad with a big sprinkle of the secret ingredient.

Fleur de Sel can be your secret ingredient too. Add a couple pinches to any of your summer creations and enjoy the ocean flavor Fleur de Sel will bring to your table. 

Russian Kale

posted by Kim

A recent visit to Ithaca's Farmers Market in New York, introduced me to Russian Kale. Being a kale lover to begin with, I was intrigued by its fine, thin leaves that are tender enough to be eaten raw.  Russian Kale may just be the sweetest of all the kales and will go great with many dishes. Of course I decided that Russian Kale would be fabulous as the main component in a salad. Below are the ingredients that make up this lovely light lunch pictured above. It is quick and easy and will make your your family very happy!

Harvest Blend. Chopped Russian Kale. CW2C Vinaigrette. Toasted Pecans. Toasted Sunflower Seeds.  

If you are feeling like a little warmth on a breezy summer night, try Russian Kale in a creamy soup.

The ingredients that make up this soup are,  4 cups beet broth,  1 head roasted garlic, 1 cup risotto, 1 bunch Russian Kale chopped1 sweet onion chopped and 2 carrots chopped. Begin with a big swirl of olive oil in a hot stock pot. Sauté the onion and carrot for about 8 mins until slightly tender. Mix in the roasted garlic then season with kosher salt and pepper. Cook for 5 mins. Add the beet broth and simmer for 30 mins to marry the flavors. Add in the risotto. Then using an immersion blender, blend to a creamy texture. Now sauté the kale in olive oil for 3 mins until the color is bright green. Stir in soup and garnish with crumbled stilton blue cheese and serve.

Knowing that Russian Kale may be difficult to find in your hometown, substituting it with any kale will also work. I highly recommend if you are in the area of Ithaca New York, make time to visit this beautiful Farmers Market. Similar to Cleveland's West Side Market all produce is fresh, organic and locally grown. You will not be disappointed and will come across many new finds. Russian Kale being a great find and a new favorite in my house.

Summer Kale Favotites

posted by Kim

Kale is one of my favorite leafy greens. It can be served many ways.  One of my favorite ways this summer is to enjoy a quick Kale salad with a simple dressing. Above I have thrown in a handful of roasted pine nuts, diced castelvetrano olives, cannellini beans, thinly sliced soppressata, homemade croutons and of course tossed with a CW2C's Vinaigrette. Kale travels well as it does not get soggy. The leaves stay crisp and firm, soaking in the flavor of the dressing allowing the other ingredients to marry together for that perfect taste.

Here are some past recipes to some of the many ways we have used Kale.  

                                                                                                     Kale Bruschetta 

                                                                                                       Gallucci Salad

                                                                                                      Summer Salad 2         

How do you like to prepare Kale? We would love to hear from you.

Bone Broth

posted by Kim


I have recently learned of the many benefits to adding bone broth to your weekly diet. It promotes healthy digestiona strong immune system, reduces joint pain, reduces inflammation, promotes strong healthy bones, promotes healthy hair, nail growth and glowing skin. With so many benefits to drinking this full bodied broth why wouldn't you enjoy a cup a day. 

To begin, roast a whole chicken at 350 degrees, (20 mins per pound). Remove from oven and slightly cool so that you are able to handle the chicken to remove all the meat. Put the bones back in the oven at 400 degrees for 1-2 hours until they are caramelized. In a large stock pot add a bunch of carrots, the tops of 6 celery, 1 large onion with skin on, a handful of cherry tomatoes, a handful of sugar snap peas, 1 bunch of parsley and 3  bay leaf. Cover with iceOnce the bones are roasted add them to  stock pot and cover with more ice.  Cook over medium hight heat and bring to a boil. Cook 8 hrs over low to medium heat. Skimming off top patriotically.  Strain and cool quickly. To cool quickly I was given this neat tip. Add 3-4 frozen water bottles to broth and in no time your broth is cooled and ready for the refrigerator or freezer. This broth will keep up to 5 days in the refrigerator or up to 6 months in the freezer.

Enjoy the many benefits of this bone broth!

Add Some Color to Your Weekend

posted by Kim

Spring brings many tasty and vibrant vegetables.  This spring salad is the perfect light lunch and can be made in minutes. I used a variety of vegetables that I found during a recent visit to the West Side Market.  The combination of roasted asparagus, thinly sliced radishes, shaved carrots, mini  yellow tomatoes, fresh mint and fresh cilantro compliments each other to give this dish a clean crisp taste that is so enjoyable. As an added bonus I topped this salad with a few homemade croutons and a beautiful Mycella Blue Cheese. The creaminess of the blue cheese took this simple salad to the next level.  To complete the salad, drizzle a little of CW2C Lemon Herb Vinaigrette on top. You will be amazed how with each bite you experience a different texture and a whole new flavor.  This spring salad will be one you will definitely want to share with your family and friends this month.

Another Slovenian Tradition

posted by Kim

As I promised you before Easter I would be sharing with you another Slovenian recipe our family likes to enjoy around the Easter holiday. A favorite sweet treat of ours that is perfect with your morning coffee/tea or can be the simple ending to your main meal is called PoticaPotica is a traditional Slovenian bread (similar to a nut roll) with a sweet nutty filling. My recipe for this goes back several generations and is something the family looks forward to at least once a year.

Start by dissolving 1 packet of dry yeast in 1/4 cup of lukewarm water and set aside.  Melt 2 sicks of unsalted butter in a small sauce pan.  Once slightly cooled add 4 egg yokes and 1 can of evaporated milk. Mix well. Add yeast and mix again.  Add to mixture 4 cups of flour and combine until a workable dough is formed. Divide the dough into 4 balls and refrigerate over night. Remove the dough 1/2 hr prior to using.  To make the filling mix together 1 pound of ground walnuts, 1 tablespoon lemon juice, 1 tablespoon vanilla and 2 cups sugar. Sprinkle a little flour over your working surface and roll out a dough ball and sprinkle with the filling.

Roll the dough by turning in both ends. Place on a greased cookie sheet and repeat with the remaining dough balls. Cover rolled dough with a clean dish towel and let rise for 2 hours at room temperature. Brush with an egg white and bake for 30 minutes at a 350 degree oven. Cool on a wire rack with the clean dish towel covering them for another 30 minutes. Your kitchen will smell amazing and you will be tempted to cut into one of the baked potica's.  Be patient, let the filling rest.  I assure you it will be worth the wait.

Last but certainly not least, click here for the Krofee recipe that I made right before Easter.