Yotam Ottolenghi’s beautiful salads (clockwise from top left): root vegetables with mango and curried yoghurt; hispi cabbage and kalette slaw; beetroot, plum and Dolcelatte salad; Moroccan carrot salad with orange and pistachio.
A French Baked Brie Recipe with Figs, Walnuts and Pistachios
This Carrot, Chickpea, and Feta Salad gluten-free and vegetarian — even vegan if you ditch the feta for some chopped green olives — AND it comes together in about half an hour, and, most importantly, it's delicious. Recipe from The Sprouted Kitchen Bowl and Spoon, the second cookbook from Sprouted Kitchen blogger Sara Forte — so its excellence is hardly a shocker.
Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan
Balsamic Roasted Brussels Sprouts - Think you don't like brussels sprouts? The balsamic glaze on these will change your mind!! BEST brussels sprouts ever!! Fast, easy, and accidentally healthy! Great dinner side dish!