This is our family’s new favorite recipe for the colder months. It is comfort food that not only makes the house smell amazing, but also makes me feel like a real cook who now knows how to braise a piece of meat.
I went through a phase of having steamed broccoli with butter for lunch, and then it was avocado toast and beet smoothies for a while. In recent months, my lunch of choice has consistently been a bowl of No-Cereal Cereal. As I’ve gotten more content eating a low-carb breakfast of fried eggs or a veggie omelet instead of the Mocha Glo Bars I used to constantly crave, I am feeling good and ready by lunchtime for something sweet.
It has been more than four months since I’ve posted a recipe, but we are certainly still eating over here. Bauer has surpassed both me and TJ in height and is now 5’ 10.” Sailor turns 4 tomorrow and can eat her weight in fruit. The middle two eat medium amounts of food, and since family meals are hugely important to us, cooking continues to consume many hours each week.
A friend shared this recipe with me a few years ago, right after we first moved to Greenville, when TJ and I did Whole 30. I remember that we liked it, but for some reason it didn't stay in our meal rotation. Recently, though, I brought it back and now I’ve made the recipe twice in the last two weeks. Based on the rave reviews from all family members, it is here to stay. I did not expect my kids to enjoy it as much as they do, but it makes me thankful.
I have only made this salad 47 times since Christmas, which is probably not far from the truth. The minute I tried this salad (made by my sister for our family over the holidays last year), I was hooked. I make it for every special and non-special occasion now, and many friends who've tried it have asked for the recipe.