How is it already Monday, again?! I’ve been meaning to get this post out to you all for a little while, but I’ve needed some time to do stuff around the house that desperately needed my attention (read: the big office clean out!). The good news is the office is allllmost done, and I’ve finally found some time to sit my booty down at my newly clean desk (yay!) and write about this delicious scramble! I’m not sure what’s been in the air lately, but I’ve been super into quick and healthy scrambles. And this easy chorizo and asparagus scramble has been a frequent star at our breakfast show.
In truth, i’ve always considered myself to be much more of a fried egg person.
Do you have a strong preference one way or the other?
Fried is still usually the way that I order ’em when we go out for brunch (except for maybe the ham scramble at Rockcreek here in Seattle! It’s SO GOOD. I could eat those eggs every dang weekend).
But lately, at home, I’ve been into scrambles. Flavorful, veggie packed, healthy, easy breeezy scrambles.
After taking pictures of + making food for long enough, there comes a point in time where you realize that some dishes are just never going to look as good as they taste (great intro, I know). But trust me when I say that this winter detox chopped salad with roasted cauliflower, chickpeas and kale tastes like a friggin’ million bucks… but maybe only looks like five 😂
About 175 pictures later (I don’t know when to stop, I know! It’s the Virgo in me *rolls eyes*), I (finally) realized I just wasn’t going to achieve the look I wanted. The look that would fully articulate through an image how sassy and nuanced this salad is. At which point I would usually just scrap the post and move on to the next project, because so much of what we do here online is based on the aesthetic presentation of food – and if it doesn’t look as good as it tastes, well why even bother?
But then I ate this giant bowl of salad throughout the week, sometimes standing in front of the open refrigerator, fork in hand, having just onnnne more bite before tucking it back in for the night (we had a pretty serious thing going on for those 4 days) and I realized I HAD to share it with you.
It’s the best damn chopped salad of the year. And even though it didn’t look as radiantly perfect as it tasted, I hoped you guys would just trust me anyways 🙂
There seems to be a trend happening on the blog lately… I guess when it’s this time of year I’m just naturally drawn to all the cozy meals!
This gluten free caramelized onion smothered pork chop with herb whipped parsnips and kale definitely fits that criteria.
This dish, probably more than any other dish that I’ve made, reminds me of my grandmother’s dinners.
She used to make smothered pork chops for dinner what felt like every week. Her version was definitely made a little bit differently though – with canned cream of mushroom soup, served alongside some rice and steamed lima beans (my favorite // least favorite veggie that I always said I hated but always finished – oh to be five again 😂)
This version has no canned soups, no grains, and is totally dairy free. Sounds pretty phenomenol, right?