This vegan breakfast bowl is my new favorite savory breakfast. It’s got crispy roasted potatoes, Mexican-flavored …
Breakfast + Brunch
Cooking from Cookbooks: Pumpkin Spice Tahini Granola
Need to use up leftover tahini? Make this vegan pumpkin spice tahini granola. The last couple of weeks have been …
Breakfast All Day: Rene’s Potato Hash with 7-Minute Eggs
This breakfast potato hash is perfect for using up bottom-of-the-crisper-drawer vegetables like onions, mushrooms, and …
Coffee Oatmeal with Chocolate and Hazelnuts
I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this coffee …
Whole Wheat Carrot-Pumpkin Muffins
Crisp fall mornings, leaves turning colors, the sweet scent of PSL’s in the air… it all makes me want to do one thing: …
Breakfast All Day: Savory Corn Pancakes with Chipotle Cashew Cream and Shiitake ‘Bacon’
These savory corn pancakes, inspired by the current "breakfast all day" trend, are hearty and satisfying for any time of …
Chocolate-Coconut Granola with Vegan Yogurt & Roasted Strawberries
I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this story and …
Yes Way, Buffet: 4 Tips and a Menu for a Festive Spring Brunch
I'm thrilled to once again partner with Lillet, one of my favorite French brands, to bring you this springtime brunch …
“Notella” (4-Ingredient Chocolate Hazelnut Spread) from Tasting Paris
This addictively delicious chocolate hazelnut spread (DIY Nutella) from Clotilde Dusoulier's Tasting Paris consists of 4 …
Breakfast for 2: Oat Waffles with Blueberry Sauce and Shiitake ‘Bacon’
I’m thrilled to partner with Wicked Joe, an organic and fair trade coffee company, to bring you this story and oat …
![Growing up, cabbage was a staple in my diet – showing up in borscht, varenyky, salads, and as stuffed cabbage. I guess you could say I took it for granted, and for a long time after moving out of my parents’ house, never cooked with it myself. Recently, though, I’ve been having a cabbage moment, and only now am I realizing how awesome – and under-appreciated! – this vegetable is. .
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First off, it’s delicious – crunchy, juicy, a little sweet (SO much more exciting than mesclun greens - sorry, I f***ing hate mesclun… 🤮). Secondly, it’s versatile – working equally well in raw salads and simmered in soups. Lastly, it’s very affordable (about $1.50 per pound) and lasts for forever in your crisper drawer, even after you cut into it. And the health benefits are off the charts.
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Today on the blog, I’m sharing this massaged cabbage-kale salad with citrus. It’s full of crunchy vegetables, juicy orange and grapefruit slices, and a simple homemade vinaigrette. Perfect for spring 🌸 - which, if you haven’t been outside lately, it almost is! [recipe in bio link]](https://thenewbaguette.com/wp-content/plugins/instagram-feed/img/placeholder.png)
