Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Two summer favorites join forces to create one fresh, wholesome meal.
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I feel like I have written so much on the merits of grain salads, probably because they are one of my favorite things to make and eat for a quick meal. This recipe takes my other parallel obsession of kale salad and marries my two favorites together in one dish. Crushing thick kale leaves with a dressing breaks down their raw flavor and texture without eliminating them and lends the salad a toothsome freshness that feels perfect for a summer dinner. Best of all, you can make this in advance -- a saving grace in my household with an almost-toddler -- so dinner is never far away.
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.