a big batch of: kale, Brussels sprouts and almonds

image via Dalai Lina

Is everyone else as thoroughly obsessed with Brussels sprouts as I am? I first started making the recipe in the Gwyneth Paltrow cookbook which is basically steamed, then sliced then sauteed with olive oil and lemon juice and sea salt to finish. Divine. I've also tried the Barefoot Contessa version which adds bacon and golden raisins. It's completely insane, too- but I usually stick to the Gwyneth version because it's faster and healthier.

I saw this recipe (on A Piece of Toast , but it originated here) for a salad made out of raw Brussels sprouts and I wasn't too sure. Raw Brussels sprouts just seem so GREEN to me. But trust me here, there's a lot of dressing and it kind of softens the sprouts and the kale and it keeps a pretty long time- about 4 days, which is an eternity in terms of salad. Since there's a food processor involved, the texture is very chopped- similar to tabbouleh minus the bulgur wheat. I could go on and on- but do yourself a favor and just make it!

In addition to this salad's deliciousness, I'm going to try to start posting an ongoing series of recipes that you can make a big batch of on Sunday that will get you to at least Thursday (unless you eat it all, duh). I work from home and I have little ones at home with me, so mealtimes get a little hectic. Meaning: I wind up eating a lot more Golden Grahams and Cheerios than a person really should. I know a lot of other friends either do the big batch prep on Sunday or wish they did the big batch prep on Sunday, because there's really nothing better than opening the fridge and enjoying a big slice of tomato-basil frittata, a bowl of cilantro-y tortilla soup, or a handful of homemade granola. It elevates the standard turkey and provolone into something tasty and civilized.

 I have a few recipes up my sleeve that I'll be sharing over the next few months, but keep in mind I am no chef! I'm just really good at eating. So if you have recipe that you love making en masse that you'd like to share, please leave a comment, or send me an e-mail at elizabethletter -at- gmail.com.

P.S. In case you missed it up above- the link to the recipe is here.