This weekend was some serious Fall perfection. In fact, I’d even dare to say that it was “on fleek”. But I’m old and I might be using that term incorrectly. In that case, just ignore me.
So this weekend. Crisp air. Abundant sunshine. Eye-popping foliage. And plenty of apple cider donuts and cold beers to go around. I was in my happy place.
Speaking of all things Fall, you might have noticed that pumpkin has been absent from this blog so far this season. But don’t worry, I’ve got two pumpkin recipes on deck, one of which will be making an appearance later this week. In the meantime, I’m bringing you guys a recipe with fresh cranberries.
Eeeekkk…don’t hate me!!! I know it’s kind of early for cranberries. But I spotted fresh cranberries at the grocery store recently and I figured if I could use fresh cranberries over dried, than I probably should. Right? Makes sense to me.
As a peace offering for “Holiday jumping”, I’m bringing you this awesome Wilted Kale and Couscous Salad with Carrots and Cranberries. Not only is it big on flavor, but it’s killing it in the looks department too. And it’s one of those salads that you would eat when you don’t really feel like eating a salad, but when you really should be eating a salad. Catch my drift?
Oh and I worked the recipe so that it can be cooked in just a single pot. That’s a win for sure. Some might even say it’s “on fleek”.
P.S. The fresh dill really makes this recipe. So don’t skip it! For reals.