Welcome to Weekly Inspiration! This week it’s Chopped Kale Salad with Pecans, Cranberries, & Herb Dressing, Open Faced Tuna Apple Sandwich, and Grapefruit Yogurt Cake. YES!
This week I wanted to bring you fresh, bright flavors to put some pep into your February. My Weekly Inspiration right now kicks off with a Chopped Kale Salad with Pecans, Cranberries, & Herb Dressing. Lacinato kale is my long-time jam. I love it! I’m a firm believer in salad having ALL the good toppings. You need a perfect balance of textures and flavors to get a real crowd pleaser, and this is the real deal! I love making this for lunch or dinner.
If you’re hanging out with me over on Instagram (where the party is AT!) you know about the bell pepper sandwich revolution that’s happening. I can’t get enough, and neither can you! That dish reminded me of my other non-bread sandwich love: Open Faced Tuna Apple Sandwich. This is a bright and nutritious snack or lunch that will quickly become a favorite.
I can’t do a Weekly Inspiration without a little something sweet! And in this case it’s a breakfast bread that’s so delicious Zach eats it as dessert. Boom! Grapefruit Yogurt Cake tastes like it has sunshine baked in. If you have any friends or neighbors with grapefruit trees producing like crazy, grab a bag and bake this cake. Bring it to brunch, take it to a friend, or dig in yourself. You won’t regret it.
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