Recipes​ from Laura's Most Recent Appearance 
on WFSB's "Better Connecticut"

Kale, Cranberry and Almond Salad

4-6 servings

Grated zest and juice of 1 lemon

1 T. honey

1 T. extra-virgin olive oil

Pinch red pepper flakes or to taste


1 large bunch green kale, chopped coarsely

¼ c. dried cranberries

¼ c. toasted sliced almonds

Thin shavings of Parmesan cheese (optional)

  1. Put kale into a large bowl. Pour over lemon juice, zest, honey, oil, red pepper flakes and salt. Using your hands, massage the kale until the other ingredients are fully incorporated and the kale is beginning to wilt. Cover and set aside for 10-15 minutes, then stir in cranberries. 

  2. Chop kale coarsely and put into a large mixing bowl. Refrigerate until ready to serve.

  3. When you’re ready to eat, garnish with toasted almonds and shaved Parmesan cheese.


Pa amb Tomàquet or Pan con Tomate

4 servings

1 large best-quality tomato

1 clove garlic

Extra-virgin olive oil

Finishing salt, e.g., Fleur de Sel, Grated zest and juice of 1 lemon
Toasted or grilled slices of hearty country bread

  1. Cut tomato in half around the equator. Using a box grater and the large holes, grate the tomato halves until you reach the skin. Discard the skin.

  2. Using a fine Microplane grater, grate the garlic clove into the tomato.

  3. To serve, drizzle a little extra-virgin olive oil on the bread, spoon a bit of tomato on top, and finish with a pinch of salt.


Refrigerator Summer Squash Pickles

Summer squash (pattypan, yellow, etc.), washed, sliced or cut to size, enough to fill your jar
Per quart jar (you can adjust the volume as needed):
1 c. vinegar (anything 5% acidity or above)
1 c. water
1 T. pickling salt or sea salt
1 T. sugar
1-T T. spices or herbs of your choice (pickling spices, garlic, peppercorns, red pepper flakes, dill seed, mustard seed, cloves, onions, tarragon, lemon)


  1. Wash thoroughly a canning jar and fill with the prepared squash.

  2. Combine vinegar, water, salt, sugar and spices if using in a small saucepan and bring to boil, ensuring the salt is dissolved. Pour over squash to cover. Cover with lid and let rest on the counter until it has cooled to room temperature.

  3. Refrigerate for 24-48 hours and then it’s ready to eat.

  4. NOTE: For a quicker pickle, slice the squash very thinly. Let sit in the brine until cool, then refrigerate for at least 2 hours before eating.

  5. Pickles will keep in the refrigerator for up to 2 months.

  • facebook