I haven’t been tempted to buy a new cookbook in quite a while. I’ve been using the library to explore instead. But I went with my eldest to the bookstore Sunday morning and saw Jenny Rosenstrach’s How to Celebrate Everything. After looking through it, I decided to buy it. I really enjoyed her previous book, Dinner: A Love Story. It made for good reading and good cooking and this new book looks equally promising.
I was going to grill hamburgers for dinner and thumbed through the new cookbook looking for a side dish. I found her recipe for kale salad with pomegranates and had everything I needed, including kale and pomegranates from the garden! The pomegranate bush out back is loaded so I will be searching out other recipes for pomegranates soon. The dressing calls for pomegranate molasses, which I had picked up in a Middle Eastern grocery store. If you can’t find it, you can use a pinch or two of sugar instead.
I had a jar of Dijon mustard with just a bit left in it so used that to mix up the dressing in. It makes a handy container for keeping the leftover dressing, too.