Weekend Cooking

Tried this chard and white bean stew from Smitten Kitchen this week, and the dry white wine added another dimension that I hadn't cooked with before. It was deemed "more French" than my normal cooking. That means good.

I also made a thyme grain salad with red cabbage that sounds weird but is so yummy. I've been putting the whole thing over kale for lunch this week. The roasted walnuts are a must.