Hi from Wisconsin! I’m Tera, the creator behind Roots and Radishes, where I share everyday seasonal recipes that make nourished & sustainable eating effortless. I believe that small choices—like cooking with fresh, local ingredients—can have a big impact on both our well-being and the planet. In my newsletter, you’ll get flavor-packed, whole-food recipes plus practical tips to reduce waste and make the most of every season’s harvest. If you love good food and want a simpler way to eat seasonally, sign up and let’s cook together!
New! Back-for-Seconds Italian Chopped Brussels Salad
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Hi Reader, You know a salad was a good one when you pull out the leftovers from the fridge and eat directly from the bowl, and I have one such salad for you to try. It's my new Italian chopped Brussels sprouts salad, and I'm convinced the explosion of flavors will bring some fresh new excitement into your veggie-eating life (and in only 15 minutes!). It's packed with bold flavors from briny olives, zippy pepperoncini, creamy salty cheese (feta, mozz, or provolone - you pick), red onion, chickpeas, marinated artichokes, and herbs. For the dressing, we're not even going to bother dirtying up another dish. We'll simply drizzle the salad with olive oil, and splash in some light vinegar (cider, red wine, or rice are great) and some pepperoncini brine directly from the jar. The best part? Brussels are a hardy bunch, so they can sit in dressing in the fridge and stay crunchy and fresh. So meal prep away! I love this salad as a side on pizza or spaghetti night, and I also love tossing in leftover chicken for lunches during the week.
Hope you enjoy! Tera P.S. If you make this recipe, I'd love to know! You can reply to this email or comment on the post & give it a rating :) |
Roots and Radishes - Seasonal recipes that nourish and sustain
Hi from Wisconsin! I’m Tera, the creator behind Roots and Radishes, where I share everyday seasonal recipes that make nourished & sustainable eating effortless. I believe that small choices—like cooking with fresh, local ingredients—can have a big impact on both our well-being and the planet. In my newsletter, you’ll get flavor-packed, whole-food recipes plus practical tips to reduce waste and make the most of every season’s harvest. If you love good food and want a simpler way to eat seasonally, sign up and let’s cook together!
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