Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!

Back in LA and recovering from a small cold. I love traveling more than anything, but why is it always so hard to come home and adjust? It’s so fun to get away, but then the second I return home, I’m filled with dread thinking about all the reasons I’m behind. Part of that is probably just an attitude I have to adjust, but the transition always feels rough!

I feel like I haven’t had a whole lot to report in the last few weeks, and I’ll be honest, it does make me feel a little disconnected from my community. It feels like everything is holiday-centric at this time, which is nice, but I also don’t have much of note to discuss. LOL.

I guess that’s a good thing, especially with how difficult this year has been for me with all our infertility struggles. Sometimes it’s nice to just lean into cooking and celebration and family time. Maybe I’ll have something spicy to say next week. Maybe not!

I’m not much of a baker, but I have a few go-to recipes that never let me down, and Alison Roman’s Caramelized Maple Tart is one of them. It has a similar vibe to Pumpkin Pie, but it has a rich, maple-forward flavor, and it’s quite simple to make! I’ve made it for the holidays, for people’s birthdays, etc., and it’s always a hit!

Mixing bowls are a kitchen essential, and I have fallen in love with these Ceramic Mixing Bowls from Great Jones. I love the retro pattern on the sides, which means they’re cute enough for cooking and serving! These would make a great gift for a cooking lover!

I’ll admit I’m only 100 pages in, but so far, I am really enjoying The Wedding People by Alison Espach. I’m flying through it, and although it is somewhat of a light read, it’s also witty and clever. Trigger warning for my infertility girlies, though — it does discuss infertility and failed IVF, although it’s not the main point of the plot! I’ll circle back when I finish the book, but I have a feeling I’m going to keep liking it!

Do we need another winter kale salad? Probably not, but as a kale fanatic, I’ve never found myself sick of a good kale combo. And this one has fried dates, so I’m inclined to say it’s special!

This kale salad has Brussels sprouts, fried dates, pine nuts, Parmesan, toasted bread crumbs, and a super light and refreshing lemon vinaigrette. It can be made as a side to serve at a holiday party, or you could add some grilled or baked chicken or some white beans or crispy chickpeas to make the dish more of a full meal.

People always see a recipe like this and double-check with me to confirm that the Brussels sprout should be raw, and I am here to reiterate that yes, they are meant to be raw, and no, you don’t need to cook them — although you can if you want. I prefer the taste of raw Brussels sprouts to cooked, but you do whatever makes you happy!

• 4 cups thinly sliced kale (stems removed)

• 1 tbsp olive oil + more for kale

• 5 pitted Medjool dates, pits removed

• ⅓ cup plain breadcrumbs

• 2 cups shaved Brussels sprouts

• 1/3 cup pine nuts

• 1 cup grated Parmesan, plus more to top

• Salt & pepper

• Juice of 4 lemons

• 4 large garlic cloves, chopped

• ¼ cup olive oil

• 1 tbsp apple cider vinegar

• ½ tsp Dijon mustard

• Salt & pepper

1. Add kale to a large bowl. Drizzle with olive oil, and add a pinch of salt. Massage with your hands to break down the fibers and soften the kale. Set aside.

2. Fry the dates by heating up 1 tbsp olive oil in a medium skillet on medium heat. Spread the dates open and add to the skillet, making sure the dates are coated in the olive oil. Cook for 1 minute on each side until dates get slightly crispy and browned, and then remove from pan. Once cooled, roughly chop the dates, and set aside.

3. In the same pan, turn the heat to medium-low. Add the breadcrumbs, and toast until golden brown, stirring frequently to prevent burning, about 3-4 minutes. Immediately remove from heat when breadcrumbs have reached desired color.

4. Prepare the dressing by adding lemon juice, chopped garlic, olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to a small bowl or jar. Whisk together with a fork until smooth.

5. In the same bowl with the kale, add the shaved Brussels sprouts, chopped fried dates, and pine nuts. Pour on the dressing, and then top with the grated Parmesan cheese and toasted breadcrumbs. Toss everything together, taste, and season with more salt and pepper, if desired. When I make salads like this, I like to taste and adjust with more lemon and olive oil, if needed. Serve topped with more Parmesan cheese, and enjoy!