From "Flavor," by Sabrina Ghayour, who writes: "I have been making this salad for many years now, using both the pistachio pesto with the recipe or — when I'm short of time and ingredients — ...

This post contains affiliate links. Savory Spin earns a small commission from linked products. Please read our disclosure policy for more information. This Pistachio Kale Crunch Salad is full of ...

As we continue our visit to Chicago, executive chef Heather Terhune of Atwood Café allowed us to abscond with the recipe for one of the signature dishes on her menu, which features such tempting ...

Alex Chang at the Exchange downtown contributes a festival salad with a tart tomatillo-based pipian sauce — traditionally made with pumpkin seeds — and blends in pistachios instead, which also add ...

4 cups tightly packed arugula 4 medium sized beets* 1/4 cup crumbled goat cheese 1 tsp extra virgin olive oil Preheat the oven to 375 degrees Fahrenheit. Wash and peel the beets. Make sure that all ...