Salads
Summer Salad with Lemon Marjoram Vinaigrette
Burrata Salad with Pickled Sea Asparagus
Mizuna Salad with Berries and Petals
Green Salad with Japanese-Style Carrot Dressing
Jellyfish Salad (해파리냉채)
Cactus Salad (Ensalada de Nopales)
Kale Salad with Sumac Marinated Onions
Sage Brown Butter and Pecorino Salad and Lamb Chops
Prawn Salad with Umeboshi Citrus Dressing
Welcome!
My name is Joëlle. I love being in the kitchen: creating, eating, teaching and sharing. I started Kindred Kitchen with a passionate desire to help more people experience food at its full potential: food as nourishment and healing, food as a doorway to discover the breadth of human diversity and ingenuity, and finally, food as an act of community and love.
The recipes and musings I present here document my playful exploration of taste, culture and nutrition, with plenty of curious vegetables, rogue chopsticks and bubbling mason jars.
