Valerie Bertinelli Shares Recipes That Reshape What It Means to 'Indulge'

I bake a lot of sourdough bread and grind my own flour with a Mockmill Professional 200 grain mill. I am a mad scientist experimenting with many different ancient grains and wheats. I am addicted to the smell of sourdough starter! Some fails, but also many successes. Follow me on Instagram: @pzpbakes.

1 bunch lacinato kale, ribs removed, thinly sliced

1 tablespoon extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

2 cups finely shredded cabbage

1 ½ cups roasted diced sweet potato (from 1 sweet potato)

1 Honeycrisp or Pink Lady apple, diced

1 cup cooked tricolor quinoa

subheading: Dill Pickle Vinaigrette:

¼ cup dill pickle juice

⅓ cup extra virgin olive oil

1 small garlic clove, grated

1 heaping tablespoon roughly chopped dill

2 teaspoons Dijon mustard

1 tablespoon freshly squeezed lemon juice

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions at goodmorningamerica.com

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