A recent bout with the flu gave me a bit of a wake-up call about my ongoing winter diet — which should have ended long before I got sick. At the crossroads of deciding whether to use the three-day fast as a stepping stone to better eating or just go back to my bad habits, […]

A recent bout with the flu gave me a bit of a wake-up call about my ongoing winter diet — which should have ended long before I got sick. At the crossroads of deciding whether to use the three-day fast as a stepping stone to better eating or just go back to my bad habits, Hetty McKinnon’s newest cookbook, Family: New Vegetarian Comfort Food to Nourish Every Day, helped me make a healthier choice. Easing into the transition with her Supercharged Kale Panzanella with Polenta Croutons that we are featuring today was a fail-proof step. I love the mix of using fresh and pre-prepared items (polenta) as well as the addition of the kale and basil pesto (another batch item to keep on hand to use in other dishes). Of course I won’t be giving up all of my treats, nor will I convert to a vegetarian diet, but Hetty has inspired me to revisit my eating habits leftover from winter and explore new meal options better suited for spring and summer! For more salad ideas, you can see Hetty’s very popular Lovely Kinda-Nicoise Salad in our archives. —Kristina Hetty McKinnon is a cook and food writer with a passion for vegetables. In 2011, she established Arthur Street Kitchen, a loc...