Like most, I try and match my eating habits to the season. Watermelon and cantaloupe are what I crave in the summer. I can’t wait to dive into apples and mushrooms in the fall, but beyond that, I also like to match my preparation technique with the season. In winter, I'm ready for heartier greens, and I don't want those greens lightly tossed in a salad with citrus. I want them warm and smoky with a little heat. With that in mind, I set out to “beef” up some bright green, leafy kale. I thought chorizo would be a worthy companion to fire up the flavor profile, along with some Sriracha in hopes of keeping anyone warm during a polar vortex. Feta and yogurt give balance to the big boys, making this a versatile spread for a baguette, chicken sandwich, or you can even use it as a zesty bed under seared scallops. See, winter doesn’t have to be so bad!

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