Last weekend, I managed to scarf down two doughnuts before we left the parking lot of the Franklin Farmer's Market. I felt like I needed some greens to balance me out. The crisp, crunchy greens paired with the sweetness of satsuma oranges would be good enough on its own, but add in creamy burrata with flakes of salt sprinkled on it and a drizzle of tangy balsamic vinaigrette?? DREAMY!
Last week, we started a new chapter in our lives. We moved to into our first house!! Our house seems to have been built with our family in mind, and our neighbors are fantastic! The kitchen was a MAJOR selling point for us, I finally got the gas range I have been lusting after. Now if I could just get the hang of cooking on it... Until then, we will be eating toast for most of our meals until I can figure out how to not burn everything aside from eggs and soup. This recipe is for those times when you need a healthy, delicious, somewhat creative snack or a lovely vegetarian/vegan pleasing appetizer (and for those times when your brain must still be packed somewhere).
One of the highlights of Citrus Season are Blood Oranges!!! They are so beautiful and happen to be one of the most nutrient dense citrus fruits out there! The next best thing about this salad aside from the blood oranges, are the crispy rice clusters. They are SUPER easy to make, delicious, and add a slightly spicy crunch to the salad. Who knew they would be so DARN good on a salad? They are also really good on their own. I've been eating these clusters by the handful....
In walks you, tamer of delicious Thanksgiving vegetable delights. Carrying a platter of beautifully roasted butternut and delicata squash, topped with savory barley and farro, pomegranate and toasted pepitas, topped with warm maple cinnamon drizzle. As soon as you reach the table, the compliments start flowing, even conservative Aunt Janice pipes up!
My least favorite Thanksgiving dishes seem to be the items that no one would ever dream of replacing. Every Thanksgiving, I see the sponge like, wood colored stuffing along side the worm-like green bean casserole. I usually pass up both of those options, and not just to make room for pumpkin pie. Now that I am in charge of Thanksgiving, I look forward to more than just rolls and pumpkin pie! One of the highlights of our holiday meals is definitely my Wild Rice dressing. It has been a mainstay on our table for about five years now, and was one of the first, more creative vegetable dishes I made when we started cutting meat out of our diets.
I've been roasting squash and sweet potatoes almost daily trying to perfect recipes for Thanksgiving sides, and after eating squash all day I wanted something opposite of roasted root vegetables.I turned around and looked at the groceries waiting to be put away. A head of romaine, some raw pepitas, and a bag of unsweetened cocoa. Romaine! Romaine is crunchy and crispy! So are pepitas! And then, Romaine Dream Boats with Toasted Pepitas were born.
This recipe is so easy to make, its not even funny. You don't even need utensils!! With the Holiday season quickly approaching, this is a great quick and healthy option! It is also really easy to make it look fancy...
I love squash. Squash squash squash. Squash is the tomato of Fall. Don't you think??? Squash is also one of the main ingredients in a dish I recently had at Spoon and Stable. The Autumn Vegetable Salad. Which I haven't stopped thinking about since.
Pictures this: spelt berries, roasted squash, sliced figs, sprinkled with pecans, all on top of a buttermilk ranch drizzle. A pleasant conglomeration of textures and tastes.
This summer, our favorite thing to eat is Grilled Romaine and Grilled Pizza. Last summer it was Grilled Panzanella, and the summer before that, it was Corncakes with Tomato Salsa. I recently made these, and we remembered how much we L O V E D them, that and it is the perfect 'cold' dish to serve during the heat of the summer!
Four great things about this dish: 1) it can be served as an appetizer or as a side, 2) it can be served cold, 3) it utilizes delicious heirloom tomatoes, 4) it harks back to traditional southern cuisine, but in a healthy way.
It took me a couple of years to acclimate to Nashville summers. No t-shirts (if you sweat as much as I do...), God help us, NO gray, breathable fabrics only, no pants EVER, you get the idea. One night before dinner time, I asked P to research exactly this: 'cold summer vegetable recipes' and 'cold dinners for hot summer days'. We didn't really find much that could be ready super quick. (Sometimes I wait until I absolutely MUST eat within minutes, and that kind of limits things.)
In addition to the 4th of July, it is also my 6th 4th of July here in Nashville, and my 4 month anniversary with Grilled Romaine, which I thought would be the perfect third addition to my Red, White, and Blue series. Grilled Romaine is divine. It has a slightly smokey flavor and remains fairly crispy after the grilling process. The olive oil, salt, and black pepper act as a sort of frosting. The granny smith apple matchsticks add an additional crisp, and for those who eat meat, the pancetta is a delightful salty addition.