Roast Vegetable Salad

Roast Vegetable Salad

Try this delicious roasted vegetable salad with the avocado lime dressing and you’ll want to go back for seconds and thirds! I love roasting veggies! Some of my favorites to roast are broccoli (until its blackened and crunchy!) eggplant and butternut squash. This roasted veggie salad has two of my favorites so it’s kind of a winner in my opinion. When making this you will have a ton of leftover veggies- which is awesome! They make for a great quick snack anytime of the day and if you have any of the dressing left over- oh my goodness- use it as dip! I like to put the butternut squash around the outer portion of the baking sheet because they definitely take the longest to cook through. You could bake each different veggie on their own baking sheets but it sure looks super pretty if you arrange it with the squash on the outside and the brussel sprouts on the inside and topped with the eggplant. Regardless how you arrange your veggies, the end result will be delicious! The dressing is super tasty and you might want to add a little extra olive oil if it’s too think for your liking. I find that I like the dressing even more on the second day, so you can make it ahead if you want! When everything is baked to your satisfaction (I like my veggies cooked a lot- probably overcooked for some) add them to your salad, top with the dressing and a little bit of feta and viola! You now have a delicious roast vegetable salad! Yum!   To take this...
Swiss Chard Salad with Feta

Swiss Chard Salad with Feta

This Swiss Chard Salad with Lentil and Feta is so delicious and easy you will want to make it over and over again! A lentil salad, a swiss chard salad- whatever you want to call it, it is scrumptious! A few weekends ago I made this for my husband and myself. Let me tell you- it was a winner! My husband loves swiss chard and so when I made a whole salad out of it- consider it eaten. I love to experiment with fresh veggies and try new tastes and this salad satisfied both of those for me. Make it as a side for dinner or just eat it as the meal! It has protein and lots of vitamins, a win win if you ask me. During the summer I was so excited to have a garden and try planting lots of new things. Included in those new things was romaine lettuce, spinach, and swiss chard. I weeded a nice size area in our back yard, which included getting rid of some overgrown bushes, made neat little rows, and put the seeds in the soil. I watered every day to keep the soil moist and give the seeds the best chance to grow. Well, nothing happened after several weeks, so I chalked it up to a good (albeit somewhat frustrating) experience and planned on buying produce from the store like the majority of people. Well, wouldn’t you know it, after TWO months of not watering the little garden patch and a hearty rain (probably the last of the season here in NM) little sprouts came up. They aren’t in...
Avocado Salsa Dip Recipe

Avocado Salsa Dip Recipe

Avocado Salsa Dip Recipe, for those times when you just can’t decide between guacamole or salsa! This easy avocado salsa will soon be your new favorite dip. With flavors of classic salsa and chunky avocado, you can’t go wrong. I’m obsessed with Mexican food. I mean… who isn’t? It is just so flavorful and fun to eat! Yes, fun! You get your chips, your salsa, sometimes you can build your own tacos and you can make it spicy or not, the possibilities are endless! When I working in one of my restaurants there was this Mexican place right down the street from us. We used to go there after our shift to wind down and of course, to stuff our faces! They had this guacamole cart that they would use to come to your table and make it table-side for you. I loved this because you could then customize it however you wanted. But, what I liked more about their authentic guacamole recipe was that they left it super chunky with lots of avocado. I would always add a lot of tomatoes to it too because that’s just how I like my guac. I randomly thought about that little spot a few weeks ago and I wanted to try and recreate that recipe at home. I ended up coming up with this version instead because to me, the chunkier the better! So it’s not really guacamole, it’s more of an avocado salsa and I’m good with that! This recipe includes Roma tomatoes, avocado, cilantro, jalapeno, salt, and lime. That’s it. Some alternatives are using parsley if you don’t like cilantro...
Roasted Fall Vegetables

Roasted Fall Vegetables

Roasted Fall Vegetables, butternut squash, brussel sprouts, and walnuts tossed in yummy browned butter.   Roasted Fall Vegetables is a staple side dish at our house! To be honest, I make Brussel sprouts at least once a week. It is our favorite veggie! A lot of times I will pan sear them with bacon for a quick side. But, now that fall is officially here and there is an abundance of fall veggies, and fall vegetable recipes, I thought I’d put a little twist on our weekly veggie. Have you ever had butternut squash before? At least, it intimidated me. It’s awkward and clunky and if you’ve never prepared one before it can seem a bit challenging. But it’s not! The easiest way I have found to cut a butternut squash is to go ahead and peel it first. Then, chop off the longer part, leaving the round part to the side. Then, this long piece is super easy to chop up into 1/2 inch cubes for this recipe. Next, cut the round portion in half, just like a pumpkin and scoop out the seeds. Now, just slice and dice… that’s it! To make these roasted autumn veggies, just cut and chop your veggies. Toss them in a yummy mixture of shallots, garlic, olive oil, and salt. Roast at 375 degrees for 20 minutes, that’s it! While the veggies are roasting, toast the walnuts over medium heat in a dry pan. Next, throw everything in a large bowl. Brown butter, pour over walnuts and veggies, toss, toss, toss! That’s it. Super easy, super delicious! I love getting a bite...
Corn and collard greens salsa

Corn and collard greens salsa

Corn and collard greens salsa, a unique take on a classic condiment! Salsa is just one of those condiments I can’t get enough of! Going out to my favorite local restaurant, I could just eat chips and salsa and I’d be one happy camper. But, traditional salsa can get a little boring sometimes. So, why not mix it up yourself at home?! This easy corn salsa recipe is made with the simplest ingredients but it packs a huge flavor punch! Corn. Collard Greens. Jalapeno. Red Onion. Lemon Juice. EVOO. and a touch of salt… that’s it! This recipe for corn salsa is super simple and super delicious. I personally recommend either grilling or roasting your corn first to give the salsa a nice smokey flavor, but it really isn’t necessary. If you want, you can boil your ears of corn until cooked but not overly done. You want the corn to still have a nice, crisp texture. 10 minutes max in boiling water, then take them out and let them cool completely. Or, if you are roasting them, you can do so under the broiler. Make sure to keep an eye on it, and rotate it every so often so it gets golden brown on all sides. Or, you can do what I did. I put a grilling pan on my stove top. Heated it up under medium heat and grilled it that way! You need to cut the corn off the cob first, so make sure it is nice and cool to the touch. Then, you just mix it with your chopped onion, jalapeno, collard greens and other...
Farro Stuffed Peppers

Farro Stuffed Peppers

This recipe for stuffed peppers without rice features farro, mushrooms and spinach. Farro is a beautiful grain and if you haven’t tried it yet, you should make it happen! Soon! Grab some next time you are at the store. There are three kinds of farro: whole, semi-pearled and pearled. In most grocery stores in the United States, you will find the pearled kind, which requires less cooking time and no need for soaking. If the brand you find doesn’t specify what kind of farro they are offering, it’s probably the pearled kind. Farro is very hearty, it hits nutty tones and has a chewy texture. It’s quite addictive. First time I cooked it was a recipe by Michele Scicolone, Farro with Brussel Sprouts, Sage, and Garlic. I was sold! After that, I’ve made dozens of other dishes with this grain. There are many ways you can cook farro. You will find dozens of farro recipes online, since it has becoming more popular between homecooks.You can eat it as risotto, in a salad (warm or cold), in soups, and even desserts. Laura B. Weiss from the Kitchen Window, recommends to layer cooked farro with roasted fruit and yogurt! Swoon! Such a classy dessert! No matter how you enjoy your farro, it will soon become a staple ingredient in your pantry, if it already isn’t! And if you want to know, Farro is a high-fiber grain, rich in iron, protein and B vitamins, among other nutrients. Here we provide just one of the ways you can cook farro, by making stuffed peppers! First, we toast the farro and then cook it...

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