by Camila | Nov 11, 2017 | Recipes, Salads, Vegetarian
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...
by Kami | Nov 8, 2017 | Gluten-Free, Recipes, Salads, Side Dishes
Butternut squash, juicy apples, and mustard vinaigrette make the perfect roasted butternut squash salad. It’s officially the holiday season!!! Let the delicious food start raining down. My most favorite holiday traditions are created around food. From my earliest memory down to present time, Thanksgiving always includes an extravagant amount of food with endless snacking throughout the day. Stretchy pants are a must on Turkey Day. Along with traditional juicy turkey and cranberry sauce, mashed potatoes, and classical stuffing, a variety of delicious sides need to accompany those classical main dishes. If you want a guaranteed win, look no farther than this butternut squash salad. To make preparation a little quicker, check out the produce section for butternut squash already chopped and packaged. Also, you don’t have to roast the apples. You can keep the apples fresh and crunchy instead of roasting and add them to the salad per the instructions. I hope you enjoy the anticipation leading up to Thanksgiving as much as I do! I also can’t wait for you to indulge on this Roasted Butternut Squash Salad! Print Butternut Squash Salad Roasted butternut squash with tart apples combined with a tangy mustard dressing makes a perfect salad for any occasion. Prepare your tastebuds for pure deliciousness! Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 6 people Ingredients 1 Tablespoon extra virgin olive oil 2 Tablespoons pure maple syrup 1 small butternut squash peeled and chopped into 1/2 inch pieces 1 teaspoon salt 1/2 teaspoon black pepper 3 Granny Smith apples peeled and chopped into 1/2 inch pieces 10 cups organic spring...
by Dana | Nov 3, 2017 | Recipes, Salads, Side Dishes, Vegetarian
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...
by Dana | Oct 26, 2017 | Appetizers, Recipes, Salads, Side Dishes, Vegetarian
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...
by Camila | Oct 5, 2017 | Recipes, Salads
If you are anything like me, you are the type of person that likes to host dinners. Hosting dinner for your friends and family should involve some good wine (or fair wine, as long as there is any! Gotta have the wine!), some appetizers, some good bread, a salad course, a soup course (cold soup for summer months and hot soup during fall and winter), then the entree (offer a couple of choices here, come on now, don’t be stingy with the options) and a dessert! And a cigar after the dessert! And some cognac right after. And chocolate for your guests on their way out. Right? No, I’m just joking! I mean, if you are anything like me, that’s the kind of dinner you want to host. But honestly, there’s only one trick you need to have up your sleeve when hosting a dinner party at your house! The trick is this salad right here! This roasted pear and prosciutto salad! This pear and prosciutto salad is fancy, delicious, it’s sweet and savory, it’s nutty and vinaigrettey, it’s light, but memorable! I speak from experience! This is my go-to salad to serve to my guests! Super easy to make, requires very simple steps and you can totally make the dressing ahead and just give it a good shake before serving it! Something about the combination of the gorgonzola with the pear and prosciutto just gives me goosebumps! Combine that with the peppery arugula taste and the light tartness of the dressing and you’ve got yourself an explosion of flavors in your mouth that will sweep you off your...
by Camila | Aug 31, 2017 | Appetizers, Recipes, Salads, Side Dishes, Uncategorized, Vegan, Vegetarian
This is a very easy mango salsa recipe! The easiest! But don’t be fooled by its simplicity, because this fresh mango salsa is absolutely delicious! I love me some salsa. Tomato, mango, peach, collard greens, pineapple, jalapeno, avocado, corn, you name it, I’ve turned it into salsa! I love eating salsa with my tacos, pita pocket sandwiches, enchiladas, or simply with tortilla chips. Anytime I have some leftover tortillas from a taco feast, I like to turn them into chips. I cut the tortillas into triangles, toss them with a bit of olive oil and whatever spices I’m in the mood for that day, salt, pepper, garlic powder, cayenne, italian seasoning and then I bake them at 375ºF for 5-8 minutes until crispy. And to me, there’s no better way to eat delicious homemade tortilla chips than with salsa! I really like to pair this mango salsa with pork tacos or fish tacos. They compliment each other so well. The mango makes the pork or fish shine and vice-versa. I like to use habanero for this salsa, but if you don’t like a lot of heat, sub in any other pepper, even sweet ones. This recipe takes about 10 minutes to put together, so I recommend assembling it close to the time you are planning on eating it. Leftovers will be fine in the refrigerator for a day or two, but fresh is best. And that’s what this recipe for mango salsa is all about: freshness. You don’t even need the ripest of all mangoes to make this, slightly under ripe mangoes will do just fine. ...
