Appetizer

Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive

ALL, Appetizer, Salad, Winter22

This Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive was inspired by going RED for Heart month with Diamond of California. The bitter endive mixes with juicy blood oranges and sweet candied walnuts to create a balanced and bright winter salad.

This is a sponsored conversation written by me on behalf of Diamond of California. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive

It’s hard to get excited about a cool leafy salad in the dead of winter but eating salads shouldn’t be limited to only the hot months so I’ve created this citrus salad that is so irresistible, you’ll crave it any time of year. Plus, blood oranges are only in season for a small time in the early parts of the year so why not savor those deep red gems while you can? Tossing them with bitter red endive and sweet candied walnuts helps create a balanced plate filled with interesting texture, flavor, and color!

I used Diamond of California’s walnuts to create the quick candied walnuts you’ll be creating for a sweet crunch. According to the California Walnut Board, Diamond of California Walnuts decrease the risk of heart disease by helping to maintain healthy cholesterol levels and decreasing blood sugar. Now if that isn’t an excuse to eat more walnuts, I don’t know what is!

Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive

When picking out blood oranges, look for ones with the skin red (instead of yellow) as that will be an indication of how red the oranges end up being. I also like to mix a few Cara Cara and navel oranges into this salad to create a salad full of varied color. I also recommend slicing some of the oranges into circles and cutting others into segments to create different shapes within the salad.

Make the dressing first so the cranberries and olives can absorb it’s flavor while you are assembling everything else. This will help the cranberries soften a bit to give an even better texture to the finished salad.

I love using green Castelvetrano olives for their color but black olives will do too if that is what you have on hand.

Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive
5 from 1 vote
Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive
Print
Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive

This Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive is inspired by going RED for Heart Health month with Diamond of California!

Course: Appetizer, Salad
Ingredients
For the Dressing:
  • 3 Tbsp red wine vinegar
  • 2 Tbsp blood orange juice
  • 3 Tbsp olive oil
  • 1 tsp thyme leaves + more for garnish
  • 1/4 cup chopped and pitted green olives
  • 1 shallot trimmed and thinly sliced
  • 1/4 cup dried cranberries
For the candied walnuts:
  • 1/2 cup Diamon of California walnuts
  • 1 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 1 tsp rosemary chopped
  • 1/2 tsp salt
Everything else:
  • 1 head red endive or radicchio washed
  • 3 oranges (preferably blood orange or a mix of blood orange, navel, and cara cara) peeled and cut into bite size pieces
Instructions
For the dressing:

  1. In a large mixing bowl, whisk together the red wine vinegar and blood orange juice until combined. While whisking, slowly pour in the olive oil until emulsified. Add thyme leaves, green olives, shallot, and cranberries. Set aside.

For the candied walnuts:

  1. Heat a small skillet over medium-low heat and add in the walnuts. Let toast for 2-3 minutes, stirring often, until fragnant and starting to darken. Add 1 Tbsp olive oil, brown sugar, and rosemary and cook, stirring often, for another 3 minutes or until the brown sugar has melted and attached to the walnuts. Remove from heat and toss in the salt. Set aside.

To assemble:

  1. Trim the end of the endive and pull it apart into individual leaves. Add to the mixing bowl with the dressing and toss to coat.

  2. Place a layer of leaves onto the bottom of your serving platter. Top with slices of oranges and more endive. Repeat until all of the endive and oranges are used. Top with cranberries, olives, any remaining dressing from the bowl, and candied walnuts. Garnish with more thyme. Serve right away.

Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive

Dip Trio: 3 No-Cook 5 Ingredient Dip Recipes

ALL, Appetizer, Snack, Winter33

Looking for easy dip options for The Big Game  or a way to help eat up an entire vegetable tray? Look no further than these 5 ingredient dip recipes!

This is a sponsored conversation written by me on behalf of Earthbound Farm. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

It’s that time again – time for another football season to be over (yassss) – jk jk! What I mean to say is that it’s time for football’s annual grand finale – the Super Bowl! And we all know that the best part about the Super Bowl is the food you serve during it (because, let’s be honest, even the commercials have been lackluster in recent years). Oh and if football isn’t your thing (raises hand) then there is always the annual Puppy Bowl on Animal Planet which helps shelter dogs find forever homes while also supplying all of it’s viewers with a healthy dose of adorable puppy watching. Win-win? I think so!

5 ingredient dip recipes

To prepare for the festivities, I’ve created 3 easy dips so you can have a big dip spread ready for your guests in no time. And to make it even easier, I’ve created them with Earthbound Farm’s organic vegetable tray in mind so you don’t have to waste precious time choosing and chopping veggies for the table. Instead, take 20 or so minutes to whip up these easy dips and dig right in!

The vegetable trays feature organic carrots, organic broccoli, organic celery sticks, and organic tomatoes which will give your dip table a nice variety of texture, color, and dipping options! I also love how the tray already has all the vegetables in easily “dippable” form so you can keep it simple and not have to worry about putting out utensils for your guests.

Next we are going to talk about the dips but first I wanted to note that I don’t include salt and pepper when I say these are all only 5 ingredients because…well you all should have salt and pepper on hand already! And there are a few options where I’ll suggest drizzling the top with olive oil to really give the dip an extra ‘wow’ factor but it’s not required for a delicious dip.

5 ingredient dip recipes

Okay! First up on my 5 ingredient dip recipes list is this Buffalo Blue Cheese Artichoke Dip. The artichokes really give it some body while the tangy buffalo sauce and pungent blue cheese give this dip a ton of flavor. It was inspired by buffalo wings with blue cheese sauce but think of it without the meat and in dip form!

5 from 1 vote
5 ingredient dip recipes
Print
Buffalo Blue Cheese Artichoke Dip
Ingredients
  • 8 oz cream cheese softened
  • 1 cup plain greek yogurt
  • 6 oz canned artichoke hearts drained and chopped
  • 1 Tbsp buffalo sauce + more for topping
  • 2 Tbsp crumbled blue cheese + more for topping
  • salt and pepper to taste
  • optional: olive oil for drizzling on top
Instructions

  1. In a medium bowl, whisk together cream cheese, yogurt, artichoke hearts, buffalo sauce, and blue cheese.

  2. Taste and season with salt and pepper.

  3. Transfer to a serving bowl and drizzle with olive oil (optional), buffalo sauce, and a few sprinkles of blue cheese.

5 ingredient dip recipes

Next we have an easy Spicy White Bean Romesco (red pepper) sauce which will not only be a delicious addition to your table but will also give an extra pop of color! I wanted to include at least one vegan dip in this trio and also made sure to include the white beans for a little protein.

Oh – also! Like beans in your dip? Make sure to check out my 7 hummus recipe round-up for more vegetable tray dip inspo!

5 from 1 vote
5 ingredient dip recipes
Print
Spicy White Bean Romesco (Red Pepper) Sauce
Ingredients
  • 1 15.5 oz can white beans drained and rinsed
  • 12 oz roasted red peppers drained and rinsed
  • 2 Tbsp harissa paste (you can add more or less depending on how spicy you like things)
  • 1 Tbsp lemon juice (from 1 freshly squeezed lemon)
  • 1 tsp garlic powder
  • salt and pepper to taste
  • optional: olive oil (for topping)
Instructions

  1. Transfer all ingredients into a food processor and process until completely smooth, about 30 seconds. Taste and season with salt and pepper.

  2. Transfer to a serving bowl and drizzle with olive oil (optional) and a few turns of freshly ground pepper.

5 ingredient dip recipes

Finally, we have a fun riff on traditional pimento dip with this Smoked Gouda Pimento spread! The smoky flavor from the smoked Gouda brings a whole new flavor to this dish while still having a little tang from the pickles and creaminess from the mayo.

5 from 1 vote
5 ingredient dip recipes
Print
Smoked Gouda Pimento Dip
Ingredients
  • 1/2 pound smoked gouda shredded
  • 1/2 cup mayonnaise
  • 1 Tbsp chopped pimento
  • 1/2 tsp garlic powder
  • 1 Tbsp finely diced dill pickle or relish
  • salt and pepper to taste
Instructions

  1. In a medium mixing bowl, fold all the ingredients into each other until completely combined. Taste and season with salt and pepper.

  2. Transfer to a serving bowl and serve right away.

5 ingredient dip recipes

And there you have it – my favorite 5 ingredient dip recipes! Which dip will you be making for Superbowl Sunday and/or how will you use up your entire tray of Earthbound Farm organic vegetables?! Tell me in the comments below or over on Instagram!

7 Easy & Homemade Hummus Recipes

ALL, Appetizer, Side31

Say goodbye to that boring store-bought hummus you always wish tasted just a little bit better. I’ve got 7 easy and homemade hummus recipes to up your hummus game this holiday season:

Homemade Hummus Recipes

This Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright snack worthy of serving to guests but simple enough to enjoy with weekday meals. The beautiful pink hue will steal the show of any appetizer table at your holiday gathering!

This Butternut Squash Hummus with Brown Butter & Fried Sage is a stellar fall or winter appetizer and snack. The nutty brown butter gives an extra flavor punch to the already rich hummus. It’s an *almost* make ahead appetizer because you can make this hummus ahead of time and then just brown the butter and sage right before your guests to arrive

Homemade Hummus Recipes

This White Bean Buffalo Hummus is a healthy protein-packed afternoon snack or spread for any meal. Using white beans to create a creamy hummus is the secret to being able to cut back on oil in this recipe. This hummus can also be made ahead of time with toppings added right before serving.

Homemade Hummus Recipes

This Smoky Pumpkin & Black Sesame Seed Hummus is the perfect fall appetizer or an easy dinner with a side of chopped veggies and chips.

Homemade Hummus Recipes

If you like an extra crunch in your hummus this than Coriander Hummus is for you!

Homemade Hummus Recipes

Sweet Potato Hummus is a fun twist with roasted sweet potatoes blended right into the hummus.

Homemade Hummus Recipes

This Spicy Corn Jalapeño Hummus would be perfect for a summer dinner when corn is in season but using frozen corn during the holidays will also work for this recipe. Also, feel free to use more or less jalapeño depending on how spicy you like your dips.

These are my favorite 7 easy & homemade hummus recipes to serve on the holiday appetizer table. What are some of your favorite hummus recipes?

Sweet Potato & Gorgonzola Crostini + Honey Gimlet

ALL, Appetizer, Drinks, Fall, Snack, Winter43

This is a sponsored conversation written by me on behalf of Hangar 1 Distillery. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

The weather has finally turned chilly here in the Midwest which not only means that I can officially throw on some eyeliner and a sweatshirt without melting, but it also means it’s time for fall entertaining! We had to bring all the plants in from outside (since the nights are getting very chilly) which now makes our dining room my favorite spot – plants line the walls, a beautiful breeze streams in through the open windows, and the golden light of fall fills the room.

To celebrate my favorite season, I’m having friends over to sip on Honey Gimlets (made with Hangar 1 Honeycomb Vodka) and easy Sweet Potato & Gorgonzola Crostini! Hangar 1’s Honeycomb Vodka is infused with actual honeycomb (not just honey!) so the finished flavor is vibrant and unique. I loved serving these honey gimlets with the crostini (recipe below) because they are only 2 ingredients so they let the flavor of the Honeycomb Vodka really shine through. Plus, the packaging of this vodka is so gorgeous that I love showing it off by keeping it on the table for guests to ask about.

As for the crostini, you can roast the sweet potatoes a few hours ahead of time and pop them back in the oven to warm up slightly before serving. Same goes for preparing the bread pieces ahead of time. When ready to serve, pile your bread high with sweet potatoes, cheese, fresh sage, and then drizzle the honey. Alternatively, you could leave the honey on the side and let guests drizzle it themselves if you’d like to let them pick their level of sweetness.

Now invite some friends over for cocktails and snacks and get cooking!

Print
Honey Gimlet

Recipe supplied by Hangar 1 Vodka.

Servings: 1 serving
Ingredients
  • 1.5 oz Hangar 1 Honeycomb Vodka
  • 0.5 oz fresh lime juice
  • orange peel for garnish
Instructions

  1. Shake with ice and strain into chilled cocktail glass. Garnish with orange peel.

Print
Fall Sweet Potato & Gorgonzola Crostini
Ingredients
  • 1 sweet potato peeled and diced into 1/2 inch thick chunks
  • 1/4 cup olive oil divided
  • 1/2 tsp salt
  • dash of pepper
  • 1 baguette
  • 3 Tbsp crumbled gorgonzola (could also use blue cheese)
  • 2 Tbsp finely chopped sage
  • 1-2 Tbsp honey
Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add sweet potatoes onto prepared baking sheet and toss with 1 Tbsp olive oil, 1/2 tsp salt, and a dash of pepper. Spread out into a single layer and bake for 20-25 minutes, or until the potato pieces are cooked through. Remove from heat and set aside.

  2. Meanwhile, cut the baguette into 1 inch thick round pieces. Brush the remaining oil on both sides of the crostini. Heat a medium skillet over medium heat and, working in batches, toast the crostini by cooking on each side for 2-3 minutes each. Set aside.

  3. When ready to serve, divide the sweet potato, honey, and gorgonzola between the crostini pieces. Starting with 1 Tbsp, drizzle honey over the crostini and sprinkle a dash of pepper. Taste and add more honey, if needed.

  4. Serve right away with a Hangar 1 Honey Gimelet.

Apple Pumpkin Cornbread

ALL, Appetizer, Bread, Fall, Soup67

This Apple Pumpkin Cornbread is best enjoyed sliced up and dunked in a fall soup (like my Butternut Squash Farro Minestrone or Vegetarian Chickpea Noodle Soup).

Apple Pumpkin Cornbread

Last week I posted a Vegetarian Butternut Squash Farro Minestrone that is basically my new fall soup obsession. But I wasn’t done there – I wanted to bring it to new heights but also serving it with fresh bread (because everything is better with additional carbs, am I right?). So, once I posted the soup, I immediately started developing this Apple Pumpkin cornbread recipe for all of your fall soup needs.

I played around with mixing pumpkin puree and fall spices into my go-to cornbread recipe and then took it over the top by also covering it in sliced apples before baking. The pumpkin puree and apples add a wonderful moist addition while the cinnamon gives a hint of spice without making it sweeter.

Apple Pumpkin Cornbread
Apple Pumpkin Cornbread
Print
Apple Pumpkin Cornbread

This Apple Pumpkin Cornbread is best enjoyed sliced up and dunked in a fall soup (like my Butternut Squash Farro Minestrone or Vegetarian Chickpea Noodle Soup). Recipe adapted from Delish.

Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup plain greek yogurt
  • 1/3 cup honey + more for drizzling
  • 1/4 cup melted butter cooled
  • 2 large eggs
  • 1 granny smith apple cored and cut into thin slices
Instructions

  1. Preheat oven to 400 and grease a 9″ circle pan.

  2. In a large mixing bowl, whisk together cornmeal, flour, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients and add in pumpkin puree, yogurt, honey, butter, and eggs. Whisk together the wet ingredients in the center until combined. Use a spatula to fold the outer dry ingredients into the wet ones just until completely combined.

  3. Transfer batter to prepared pan. Lay granny smith apple slices over the top and gently press in (I fanned them out to create a pretty pattern but you can do whatever you’d prefer).

  4. Bake for 20 minutes or until the center comes out clean. Cool before slicing into pieces (like you would a cake) and serve with your favorite soup. Drizzle with honey (if desired).

Apple Pumpkin Cornbread

Butternut Squash Hummus with Brown Butter & Fried Sage

ALL, Appetizer, Side, Snack99

This Butternut Squash Hummus with Brown Butter & Fried Sage is an fall easy appetizer and snack. The nutty brown butter gives an extra flavor punch to the already rich hummus.

Butternut Squash Hummus

We are officially halfway through September and the fall equinox is less than a week away so I’m going to say it’s officially okay for me to start posting fall recipes. I mean, let’s think about it – by the time you read this, put all the ingredients on your shopping list, finally get around to schlepping to the store, and then get into the kitchen to make it, it will probably be fall. And you know what? That is good enough for me!

Plus, let’s be honest, I was too excited about this recipe to wait. I got the idea after searching through my cookbook club’s monthly pick, Eat Cook LA, which features a hummus recipe with brown butter on it. It’s pure genius and I knew I had to make my own seasonal version with herbs and vegetables (because I’m always trying to add more vegetables into everything).

The result is this silky and flavor-packed Butternut Squash Hummus with Brown Butter & Fried Sage. To keep the recipe manageable but delicious, I cut corners and also don’t. To cut a corner, I use canned chickpeas and pureed butternut squash which not only allows us to speed up the cooking process but also gives complete control over how sweet the hummus will be. And then on the flip side, I take the extra time to peel the chickpeas (I KNOW – this sounds like it would be super annoying but a light pinch causes the skin to come right off, I promise). If the idea of peeling 2 cans of chickpeas is annoying enough to make you not want to make this recipe then don’t peel the chickpeas. Don’t worry – the hummus will still taste delicious but just won’t be as smooth.

Butternut Squash Hummus
5 from 3 votes
Butternut Squash Hummus
Print
Butternut Squash Hummus with Brown Butter & Fried Sage

This Butternut Squash Hummus with Brown Butter & Fried Sage is an fall easy appetizer and snack. The nutty brown butter gives an extra flavor punch to the already rich hummus.

Course: Appetizer, Snack
Servings: 10
Ingredients
  • 1/3 cup olive oil
  • juice from 1 lemon
  • 1 tsp cinnamon
  • 2 garlic cloves peeled
  • 1/2 cup tahini
  • 1/2 tsp salt
  • 2 15 oz cans of chickpeas drained, rinsed, and peeled (optional on peeling but recommended)
  • 1 15 oz can of pureed butternut squash
  • pepper to taste
  • 3 Tbsp butter
  • 1 Tbsp roughly torn sage leaves
Instructions

  1. Whisk together the olive oil, lemon juice, cinnamon, garlic cloves, tahini, and salt in a food processor until smooth. With the processor running, add in the chickpeas, 1/2 cup at a time, until smooth. Next, add in the butternut squash and pulse until completely smooth. Set aside.

  2. In a small saucepan, melt the butter over medium heat. Once melted, watch closely and swirl the pan often until it bubbles and specks of brown butter start to form. Remove from heat and add in sage leaves.

  3. To assemble: Transfer hummus to a small serving bowl and use the back of the spoon to create an indent in the center. Pour browned butter and sage leaves over the hummus. Sprinkle with a dash of salt and pepper. Serve right away with crackers.

Butternut Squash Hummus

Love hummus? Make sure to bookmark some of these additional hummus recipes:

Cottage Cheese Toast Ideas

ALL, Appetizer, Side, Snack, Spring, Summer50

On today’s Simple Sunday feature we are covering cottage cheese toast ideas! It’s time to bring this cheese out of the low-fat 90’s diet world and into the modern fresh food movement!

Simple Sunday is a feature where we deep dive into simple recipes, spotlight ingredients, and/or feature recipes for specific occasions.

Cottage Cheese Toast

I know right out the gate that this is going to be a polarizing post. Most people either really love or hate cottage cheese – I obviously am in the ‘love’ category. I grew up eating cottage cheese and peaches as a side for dinner many nights of the week. And really, if we are being honest, I was probably eating that low-fat 90’s trendy cottage cheese so now that we have all these wonderfully thoughtful cottage cheese brands that aren’t just targeting the dieting community, the flavor has only gotten better (thanks to brands like Good Culture <– not sponsored, just a fan)!

I often wonder if the issue with cottage cheese haters is that cottage cheese needs a rebrand. Diet cheese? Of course that sounds terrible. Serve with syrupy canned peaches? Nah thank ya. And you know what? I’m here to tell you there is hope! You can modernize this cheese to be enjoyed with fresh fruit and healthy vegetables. Don’t believe me? Well today I’m going to show you how!

Check out these six cottage cheese toast ideas:

Cottage Cheese Toast

Peaches & Honey

Many of us 90’s kids remember enjoying a bowl of cottage cheese and syrupy canned peaches. What once was great for our childhood taste buds, doesn’t taste so great for our adult ones (so stinking sweet). Swap out those canned peaches for slices of a fresh one and drizzle it with honey for an update on the classic. You can also toss on some soft herbs to brighten it up even more (I used dill here but I bet basil or chives would be great as well).

Cottage Cheese Toast

Crispy Kale & Fried Eggs

If you are looking for a toast that is a bit more substantial and could be enjoyed on it’s own for breakfast or lunch, look no further than this crispy kale and fried egg version! Add a little oil to a small saucepan and fry up the kale with a little salt and pepper just until it starts to get crispy around the edges. Remove it from the pan and then fry the egg in the same pan. I like to top mine with lots of pepper.

Cottage Cheese Toast

Cucumber and Chives

If looking for something light, consider adding slices cucumbers on top of the cottage cheese and garnishes with chives. Depending on how salty your cottage cheese is, I sometimes add a sprinkle of sea salt as well.

Cottage Cheese Toast

Strawberry & Basil

When summer is at it’s peak, make this strawberry and basil version with fresh berries from the market. Depending on how sweet your strawberries are, you may want to drizzle a little honey on top. And if strawberries aren’t in season, feel free to try this with other berries like blueberries or raspberries.

Cottage Cheese Toast

Avocado, Radish, + Toasted Sesame Seeds

For all my avocado toast fans out there! Top this one with thick chunks of avocado, thinly sliced radishes, and black sesame seeds. Perfect for an afternoon snack that’ll help keep you full until dinner.

Which would you make? And what other ways are you enjoying cottage cheese? Tell me in the comments below!

Cottage Cheese Toast

Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar

ALL, Appetizer, Side, Summer31

This Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar is an easy and delicious summer salad! Made it to enjoy at your next picnic or grill out!

Cucumber Salad Recipe

With Memorial Day weekend on the horizon, it’s time to officially start talking about summer! Do you have any plans for the long weekend? Maybe a little pool time and a grill out or picnic? This easy and cooling salad is a light side that would be perfect for either!

Plus, not only is it the start of summer but it’s also strawberry season! And when they are in abundance at your local farmer’s market, you don’t want to hide these flavorful beauties in a pie or baked good. You want to let their fresh flavor by highlighting their natural flavor!

Cucumber Salad Recipe
Cucumber Salad Recipe
Cucumber Salad Recipe

There are a few things that I really love this cucumber salad recipe for. For one, you don’t have to turn on your oven or warm up your kitchen with any cooking at all. On top of that, the cucumbers and yogurt are both really cooling and the strawberries make this salad a touch sweet without it being too much. The pistachio za’atar adds a salty crunch that is just irresistible.

Plus, if nothing else, this cucumber salad is gorgeous! I love making it during peak strawberry season but you could also swap in halved cherries or plum depending on what time of year it is.

As for the cucumbers, I like to use a peeler to peel thing strips and then also cut some into small chunks to give it a bit of variety. Lastly, I used a mix of black and white sesame seeds in the za’atar but only white would be fine if that is what you have on hand.

Cucumber Salad Recipe
5 from 1 vote
Cucumber Salad Recipe
Print
Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar

his Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar is an easy and delicious summer salad! Made it to enjoy at your next picnic or grill out!

Ingredients
Pistachio Za’atar:
  • 1/4 cup chopped shelled pistachios
  • 1/4 cup toasted sesame seeds
  • 2 tsp sumac
  • 1 tsp sea salt
Strawberry Greek Yogurt:
  • 1 cup greek yogurt
  • 2 Tbsp strawberry preserves
Everything else:
  • 1 cup chopped strawberries
  • 3 cucumbers thinly sliced or cut into small chunks
  • 1 Tbsp rice vinegar
  • 1 Tbsp olive oil
  • zest of 1 lemon
  • herbs (such as mint, basil, dill) for garnish
Instructions
For the Pistachio Za’atar

  1. Mix everything together in a small bowl and set aside.

Strawberry Greek Yogurt

  1. Mix together greek yogurt and strawberry preserve. Taste and add more preserve if you’d like it sweeter. Set aside.

To assemble:

  1. In a medium bowl, toss together strawberries and rice vinegar. In a separate bowl, toss together cucumbers, olive oil, and lemon zest. Spread greek yogurt onto a large serving tray and top with cucumbers and strawberries. Sprinkle on za’atar and garnish with herbs. Serve right away.

Cucumber Salad Recipe

Looking for more strawberry recipes? Got you covered:

Gremolata vs Chimichurri: What is the difference?

ALL, Appetizer, Sauce, Vegan58

On today’s Simple Sunday feature we are covering Gremolata vs Chimichurri: What is the difference?

Simple Sunday is a feature where we deep dive into simple recipes, spotlight ingredients, and/or feature recipes for specific occasions.

Gremolata vs Chimichurri: What is the difference?

Today we are diving into gremolata and chimichurri sauces! Although both are known for being served with meat, they both also make great condiments to jazz up a plate of roasted veggies, toss over scrambled eggs and grits, or use as garnish on a creamy soup. So what exactly are these sauces and how do you know when to use which one?

What is Gremolata?

The dictionary definition of gremolata (also called gremolada) is an Italian chopped herb condiment or dressing made with lemon zest, chopped parsley, and garlic. It is traditionally served with meat or fish.

What is Chimichurri?

A dictionary definition of chimichurri is a South American and Mexican “cooking” (I like to think of it as serving sauce since you don’t actually cook with it) or marinade traditionally used on grilled meat. It most often contains parsley, garlic, vinegar, olive oil, and chili pepper flakes. The sauce is usually uncooked and is said to have originated in Argentina and Uruguay.

Gremolata vs Chimichurri: What is the different?

As you have no probably gathered by reading their definitions, there are a few key differences including the ingredients (gremolata usually contains lemon zest while chimichurri has vinegar, olive oil, and chili pepper flakes), and the sauces origins.

For me, I think the biggest difference to note is that chimichurri has liquid ingredients (like vinegar and olive oil) so it’s better suited for recipes that could end up being on the dry size versus gremolata would be great for a dish that already has had oil added to it or topping on a soup.

And now that we’ve sorted that, how about we whip up a batch of either and get cooking?! Here are a few recipe suggestions to get you started:

Gremolata vs Chimichurri: What is the difference?
Print
Gremolata

gremolata (also called gremolada) is an Italian chopped herb condiment or dressing made with lemon zest, chopped parsley, and garlic. I love putting it on scrambled eggs or roasted veggies.

Ingredients
  • 1 bunch flat-leaf parsley washed and dried completely
  • 1 garlic clove peeled and minced
  • zest of 2 lemons
Instructions

  1. Make sure the parsley is completely dry to avoid having a saggy sauce. Remove leaves from stems and discard stems. Finely chop parsley leaves and then toss with garlic and citrus zest.

Brunch Board With Jarlsberg Cheesy Popovers & Dill-Lemon Butter

ALL, Appetizer, Breakfast, Entertaining, Entree, Spring61

This Brunch Board with Cheesy Popovers & Dill-Lemon Butter is the perfect Easter brunch meal to feed your hungry family! This post is made in sponsorship with Jarlsberg Cheese– thank you for supporting the brands that support VV!

For this year’s Easter brunch, can we please say goodbye to the boring egg casseroles and instead say hellooooo to a vibrantly fresh and super versatile brunch board? Mine is loaded with cheesy mini popovers, Jarlsberg cheese cubes and wedges, lemon-dill butter, sour cherry jam, honey, and a huge pile of blanched / boiled / fresh veggies!

Where to even start with this delicious spread. First up, the cheesy and eggy popovers taste like you are biting into the fluffiest cheesy savory pancake without all the work out that goes into flipping them. Instead. whip up the batter, pour into greased mini cupcake molds, pop in the oven, and viola! They come out puffed and slowly deflate as they cool to create the a perfect light bite that is delicious on it’s own but next level if you break it in half and top with cherry preserves and a slice of cheese! The mild and nutty flavor from Jarlsberg cheese is the perfect compliment to sour cherry preserves and the egg based. This is also the only part of the board that requires cooking so make these first and then assemble all of your other components while they bake.

While the popovers bake, whip up the flavored butter (perfect for smearing all over the fresh veggies), chop your veggies, cheese and transfer everything to a serving board. Once the popovers are ready, add them to the serving platter and serve!

Interested in making your own brunch board but don’t want to go out and buy all the ingredients? Luckily for you, Jarlsberg has partnered with Marissa Mullen to giveaway an Easter Brunch gift basket! The contest runs from April 5th, 2019 to April 18th, 2019. What are you waiting for? Here are two ways to ENTER NOW!

Print
Brunch Board With Cheesy Popovers & Dill-Lemon Butter

This Brunch Board with Cheesy Popovers & Dill-Lemon Butter is the perfect Easter brunch meal to feed your hungry family

Servings: 8
Ingredients
For the miniature popovers:
  • 2 Tbsp butter melted
  • 1 3/4 cup whole milk
  • 1 3/4 cups all-purpose flour
  • 1/4 cup shredded Jarslberg cheese
  • 4 eggs
  • 1/2 tsp salt
For the lemon-dill butter
  • 3 Tbsp unsalted butter softened
  • 1 /2 Tbsp chopped fresh dill
  • lemon zest from 1 lemon
  • dash of salt and pepper
Everything else
  • 1 apple cored and sliced
  • 1 Tbsp lemon juice
  • 1/4 cup jam (I used sour cherry jam and it was so good)
  • 1/4 cup honey
  • 1-10 oz wedge Jarlsberg original cheese
  • 1-8 oz wedge Jarslberg smoked cheese cut into cubes
  • 1 package Jarlsberg orginal cheese snack
  • 6 cups raw veggies such as carrots, radishes, snap peas, new pototoes, etc. (boiled if using new potatoes) cut into bite size pieces
  • 1 package crackers of your choice
Instructions
For the popovers:

  1. Preheat oven to 425 degrees and butter 3 miniature muffin tins (you can also work in batches if you don’t have 3). Warm the milk slightly by transferring to a large microwave safe mixing bowl and microwave for about 1 minute.

  2. Add eggs, melted butter, flour, 1/4 cup shredded cheese, and salt and whisk just until combined (it’ll be lighter the less it’s mixed). Transfer to the fridge and let chill while you prep the pans.

  3. Place pans in preheated oven for 2 minutes (but not much longer or the butter you greased with will smoke). Once warmed, carefully remove from oven and pour the batter into the muffin tin so each is about 3/4 full. Bake for 18-20 minutes or until brown on the top. If working in batches, transfer the leftover batter to the fridge to chill while the rest of the muffins bake.

  4. Once browned, remove from oven and transfer to a wire rack. Repeat with remaining batter (if working in batches). Once cooled slightly, transfer to serving platter.

For the lemon-dill butter:

  1. In a small mixing bowl, use a spatula to fold the lemon zest and dill into the butter. Transfer to a serving dish and place on platter.

To assemble:

  1. Toss apple slices with lemon juice and transfer to serving platter. Transfer the jam and honey to serving bowls and add to your platter. Transfer cheese to serving platter making sure to leave space between them. Fill in remaining space on the board with veggies and crackers. Serve!

Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs

ALL, Appetizer, Breakfast, Snack75

This Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs is the ultimate easy breakfast. Everything can be prepped and assembled in under 15 minutes and most items are easy to swap out with whatever you have on hand!

Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za'atar Eggs

Let’s be honest – it’s been a minute since I posted a board or platter and we all miss it (…at least I think you do based on a #tbt board picture I posted on Instagram a few days ago). Vegetarian breakfast recipes are pretty common but can you make most of them in under 15 minutes? I didn’t think so. What I also love about a spread like this is that it’s super versatile so you can swap ingredients based on what you have on hand. No blue cheese wedge? Dice up some sliced deli cheese you have hiding in the back of the fridge. No oranges? Swap in apple slices with a little lemon juice.

Oh and did I mention this spread is beyond easy to make? Do you know how to boil an egg and chop vegetables? Then you got this! I sprinkled the eggs with a za’atar spice I picked up in LA a few weeks back but if you don’t have it on hand, you can make your own or swap in another spice blend you like (may I recommend the ‘everything bagel’ spice blend?).

Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za'atar Eggs

New to the term mezze (also, according to google, ‘meze’)? The term varies a bit based on regions but in general it’s a selection of small dishes served together to make up a meal (or a appetizer to enjoy with drinks). In our case, we are going to treat it as a spread (similar to tapas) that when served all together is bulky enough to make up a simple vegetarian breakfast.

Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za'atar Eggs
Print
Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs

This Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs is the ultimate easy breakfast. Everything can be prepped and assembled in under 15 minutes and most items are easy to swap out with whatever you have on hand!

Servings: 2
Ingredients
For the Tomato Cucumber Salad:
  • 1 pint cherry tomatoes halved
  • 1 large cucumber halved and cut into moon shapes
  • 1/4 cup sliced red onion
  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp dijon mustard
  • 1/4 cup chopped mint
  • salt / pepper
  • 1 cup plain greek yogurt
Za’atar Eggs
  • 3 large eggs
  • 1/2 tsp za’atar seasoning
  • salt to season
Everything Else:
  • wedge of blue cheese
  • 2 oranges peeled and sliced
  • 1 piece of bread sliced in half toasted and buttered
Instructions
For the Tomato Cucumber Salad:

  1. In a medium bowl, toss together the tomatoes, cucumber, and red onion.

  2. In a small bowl, whisk together olive oil, vinegar, mustard, mint, and a dash of salt and pepper. Pour over the tomato mixture and toss until all the vegetables are coated. Set aside and let sit for at least 10 minutes. Taste and reason with more salt and pepper, as needed.

For the Za’atar Eggs

  1. Bring a small pot of water to a boil over high heat. Add the eggs, cover, and lower heat enough to reach a slow simmer. Let cook for 9 minutes. Remove from heat and run over cold water for 2 minutes. Peel and quarter eggs. Sprinkle with za’atar and a dash of salt and pepper.

To assemble:

  1. Spoon yogurt onto a small section of the serving platter and smooth out into a shallow circle. Place the tomato-cucumber salad over it (you may have some extra salad for future munching). Assemble the remaining items around the salad and serve right away. Enjoy!

Interested in more vegetarian breakfast recipes? I’ve got you covered:

Vegetarian Winter Cobb Salad

ALL, Appetizer, Salad, Winter49

This is a sponsored conversation written by me on behalf of OXO and California Olive Ranch. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Tracking Pixel

Vegetarian Cobb Salad

You all still on your New Year’s resolution kick to eat healthier? Or did the polar vortex (for my Midwest and East Coasters) or Snowpocalypse (for my west coasters) knock you off coarse with temperatures so cold that nothing besides greasy french fries and gooey pizza would warm your soul? I feel that – I was there too. But it’s slowly thawing and time to get back on track with a bowl of addictively nourishing food!

I realize it’s hard to crave a salad in the dead of winter but that’s because so many people think of salads as light and made of flimsy cold lettuce when they can be so much more than that – they can be made with sturdy greens and piled high with warm roasted vegetables and filling proteins. Don’t believe me? Well, today I’m excited to partner with OXO and California Olive Ranch to bring you the exact hearty and filling winter salad I’m talking about.

Vegetarian Cobb Salad
Vegetarian Cobb Salad
Vegetarian Cobb Salad

But before we jump into talking about all the components of this Vegetarian Winter Cobb Salad, let’s talk about the partners featured in today’s recipe. Deciding to work with both OXO and California Olive Ranch was a no-brainer. For one, California Olive Ranch is the only extra virgin olive oil I buy at the grocery store and use it for my everyday cooking (literally – I cook with olive oil every. single. day.) so I already had a very strong brand loyalty to them. It’s the only extra virgin olive oil I’ve been able to find on the regular at my local store that has a harvest date (which lets me know it’s fresh) and it has a smoke point well above 425 degrees so I know I can safely bake, sauté, and fry with it without having to worry about burning. This means I can lean on it for almost all cooking situations and I don’t have to worry about buying a new oil every time I want to try out a new cooking method. Although I usually use their ‘Everyday’ Destination Series, I tried out their ‘Rich and Robust’ bottle for the dressing in this salad to let the flavor really shine through, and it was delicious!

I used OXO‘s Salad Dressing Shaker and Salad Spinner to make this salad. The Salad Spinner helped to dry my greens quickly so they could absorb the dressing with ease and not water down the salad. The Salad Dressing Shaker is not something I would have ever thought to purchase, but after using it to measure, shake, and pour the dressing, I honestly wouldn’t ever use something else again. The printed measurements on the side of the shaker means I don’t have to deal with dirtying additional measuring cups. And if there is anything we can all agree on it’s that less dirty dishes is always a good thing!

Vegetarian Cobb Salad
Vegetarian Cobb Salad
Vegetarian Cobb Salad

And finally, let’s talk about this salad! Our local vegetarian restaurant makes a killer cobb salad that I always order when I go there. The one problem I have with the salad is that it’s just not nearly as good in the winter – the tomatoes are bland, and the lettuce lacks vibrancy (most likely because both are not as fresh as they are during peak produce season here in the Midwest). That is why I wanted to create a cobb salad that didn’t lean on those summer vegetables to make it delicious. I swapped out the tomatoes for roasted root vegetables and the lettuce for sturdy kale and cabbage.

I also swapped the meat for coconut bacon and roasted chickpeas because a little salty crunch in your salad is always a good idea. And finally, I made my salad with jammy eggs, but you are welcome to cook your eggs a little longer if you’d rather have a more traditional cobb salad egg experience (I will say that the jammy halves were delicious but a bit messy).

Vegetarian Cobb Salad
Print
Vegetarian Winter Cobb Salad

This Vegetarian Winter Cobb Salad is a fun seasonal twist that features heartier greens, roasted vegetables, and chickpeas in place of the meat.

Ingredients
For the coconut bacon:
  • 1 cup large coconut flakes
  • 1 Tbsp liquid smoke
  • 1/2 Tbsp soy sauce
  • 1 Tbsp maple syrup
For the Roasted Vegetables & Chickpeas:
  • 1 cup chopped root vegetables (such as carrots, beets, radishes, etc) all chopped about the same size
  • 1 15 oz can of chickpeas drained and patted dry with a paper towel
  • 2 Tbsp California Olive Ranch extra virgin olive oil
  • dash of salt / pepper
For the dressing:
  • 2/3 cup olive oil
  • 1/3 cup champagne vinegar
  • 1 Tbsp dijon mustard
  • dash salt / pepper
Everything else:
  • 1 small head cabbage rinsed and chopped
  • 1 bunch kale rinsed and chopped
  • 1/2 cup blue cheese crumbles
  • 5 soft boiled OR hard boiled eggs halved
  • 1 avocado pitted sliced
Instructions
For the coconut bacon:

  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Bake for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready). Remove from oven and gently transfer the parchment paper with the coconut bacon on it to a cooling rack (so you can reuse the baking sheet for the veggies). Set aside to cool.

For the Roasted Vegetables & Chickpeas:

  1. Increase oven temperature to 400 degrees and re-line the baking sheet with new parchment paper. Toss the veggies and chickpeas in 1 Tbsp extra virgin olive oil and a dash of salt and pepper. Transfer to baking sheet in an even layer and bake for 20 to 30 minutes or until the veggies are starting to brown and the chickpeas are crisped. Remove from oven and set aside.

For the dressing:

  1. While the veggies are roasting, transfer all the dressing ingredients into the OXO Salad Dressing Shaker and shake until emulsified and combined. Set aside.

To assemble:

  1. Toss together the cabbage and kale and then place in a big salad bowl. Top with roasted veggies, chickpeas, crumbled cheese, eggs, avocado, and coconut bacon. Start by drizzling half the dressing over the salad and taste. Add more dressing as desired. Serve right away.

This is a sponsored conversation written by me on behalf of OXO and California Olive Ranch. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Smoky Quinoa Vegetarian Nachos

ALL, Appetizer, Entertaining, Snack61

Looking for a munchies recipe to make for your next movie marathon or game night? These Smoky Quinoa Vegetarian Nachos are easy to make, addicting, and super versatile so you can easily adapt the recipe to what you like most about nachos (cheese…lots of melty cheese).

Smoky Quinoa Vegetarian Nachos

You all ready to eat your hearts out on Sunday during the Super Bowl? I have no idea who is playing, where it’s at this year, or who will be performing at half time but what I do know that our living room table is going to be filled with delicious snacks. I’m planning to make a huge mound of these nachos along a Pumpkin cheeseball, this Roasted Beet dip, and a batch of Tahini Chocolate Chip cookies. Once you factor in all the time I’m going to spend making and eating all of this, who has time to watch a sports game anyway? ; )

…View More

Marinated Goat Cheese with Sun-dried Tomatoes and Olives

ALL, Appetizer, Drinks, Entertaining, Fall, Thanksgiving, Winter45

In a hurry? Click here to JUMP TO RECIPE!

This Marinated Goat Cheese with Sun-dried Tomatoes and Olives recipe is an easy appetizer that can be made ahead of time and is a great starter to serve at your holiday parties!

This is a sponsored conversation written by me on behalf of Day Owl Rosè. The opinions and text are all mine. Thank you for supporting the brands that make VV possible. Msg 4 21+Tracking Pixel

Marinated Goat Cheese with Sun-dried Tomatoes and Olives

 

…View More

Pumpkin Cheddar Cheese Ball Appetizer Recipe

ALL, Appetizer, Fall, Side, Snack96

In a hurry? Click here to JUMP TO RECIPE!

This Pumpkin Cheddar Cheese Ball Appetizer Recipe is perfect For Halloween themed parties and any fall entertaining you are planning to do!

Pumpkin Cheddar Cheese Ball Appetizer Recipe

As you may remember, we completely redid our backyard this past spring and I am SO SO SO excited that it’s finally cool enough to have a fire back there and not break into a sweat. This also means it’s time to host! I’m planning to make this festive Pumpkin Cheddar Cheese Ball the next time we have guests over for a fire because it’s not only delicious but super festive (black and orange!) and can be whipped up ahead of time. I’m thinking I will also probably make this for Halloween so Wyatt and I can have a delicious treat while we hand out candy on our porch – we deserve a treat yo ‘self moment too for the holiday, right??

You do need to plan ahead just a bit by making sure you give the cheeseball time to chill in the freezer before rolling it in the poppyseed and black sesame seeds. I like to serve my cheeseball with some crackers and veggies but potato chips would also work great here as well.

Oh and if you are into pumpkin recipes, make sure to check out all the other amazing recipes being featured on the Virtual Pumpkin Potluck!

Pumpkin Cheddar Cheese Ball Appetizer Recipe Pumpkin Cheddar Cheese Ball Appetizer Recipe Pumpkin Cheddar Cheese Ball Appetizer Recipe Pumpkin Cheddar Cheese Ball Appetizer Recipe

How is your fall shaping up so far? It’s been pretty quiet over here – the weather FINALLY turned cold yesterday so I’m hoping we can finally start getting in some fall activities like hiking and apple picking. Wyatt and I are also celebrating our 8 year anniversary (woot woot!) next week with a little weekend trip to Cincinatti (a place neither of us have really spent any time in but is close enough for a weekend trip and has some pretty awesome looking restaurants to check out. Let me know if you have any recommendation for musts while we are there and make sure to follow along on my Insta!

Pumpkin Cheddar Cheese Ball Appetizer Recipe

5 from 1 vote
Print
Pumpkin Cheddar Cheese Ball

This Pumpkin Cheddar Cheese Ball Appetizer Recipe is perfect For Halloween themed parties and any fall entertaining you are planning to do!

Servings: 2 cheese balls
Ingredients
  • 2 8 oz packages cream cheese softened
  • 1/3 cup canned pumpkin
  • 1 cup shredded cheddar cheese
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp crushed black pepper
  • 1/4 cup black sesame seeds
  • 1/4 cup poppy seeds
Instructions

  1. Line a baking sheet with parchment paper and set aside.

  2. Add cream cheese, pumpkin, cheddar cheese, paprika, salt, and pepper to a food processor and process until completely combined and a smooth paste remains. 

  3. Using clean and damp hands, divide the dough in half and each half into a circle using the palm of your hands. Transfer to prepared baking sheet and place in the freezer to chill for at least 20 minutes.

  4. Mix together the sesame seeds and poppy seeds in a shallow rimmed dish. Remove chilled balls from freezer and roll each ball in the seed mixture until completely coated.

  5. Transfer to a serving dish to serve right away or store in an airtight container in the fridge until ready to serve. Serve with veggies, chips, and crackers.

 

 

 

Pumpkin Cheddar Cheese Ball Appetizer Recipe

Chai Apple and Almond Puff Pastry Tarts

ALL, Appetizer, Fall, Snack, Sweets75

In a hurry? Click here to JUMP TO RECIPE!

Today we are covering how to enjoy ‘me’ time this fall before the holiday busyness begins. Plus, I’m sharing a recipe for these delicious and easy Chai Apple and Almond Puff Pastry Tarts.

This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Chai Apple and Almond Puff Pastry Tarts

It’s no secret that chai lattes hold a special place in my heart (one of the first recipes on VV was a chai spiced cupcake recipe and I’ve featured the spice combo in many recipes since). My obsession with them first started when I worked at a coffee shop in high school, as it was my favorite drink item on the menu. Over the years, I’ve also come to associate the smell of a steaming cup of chai latte with fall – with the crunching of leaves, a big cozy sweater, pumpkin picking, and so much more. A spicy chai latte always seems to be my first choice when packing up a warm drink for a brisk walk in the woods to wander among the changing leaves.

…View More

Heirloom Tomato Salad with Sweet Lemon Dressing

ALL, Appetizer, Salad, Side, Summer101

In a hurry? Click here to JUMP TO RECIPE!

This Heirloom Tomato Salad with Sweet Lemon Dressing recipe is a great way to use up those heirloom tomatoes currently ripening on the vine in your garden.

Heirloom Tomato Salad with Sweet Lemon Dressing

Dropping in for a quick post today and to give one last ode to summer with this late season Heirloom Tomato Salad with Sweet Lemon Dressing. The humidity has already started to drop here in the Midwest so I know fall is on the horizon but my garden is still bursting with these late summer beauties. I’d probably be wishing summer away altogether (fall is my favorite season) if it wasn’t for all the fresh herbs and tomatoes currently thriving in the garden.

…View More

Fresh Greek Nachos with Herbed Tahini Sauce

ALL, Appetizer, Entree, Snack, Summer109

In a hurry? Click here to JUMP TO RECIPE!

Is your garden or farmer’s market overflowing with herbs and tomatoes? It’s time to make this quick and easy Fresh Greek Nachos with Herbed Tahini Sauce recipe! I eat it for lunch all the time but it would also be great to serve to a crowd.

Fresh Greek Nachos with Herbed Tahini Sauce Recipe

My eating shifts with the seasons so it’s not surprise that I go through phases with recipes. This particular recipe was a regular on my lunch routine last summer because it was so darn easy and I could pull half of the ingredients fresh out of my garden to whip up in just a few minutes. This recipe comes from Katherine of Cookie + Kate’s cookbook, Love Real Food, and her recipes are just that. They are no-frill vegetarian recipes that are perfect when you are short on time or just looking to not over-complicate your meal. And that is the exact reason I’ve been going back to this recipe on the regular again this summer.

…View More

15 Recipes To Make While Summer Fruit is in Season!

ALL, Appetizer, Breakfast, Drinks, Round-Up, Summer, Sweets59

15 Recipes To Make While Summer Fruit is in Season! From drinks to sweets to savory items, these recipes will have you making fruit recipes all summer long!

15 Recipes To Make While Summer Fruit is in Season!

 

If you are anything like me, you can’t resist all the colorful and juicy fresh fruit currently stationed at your local farmer’s market. Summer fruit can be fleeting so here are some recipes to make sure you have an excuse to pick up those berries or stone fruit pints while they are around!

…View More

Burrata with Plums Tomatoes and Mint-Basil Oil

ALL, Appetizer, Summer63

In a hurry? Click here to JUMP TO RECIPE!

This Burrata with Plums Tomatoes and Mint-Basil Oil recipe can be whipped up in under 15 minutes and requires zero cooking time. Perfect summer entertaining appetizer? I think so.

Burrata with Plums Tomatoes and Mint-Basil Oil Recipe

It’s recipes like this one that make me wish summer produce was always in season. I love this time of year because I can walk outside and pick half the ingredients from my garden and then whip up something satisfying and delicious in under 10 minutes. Another great aspect to this recipe? It requires zero cooking which means you don’t have to worry about turning on your oven or standing outside in the sticky heat in front of your grill.

…View More

Fruit Salad with Tahini Granola and Creamy Yogurt

ALL, Appetizer, Breakfast, Salad, Side, Snack, Summer, Sweets72

In a hurry? Click here to JUMP TO RECIPE!

This Fruit Salad with Tahini Granola and Creamy Yogurt recipe is a modern hybrid between a parfait and fruit salad for a crowd. It’s cooling, crunchy, tangy, and juicy making it the perfect light dessert on a warm summer day.

Fruit Salad with Tahini Granola and Creamy Yogurt

This recipe was the product of having people coming over for an impromptu grill-out and me wanting to whip up a dessert based on what we had on hand already. I drew inspiration from a traditional fruit salad that is covered in whipped cream and overly sweet marshmallows but swapped those ingredients out for tangy yogurt, syrupy fruit, and crunchy granola. I also wanted layers (so you could see everything) while serving for a stunning presentation and the results ended up being almost like a big parfait. The big difference between this and a parfait though is that they are usually personalized in little cups and I wanted something I could just put on the table with the rest of the food for people to scoop onto their plate along with the grilled goodies.

…View More

10 Vegetarian Recipes To Make Before Spring Is Over!

ALL, Appetizer, Drinks, Entree, Round-Up, Side, Spring, Sweets93

10 Vegetarian Recipes To Make Before Spring Is Over: Starters, Drinks, Entrees, and Desserts to make the most of the season!

10 Vegetarian Recipes To Make Before Spring Is Over!

I shared a round-up of my favorite vegetarian spring recipes over on Instagram Stories the other week and realized I should probably go ahead and share them here in case you don’t follow me on IG. Spring is zipping by and before you know it, it’ll be too hot to even turn your oven on so hurry up and get in that kitchen with these recipes!

…View More

Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini

ALL, Appetizer, Entree, Salad, Side140

This Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini is a great vegetarian side dish or easy lunch for any season.

Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini

Well well well – what do we have here? Is this a new recipe post? A post about more than just my new book and busy busy life? Wow – just like the old days! ; ) But first, I’m going to talk about my busy life and book because that is just where my head-space has been lately. ha!

How have you been? I’ve been feeling a little scattered lately but finally feel like I can let out a big sigh of relief. Platters & Boards finally came out at the end of last month and then I had my local launch party for it this past Friday at Cardinal Spirits here in Bloomington, Indiana. It was a really great time – some of my family came down for it and a bunch of people showed up and I made a giant table full of food and we drank fancy cocktails and talked about the book. It was a really really good time.

…View More

Platters & Boards is out TODAY!

ALL, Appetizer, Book17

Platters & Boards is out TODAY!

Yay! It’s a big day around here because Platters & Boards is out TODAY! In case you missed it, here are all the details:

What is this cookbook about again?

This visual cornucopia of a cookbook is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation. Helpful advice includes tips on portioning, picking surfaces and vessels, pairing complementary textures and flavors, plus a handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers). Platters and Boards is an inspiring housewarming or hostess gift and resource for throwing unforgettable get-togethers.

When I’m explaining it in person, I like to tell them that it has 40 spreads (which are themes and food grouping ideas for your event) and each spread has a recipe (examples include Quick-Rose Pickled Grapes, Triple Cheese Truffle Oil Fondue, Fall Harvest Focaccia, Whipped Feta with Black Sesame Seeds, etc) along with a drink pairing and meat suggestion. So really, when you think of it as the spread being a recipe (because there are food suggestions and instructions) along with some drink recipes supplied, this book is crammed with well over 100 recipes in addition to all sorts of pairing suggestions, presentation tips, and instructions on how to scale your spreads for any size group. Also, I see you out there introverts, this cookbook is certainly an entertaining book but there are also quite a few spreads that focus on feeding smaller groups and couples.

I’m very intrigued. Tell me more…

Okay! Check out this trailer we put together for it:

Vegetarian ‘Ventures | Platters & Boards from Anna Powell Teeter on Vimeo.

I forgot to pre-order it! What do I do?

Don’t panic! You can head to your local bookstore to pick it up (make sure to request a copy if they don’t have it so they know people are interested in them stocking it) or purchase from any of these places:

I just cooked from it and LOVED it! Now what?

Yay! I’m so glad you are liking the book! If you want to share what you’ve been making, please please please tag your photos with #plattersandboards on socials – I can’t wait to see them! Also, if you have a few minutes, positive Amazon reviews are really important for authors because they help let Amazon know which books are worth suggesting so new people can discover P&B.

Thank you so much for supporting my wild adventures like writing a second cookbook. To say thanks, I will be doing 5 days worth of giveaways over on Instagram next month so make sure you are following me over there! <3

Loaded Baked Potato & Cauliflower Soup with Coconut Bacon

ALL, Appetizer, Soup57

This Vegetarian Loaded Baked Potato & Cauliflower Soup with Coconut Bacon is the perfect weeknight meal on a chilly evening. Serve it with as many or as little topping as you have on hand.

Vegetarian Loaded Baked Potato & Cauliflower Soup Recipe

Soup season is in full swing in our house. I’ve been trying to be better about meal prepping on Sundays (#2018goals) so making a big batch of soup has been such an easy way to coordinate weekday lunches ahead of time. I think the thing that makes this soup extra perfect for that is that you can add all the toppings right before you devour the soup so you don’t have to worry about anything getting soggy or mushy after a few days.

Vegetarian Loaded Baked Potato & Cauliflower Soup Recipe

This soup is slightly adapted from the cookbook Healthyish which came out earlier this year. To be honest, I get sent so many cookbooks that it’s one of those rare ones that I went out and purchased myself. I’ve really enjoyed it so far – the recipes are familiar and simple but with lots of fun flavor combos.

What I really love about this recipe is that it’s comforting to the max with a satisfying potato flavor but it has cauliflower hidden in there to make it just a tiny bit healthier. Another great thing about this soup is that you can add as many or as little topping as you’d like so you can customize based on what you have on hand or how much time you have.

Both the soup and coconut bacon can be made ahead of time – just make sure to wrap them up separate and place in the fridge and then rewarm the soup up on the stove top when ready to serve.

PS Quick reminder that Platters and Boards drops in a little over one month! Pre-order your copy now so you have it on street and snag a pre-order bonus entertaining playlist!

Vegetarian Loaded Baked Potato & Cauliflower Soup Recipe

Print
Loaded Baked Potato and Cauliflower Soup with Coconut Bacon
Course: Soup
Cuisine: Vegetarian
Servings: 4
Ingredients
  • 1 Tbsp olive oil
  • 1 onion diced
  • 2 large russet potatoes peeled and cut into 1/2-inch pieces
  • 1 head cauliflower cut into small pieces
  • 2 cups vegetable broth
  • 6 cups water
  • 1 cup large coconut flakes
  • 1 Tbsp liquid smoke
  • 1/2 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • Chives, sour cream, feta, tomatoes, buffalo sauce, cheddar for topping
  • Salt / Pepper to taste
Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion and saute for 7 to 10 minutes or until softened. Add potatoes, cauliflower, and hefty pinchful of salt to the pan and saute for another minute.

  2. Add vegetable stock and water and bring to a boil over high heat. Lower heat to medium-low and let simmer for 20 minutes or until the potatoes are soft.

  3. Remove from heat and use an immersion blender to blend until smooth. Season with salt and pepper.

  4. For the coconut bacon: preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Baked for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready).

  5. To serve: Divide the soup between bowls and top with chives, coconut bacon, sour cream, feta, tomatoes, buffalo sauce, and/or cheddar.

 

 

Vegetarian Loaded Baked Potato & Cauliflower Soup Recipe