Appetizer

Cottage Cheese Toast Ideas

June 23, 2019ALL, Appetizer, Side, Snack, Spring, Summer23

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.

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:

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).

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.

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.

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.

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!

Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar

May 23, 2019ALL, Appetizer, Side, Summer28

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!

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!

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.

5 from 1 vote

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

Mix everything together in a small bowl and set aside.

Strawberry Greek Yogurt

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

To assemble:

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.

Looking for more strawberry recipes? Got you covered:

Gremolata vs Chimichurri: What is the difference?

April 14, 2019ALL, Appetizer, Sauce, Vegan42

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.

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

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

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

April 5, 2019ALL, Appetizer, Breakfast, Entertaining, Entree, Spring48

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!

Commenting & tagging two people on the @Jarlsberg USA Facebook page: https://www.facebook.com/JarlsbergUSA/
Commenting and tagging two people on the @ThatCheesePlate Instagram giveaway post: https://www.instagram.com/thatcheeseplate/?hl=en

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:

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.
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.
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.
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:

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:

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

March 13, 2019ALL, Appetizer, Breakfast, Snack71

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!

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?).

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

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:

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

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:

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

February 28, 2019ALL, Appetizer, Salad, Winter47

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.

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.

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!

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 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:

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:

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:

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:

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

January 31, 2019ALL, Appetizer, Entertaining, Snack50

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).

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? ; )

Marinated Goat Cheese with Sun-dried Tomatoes and Olives

November 8, 2018ALL, Appetizer, Drinks, Entertaining, Fall, Thanksgiving, Winter35

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+

Pumpkin Cheddar Cheese Ball Appetizer Recipe

October 15, 2018ALL, Appetizer, Fall, Side, Snack76

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!

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!

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!

5 from 1 vote

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

Line a baking sheet with parchment paper and set aside.
Add cream cheese, pumpkin, cheddar cheese, paprika, salt, and pepper to a food processor and process until completely combined and a smooth paste remains.
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.
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.
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.

Chai Apple and Almond Puff Pastry Tarts

September 25, 2018ALL, Appetizer, Fall, Snack, Sweets68

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.

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.

Heirloom Tomato Salad with Sweet Lemon Dressing

September 11, 2018ALL, Appetizer, Salad, Side, Summer89

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.

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.

Fresh Greek Nachos with Herbed Tahini Sauce

July 20, 2018ALL, Appetizer, Entree, Snack, Summer102

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.

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.

15 Recipes To Make While Summer Fruit is in Season!

July 17, 2018ALL, Appetizer, Breakfast, Drinks, Round-Up, Summer, Sweets54

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!

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!

Burrata with Plums Tomatoes and Mint-Basil Oil

July 8, 2018ALL, Appetizer, Summer62

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.

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.

Fruit Salad with Tahini Granola and Creamy Yogurt

June 6, 2018ALL, Appetizer, Breakfast, Salad, Side, Snack, Summer, Sweets65

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.

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.

10 Vegetarian Recipes To Make Before Spring Is Over!

May 7, 2018ALL, Appetizer, Drinks, Entree, Round-Up, Side, Spring, Sweets88

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

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!

Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini

April 3, 2018ALL, Appetizer, Entree, Salad, Side111

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

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.

Platters & Boards is out TODAY!

March 20, 2018ALL, Appetizer, Book17

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

February 16, 2018ALL, Appetizer, Soup33

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.

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.

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!

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

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.
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.
Remove from heat and use an immersion blender to blend until smooth. Season with salt and pepper.
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).
To serve: Divide the soup between bowls and top with chives, coconut bacon, sour cream, feta, tomatoes, buffalo sauce, and/or cheddar.

Platters & Boards Cookbook Pre-Order Bonus and Happy Hour Platter + Red Wine Onion Dip!

February 5, 2018ALL, Appetizer, Book, Snack6

In a hurry? Click here to JUMP TO RECIPE!

Platters & Boards Cookbook Pre-Order Bonus and Happy Hour Platter + Red Wine Onion Dip recipe! The perfect spread for when friends and family come to party.

Hey Friends! Have you been looking for an excuse to get your pre-order in for the Platters & Boards Cookbook? Well today is your day because we just launched a pre-order bonus for a dinner playlist curated by none other than moi! Do you like food to be the center of your parties, spending weekends clearing out the fridge by whipping up “spreads” for you and your partner, making food part of your travel adventures, not having to deal with figuring out what music to play when having friends over, listening to catchy girl singers, and rocking out to angst-y 90’s babes? Than not only is this cookbook for you but so is this playlist! Plus, let’s be real – you were totally going to pick up this cookbook eventually so why not just do it now and get a freebie playlist while you are at it? Here – I’ll even drop the links to the places you can pre-order so it can’t get any easier:

CLICK HERE FOR PRE-ORDER BONUS PLAYLIST!

Oh – and in case you forgot what the cookbook is about:

Official description: 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.

My description: 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 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.

Remember earlier when I said it was your lucky day? Well, I wasn’t only saying that because of the playlist but also because I’m sharing a spread and recipe from the new book! Below you’ll find the Happy Hour Platter and the recipe for Red Wine Caramelized Onion Dip. This recipe + spread combo is perfect for a gathering of any size. Growing up, no party was complete without a big bowl of potato chips and packaged onion dip. I’ve learned to recreate a homemade version (that I find much more flavorful!) of the childhood classic dip by caramelizing onions and then folding them into a mixture of sour cream and Greek yogurt. The onions can be caramelized ahead of time (the night before or several hours before) and kept covered in the fridge until ready to serve.

Happy Hour Platter

This fuss-free Happy Hour Platter is the perfect way to start to any party!

Course: Appetizer

Cuisine: Vegetarian

Ingredients

Red Wine Caramelized Onion Dip (recipe below)
16 oz potato chips
3 cups olives
8 oz marinated artichoke
16 oz crackers
6 cups raw vegetables
36 store-bought breadsticks
48 oz cheese cubes

Instructions

Transfer the dip, potato chips, olive, and marinated olives into small dishes and place them throughout a large serving tray. Fill in remaining areas on the tray with crackers, vegetables, breadsticks, and cheese cubes. Serve right away.

Red Wine Caramelized Onion Dip

The perfect spread for when friends and family come to party.

Course: Appetizer

Ingredients

1 ⁄4 cup [60 ml] olive oil
4 large white onions finely chopped
1⁄4 cup red wine
1/2 tsp fine sea salt
2 cups [480 g] sour cream
1 cup [240 g] Greek yogurt
1 Tbsp tamari or soy sauce
Dash of freshly ground black pepper

Instructions

In a large saucepan over medium heat, warm the olive oil. Add the onions and sauté for 20 to 25 minutes, stirring often, until golden brown. Add the red wine and sauté until the wine is cooked off, about 10 minutes more. Remove from the heat, add the salt, and let cool.
Once cooled, transfer to a medium mixing bowl and fold in the sour cream, yogurt, and soy sauce. Season with pepper and more salt, if needed. Transfer to the fridge and refrigerate for at least 30 minutes before serving.

Roasted Grape Crostini with Chevré and Rosemary + Scenes From Fox Island

November 30, 2017ALL, Appetizer, Fall, Side, Snack, Winter6

In a hurry? Click here to JUMP TO RECIPE!

This Roasted Grape Crostini with Chevré and Rosemary recipe is the perfect accompaniment to your next cheeseboard or appetizer table. This post was made in collaboration with and sponsored by the generous folks at La Brea Bakery but all opinions expressed are my own. Thank you for supporting the brands that make VV possible.

I’ve had a lot of ‘pinch me’ moments this year. After spending the previous 2 years focusing all of my time writing my book, I knew I wanted to devote this year to traveling and more freelance. When I set that goal last January I could not have even begin to guess the opportunities that were in store for me. Not only did I triple my freelance work this year but I also found excuses to go out to the west coast three times. Excuse me, you want to fly me to a beautiful cabin in the woods with some of my favorite blog friends to cook up a storm for 3 days? Uh DUH!

Last month I had the pleasure of joining some of my favorite blog friends on Fox Island for a weekend shoot which involved cooking, catching up, exploring the nearby towns, a picturesque sea view, and eating so much delicious La Brea Bakery Bread. The weekend revolved around three main meals that we each were in charge of preparing one item for: a cocktail hour, a formal dinner, and an elegant breakfast spread. Krissy and I took charge of the cocktail hour with this Roasted Grape Crostini with Chevré and Rosemary (recipe below!) and a Aubergine Spread. For dinner, Alanna made a Golden Vegetable Chickpea Minestrone, Sasha served a Fall Panzanella with Roasted Squash and Creamy Lemon Pepper Dressing, and Eva finished the evening off with a Apple Bread Pudding with Caramel Drizzle. The next morning we enjoyed Natalie’s Coconut French Toasted with Poached Apples and Pecans and Trisha’s Shashuka with Chevré and Fresh Herbs. Needless to say, we did not go hungry over that weekend.

All of the food shared one common ingredient: . All La Brea Bakery bread begins with a starter from 1989 (the same year I was born! Woah!) and each loaf takes at least 24 hours to make which means more time for complex flavors to develop. We sampled an array of delicious varieties that weekend but the Sesame Semolina Loaf was my favorite. I’m pretty excited knowing that I can even find these loaves in my smallish city because that means even more french toast is in my future!

Now onto this Roasted Grape Crostini with Chevré and Rosemary recipe. I love how effortlessly this appetizer comes together, making it a perfect option when you want to impress your guests but not go to too much trouble. I like to keep the grapes in small clusters, for a striking presentation, and then just let the guests pull off the stems if they wish. Make sure to cut the La Brea Bakery French Baguette into thick slices to allow the flavors to soak into the open, airy crumb of the loaf’s interior.

Scroll below for the recipe and scroll below that for even more photos of the weekend.

Roasted Grape Crostini with Chevré and Rosemary

This Roasted Grape Crostini with Chevré and Rosemary recipe is the perfect accompaniment to your next cheeseboard or appetizer table.

Servings: 10

Calories: 125 kcal

Ingredients

For the roasted grapes

1/2 pound grapes (I used a mix of concord and red) split into small clusters
1 Tbsp olive oil
1/2 tsp salt
4 sprigs rosemary

Everything else

1 La Brea Bakery French Baguette sliced and toasted
4 oz chevre
Zest from 1 orange

Instructions

Preheat oven to 425 degrees. Toss grape clusters in olive oil and salt and place on baking sheet. Sprinkle rosemary sprigs around the baking dish.
Roast for 20 minutes or until most of the grapes have blistered but haven't burst.
Arrange La Brea Bakery French Baguette slices in a single layer on a serving dish. Divide the cheese evenly between the slices and top each one with a small grape cluster.
Garnish with orange zest and serve right away.

Nutrition Facts

Roasted Grape Crostini with Chevré and Rosemary

Amount Per Serving

Calories 125 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 5mg 2%

Sodium 311mg 13%

Potassium 70mg 2%

Total Carbohydrates 16g 5%

Sugars 3g

Protein 4g 8%

Vitamin A 2.6%

Vitamin C 0.9%

Calcium 3.8%

Iron 5.7%

* Percent Daily Values are based on a 2000 calorie diet.

More photos from the weekend and the other meals:

Tapenade Tarte Soleil with Pine Nut Marscapone

November 20, 2017ALL, Appetizer, Side, Snack, Thanksgiving, Winter6

In a hurry? Click here to JUMP TO RECIPE!

This elegant looking Tapenade Tarte Soleil with Pine Nut Marscapone recipe can actually be whipped up in under an hour and is sure to be a crowd-pleaser at your holiday feast or cocktail party! Please note that this post was sponsored by Alessi Foods. All opinions are my own. Thank you for supporting the brands that make VV possible.

A Tarte Soleil what with a helping of Marscapone who? Yeah – that is what your guests are going to say when you whip out this gorgeously delicious appetizer and they stare back in amazement at how sophisticated you have become. This sun-shaped puff pastry star may look super complicated but it can actually be made in under an hour and can even be prepared a few hours ahead of time so you aren’t scrambling the last few minutes before people arrive.

Roasted Beet Hummus with Hazelnut Oil & Rosemary

October 11, 2017ALL, Appetizer, Fall, Side, Snack, Winter42

In a hurry? Click here to JUMP TO RECIPE!

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 gateway into my hummus obsession was the mediocre store bought stuff with bland flavoring (hey there, “roasted garlic”) which I would consumed by the tub in college as a meal along with some warmed up pita bread. The actual amount I consumed in those 4 years in obscenely too much and my over indulgent lead to the point where, even to this day, I can’t help but wince when smelling a certain brand I frequented during those coming-of-age years.

Herb and Green Tomato Salsa

September 10, 2017ALL, Appetizer, Sauce, Summer3

In a hurry? Click here to JUMP TO RECIPE!

Today’s simple Sunday post is a recipe for this Herb and Green Tomato Salsa. It’s best enjoyed on roasted veggies, topped on baked eggs, swirled into soups, or drizzled on salad.

Keeping true to the simple Sunday philosophy, I’ll keep this short! I love making this sauce when my garden is overflowing (or on it’s last leg) since you can use whatever kind of herbs you have on hand. I used a mix between the green tomato variety that is green when ripe and a few unripened cherry tomatoes to give this sauce a variety of texture. You can use whatever color tomatoes you have on hand to yield the same results (I just loved the pop of green). Be careful to use too many unripened tomatoes in this though as I’ve heard it can cause upset stomachs for some.

Roasted Miniature Eggplant with Tahini Yogurt and Plum Salsa

August 24, 2017ALL, Appetizer, Side, Snack, Summer13

In a hurry? Click here to JUMP TO RECIPE!

This Roasted Miniature Eggplant with Tahini Yogurt and Plum Salsa is the perfect vegetable side dish for any weeknight meal.

I’m at that point of summer where my mind keeps wandering to fall – the smell of crisp leaves on the ground, piling sweaters over flannel just to enjoy a cup of coffee on the porch, wandering the apple orchards on a cool afternoon, and whipping up cozy curries on the stovetop. Really the only thing keeping me sane during this last leg of this hot and muggy summer is the abundance of produce at the market right now.

Older >

Appetizer

Peaches & Honey

Crispy Kale & Fried Eggs

Cucumber and Chives

Strawberry & Basil

Avocado, Radish, + Toasted Sesame Seeds

What is Gremolata?

What is Chimichurri?

Gremolata vs Chimichurri: What is the different?

What is this cookbook about again?

I’m very intrigued. Tell me more…

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

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

Footer