Appetizer

Smoky Quinoa Vegetarian Nachos

January 31, 2019ALL, Appetizer, Entertaining, Snack22

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, Winter30

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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, Snack72

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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, Sweets66

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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, Summer46

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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, Summer93

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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, Sweets52

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, Summer57

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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, Sweets54

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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, Sweets80

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, Side84

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, Book16

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, Soup22

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, Winter5

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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

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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, Winter41

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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, Summer2

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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, Summer11

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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.

Mint Feta Lime Melon Salad Recipe For Simple Sunday Series

August 13, 2017ALL, Appetizer, Salad, Snack, Summer4

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Today’s Simple Sunday post features this Mint Feta Lime Melon Salad Recipe which is beyond easy and quick to prep. This juicy fruit salad is the perfect sweet and savory starter for any gathering.

This easy summer salad is my new favorite go-to for cookouts and summer parties. I kept seeing those ‘melon salads’ with the perfectly circular melon balls that someone meticulously scooped out and knew there had to be an easier way. So instead of pulling out the melon ball tool and setting in for an hour of prepping, I just cut my melons into slices and laid them in a line on a serving tray. I personally think the presentation is just as stunning and it saved me so much time.

Tomato and Stone Fruit Crostini with Creamy Feta + Scenes from Lundberg Farm Dinner

July 6, 2017Adventure, ALL, Appetizer, Spring, Summer3

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This Tomato and Stone Fruit Crostini with Whipped Feta is an easy summer entertaining appetizer perfect for any type of get together.

A few weeks back, I had the pleasure of spending a long weekend on a farm in Portland, OR for a dreamy farm dinner hosted by Lundberg Family Farms. It was a whirlwind of a weekend with a few of my favorite food blogger friends – Eva from Adventures in Cooking, Sasha from Tending the Table, Trisha from Eat Your Beets, and Holly and Natalie from The Modern Proper. We explored the grounds, hung out with the chickens, cooked insane amounts of food, and drank just enough wine to make the plane ride back home foggy. keeping up with these blogger friends online has always been enjoyable but cooking and sharing a meal together brought our bonds to a whole new level. I could go on for days about how magical this weekend was but I do think that the photos speak for themselves.

The dish I contributed to the menu was an appetizer of Tomato and Stone Fruit Crostini with Creamy Feta. The drizzle of tangy feta over juicy tomatoes and sweet stone fruit over a crispy rice cracker is my new favorite. Not only is this recipe ridiculously easy to whip up but it gives for a stunning presentation for pops of red, green, and orange. I used Lundberg’s Thin Stackers for the perfectly light crunch which complimented the juicy tomato topping. You could also use toasted bread slices if you’d like to make this crostini more traditional.

Fruit & Yogurt Granola Tarts + Vegetarian Heartland is out TODAY!

June 20, 2017Adventure, ALL, Appetizer, Side, Snack, Summer, Sweets2

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Fruit & Yogurt Granola Tarts recipe from Vegetarian Heartland Cookbook + an all vegetarian picnic spread worthy of any lazy afternoon!

I just f’king can’t believe it. There are not enough words in the world to describe what I’m feeling today. Today is the day that Vegetarian Heartland, my first cookbook, is finally out in the world! I still remember April 18th, 2014 like it was yesterday – I called my parents and then my grandma to tell them I would be signing with a literary agent to work on my first cookbook. My grandma’s first question was ‘when does it come out?’ and after I explained to her that it would probably be a few years as I still needed to write a proposal, get a publisher, write the entire book, and then photograph the whole thing, she scoffed and said ‘well I’ll be dead by then’! Fast forward 1,115 days (3 years, 2 months) and here it finally is! 80+ vegetarian recipes + all the photos you could image that include adventuring around food + my last few years documented in cookbook form. Oh and I’m happy to report that my grandma is still kicking and thriving at 87!

Vegetarian Summer Pasta Salad with Dill Vinaigrette

May 25, 2017ALL, Appetizer, Salad, Side, Summer, Vegan17

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This easy vegetarian Summer Pasta Salad with Dill Vinaigrette is the perfect accompaniment to your summer grill outs. Serve it Nicoise Salad style or toss everything together for a more traditional serving option.

Today I’ve partnered with Alessi Foods to bring you (what I hope to be) your new favorite summer salad recipe! With Memorial Day weekend on the horizon, I can’t be more pumped for grilling season. Here in Indiana, we get very wet and damp springs that make it almost impossible to plan for outdoor hangs ahead of time. Memorial Day weekend always feels like the kick off of summer with the weather quickly changing from damp to constant sunshine. It’s also the first weekend that I start to feel like my garden is healthy enough to begin pulling from (hello gorgeous dill plant) which means it’s official veg season! Needless to say, I’m already planning and am so excited for a weekend of hanging out at the lake and pulling out the grill for the first time this season!

Crostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog Tour

May 19, 2017Adventure, ALL, Appetizer, Snack, Summer, Vegan9

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These Crostini with Macadamia Ricotta and Corn-Zucchini Succotash are the perfect meat-free picnic food! They are light, delicious and easy to transport!

I’m extra excited about today’s post because we are going to dive a little deeper into my upcoming cookbook, Vegetarian Heartland. My publisher, Chronicle Books, was kind enough to organize a little blog tour featuring recipes from the book and this post is kicking it off! Here is the schedule so you can follow along over the next week and a half!

Vegan Waldorf Wheatberry Salad

March 28, 2017ALL, Appetizer, Entree, Salad, Side, Snack, Vegan6

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This Vegan Waldorf Wheatberry Salad is the perfect simple recipe for a filling lunch or side at dinner. #Tastelikebetter

I originally planned to call this recipe ‘Healthy-ish Vegan Wheatberry Waldorf-Inspired Salad’ but dashes just don’t work in hyperlinks and that title is wayyyy too long so I went with ‘Vegan Wheatberry Waldorf Salad’ even though this is merely a riff on the classic.

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