Hello gorgeous salad, with sweet, vibrant persimmons, creamy chunks of avocado, all nestled into a bed of snappy arugula and topped with salty feta and chopped pistachios for a bit of unexpected but welcomed crunch. And don’t forget the so very simple lemon vinaigrette. I’m crushing so hard on this salad right now.
Roasting vegetables is synonymous with Fall. Especially roasting squash. And yes, Fall is also the changing colors of the leaves, and setting our clocks back (which I pretty much loathe and still haven’t adjusted to, anyone else?), and pumpkin spice, and sweaters, and dogs wearing sweaters (<–DEFINITELY Fall vibes). But that’s all beside the point.
Roasted Mashed Garlic Cauliflower. It’s creamy, and roasty, and garlicky with a slightly nutty flavor, and a way to get your kids to eat vegetables when their food group preferences consist of all things white and tan. Winner, winner, cauliflower dinner. And don’t even look at me with that questioning side-eye. This is not that
Pesto is the besto. Especially the homemade kind. You could buy a jar of pre-made sun-dried tomato pesto at the store but it’s not going to make you weep tears of joy and prompt you to prance around your kitchen on your tippy-toes as the homemade stuff will.
Hey HEYYY!!! Where are my chips and salsa people?!?!
HELLO Tomato Avocado Zucchini Salad. How do we feel about eating raw zucchini? Actually, how do we feel about eating raw zucchini that is spiralized and tossed with sweet grape tomatoes, fresh basil, creamy feta, and diced, buttery avocado in a simple, tasty blend of fresh lemon juice, extra virgin olive oil, and garlic? We
THIS POST IS SPONSORED BY THE OREGON RASPBERRY AND BLACKBERRY COMMISSION YOU GUYS!!! Did you knoooow that you can make homemade jam quicker than you can make the biscuits that you’re going to spread it on?!?! No canning, no babysitting fruit while it cooks in a pot, no horrendous amounts of refined sugar. Just pure berry