I often find that as the weather gets cooler I turn away from salads towards warmer foods like soups and casseroles. The one exception is this roasted veggie salad since most of the ingredients are served warm. It’s also a great salad to make if you have a bunch of left over veggies in the fridge from the night before. Just toss them all together with this tasty vinaigrette and you’ve got one satisfying meal!
White Wine Vinaigrette Ingredients:
- 1/2 cup olive oil
- 3 tbsp dijion mustard
- 1 tbsp white wine vinegar
- 2 tsp maple syrup
- salt + pepper to taste
- Lettuce of your choice – I used a spring mix but romaine works too
- 1 can artichoke hearts (quartered)
- 1 red pepper
- 1 yellow pepper
- 1 bunch of asparagus
- 2 ears of corn
- 1 avocado
- olive oil for cooking
- Preheat the oven to 425′
- While the oven is preheating, chop up all your veggies / shave the ears of corn (except the lettuce and avocado) and lightly coat with olive oil
- Place in the oven for 10 minutes, flip, and another 10 minutes
- While veggies are in the oven, combine all ingredients for dressing and shake well (set aside)
- Chop up your lettuce and avocado (set aside)
- When veggies are done roasting, place them on a bed of lettuce and top with avocado and white wine vinaigrette
Today I’m sharing 9 recipes to get your pumpkin spice kick! Some are perfect for a warm Fall breakfast, others are tasty desserts and of course there’s a couple drinkable recipes in here as well. Click pics to check out any of these tasty recipes:
Pumpkin Spice Waffles via Lovely Little Kitchen
Pumpkin Spice Bedtime Drink via Apple of My Eye *vegan
Pumpkin Cookies via Just So Tasty
Pumpkin Muffins via This Grandma is Fun
Pumpkin Spice Latte via Inspired Taste
Pumpkin Energy Balls via Well Plated *vegan
Pumpkin Spice Pancakes via Hot for Food Blog *vegan
Pumpkin Spice Truffles via Sally’s Baking Addiction
Pumpkin Spice Spread via Jodeze Home and Garden
Yesterday was one of those foggy early Fall days and I was left longing for something warm and soul-soothing. Today’s Meatless Monday Recipe hits that spot! This is a whole food plant-based recipe that’s perfect for vegetarians and vegans alike. It’s also incredible easy to make, most of the time for this recipe is roasting the butternut squash. Which thankfully takes very little effort on my part and left me with a free hour on Sunday morning. I also used Green Giant’s frozen cauliflower rice, which was super easy to make and a bit of a time saver as well! Scroll down to find the recipe below:
- 1 butternut squash (mine was about 2.5 pounds)
- 1 cup baby spinach or kale
- 1 can red kidney beans (drained and rinsed)
- 1 bag Green Giant Cauliflower Rice
- 1/2 sweet onion (diced)
- 3 – 4 garlic cloves (minced)
- Olive oil
- Salt and pepper to taste
- Preheat oven to 425′
- Cut butternut squash in half (long way) and scoop out seeds. Coat with olive oil and sprinkle with salt and pepper.
- Place on a baking sheet and into the oven for 50 – 60 minutes. Squash should be tender like a roasted sweet potato when it’s done.
- Chop your onion and garlic and sauté in olive oil in a fry pan (5 – 6 minutes medium heat) and set aside in a large mixing bowl.
- Add some additional olive oil to the fry pan and sauté your spinach (1 – 2 minutes low heat). Set this aside along with the garlic and onion.
- Place frozen cauliflower rice in the microwave as per instructions.
- While cauliflower rice is cooking, rinse and drain the beans. Once cauliflower rice is done, mix all toppings in bowl.
- When the squash has finished cooking, simple add the cauliflower rice/bean mixture and you’re ready to eat!
I’m excited to share my Top 7 early Fall recipes with you! I’m including both meat and vegan recipes in these delicious top 7 that are perfect for chilly nights or mornings. So there’s a little something for everyone.
I’ve been wanting to share this sangria recipe with you for awhile but couldn’t seem to find the time to get these pictures taken! This raspberry Summer sangria recipe is so delicious!! The raspberries act as little tasty pops of deliciousness in your mouth as you sip this sangria. Also I love that this cocktail is completely pink and the perfect sangria to mix up for a night with the girls. Not to mention that because this is a white wine sangria, just like my Grapefruit Sangria Recipe, you don’t have to worry about making it 24 hours in advance. Take a peek at the recipe below.
- 1 cup fresh raspberries
- 4 cups pink lemonade
- 4 ounces freshly squeezed lemon juice
- 1 bottle of a dry white wine – chilled
- Mix all ingredients together in a pitcher
- Chill for 2 – 3 hours and serve
*I chilled my wine before hand and you can also add ice to this as well
Serves 5 – 6
It’s time for another Meatless Monday post! So lately I’ve been looking for quick and easy dinner ideas. Things have been so extremely busy in my jewelry studio that I haven’t had the time I usually put into cooking a dinner. What I love about this Green Goddess Pizza recipe is not only is it quick and crazy easy to make but it’s delicious and loaded with greens! Also instead of using a red sauce, I made a simple basil garlic sauce which adds nicely to the flavors of the fresh veggies. Grab the recipe below.
Time: 20 minutes or less!
- pre-made pizza crust – I used Mama Mary’s because it was diary free.
- 1/4 cup olive oil
- 1/2 cup fresh basil leaves
- 3 cloves of minced garlic
- 1/4 tsp sea salt
- 1/4 paprika
- pepper to taste
For this you can really add whatever you want! but here’s what I used:
- small handful – baby spinach
- 1/4 green peppers – thinly sliced
- 1/4 zucchini – thinly sliced
- 1/2 avocado – sliced
*I forgot to add some broccoli I had in the fridge, but I’m thinking artichokes and asparagus would be delicious too!
- preheat oven to 425′
- mix sauce ingredients together in the food processor
- brush sauce all over pizza crust including the edges (you’ll have extra sauce, just set this aside)
- pile on all veggies except avocado
- do an additional brushing of the sauce on top of the veggies
- place pizza in oven for about 8 minutes
- top with avocado and you’re ready to eat!
*I made an individual size pizza but it’s so easy to double or triple this recipe. There’s enough sauce for three individual size pizzas or one large one.
It’s Summer and all this warm weather has me itching to sit out in the sun and relax with a tasty cocktail! Try one of these 7 Summer cocktail recipes or try them all. I know I’m making my way down the list and through the produce isle.