It might be the warmer weather that Spring brings or the fact that I’m sick of the same ol’ thing I’ve been eating all Winter long but for me, I always start craving salads in the Spring. There’s just something extra delicious about a crisp salad this time of year. There’s also a lot of fresh produce popping up that tastes amazing in a salad! So to celebrate Spring and all things green, I’m sharing nine Spring salads for you to try!
I put asparagus on everything in the Spring! Spring Greens Bowl via Lively Table *click any pic to grab the recipe*
Grilled Corn & Zucchini Pasta Salad
Peach & Walnut Salsa – pour this over some lettuce and you are good to go!
Chickpea Corn Salad via Brewing Happiness
Coconut Mango Salad via Salted Mint
Avocado & Grapefruit Salad via FoodieCrush
Edamame Salad via Foodness Gracious
Asparagus & Goat Cheese Salad via Proud Italian Cook
My favorite thing about the holidays is spending time with my family that I don’t always get to see throughout the year. My second favorite thing (and it’s a very close second) is eating without a care in the world. For me, this only happens during the holiday season. So today I’m sharing some of my favorite holiday recipes! There’s also some additional links at the bottom for things like leftover stuffing and more. Take a look:
Are you guys ready for another Meatless Monday recipe? My creamy sweet onion sauce is super thick and creamy but also completely diary-free! I made this as a side dish for Easter and it was devoured right away. Did I also mention that it’s really easy to make? The whole recipe (gnocchi included) only takes about 20 minutes to make but tastes like it took an hour. When I originally made this I added some sautéed spinach but feel free to add whatever veggies you’d like or even none at all. Grab the recipe below:
- 2 packages dried gnocchi
- 1 large sweet onion
- 1/3 cup cashews
- 1 large clove of garlic or two small
- 1 cup water (more if you don’t want it so thick)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 1/8 tsp dried parsley
- black pepper to taste
- red pepper flakes (optional)
- Peel the onion and chop into segments. Use your food processor to chop into smaller pieces.
- Sautée the onion with the olive oil until browned.
- While the onion is cooking, bowl water and cook the gnocchi according to instructions on package. Set cooked gnocchi aside.
- Once you’ve finished cooking the onion, add all ingredients (except gnocchi) into the food processor and blend.
- Pour the sauce over the gnocchi and voila, dinner is served!
Meatless Monday Recipe : Creamy Sweet Onion Sauce and Gnocchi
Meatless Monday Recipe : Creamy Sweet Onion Sauce and Gnocchi
Whenever the seasons start to change I always get excited about the new recipes I want to try. So today, I’m sharing some of my favorite Spring recipes as well as some new ones that I’ve been itching to test out. Because let’s face it, no one wants to eat a Spring salad in the middle of winter, no matter how delicious it looks!
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.
1 tablespoon butter
1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
½ cup white wine
3-ish cups of chicken broth
½ cup Parmesan cheese
1 tablespoon grapeseed oil
1 pound jumbo scallops
SAUTEED SPINACH OR KALE:
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale
3 tablespoons butter
For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.
For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.
via Pinch of Yum