We absolutely loved this new warm butternut squash salad I found on thekitchn. I was especially excited because this is the first time I’ve made winter squash because my husband is not a big fan, and he liked it! The … Continue reading
We had this delicious kale salad while having dinner with friends of ours a while back and she gave me the recipe. We’ve made it a few times since changing up the ingredients with what we had on hand. Pine … Continue reading
I didn’t even think I really liked quinoa. I’m sure I made it once back in the day and was like eh. But today that all changed! This quinoa salad is delicious and loaded with goodies: feta cheese, roasted red … Continue reading
Souplantation has the most amazing salad with broccoli, raisins and cashews in a coleslaw dressing. I am not a big raw broccoli fan, but I love this salad! This is vegetarian version that omits the bacon. You could add tempeh … Continue reading
This BBQ ranch salad is full of hearty ingredients like black beans, corn, and yummy fresh made tortilla strips. I really like a salad to have lot of different textures and flavors. I think the addition of avocado would be … Continue reading
I haven’t made an apple, walnut, and blue cheese salad in forever so I decided to make it last night. It is really easy to lightly candy walnuts and makes them so good for this salad. Some recipes call for … Continue reading
This is a great way to make vegetable stock, especially when you’re in a rush! I needed stock fast one night and found this great post.
1-2 tablespoons oil (optional)
2 onions sliced
2 carrots chopped
2 celery sticks chopped
Other vegetables on hand (I used asparagus and cabbage, but you could also use tomatoes, bell pepper, etc.)
1/2 teaspoon peppercorns
- Heat the oil in a pressure cooker on high and throw in the onions.
- Once the onions start to brown after a few minutes add in the other veggies.
- Add water about 3/4 of the way up the pressure cooker and close.
- Heat on high until the first whistle, then lower to medium and cook for 15-20 minutes.
- Let the pressure exit the cooker naturally and strain out the vegetables.
- If you are not using the stock right away, pour into ice cube trays, freeze, and then store the stock cubes in a ziplock bag.
Last night was about simple American comfort food. Tomato soup with no fuss grilled cheese sandwiches. And finally my husband likes a homemade tomato soup! He normally only likes ones like Campbells, none of these nice chunky tomato soups. So I tried … Continue reading
Vegetable stock sometimes tastes kind of raw and blah. A great way to make a more flavorful stock is by using a lot of caramelized onions. It gives it such a rich nice taste. 3 tablespoons oil 4 onions sliced … Continue reading
Update September 2, 2012: I brought this to a beach party this weekend and updated the measurements slightly. This salad is so flavorful! I get these Tasting Table chef recipes in my email and decided to try one, finally. This … Continue reading