Warm Butternut Squash & Candied Walnut Salad

Arugula Butternut Squash Walnut Salad 2

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 

Quinoa Salad w/ Feta, Raisins & All Kinds of Other Good Stuff!

Loaded Quinoa Salad

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 

Vegetarian Broccoli Madness

Vegetarian Broccoli Madness 2

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 

BBQ Ranch Salad

BBQ Ranch Salad

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 

Apple, Walnut & Blue Cheese Salad

Apple, Walnut & Blue Cheese Salad

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 

Pressure Cooker Vegetable Stock

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

  1. Heat the oil in a pressure cooker on high and throw in the onions.
  2. Once the onions start to brown after a few minutes add in the other veggies.
  3. Add water about 3/4 of the way up the pressure cooker and close.
  4. Heat on high until the first whistle, then lower to medium and cook for 15-20 minutes.
  5. Let the pressure exit the cooker naturally and strain out the vegetables.
  6. 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.

Tomato Soup & Grilled Cheese Sandwiches

Tomato Soup & Grilled Cheese

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 

Fantastic Warm Cauliflower Salad

Warm Cauliflower Salad

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