A few weeks ago, I made this in pizza form… since then, I haven’t been able to get the ingredient combination out of my mind. I knew it was destined to become a really great salad, so here we have it - a late summer/early fall salad with figs, arugula, balsamic, pistachios and a few dollops of pistachio pesto.
Instead of ricotta, I tore creamy pieces of burrata and added some diced avocado. (Just skip the cheese if you’re vegan – this is indulgent enough without it). For me, this salad hits every note a good well-rounded salad should – sweet, salty, creamy & crunchy, with a nice peppery bite from the arugula.
Today, I’ll keep this post short and sweet – but check out this fun interview I did last week on Get the Gloss.
Everyone loves a one-pot meal. Personally, I’m a huge fan of the one-pan meal. Arrange everything onto a baking sheet, have a glass of wine, and let the oven do the work.
Start with a good assortment of late summer veggies. (p.s. how cute are those little round squashes?). Chop your eggplant, squash and tomatoes so they’re roughly the same size (about 1-inch pieces).
Pile everything onto a baking sheet – this time, it’s ok if things are little crowded. Normally, you’d want more space between your vegetables but you want your ratatouille to be a little juicy, so this works.
Add a dash of oregano or herbs de provence. Roast until golden, then add a splash of white or red wine vinegar (this gives a nice zing)… toss, and roast just a little longer.
Serve with crusty bread, (or in this case I heated up some leftover millet).
I realize we’re at the beginning of pumpkin latte season, but I still have lots of late summer produce – eggplant, summer squash, and peppers of all shapes and sizes. Here’s a little roundup of some of my favorite red pepper recipes, plus a few that are on my to-make-soon list. As always, feel free to suggest some of your favorites!
Stuffed Peppers with Chipotle Cashew Cream (pictured)
Roasted Tomato Gazpacho w/ Anaheim Peppers (pictured)
Grilled Veggies with Romesco Sauce
Couscous & Herb Stuffed Red Peppers
Roasted Red Pepper White Bean Spread
Sweet Pepper Panzanella
Mango Red Pepper Orzo Salad
Linguine with Roasted Red Peppers from Alexandra Cooks
Roasted Red Pepper Pasta from What’s Gaby Cooking
Homemade Harissa from Half Baked Harvest
Hazelnut Romesco from The Tasting Table
Piquillo Peppers Stuffed with Goat Cheese by José Andrés on Epicurious
Fall happened for me last night. I stepped off the plane at Midway Airport (in shorts) and immediately thought “they really have the AC blasting here.” Until I realized, oh wait, that’s just Chicago.
As I write this, I’m sitting in the kitchen I grew up in (with a few sweaters on), thinking about some of my warmest fall memories… Saturday mornings with pancakes and waffles are definitely at the top the list. Crisp cool air, hot waffles… and most likely the Muppet Babies on TV in the background.
These are great right off the waffle iron, but lately (especially because I’ve made so many test batches), I’ve been freezing the extras for easy-waffling any day of the week. Let them thaw just slightly and them pop them in the toaster. Because sometimes you want a waffle on a Wednesday.
These are made with whole wheat pastry flour, which I love because it’s whole grain but not too dense. I used my non-dairy milk of choice – Almond Breeze with a squeeze of lemon (to create a vegan “buttermilk” flavor). They’re soft on the inside, crisp on the outside, and are best with maple syrup and tons of fruit!
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You probably don’t need a recipe to make a sandwich but I couldn’t help but share this big juicy stack of late-summer grilled veggies. I rarely make sandwiches these days, (mostly because I live in the town of tacos)… but these simply grilled eggplant slices were just begging to be put between bread and slathered with arugula-walnut pesto. I piled on some roasted peppers and fresh mozzarella. Sub avocado for the cheese if you’re vegan. Then get out the napkins because things are gonna get messy!
You can assemble your sandwich like I did, or put the ingredients on a platter so everyone can make whatever combo they like. There are no wrong answers here…
For further instruction, I made this animated gif for you. And now I’m starving… is it lunchtime yet?