Thanksgiving has become an odd holiday for us. During the first years that Jack and I were together, we traveled to visit family for every single holiday. It took us awhile to realize that Thanksgiving weekend air travel is the worst of them all. So now we have a tradition of staying home with no real tradition. One year we stayed in and made risotto. the year after that we had a friends-giving (before they were called that). Last year, we stayed home and worked (we were just beginning the book).
This year we’re going to gather with friends over a fun & easy-going brunch that doesn’t need any sort of title. What it does need are apple mimosas made with Barefoot Bubbly. For the main course I’m making butternut squash baked eggs. These are easy recipes that are always delicious, hard to mess up, and can be easily scaled to serve a group.
This is my fall spin on a frittata – made with butternut squash, leeks and fall herbs.
These mimosas have 3 basic ingredients – orange juice, apple juice & champagne – plus apple slices, cinnamon sticks and star anise for garnish.
It’s that time of year again – time for my annual non-turkey turkey day recipe roundup. Whether you’re a Thanksgiving traditionalist, an all side-dish-eater, or you have a family member that just turned vegetarian, here are a few of my favorite healthier holiday recipes that will hopefully spark a bit of inspiration.
Fig & Feta Crostini
Carrot Soup (vegan & gf)
Kale & Shiitake Mushroom Stuffing (vegan)
Fennel Salad with Walnuts & Avocado (vegan & gf)
Cauliflower Mashed Potatoes (vegan & gf)
Avocado & Quinoa Stuffed Acorn Squash (Gluten Free, vegan optional)
Easy Vegan Apple Crisp (vegan)
Tart Cherry Grilled Cheese with Sage (or sub cranberries here)
Loaded Sweet Potato Avocado Toast (vegan)
Happy holiday weekend! If you’re hosting a cookout this Labor Day weekend, here are a few simple (yet super delicious!) veggie recipe ideas. And if you’re attending a cookout this weekend – well, it’s always good to be a bringer especially if you’re the one with the special food requirements. (Who me?)
Ok, let’s get started – first we’re going to load up some skewers. (Actually, first, we’re going to make some margaritas). Once you have a drink in hand, get started by marinating the mushrooms. My secret not-so-secret-anymore marinade is so easy – olive oil, balsamic, soy sauce and black pepper. The mushrooms become deeply browned and caramelized on the grill. Plus, it takes only two seconds to make.
If anyone complains that there’s no meat at this party, just show them these cute animal barnyard skewers! Ok, seriously, you can include meat here too if you want – I won’t judge. Either way, it’s a good idea to invest in a set of metal skewers because wooden ones can catch on fire, even when you think you’ve soaked them long enough (not that I know this from personal experience).
The skewers can be assembled in advance, but be sure to make this avocado salsa just as your guests show up. It’s basically fancy chunky guacamole with grilled corn and black beans – serve it with chips and (if there’s any left) as a side dish with your skewers and corn on the cob.
Grill up the rest of your corn and top it with a squeeze of lime, cotija cheese (skip if you’re vegan) and a sprinkle of smoked paprika. For dessert? This peach & plum crumble, it’s grill-able version, or DIY fancy s’mores.
For the recipes – click over to Crate & Barrel’s blog!
This post is sponsored by Crate & Barrel and all of the gorgeous serving pieces were generously provided: Baltic Low Bowl / Calista Platters
We’re getting the weekend started a little early today with my favorite late summer drink. It’s been nearly 100 degrees around here lately – and to that I say, let’s make it hotter! Bring on the jalapeños…
My #1 rule of margaritas is to never use margarita mix. Fresh limes are a must. My #2 rule: mess with this recipe and make it your own. Adjust the ratios to make your margaritas as sweet, sour and/or spicy as you like. (I always like mine on the tart & spicy side). Double the recipe if you’re having friends over.
These are best served with salsa and tortilla chips… which are best served in this gorgeous platter from Crate & Barrel, who so kindly provided us with the serving pieces & glassware for this post. Check out the full story we created for the Crate & Barrel blog along with some healthy tailgating recipes!
If you’ve been following for long, you know that I have a slight obsession for all things that are mini. Mini skillets, mini pies, mini tacos – but my absolute favorite small food has to be mini pizzas. They’re quick and easy to make and a fun way to try lots of different toppings. These would be great for a summer party – you could even toss these little guys on the grill if you don’t want to heat up your house.
The first step to your mini pizza party is mini naan – I buy Stonefire Mini Naan all the time – they’re easy to keep on hand in the freezer, especially for last-minute pizza cravings. Bake them, toast them, grill ‘em… you get the idea.
Choose a bunch of toppings: I went with a mix of classic pizza toppings (mozzarella, tomatoes, pesto), and few that are a little unexpected (blackberries, poblanos, pepitas and grilled corn). I mixed a little smoked paprika with the tomatoes, and a drizzle of balsamic with the blackberries… my basic rule of thumb is to pair flavors that contrast each other – balancing ingredients that are sweet, salty, smoky, tangy, etc.
Whenever I do a post with multiple options, I hate to pick favorites. These were all quite tasty but Jack and I decided that there was one clear winner: the grilled poblano, corn and pepita pizza, dolloped with a little bit of kale pepita pesto. It’s a little spicy, but not too spicy… a little sweet because of the corn, a little smoky from the grill flavor. I’m starving just talking about it again!