Springtime Potato Salad w/ Lemon Butter Vinaigrette

Springtime Potato Salad
w/ Lemon Butter Vinaigrette

spring-potato-salad-butter-lemonEvery year I think I look forward to spring more and more. I swear OVERNIGHT the trees are blooming and plants are popping up! I can hardly believe it’s May already. I appreciate all the seasons but I think that Spring may win my heart.

With Spring, the warmer temperatures, and more daylight comes an abundance of growing crops and more fresh local food. Right now I’m seeing tons of  spinach, ramps, asparagus, radishes, a few peas, mushrooms (it’s morel season guys!!) among other leafy greens. This salad brings so many of those ingredients to the spotlight and allows you to eat fresh local food with ease.

Not only is it beautiful and colorful but it’s pretty easy to whip up and has enough protein(with the lentils added) to be a light dinner by itself or it makes the perfect side for a grilled dinner or BBQ (Memorial Day anyone?!).

If you’re like me and love the taste of butter (REAL butter & this is my favorite) then this salad will most likely become your new favorite obsession. The rich butter vinaigrette really takes this thing to the next level & I’m already rationalizing 67 other things I can put it on.

Experiment and make it your own. I’d love to hear your renditions.

Seriously, how beautiful is this though? And tell me I’m not the only one who is a sucker for teeny tiny baby potatoes. ❤Baby New PotatoesSpring Potato Salad 2 Spring Potato Salad 6Spring Potato Salad 7 Spring Potato Salad 8Spring Potato Salad 10 Spring Potato Salad 12Springtime Poato Salad RecipeMy mouth is watering. Hope you enjoy!!

xoxo

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Springtime Potato Salad Pinterest
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Goat Cheese, Sausage, and Arugula Stuffed Peppers

Goat Cheese, Sausage, and Arugula Stuffed Peppers

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Wowza you guys. This recipe is sooooo freaking good. simple. delicious. fresh. healthy. did I already say delicious? Because it is.

It probably doesn’t hurt that I am OBSESSED with Arugula. Something about that taste just gets my every time. Spicy. Nutty. A tiny bit bitter. Loveeee it.

This dish does a great job highlighting those flavors. And it has goat cheese. So, what’s not to like?

Ingredients:

3 medium bell peppers of any color, halved lengthwise, seeds and ribs removed
2 teaspoons olive oil
4 links sausage of your choice, casings removed (I used spicy italian)
1 onion, diced
4 ounces goat cheese, softened or just buy the pre-crumbled stuff
2 large handfuls of arugula (about 1½ ounces) *Rocket for all you non USA folks 🙂
Salt, pepper and/or red pepper flakes, to taste
1/4 cup  freshly grated Parmesan (or mozzarella)

Instructions:

Turn on oven to 400º. Place the prepped peppers in a baking dish and set aside.

Heat olive oil in a medium skillet set over medium-high heat. Add the sausage and cook until it browns, crumbling with a wooden spoon as it cooks. Drain the sausage and return to heat. Add the onion and cook until softened. Reduce heat to low and stir in the arugula and goat cheese until the cheese has melted and the arugula is wilted. Taste and add salt, pepper and red pepper flakes.

Spoon the filling into the peppers and sprinkle each half with Parmesan. Bake for 12-15 minutes, until the peppers have softened slightly. Hit with the broiler for about a minute to get the golden cheese on top and serve!

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I tried some with and without cheese on top

So I tried baking both with cheese on top and without. Honestly, the cheese sort of helped hold everything together but it’s one million percent possible to make this without the extra cheese on top. Just as delicious, just slightly messier.

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so pretty too!

Hmmmmmmm seriously sooo delicious. This meal was so quick to make and the flavors were aaaaaammmazing. I could have eaten the pepper “stuffing” by the spoonful out of the bowl.

Ok, I did that.

Don’t judge. It was soooooo good. You could serve this as a side or meal by itself! You need to make this pronto!

Also I just wanted to share that I’ve created some social media pages dedicated to the blog, check us out on Twitter and Facebook!

Thanks!

xoxo

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One Pot Pasta

One Pot Pasta

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Literally throw it all in a pot

Happy Sunday! Hope everyone had a great weekend. If you’re struggling for simple recipe ideas for the upcoming week, I’ve gotcha covered. This is seriously one of the simplest and tastiest week night meals ever! I first saw this and was like “ummmm what? there’s no way you can cook it all together and it doesn’t get gooey and mushy and naaaasty”  There were too many good reviews for me to not try it and also the hope that it really would be delicious was too much for me to take- I gave it a try.

I’ve made this multiple times since the first time and I’ve made a few adaptations. First of all, I really did find it a little “gummy” the first time- I’ve found that a good way to help reduce this is to not add all the water right at the beginning and then add more towards the end of the cooking if it needs it. Also one time I made this I had some extra spinach lying around which was close to being not so great anymore, I threw it in right at the end and let it wilt and it really look this to the next level. As you can see in the picture above, you seriously just throw it all together and let it cook. Magical! 🙂

Ingredients:

  • 12 ounces whole wheat linguine (or spaghetti, really just a long pasta)
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced
  • 4 cloves garlic, sliced thinly or minced
  • 1/2 -1  teaspoon dried red-pepper flakes
  • 2 sprigs fresh basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 cups water (or chicken or veggie stock for added flavor)
  • 3 oz Fresh Spinach (about half a standard bag)
  • Freshly grated Parmesan cheese, for serving

Directions

  1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and about 3 and a half cups of water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated/soaked into pasta, which takes about about 10-12 minutes. This is where you can add more water if need be.
  2. Remove from heat. Stir in the spinach and let it wilt (like 2 minutes). Then season to taste with  extra salt and pepper, plate it up and garnish with basil and Parmesan cheese.
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ta da!

Sooo good. We love this and it’s packed with veggies and nutrients and yet soooo delicious you wouldn’t know it.

I have also made a Spicy Peanut Thai version of the one pot pasta- serisouly ALSO freaking delicious! Look for it in an upcoming post!

As always- thanks for reading, friends!

xoxo

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Holy Guacamole

Holy Guacamole !

I’ve been told to quit my day job and become a professional guacamole maker….. not kidding. I have this dowwwwwn and could definitely sit by myself and eat an unhealthy amount of this goodness. Just look at it.

I can’t heeeeellllpp it. It’s sooooo beeeauuutiful”. – and name that movie 🙂

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I mean real talk- I’ll eat that all. Kidding I wont. I would if it was socially acceptable and I was able to get my mind to forget how many calories that contains….but I could probably make a good dent in it.

Lets get up close and personal with this stuff.

Ahhhhhh feed me.

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Ok so I know you guys totally want some of this. Here is my top secret recipe revealed to you! (you lucky readers you)

I pretty much shoot from the hip with this and of course it depends how much of this you’re making and how many mouths you want to feed. I’ll show you my typical ratio I use for a group of people and keep in mind you can par this down or bumb it up depending on your crowd (or how hungry you are 😉 )

Ingredients:

  • 3 Avocados
  • ¼ cup diced red onion
  • ½ cup diced tomatoes
  • ¼ cup chopped cilantro
  • ½ jalapeno, chopped
  • Juice of half a lime
  • 1 tsp. ground Cumin
  • 1 tsp. Garlic Powder
  • ½ tsp. Chipotle Pepper Powder
  • ½ tsp. Red Pepper Flakes
  • ½ tsp. Salt

Directions:

  • Peel and cut your avocados into smallish cubes. Use a fork or potato masher to gently mash up the avocados. I don’t mash all the way up because I like some chunks in mine, but that’s up to you.
  • Juice your 1/2 lime into the avocados and stir to evenly mix.
  • Dice your onions, tomatoes, jalapeno and cilantro and gently mix in as well.
  • Then sprinkle your spices into the mix and stir to combine.
  • Chill and serve! Chilling isn’t necessary but know you can make this ahead of time.

 But WAIT?!?!? What about how avocados turn brown and look like something that comes from….well never mind you get the idea- not super appealing. No problem-o, I have toooooootally found the solution to this.

 First of all the fact that you just put the juice of half a lime into your guac will really help keep the browning to a minimum. But truth be told even then you can sometimes get the dreaded icky brown. Here’s what you do. If you’re serving it right away, don’t worry. This baby won’t stick around long enough to even begin to brown. If you are making ahead of time and planning on serving later, all you do it follow all the steps above and put into a container. This can be your serving bowl or just a storage bowl. Then you take some plastic wrap and lightly press down and make sure it’s touching the entire surface of the guac(*don’t worry it won’t stick when you take it off*) then pop in the fridge and try not to sneak any of it while you wait! And I swear to you it could last 5 days and it would hardly brown! Not joking.

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Thanks for stopping by and by the way, notice how my pictures are umm, how do I say, not taken with my iPhone? I am taking initiative to step up my food photography game, which isn’t to say some drafts I have started already and publish at a later date won’t have the sub-par quality 😉 Inspired by Lindsay over at Pinch of Yum. She is my little mini hero breathing new life into my blog pics! And not to mention I think I’ve noticed about 1/3 of my posts are recipes from her site! If you haven’t looked at her blog- ummmm you need to. ASAP. Like why are you still reading my blog? GO! 🙂 Kidding stay as long as you’d like ❤

xoxoxo

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