Here’s another delicious fall recipe for you to try: Fall Fruit Salad. This fruit salad is perfect for a nice brunch with friends or a light snack with Greek yogurt and granola. A lot of my favorite fruits are in this salad like fresh figs, Concord grapes, Macoun apples, and red raspberries. I topped this salad with a sprinkle of cinnamon, a drizzle of honey, and a heaping handful of granola. I can finally say that this is a delicious and healthy treat to enjoy this fall or any time of year. Enjoy!
- 2 large pears, diced
- 2 large apples, diced
- 1/2 pint fresh raspberries
- 8 fresh figs, stems removed and quartered
- 1/2 lb. concord grapes
- Juice of 1/2 fresh lemon
- Pinch of cinnamon
- Drizzle of honey
- Granola for sprinkling
- Combine all the fruit in a large mixing bowl. Add fresh lemon juice and cinnamon and mix to combine. Drizzle honey over the top and sprinkle with granola.
This Summer Bean Salad
is healthy and can be eaten as a side with your favorite grilled protein, as a salsa with tortilla chips or as a delicious salad by itself. I love the fresh cilantro as well! I recently bought several herbs at the farmer’s market. Fresh herb plants are convenient to have because it seems like whenever I need them, I don’t have the right ones or they’ve already gone rotten in the refrigerator. What better way to store all of your herb plants than with a potting bench… did I mention that my hubby recently bought me one?
I love this thing! It organizes all of my gardening gadgets, pots, plants, etc. It looks really nice too. I used to have my tomato plants sitting on top, but they were not getting enough direct light, so I moved them. My tomato plants are not looking good this year either. Funny thing is that last year I bought my tomato plants from Home Depot and they did awesome – this year, I bought my tomato plants at the farmer’s market and they are doing awful! I really don’t have a green thumb (just pretend to), so any tips you have for my struggling tomato plants would be appreciated! I’m hoping I can make this Summer Bean Salad again, but with my homegrown cherry tomatoes!
- 2 cans black beans, drained and rinsed
- 1 can dark red kidney beans, drained and rinsed
- 1 can sweet corn, drained
- 1 1/2 cups grape tomatoes, halved
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (add after salad has refrigerated)
- 3 tbsp cider vinegar
- 3 tbsp canola oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 lime, juiced
- 1/2 tsp sea salt, plus extra for seasoning
- 1/2 tsp black pepper
- In large bowl, mix salad ingredients, except avocado. In another small bowl, mix dressing ingredients with wire whisk until blended.
- Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
- Carefully mix in diced avocado and serve.
I hope you had a fabulous weekend! They are always too short, right? Here’s a side dish that I made this past week that is healthy and delicious: Lentils in Herb-Arugula Yogurt
. This dish is easy to prepare and makes a great lunch to bring to work. I love lentils because they contain a lot of protein, so I’m always looking for new lentil recipes. Since I had some arugula that was in desperate need of eating and some Greek yogurt, I decided this was the perfect dish to make. I added some fresh parsley and lemon juice and then let it chill in the refrigerator. While you can eat this dish warm, I found that letting all the flavors mesh together in the refrigerator really made this dish taste awesome. Here’s another great protein-fix dish that you need to try!
What’s your favorite protein dish?
- 1/2 cup brown lentils
- 5 ounces arugula
- 1/2 cup parsley leaves
- 2 tablespoons mint leaves
- Juice of 1 lemon
- 1/2 cup plain low-fat yogurt (I used Greek yogurt)
- 1/2 pound cucumber—peeled, seeded and coarsely shredded (optional)
- Salt and freshly ground pepper
- In a medium saucepan, cover the lentils with water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 30 minutes. Drain and set aside.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the arugula and blanch for 30 seconds. Drain and rinse under cold water. Squeeze out excess water and transfer the arugula to a food processor. Add the parsley and mint and process until finely chopped. Transfer the puree to a colander and squeeze out any excess liquid. Transfer the puree to a large bowl.
- Stir the yogurt, shredded cucumber, lemon juice, and lentils into the arugula puree and season with salt and pepper. Transfer to small bowls and serve. The dish can be refrigerated overnight.
*Adapted from Food & Wine
It’s almost Turkey Day!! Are you ready to eat massive amounts of food??? I have to say that I really do look forward to turkey and gravy with some mashed potatoes and stuffing. Those are my basics; if I have those I’m content!! Not to say I don’t enjoy cranberry sauce, sweet potatoes, brussel sprouts, apple pie, etc. too! Here are a few Thanksgiving recipes if you’re looking for some last-minute ideas.
Enjoy and have a Happy Thanksgiving!
This past Veteran’s Day weekend, my parents were in town to celebrate “Thanksgiving” with me, my sister, our hubbies, and my beautiful 3-month old niece. One of the dishes that I was in charge of preparing was the stuffing. You can’t have turkey dinner without stuffing; it’s like having mashed potatoes without gravy (no one should be subjected to that!). I looked at several stuffing recipes, but settled on this Italian Sausage Stuffing. You remove sweet Italian sausages from their casings and brown them up into delicious little crumbles that are distributed throughout the stuffing. If you want your stuffing to have a little kick, you could use hot Italian sausages instead. One of the things that my hubby noticed was the slight crunch of the stuffing; I like my stuffing to bake for a little bit longer so it has some body and crunch instead of being on the mushier side. You can really adapt this recipe to your liking.
What is your favorite Thanksgiving side dish?
- 2 loaves Italian bread, crusts removed and cut into 3/4-inch cubes (20 cups)
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds sweet Italian sausage, casings removed
- 2 medium onions, finely chopped
- 2 large celery ribs, finely diced
- 3 large garlic cloves, chopped
- 1/4 cup finely chopped sage leaves
- 4 tablespoons unsalted butter
- 2 cups low-sodium chicken broth
- Sea salt and fresh ground pepper
- Preheat the oven to 375°. Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
- In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, breaking up the meat, until browned, 10 to 12 minutes. Add the chopped onion, celery and garlic and cook until softened, about 6 minutes. Stir in the sage and butter.
- Scrape the mixture into a large bowl, add the bread cubes, and toss. Stir in the stock and season with salt and pepper.
- Spoon the stuffing into a shallow baking dish and bake until the stuffing is heated through and crisp on top, about 60 minutes. Serve with turkey and gravy.
*Adapted from Food & Wine