11/17/2022 Kale & Delicata Squash Salad with Honey Dijon VinaigretteThis recipe originally made it's way to the blog back in 2014, and while the recipe is just as delicious as it was back then, the photos needed a serious refresh! So now you can appreciate this Kale and Delicata Salad in all her glory and add it to your menu for Thanksgiving! Delicata Squash is definitely my favorite squash. It's easy to prep and clean, doesn't require peeling (yes, you can eat the skin!), and it's just delicious. I love roasting it and enjoying it as a simple side dish or adding it to a salad to make it extra hearty and filling. It pairs perfectly with the pomegranate seeds, apple, and quinoa in this recipe to make it a super satisfying Fall salad... and once you try this honey dijon dressing, you'll want it permanently stocked in your fridge!
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11/30/2021 Butternut Squash & Black Bean ChiliIt's officially chili season! Now that we've fully embraced fall and are inching closer to winter, whipping up a big batch of chili just feels like the right thing to do. I'm all about this vegetarian Black Bean & Butternut Squash Chili, which is so satisfying, full of fall flavors, and can be made in either a slow cooker, pressure cooker, or on the stovetop! It's packed with butternut squash, warm spices, and extra bright flavor from Holland House® Organic Red Wine Vinegar, which is crafted from oak-barrel-aged wine and made with 100% non-GMO grapes. It's finished off with a bunch of fun toppings like avocado, fresh herbs, lime, and shredded cheddar... it's truly a big bowl of healthy, hearty fall comfort!
10/25/2021 Garlic & Chard Spaghetti Squash with Pomegranate SeedsWhen fall comes around, I immediately start to crave all things squash. Spaghetti squash is definitely one of my favorite Fall veggies to make because it's so versatile and pairs well with so many different flavors so you can really get creative with it. I was so excited when Holland House® Organic Wine Vinegars reached out and asked me to come up with a festive vegetarian entrée for easy holiday entertaining and right away started testing out spaghetti squash recipes that would be fun for the season.
This Garlic & Chard Spaghetti Squash with Pomegranate Seeds not only festive, it's also super flavorful, delicious, and healthy. The roasted squash is mixed with garlicky sautéed chard that gets extra bright and distinctive flavor from the Holland House Red Wine Vinegar, and then it's all topped with Parmesan, rosemary, and pomegranate seeds for that salty, sweet, herby combo we all love. Talk about a delicious fall recipe that would be perfect for the holidays, and I love that the rainbow chard and pomegranate seeds bring in those festive colors, too! 12/17/2014 Garlic & Herb Spaghetti SquashFinally! After a little hiatus from cooking, working, grocery shopping, and hanging in the kitchen, I'm back and ready to cook up a storm. I scampered off for a little while to do a few major things in my life, including getting married and honeymooning! I have to say, it's been the best, happiest time in my life. But, between the honeymoon (hellooo breakfast buffet & cinnamon french toast every morning), Thanksgiving, and holiday treats everywhere I turn, there's been a LOT of indulging lately! It's time to get back to the healthy WeekNight Bite way of life. And what better way to come back than with one of the best veggies of the season - Spaghetti Squash! Yep. This big, bright yellow squash may look a little intimidating. You may wonder how you'd turn that thing into dinner. But I'm telling you, it's beyond easy! It doesn't even require a Spiralizer or any fancy tools! First, let me fill you in on why you want to eat this for dinner. Spaghetti squash is only 40 calories per cup, compared to regular spaghetti at 220 cals. It's packed with vitamins, minerals, and fiber. Major plus - this big squash only cost me $0.99 and it made two huge servings! What's better than that! Spaghetti Squash has a very mild flavor, which is great because you can make it taste however you'd like - add tomato sauce, meat sauce, even curry sauces. My favorite way to do it though, is this simple recipe. It's a total breeze and your dinner will be done within an hour. Healthy, fast, affordable, and delish - who's with me!? Ingredients 1 medium Spaghetti Squash 2 tbsp butter 3 cloves of garlic (or 3 frozen Dorot garlic cubes) 3 frozen basil cubes 2 tbsp chopped italian flat-leaf parsley 2 tbsp basil (chopped/chiffonade) 1/4 cup toasted pine nuts 2 tbsp freshly shaved Parmesan cheese Salt & pepper to taste Method 1. Preheat oven to 375. Pierce spaghetti squash a few times with a paring knife or a fork. Bake squash on a baking sheet for 40-50 minutes or until a sharp knife pierces easily through the skin. (You don't want to over cook it as the squash will get mushy). 2. In the meantime, chop the fresh basil and parsley, and toast pine nuts on the stove until golden. When the squash is ready, carefully remove it from the oven and let cool for 10 minutes. 3. Cut squash in half lengthwise. Use a spoon to scoop out all the seeds. 4. Using a fork, scrape lengthwise to create spaghetti-like strands. Transfer spaghetti strands to a separate bowl. (If the squash is too hard to scrape, you may return it back to the oven for another 5-10 minutes.) 5. Heat a large saucepan or a stockpot on the stove with butter and frozen garlic and basil cubes. Once combined, add spaghetti squash strands. Season with salt and pepper, add Parmesan as desired and toss well. At the very end, add basil and parsley (leaving a bit for garnish) and give it one more toss. 6. Garnish with remaining basil and parsley, parmesan cheese, and pine nuts. 7. Serve & guiltlessly indulge!! Ahh it's good to be back in the kitchen whipping up healthy meals. Although I do miss the honeymoon french toast diet. Sigh.
You may have noticed in the end of the video, I'm having an identity crisis and can't say my new name without laughing. Practice makes perfect, right?! Have a great week! 8/20/2014 Mushroom Flax Lentil BurgersI'm back! Finally! A brand new recipe and video coming at ya from my brand new kitchen! It was so much fun to film this recipe on my new "set". My beautiful kithcen was built and customized for me by my amazing fiance and soon-to-be brother in law. They poured their hearts - and all their spare time - into building this kitchen exactly how I imagined it. After countless hours spent looking at tile, sinks, faucets, and deliberating over backsplash and appliances, Mitch and I are finally able to relax and enjoy it and make ourselves at home. There's no better feeling! Once that final nail was hammered and the last piece of backsplash had set, I knew it was time to come up with a great recipe for you. Here we go - Mushroom Flax Lentil Burgers! I've been eating a lot of vegetarian meals lately, and I always feel amazing afterwards. Not overly full, just satisfied, light and ready to tackle the rest of the day. I know people sometimes worry that a meatless meal won't fill them up, but these burgers are super hearty and tasty - you won't miss the meat at all! This recipe is filled with tons of protein, fiber, and healthy omega-3s. You can pile your burger with your favorite toppings, cheese, and condiments and eat it on a toasted bun, or you can ditch the extra carbs and serve it on top of a salad. I went bun-less and ate mine with dijon mustard, cherry tomatoes, avocado, and arugula, and it was just perfection. Here's everything you need to know to make your new favorite Meatless Monday dinner: Recipe inspired by Cooking Light Ingredients 2 tsp extra virgin olive oil 3/4 cup chopped white onion 2 garlic cloves - minced (or 2 frozen Dorot Garlic Cubes) 1 1/2 cups pre-cooked lentils (I used the Trader Joe's Steamed Lentils) 1 cup sliced cremini mushrooms 2 tsp dijon mustard 2 tsp chopped fresh thyme 4 whole wheat crackers (I used Ak-Mak) 1/4 cup ground flaxseed 1/2 tsp freshly cracked pepper 1/4 tsp sea salt 1 egg, lightly beaten Any toppings you like - goat cheese, parmesan, dijon mustard, arugula, avocado, tomatoes, onions . . . Serves 3 - 4.
What do you think? Are you ready to try out some lentil burgers? Mitch and I couldn't get enough of this recipe - it's definitely going to be on repeat in our new kitchen!
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CATEGORIESPOPULAR POSTSJuly 28th, 2016Almond Milk Matcha LattesJune 23, 2017Almond Butter Cup SmoothieABOUT LINDSAYLindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.
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