Well, I made Caprese Bites, why not make a Greek Salad Bite? A chunk of cucumber, a bit of feta (it’s kinda hard to poke on something thicker than a toothpick!) a little grape tomato and an olive to finish it off. They’re incredibly satisfying. Go ahead, see for yourself!
Candied walnuts are like the diamond stud earring of the salad world. You can quote me on that. They complete a salad in the same way diamond earrings complete an outfit. They’re a classic and they never go out of style. I wonder what Audrey Hepburn thought of candied walnuts. Were those a thing back then? Probably…because they’re classic. Anyways, they add a crunchy toasty sweetness to whatever you put them in….even if it’s your hand. I tend to overdo how much I put in my salad bowl. Life is short, yo. Nuts are awesome. You can quote me on that too.
This recipe from Alice Waters’ The Art of Simple Food II: popped out at me when I was flipping through for salad inspiration. Honey?! Yup. Got that. Sugar, water & walnuts. Always in my pantry. That’s it and that’s all. I may have sprinkled sea salt on half the batch because that’s how I do. Seriously, make yourself some. They’re such a good thing to have in your meal prep arsenal. Snack on them, pair them with a cheese plate, toss some in an apple crumble, put them in your yogurt and of course they belong in SALAD NATION!
I had so much fun coming up with an outfit for the Huckleberry Cookbook, so why not make another one? Today I bring you an outfit inspired by the Seriously Delish Cookbook. This beauty belongs to my friend Jessica Merchant of How Sweet It Is. It’s a wonderful cookbook; I’ve already made the Sour Cream & Onion Popcorn recipe and it was AWESOME.
When I think of Jessica, I think of Kate Spade, stilettos, bold prints and bright shades of pink, blue and green. I also think of lip gloss, fun eyeshadow colors, and glittery nail polish. If you haven’t seen her monthly beauty posts, you totally should. They’re pretty comprehensive! Her cookbook cover is moody with jewel tones–which makes it a perfect color palette for Fall. I’m looking forward to making an outfit inspired by Joy’s cookbook next!
If you haven’t tried delicata squash, YOU SHOULD. It’s one of my favorite things about Autumn. What I like most about them is that they’re pretty easy to roast. Cut off both ends, scoop out the seeds, slice them up and let the oven do the rest. Maybe I just like that they’re cute and scalloped on the edges. Maybe I just like that you can eat them skin and all. I think that’s it.
A few years ago I fried Brussels Sprouts and man they were good. What made them so dang amazing was the honey lime sriracha sauce on top. I thought it might be a nice thing to add on top of roasted delicata squash so I tried it. Here it is and….
OMG it’s good. How could it not be? The sweetness of the squash! The sweet & sour tang of the sauce! A match made in haven. I brought these to a ladies dinner and I turned a few people on….to delicata squash! They were instant fans and the serving dish was wiped clean. Honestly though, I could totally eat a whole batch myself. I find roasted delicata squash irresistible! There’s just something about they’re texture and sweetness that gets me.