Lovin’ this colorful dish from @whatthe_kale!
Brighten up your day with this delicious, yet simple, vegan and gluten-free rainbow pasta salad. Full of various delicious veggies and of course, everyone’s favorite… pasta! Making a great lunch, dinner or even a snack, this rainbow pasta salad will definitely make a bold statement. Going to a cookout or party? Double the recipe to make a big ‘ol bowl that everyone can enjoy.
This recipe is brought to us by Naciye Emren, AKA @plantlovinturk! Naciye has an amazing vegan foodie Instagram that we highly suggest you all go and follow! Not only does she post some of our favorite vegan recipes, but all of her pictures are also STUNNING! We are thrilled to welcome Naciye as a new Dress It Up Dressing fan and cannot wait to see what else she creates!
‘Tis the season for homemade treats, but they don’t all have to be sugary sweet. This duo of roasted nuts is great for cocktail parties, whether you’re hosting or bringing them as a hostess gift is up to you. The pecans get a refreshing boost from our Blackberry Vinaigrette, and were a hit with my colleague’s 8 year old. Cashews get a sophisticated makeover thanks to our Champagne Vinaigrette and some fresh rosemary, inspired by a recipe from Ina Garten, except our recipe has no sugar or butter.
In case you missed the news, we’re offering free shipping through Saturday, December 17th. Use the code HOLIDAY2016 at the checkout. That’s also the last day we can guarantee delivery in time for the holidays.
Some salads only need the slightest boost to go from ordinary to extraordinary. That’s the case with this Delicata Squash & Arugula Salad. A little brushing of Apple Cider Vinaigrette enhances the natural sweetness of this fall and winter vegetable. Delicata squash is a particular favorite because unlike butternut squash, it doesn’t requiring peeling the skin before cooking, or eating. I love to make use of the whole thing, so give the seeds a roast alongside the squash slices. They’re a perfect, crunchy contrast in this salad.
I’ve found my children will eat “Orange Soup” more readily than they will eat Carrot Soup or Butternut Squash soup. So any of the numerous variations I make between September and March each year, all fall under the heading “Orange Soup”.
There’s a limitless number of ways you can make this soup, and the glorious thing is that it’s extremely difficult to mess up. It’s also a great way to clean out the fridge, and use up some lonely vegetables.