Pan seared sounds so fancy, but really it’s just a quick, easy way to cook cauliflower without turning on the oven. A blazing hot skillet creates a slight char, plus some of our Champagne Vinaigrette transforms the florets into a terrific side dish. Eat it as-is, or keep a cooked batch in the fridge to add into salads throughout the week. This Pan Seared Cauliflower would also be a delicious, no-brainer dish to add your Thanksgiving menu.
Why wait until Thanksgiving in a few weeks to enjoy sweet potatoes? Pick up some at the farmers’ market or grocery store, and roast a batch to add to salads throughout the week (we use this method). This is one way we love using them. Natural sweetness from the potatoes, some crunch from the pecans and onions, and spinach come together for a perfect bite.
Sweet Potato, Spinach & Toasted Pecan Salad
4 cups baby spinach, rinsed & dried
1 sweet potato, roasted using this method & cut into half moons or triangles
1/2 small red onion, finely chopped
1/2 cup pecan halves, toasted & chopped (divided)
2 tablespoons Dress It Up Dressing Champagne Vinaigrette
Add the spinach, sweet potato, onion, and half the pecans to a deep bowl. Spoon the dressing on top, and stir to mix everything. Divide the salad amongst 4 dishes, or arrange on a large serving platter. Sprinkle the remaining pecans on top, and enjoy!
So, here’s a little secret to boost just about any soup (or even stew) you make—add some salad dressing. Yes, really. The acidity from the vinegar has a magical way of pulling all the flavors together, and perking them up. A tablespoon or two makes almost any soup superb, especially hearty fall and winter ones like this Slow Cooker Lentil Soup. Enjoy!
Right about now tomatoes are flooding farmers’ markets, and just like that, they’ll be gone in a few weeks. That’s just the way it goes as summer fades into fall. Canning is one way to extend the season, but that takes a bit of time not everyone has available. Another way, and one that can take your salad to the next level, is to slow roast them.
Slow roasting takes some time, but it’s all hands off. Pop them in the oven while your doing another project around the house, and you’ll be rewarded for weeks, and months to come. Stored in the fridge, with a thick layer of olive oil, these Slow Roasted Tomatoes will last for up to 2 months. That is, if you can resist eating them all at once.
I’m one of those people that loves rosemary and thinks there are places it just belongs: potatoes, bread, Ina Garten’s toasted cashew recipe. It brings a smell before it brings a taste, becoming a double sensory delight.
Having made the Barefoot Contessa recipe for cashews numerous times, I decided to apply the same principle to roasting chickpeas. They replace croutons in my salads most days, and are easy as can be to make in a variety of different flavors. They’re also great for snacking on as-is.
I thought roasting chickpeas was one of the simplest most delightful things you could do in the kitchen, until I met the lovely Jennifer Perillo who asked, “Do you peal the skins off the chickpeas?” No! I didn’t. I have 3 minutes to devote to the task of roasting the little gems, so there is no peeling. That’s when I learned that for the crispiest, crunchiest chick peas, you have to take the skin off.
Whether or not you choose to take this extra step, I leave to you. I won’t ask; you needn’t tell. (I know what I do. And I know what I’ll do when Jennifer’s coming over).