Last week I went through a chicken salad phase. The curry one on the left is from Selland’s and the fuji apple cranberry one on the right is from Nugget. They lasted a couple of day with carrots for lunch. And then I missed them so much over the next few days that I decided to make my own. First up, let’s talk about this 9 month aged Clarina Sheep Gouda that I got at WF. I never It’s been a few weeks since I got it, but I wanted to share it anyway.  Ooooh… Read more >

To make this super yummy pesto number, you need gnocchi, kale, and pesto.  That’s it.  Fancy cheese or roasted nuts are optional.  I had both on hand and didn’t need either though since the pesto was so rich and flavorful. For the kiddos bowls, I roasted cauli in lieu of kale and added white beans. Saute saute saute. Add the pesto. This was the almond pistachio version (that I made in bulk last month).   I added olive oil to thin it out a touch, but I do love me some chunky nutty pesto, so not… Read more >

I have a new seasonal vegan salad that is rocking my face off. It took a few tries to perfect… But now that I’ve eaten it half a dozen times, I feel like I need to share. Are you as excited as I am that it’s squash season again?? More specifically, KABOCHA SQUASH season. It overlaps with fig season ever so briefly, so you gotta get on it to make this salad happen before November arrives.  Although then you could swap in dried figs, which will work just as well, but just offer a different… Read more >