Ever since I made this festive salad for the holidays, my soon to be in-laws request a salad at family dinners. This is good news for me, because my dinner party specialty is quite possibly the easiest thing to throw together 15 minutes before dinner. The weather was so beautiful this weekend, I decided to modify the salad by making it a bit more springy so I added strawberries and candied pecans.
How did we ever impress our friends and guests before Pinterest? Although I’m half way kidding, Pinterest really has opened the floodgates for endless entertaining possibilities, like these pretty and tasty little fruit cookie cups that I made for a party at my house recently. It wasn’t until after I added my fruit toppings that I realized how Fourth of Julyish this looked.
This soup pairs well with a side of 15 degree weather and a heated blanket. It’s hearty, healthy, and filling.
Spinach and Turkey Meatball Barley Soup Recipe
1-2 teaspoons olive oil
1 small onion
1 stalk of celery
1 cup barley
6 cups water
2-3 chicken bouillon cubes
1 bag of spinach
1/2 pound ground turkey
Salt and pepper
Heat oil in a stock pot over medium heat.
Egg and avocado breakfast spreads have been all over Pinterest lately and I was curious to see what the hype was all about. I always have these staple ingredients on hand anyway so I gave it a try this weekend. In conclusion: it’s totally worth the Pinterest hype. It’s such a simple concept yet extremely filling and delicious.
Magical things happen when you marinate kale; it actually becomes edible and enjoyable. Allowing the kale to marinate with the dressing for several hours completely transformed the way my kale salad tasted.
What you need:
Kale – I get the bagged kind with the stems already cut
Your favorite salad toppings. I used tomatoes, feta cheese, green olives and raisins.
There are a couple of things going on here: I don’t eat half as much vegetables as I should and I’ve been on this unhealthy kick lately that involves binge watching shows on Netflix under my heated blanket while endlessly munching on everything in my pantry. Because of this, I’ve packed on a few uncomfortable pounds this holiday season.
I think I took more pictures of my salad on Christmas than I did of humans. It was fresh, colorful, festive, and best of all simple.
What you need for the salad:
Blend of greens. I like the power blend.
There’s something very comforting about making and baking dough. It always seems intimidating but is surprisingly a very simple process. Because of that this recipe is great for kids; my nephew loves to get his hands dirty and kneads the dough.
I borrowed this recipe from the Panera Bread summer menu. I usually get the broccoli cheese or chicken noodle soup but strayed and tried their Lemon Chicken Orzo soup. I knew right away I could replicate this recipe at home. I made a few changes by adding fresh basil and swiss chard, which really amped up the flavor.
My sister introduced me to portobello mushroom caps and although I was a little suspicious at first, I was very pleasantly surprised after I made these egg burgers. The consistency is similar to meat so it’s a great substitution for beef or you can add it to your favorite burger. This was my first time making them but a quick Pinterest search gave me dozens of suggestions.