French Olive Tapenade Recipe

I am so excited to share this recipe with you today! It’s one that you could always have the ingredients for in your pantry and be ready to throw together in just a few minutes. Who doesn’t love a recipe that’s impressive yet fast to throw together?! And there’s something really elegant about a Provencal tapenade recipe. Makes ya feel fancy!

You all know how much I love salt, which I think is why I love a tapenade recipe – it really is quite salty! You want to serve this with plain baguette or butter crackers so that you don’t compete with the flavor (read: salt) of the tapenade.

Strawberry Vanilla Granola Recipe for Yogurt Parfaits

Don’t you just love granola? Such a good snack, or over yogurt for breakfast, or even with some really cold almond milk over it. Granola and me, we’ve got a thing going. This granola has been one of my favorites recently – totally have this one on repeat and have made it so often I’ve found the need to give jars of it away. This gal does not need to be eating granola at every meal, ya know?

I love a fruity, bright flavor this time of year, especially after such brutally cold weather last week! If I turned my back to the windows, stood in front of the heater, and took a bite of this granola with a little (almond) milk, I almost felt like it was spring. Almost.

For the yogurt parfaits, I added a little bit of strawberry jam between the layers, which I felt really pulled the whole parfait experience together. The sweetness of the jam complimented the plain greek yogurt and elevated the granola with just a bit more sugar. I also used a combination of plain greek yogurt and strawberry greek yogurt, which honestly just looked pretty! Sometimes you just have to do it because it looks prettier, right?!

Sheet Pan Quiche Recipe with Olives, Feta, Pickled Onions & Cherry Peppers

I have to be honest with you about this sheet pan quiche recipe – it was born out of necessity; a necessity to not cut pie slices because I’m just awful at it. I almost never get even slices and it just drives me nuts! But this experiment had a happy result – I love the egg-to-crust ratio of this quiche!

This lovely little quiche made it straight onto this year’s Galentine’s Day brunch menu! I think this flavor combo might just be my favorite, but you know what I’m going to say here, right? You-do-you-boo! You can put anything in a quiche. One of the many reasons I love it – you don’t really need a recipe. It’s a non-recipe-recipe!

Nutella Croissant Bake Recipe

Happy World Nutella Day! This week, we’re talking allBlackberry Croissant Bake about recipes for Galentine’s Day and what Galentine’s Day celebration would be complete without Nutella?! And hot damn do I have a good recipe for you. This one is a little riff off the from a few months ago and is just as to-die-for as the OG. But I might love this one more, especially in this season of chocolate.

I love the way the savory nature of the croissants plays off the nutella custard in this – it balances the sweetness of the Nutella. Once this came out of the oven and was dusted with powdered sugar, I couldn’t believe I even considered adding banana or strawberries to this dish. It really is perfect just the way it is!

I also have to tell you – it’s really great hot out of the oven, and good at warm temp, and surprisingly still delicious cold. I may or may not have had this for dinner last night. I’ll never tell.

Mushroom Risotto Arancini

I have to confess to you. I was very, very nervous to make these arancini. Basically, anytime a dish requires frying, I get a little nervous. It’s a method I’m not 100% comfortable with, and really, the internal guilt of eating something fried settles in when I am making it myself. BUT, these arancini were totally worth overcoming my fear for. This recipe calls for left over risotto!

If you recall, last week I shared a recipe for my 25 minute mushroom risotto, which makes a great dish for arancini! I took the leftovers from that risotto to make these little balls of utter perfection. You can make them ahead, too, and just reheat to serve!

Balsamic Roasted Vegetables Recipe

What would a meatless dinner party be without some roasted veggies?! There’s something about roasted veggies that can get very boring very quickly, but I am totally loving these balsamic roasted veggies – they are so easy!

These literally require 2 ingredients. Okay four, because you’ll want to salt and pepper to taste. Can you even believe that these veggies only require a few ingredients and they are so, so good!

I opted to garnish this dish with parmesan and balsamic glaze, but you can totally forgo a garnish and just get straight to it. Honestly, if you use a good mixture of vegetables it will be so colorful you won’t even really need a garnish. But, this year I put finishing dishes off with fresh herbs and citrus on my bucket list – I’ve been so good about it! I chop up a little parsley and squeeze lemon or lime on almost all our dinners. It really does up the ante – but, I digress.

25 Minute Mushroom Risotto Recipe

I can’t pinpoint the exact date or even year I had risotto for the first time, but I remember the restaurant – Janice’s Bistro. I think it had scallops. It was a revelation.

It was creamy, soft, hot, cheesy and a flavor I can remember so distinctly every time I think of that first time I had risotto. Continuing on this week’s theme of a meatless party, I felt like a risotto really needed to be the star of the show. Plus – you all know how much I love a you-do-you-boo recipe – and this is 100% that.

If you’ve had risotto before, this is so easy, it’s just very hands on. In fact, everything else needs to be done while this risotto is cooking and all of your ingredients need to be ready to go and just an arm’s length away. But with the right prep, and some solid gut instinct, risotto can be on your table in 25 minutes. It’s so fast, in fact, that you could make it for a weeknight dinner for family! Who doesn’t want to come home after a long day at work to a special treat?!

Whipped Goat Cheese with Pomegranates & Jam

I can’t remember exactly the first time I had goat cheese with fig jam, but I remember thinking, “wow I could eat this every day for the rest of my life.” Goat cheese, I’ve noticed, can be a little polarizing, but if you love it then you’ll love this “recipe.” It’s literally my go-to anytime we have company, and comes together in 3 minutes. Okay, 5 if you count the time to get it to the plate and open a box of crackers and get them on a plate.

If you’ve been here for a while, you know how much I love a customizable, you-do-you-boo kind of recipe. This is 100% one of them. Top the cheese with seasoning, like Trader Joe’s Everything Bagel Seasoning, or herbs, like chives. I always serve whipped goat cheese with a seasonal jam. I know, I’m always going on and on about Trader Joe’s but it’s my favorite, for so many reasons. But I can tell you one of those reasons is seasonal jam! Recently, I’ve been serving this with the sugar plum and it’s awesome. But I’ve also done the Apple Cider Jam, Peach Bellini Jam, Fig Butter, etc. Basically, grab any jam-like jar from their shevles and you are all set, my friend.

Goat Cheese Mashed Potatoes

What would the point of Thanksgiving be without mashed potatoes?

YASSS, as they say. These goat cheese mashed potatoes are my all time favorite. If you’re not the biggest fan of goat cheese, just stay with me here. I promise you don’t really taste it – the goat cheese adds a little tang and a lot of creaminess to the potatoes.

It’s also important to toss two little pats of butter on the top, ya know, to get all that melty goodness in there for a finishing touch. Also, chives, which I apparently forgot, look lovely on top of the mashed potatoes!

So just how many potatoes do you need? This recipe accounts for 8 people, but you can increase the proportions easily! It’s 1 medium potato per guest and 1 oz of goat cheese per guest. Easy!

 

Goat Cheese Mashed Potatoes

Yield: 8 servings | Time: ~60 minutes

Ingredients

8 medium yukon gold potatoes, of similar size

8 quarts of water, or enough water to cover the potatoes by at least 1 inch

8 ounces of goat cheese

1/2 cup of whole milk or cream

4 tablespoons of butter

Salt & pepper to taste

Garnish: chives or parsley; pat of butter

 

Directions

Bring pot of water to a boil.

Add salt, like you would salt a pot of pasta, and whole potatoes.

Boil for about 35 minutes or until easily pierced with a fork.

When the potatoes are ready, dump into a collander and allow to drain. When the potatoes are cool enough to handle, gently peel the potatoes. I like to leave some skin on!

Melt 4 tablespoons of butter in the same pot, turn the heat off and add the potatoes. Pour milk or cream over the potatoes and start to mash until it’s just about the consistency you prefer. I like some chunks in my potatoes!

Add in the goat cheese and stir until just combined. Don’t over stir or you’ll basically end up with really delicious cement. Salt & pepper to taste.

Tip 1: You can make this ahead! Just reheat with a little milk/cream and taste as you reheat. It may need more butter, goat cheese, salt & pepper.

Tip 2: Boil your potatoes in chicken broth! I add some bullion to the boiling water, I’m convinced it makes these goat cheese mashed potatoes even better.

Favorite Fall Harvest Salad with Roasted Butternut Squash

I really, really love fall. I love sunny, crisp fall days, but I also adore rainy ones. Anyone else? I love a cozy meal while it’s raining outside. Something charming about it to me. This fall harvest salad with roasted butternut squash is so perfect for a day like today, where it’s raining and a little gloomy outside. Crunchy, a little sweet, *almost* healthy – I’ve got this one on repeat lately!

 

It’s such an easy recipe once you’ve roasted up your butternut squash. It’s also one of those non-recipe-recipes that I am so fond of, that is completely customizeable to your tastes! I love the squash with the gorgonzola and pecans, and the cranberries add a little sweetness, and the onions add a little bite. Yes, please!

 

Let me know how you make your own version of this salad!

 

Fall Harvest Salad with Roasted Butternut Squash

Yields: 4-6 servings, depending on serving size | Time: 35 minutes

Ingredients:

1 small butternut squash, cubed

1.5 teaspoon olive oil

1/4 teaspoon each: salt, pepper, allspice (optional)

1/4 cup pecans

1/8 cup dried cranberries

1/4 cup gorgonzola (obsessed with the one I found at Trader Joe’s – it’s beautiful and very tasty!)

1/2 small red onion, sliced thinly

1 pound, mixed greens

Dressing:

1 tbsp each: olive oil, balsamic vinegar, mustard

salt, pepper to taste

 

Directions:

Preheat the oven to 400°. Prepare a pan with foil & cooking spray or a silpat (my preference). Peel and cube your butternut squash and place in a bowl. Drizzle olive oil over squash and sprinkle spices. Toss gently to evenly coat the cubed squash. Place on the baking sheet.

Once your oven is preheated, place the sheet in the oven and roast the butternut squash for 20-30 minutes. Shake the pan at 10 minutes and at 20 minutes, check for doneness.

While your squash is roasting, combine pecans, cranberries, gorgonzola, red onion and mixed greens in a salad bowl.

Combine dressing ingredients in a small bowl and whisk; alternatively, combine dressing ingredients in a small jar, close with a lid and shake until well combined.

Remove squash from the oven and let cool about 5 minutes. Dress your salad with the dressing and gently combine; add the squash gently.