I hope the holidays are treating everyone very well! This time of year just seems to get jammed packed for us and all of a sudden we find ourselves in the new year 🙂 I am traveling again over the next few weeks to visit fam although wanted to squeeze in this lovely Persimmon, Fresh Mint + Ricotta Salata Caprese recipe. I just had to share it with you, it honestly is such a great addition to any winter dinner whether your hosting or if it’s just for you during a weeknight.
First and foremost happy holidays to everyone! I hope that the past few weeks have been filled with tasty meals, lots of laughter, family and friends for you all. I am finally back in the country, I was out the past few weeks in Brazil visiting fam. Now, I am so looking forward to sharing a few new recipes and holiday beverages as we approach 2016! To begin, this Escarole with Roasted Potatoes + Golden Beets is a wonderful winter salad to add to your winter recipe box.
This year I am having a very “untraditional” Turkey Day (spending the holiday in Rio de Janeiro with my husband’s fam) so I was sure to make this Roasted Brussel Sprouts + Chopped Radicchio Salad before we left. With Thanksgiving right around the corner I had to share it. Why?? Because it’s filled with healthy veggies (love that), super tasty (also love that), subs in for a colorful yet unique Thanksgiving side (perfect) and I just had to get my Thanksgiving fix in before we were off! It’s a cinch to put together which is a huge plus, especially if you’re hosting dinner on the big day or even in charge of bringing a side.
Did you know these 3 health benefits of eating fennel? It’s a very low-calorie vegetable, contains noteworthy essential oils and has very good levels of heart-friendly electrolytes such as potassium. Potassium is an important electrolyte as it can help reduce blood pressure. For these lovely qualities, fennel is used for both culinary and medicinal purposes. Simply incredible! This deconstructed fennel and feta cheese salad with toasted walnuts and dried cranberries is divine. In addition it takes literally minutes to put together, making it the perfect option for a quick and easy week night salad.
Celebrating fall with this warm beet and toasted pistachio nut salad just doesn’t get any better! It warms the soul while nourishing the body. Beets are a kick butt vegetable and one that I try to incorporate into my diet weekly. They are incredibly high in immune-boosting vitamin C, essential minerals such as manganese (helpful for healthy muscle and nerve function) and potassium (wonderful for your liver, kidneys and bones). Beets are also a great source of fiber. Why would you not want to eat these little guys?! This salad is a great lunch or dinner option, it’s filling, tasty and ohh so very nutritious.
Panzanella is an Italian bread salad, which to me calling it a salad really doesn’t do it justice…. it is so much more than that! This recipe can easily be a main course because it’s wonderfully hearty and filling. I have learned that veggies used within Panzanella vary across Italy although you can almost guarantee tomatoes and cucumber to be incorporated. My recipe takes a bit of a rustic twist on the traditional salad, where I roast certain veggies and toast the bread for an added crunch factor. What I really love about this dish is that there are a handful of different veggies included such as bell peppers, Roma tomatoes and cucumbers. This creates the dish to be well versed when it comes to nutrition which is super important to me.