Orca Bean, Kale & Pumpkin Crostini | Bob's Red Mill + Stonyfield Organic

The end of September signals the beginning of the craziest time of year for me. While Mother Nature slows down and goes into hibernation mode for the winter, I go into hyper-drive.  In my family, we get about 30 seconds to enjoy the newness of fall before we propel ourselves into 4 birthdays all within the last 2 weeks of the month, Halloween, Thanksgiving, Christmas and a partridge in a pear tree. It happens in the blink of an eye, and I feel like once we reach this point, I don't have a spare second to breathe again until the second week of January or so.

Don't call me, I'll call you. 

This year, I also have my baby's 1st birthday {gasp!!} thrown into the mix, and though I've promised myself that I will not go overboard {shyeah... right.}, there is lots of planning and organizing in the works. Because babies only turn 1 once, and freakin' Pinterest. 

But the madness doesn't have to infiltrate all parts of my life. In fact, I like to pretend that fall is all snuggly and lazy and sweaters and pumpkins. {As opposed to humid and hectic and sweltering.} In my imagination, the leaves are turning colors and I can pull out some comfy boots and cook warm, hearty comfort foods like soups and stews. 

Though it isn't "Soup"tember in real life, I still like the idea of switching gears and using some of the ingredients that we tend to bust out in the autumn season. Like butternut squash and apples and beans. 

Have you ever seen beans like these? They're called Orca Beans and I'm sort of in love with them. They remind me of, well, an orca whale. Or a cow. Or a dalmatian. All animals that I find adorable.

Not only are beans hearty, fiber-filled and great for using in robust fall meals, but these particular beans are also en vogue with the colors of the season! Though it's still a little early, these black and white beauties put me in a festive mood, so I broke out the canned pumpkin and put together some snacks that would look great on a fall or Halloween buffet.

Don't you just love a crostini? Crispy bread, slathered with a creamy concoction and topped with savory bits. Here, Bob's Red Mill Orca Beans are the star, simply dressed with sauteed onions, garlic and kale confetti. A smear of pumpkin ricotta spread gets a tart zing from Stonyfield Greek yogurt and acts as both a glue and a festive contrast for the beans.

Let's slow down for a snack break together and munch on some of these tasty bites!

Disclosure:  I have an ongoing partnership with Stonyfield as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Orca Bean, Kale & Pumpkin Crostini

Makes about a dozen

1/2 cup pumpkin puree 

1/4 cup Stonyfield plain Greek yogurt

1/4 cup + 2 tablespoons ricotta cheese

1/4 teaspoon salt

1/2 cup Bob's Red Mill Orca Beans, cooked according to package directions

1/2 a small onion, diced

2 cloves garlic, minced or grated

1 cup finely chopped kale, or your favorite greens

12 pieces of toasted French bread, or favorite bread

1. In a medium skillet, heat a few teaspoons of olive oil over medium heat. Add onion to the pan and cook until softened and translucent, about 4-6 minutes. 

2. Add garlic and cook for another minute or so. Add kale and cook until wilted down, about 3-5 minutes. Stir in cooked beans, season with a sprinkle of salt, and allow the beans to heat through.

3. Meanwhile, in a small bowl, mix together pumpkin, Greek yogurt, ricotta cheese and salt. Spread a heaping tablespoon onto each slice of toasted bread.

4. Scoop a heaping tablespoon of the bean mixture onto each piece of bread.

Serve while still warm or at room temperature.

Bacon & Kale Balsamic Turkey Burgers with Alexia Seasoned Waffle Cut Fries

I have a confession to make: Sometimes we eat burgers and fries for dinner. But it's not what you think.

Our schedule is probably a lot like yours. We're always rushing here or there to meetings, events, errands or family gatherings. It's constantly go, go, go. And it can be tempting to pick up something in a greasy paper bag to quiet growling stomachs at the end of a long day.

With a little bit of foresight and planning, putting a quick meal together at the end of the day is completely possible and not at all stressful.

One tip for making this possible is picking up some pre-made or quick cooking things to round out your meal. For ages, we have been totally smitten with Alexia Foods Frozen Sides. {Specifically their Waffle Cut Sweet Potato Fries. Oh my yum. The husband could take down a whole bag all by himself.} We appreciate the fact that they're creatively crafted with real ingredients, which is probably what makes them taste so darn good!

Keeping a bag of these {or one of their many tasty frozen sides} in the freezer is sort of like our version of "Break Glass in Case of Emergency". We don't eat them all the time, but they're sure nice to have around for those evenings when quick comfort food is all that will do.

Our version of "burgers and fries" is guilt-free and all natural. These "loaded" turkey burgers cover all the bases -- flavorful, satisfying and even filled with some greens! Wrapped with a big piece of Swiss chard or your favorite large leafy green, you get a double dose of veggies to even out the tiny bit of bacon that crept its way into this luscious burger. Caramelized onions and a splash of balsamic add a little extra something, too.

Served with a side of Alexia Waffle Cut Sweet Potato Fries {or Seasoned Waffle Cut Fries as pictured here}, you'll be glad you didn't pull up to the next window. It's the best version of "fast food" you can have!

Stay in the loop of Alexia's products and promotions by joining their Club 350 newsletter, or head over to their recipe page for more ideas!

Bacon & Kale Balsamic Turkey Burgers

1 bag Alexia Waffle Cut Fries
2-3 slices bacon
1/2 large onion, finely diced
2 cups finely chopped kale
2 tablespoons balsamic
2-3 tablespoons chicken broth or water
Pinch of salt
1 pound ground turkey meat
4-5 large leaves of Swiss chard or favorite large-leafed green, washed, dried & stemmed

1. Preheat oven to 425. Line a large baking pan with foil and bake fries as directed on package.

2. Meanwhile, heat a large skillet {preferably non-stick} over medium-high heat on the stovetop. Add bacon and cook until beginning to crisp up. Add onion and saute until soft and translucent.

3. When the skillet begins to look a bit dry, deglaze the pan with balsamic and chicken broth or water. Add chopped kale and cook for about 2-3 more minutes until wilted. Remove from heat and set aside to cool slightly.

4. In a medium bowl, season turkey meat with a pinch of salt. Add cooled kale mixture. Gently incorporate throughout turkey meat; divide and shape into 4-5 patties.

5. In same skillet over medium-high heat, add a bit of olive oil or spray with non-stick cooking spray. Place burgers in skillet and cook for 4-5 minutes on one side or until browned. Flip and cook 2-3 minutes on the other side or until burgers are cooked through. Remove from skillet and allow to rest.

**Don't forget your fries in the oven!**

For Assembly:

Place condiments & toppings on burger {tomatoes, sauces, etc.}. Place burger on top of Swiss chard leaf to create an edible wrapper.

Serve with Alexia Waffle Cut Fries!

Alexia Foods offers frozen potatoes, appetizers, breads and side dishes with minimal, but distinctive, real ingredients that serve-up exceptional taste. Alexia frozen sides are a delicious addition to a balanced meal with that little something extra and can be ready in 25 minutes—or less. Sign up for Alexia’s Club 350 newsletter for more great meal inspiration!

Alexia. Farm to Flavor.

This is a sponsored conversation written by me on behalf of Alexia . The opinions and text are all mine.

Max's Harvest | Delray Beach, Florida

You know a meal is thatgood when you're a little sad you're taking your last bite. Even when you're stuffed to the gills, as I was when I dined at Max's Harvest in Delray Beach.

Photo credit: The Buzz Agency

I was delighted to receive an invitation to come check out the restaurant, especially because I'd already heard such good things. So, I came hungry and let their dishes lead the way to an evening of "Farm to Fork" satisfaction.

Max's Harvest has been around for 3 years and has become a popular spot for locals, which was evident from the bustling bar scene when we were seated at 7pm on a Friday evening. I loved the feel of the restaurant - modern yet rustic, with black and white images on the walls depicting its emphasis on local farm fare.

Photo credit: The Buzz Agency

Our server was beyond knowledgeable about each menu item, down to knowing where each of the farm-fresh ingredients came from -- each locally sourced from nearby farms and throughout the state. With a focus on sustainable, seasonal and simply prepared meals, it's no wonder the ingredients seem to shine in a special way.

The first bite on this flavor journey started with the complimentary zucchini bread they placed on the table. I probably could have eaten an entire basket. I wanted to wander into the kitchen and see if I could catch a peek at how they made it, but I figured I'd sit tight as more food was sure to be on its way.

And sure enough, our server appeared with a dish sent out by the chef: A crispy, Breaded Pork Torchon over compressed watermelon and topped with fresh greens. As you know, I'm not usually a big meat eater, but I did like the combo of the light ingredients and the hearty pork. Steve polished off his half and most of mine, so I'm pretty sure he liked it, too!

The bread had gotten us a little excited and we ordered two appetizers right out of the gate: the Peach & Blueberry Salad with Baby Kale & Arugula, Caramelized Peaches, Blueberries, Pickled Shallots, Ricotta Cheese, Walnut Vinaigrette {holy mouthful!} and Vito's Burrata with Croutons, Red Wine Vinaigrette, Florida Watermelon, Pickled Shallot, Heirloom Tomato and Cucumber. After my first few forkfuls, I knew these were things I could easily order as an entree {mostly because I was tempted to steal Steve's dish and not share} -- they were both so, so good.

The salad was such a perfect combination of flavors: sweet, caramelized peaches and blueberries, savory and creamy ricotta, tart vinaigrette and pickled shallots, fresh and crisp kale and arugula. When the chef popped out of the kitchen to see how we were liking things I'm pretty sure I sputtered nonsensically with stars in my eyes over the salad alone.

The burrata was also a perfect pairing of flavorful elements. Burrata, as it is, is probably among the things I would choose to be part of my last meal on earth. It is so decadent and delicious, and combined with sweet watermelon, fresh tomatoes and cucumbers, it seemed creamier and more delightful. My favorite part of this dish were the croutons that soaked up all the vinaigrette and juices from everything else on the plate. Oh, my.

Next up: Entrees. Our server saw me pat my {round, already stuffed} belly and reprimanded me for not pacing myself, but I ensured him that I'd find the room for at least a few bites. I ordered the Crispy Parmesan Risotto Cake with Mushroom, Favas, Baby Carrot, Zucchini, Pearl Onion, and Tomato-Pepper Coulis and Steve chose Grilled Local Swordfish with Greek Farmer’s Salad, Feta, Chick Pea Fries, and Lemon-Yogurt Sauce. 

They were both so pretty it seemed a shame to deconstruct them, but we dug in anyway to get a taste. I really enjoyed the Risotto Cake with its crisp {but not overfried} exterior and contrasting creamy interior. The veggies gave a nice sweetness to the dish, specifically the little caramelized pearl onions, and though I definitely wasn't able to finish the whole thing right then and there, I still managed to have a few more bites.

I didn't even get to taste the swordfish, but Steve assured me that it was good, as was evident by the fact that he was very excited to box up what was left to polish off as leftovers.

Ok, so I know I said we were both beyond full... but our server tempted us with their desserts du jour and we {well, I} couldn't refuse. They had so many amazing-sounding offerings -- from Blueberry Bread Pudding to Made-to-order Cinnamon Sugar Donuts {for real} -- but we went with a twist on a Florida classic: Key Lime Brulee.

It was a good choice. Tangy, rich key lime filling atop a buttery crust with a crackly layer of bruleed sugar and a beautiful little cloud of whipped cream perched on top. Mmm.

Overall, I couldn't have asked for tastier dishes or better service. If forced to find a downside, the only fault I could find would be noise level of the packed house keeping potential patrons from having a romantic or intimate dining experience. But, to be honest, you'll probably be doing more savoring than chatting, so this may not be a problem after all -- come with a lively crowd and a hungry belly!

A big thank you to Max's Harvest for a fantastic evening of fabulous dining!

Disclosure:  I was invited for a complimentary dinner for two at Max's Harvest to check out their menu. As always, all opinions seen here are my own!

.......................................................................

Of course, I had to recreate that crazy-good baby kale salad to share with you here since you couldn't join me at Max's Harvest. {And, let's be honest, I might not have hogged all of it at dinner.}

This salad has a few elements that take some prep, so it isn't exactly a "throw together at the last minute" kind of dish. However, after a bite I think you'll agree that it's worth the trouble to get the flavor combos found here.

Pickled Shallots. Tangy vinaigrette. Caramelized peaches that you could easily eat as dessert. It's sort of magical.

Make it.

Baby Kale Salad with Caramelized Peaches & Blueberries
Inspired by Max's Harvest in Delray Beach, Florida
*Measurements will vary according to taste. Make it your own! :)

A bunch baby kale mixed greens, I like the Organic Girl blend
Whole milk ricotta cheese {I just used a few tablespoons, but again, suit your own tastes}
About 1/4 cup fresh blueberries
About 1/4 cup walnuts or pecans, roughly chopped
Lemon-Honey Vinaigrette {see below}
Pickled Shallots {see below}
Caramelized Peaches {see below}

1. Divide ingredients between two plates. Drizzle with vinaigrette to taste.

Lemon-Honey Vinaigrette 

Juice of half a lemon
1 teaspoon honey
1 tablespoon apple cider vinegar
1/4 teaspoon Dijon mustard
Sprinkle of salt
Sprinkle of pepper
About 1/4 cup olive oil

1. In a small bowl, whisk together first six ingredients. Continue whisking while you stream in olive oil to emulsify. Drizzle over salad.

Quick Pickled Shallots
Barely adapted from Bon Appetit

1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Water
3 large shallots, finely sliced

1. In a small saucepan, bring cider vinegar, sugar and salt to a boil. Simmer until the sugar and salt have dissolved.

2. Pour hot liquid over sliced shallots in a small canning jar. Top with lid but leave loose. Let cool on counter top. {They will soften and absorb the pickling flavor in about an hour, but the longer they sit the better, so if you think to do this a few days ahead, you'll get the best results!}

3. Refrigerate for future use.

Caramelized Peaches

1 tablespoon butter
1 tablespoon brown sugar
1 large ripe peach, sliced into 8 pieces

1. In a small skillet, melt butter over medium high heat. Add brown sugar and stir, allowing the sugar to dissolve and the mixture to become bubbly.

2. Add the peaches to the sugar mixture and cook until some of the juices begin to leak out and the caramel mixture begins to thicken, about 3-4 minutes.

3. Flip the peaches to cook and caramelize other sides, turning carefully as not to break them up. Swirl them around a bit in the pan to coat them in the sugar mixture and cook for another 2-3 minutes or until the liquid has become syrupy and the peaches are softened and caramelized.

Note: These would be SO GOOD over vanilla ice cream. Or with a crumble topping. Or alone. They're good. Did I say that already?

The "BKTA Sandwich" {Bacon, Kale, Tomato & Avocado}

I'm a horrible hypocrite. I posted all about wonderful, healthy recipes last week... and then I go and make this over the weekend.

Pulled chicken. Bourbon barbecue Sauce. Corn on the cob. Honey-cayenne butter. Mac & cheese. Corn bread. A peach-bourbon sweet tea cocktail. All homemade. All delicious. A full-on, Southern-style indoor barbecue. Because it was gloomy and gross out all weekend. And because I was feeding 3 grown men. And because I could.

I also discovered a container of homemade Christmas cookies from my mother-in-law that had somehow crept to the way-back of the refrigerator {aka Siberia}. It was game over. Ok, not really. I ate probably 4 the entire weekend. But still. I thought we had moved on from the Christmas cookies. I was wrong.

Anyway, I'm not making excuses or anything. I believe you should eat what you want when you crave it, moderately. Eating moderately is a lot easier to do when you are eating with a bunch of boys who have the appetites of a pack of lumberjacks. Just a tip for ya.

So, the rest of my weekend was pretty non-eventful. We took down Christmas. {sob.} I organized a bunch of different things that have been bugging me, including my cooking magazine hoard. It's a problem, guys.

It was hard work. Work that is often avoided because it's annoying and no one wants to do it. I was so proud that I finally got around to it, a feat that I must credit to that "New Year, fresh start" feeling that happens at the beginning of every January.

When the last magazine was put in its proper place {I have magazine bins where I organize them by season... sick, I know.} and all my cookbooks were sorted, I was hungry. Probably because I had just spent several hours looking at mouthwatering food photography.

That's when I decided that this would be dinner:

My own creation, the "BKTA Sandwich". Inspired by the classic "BLT", but oh, so much more. My version contains a layer of creamy avocado topped with sauteed kale, juicy tomato, salty bacon and one more layer of avocado for good measure. All of this goodness is nestled between two slices of my favorite multi-grain bread. And topped with an egg because, again, I could.

You know how I know this idea was a success? Because I was sort of sad when I took the last bite and realized it was done.

The individual elements of this sandwich are all considered "healthy", except for the bread, maybe. And the bacon, perhaps. {Unless you're Paleo. Paleo people put bacon on everything and have no qualms about it.} So can we just pretend this is a healthy sandwich and call it a day?

On another note, I debated whether or not I should post a sandwich "recipe" when, in fact, it is more assembly than actual cooking. But in the end, the fact that I had separation anxiety at the end of my meal made it obvious that clearly I needed to share it. So here it is.

I hope your weekend was more relaxing and less cleaning/organizing/vacuuming your Lab's hair from every surface of your house. Regardless, enjoy this sandwich. Yum.

BKTA {Bacon, Kale, Tomato & Avocado} Sandwich with Egg

2 slices natural multi-grain bread, toasted {my favorite is this brand}
1/2 an avocado, sliced
4 slices of a small tomato
2 slices cooked bacon, halved {I use this nitrate-free kind}
2 stems of kale, leaves removed & chopped
1 egg

1. Heat a small amount of olive oil in a small skillet {non-stick if you have one} over medium-high heat. Add chopped kale and saute until tender and slightly wilted. Transfer kale to a bowl.

2. Assemble sandwich: Place one slice of toasted bread on a plate. Top with 3 slices of avocado. Arrange sauteed kale on top. Place tomatoes on top of kale. Lay bacon strips on top of tomatoes. Finally, if you're an avocado-lover like I am, top with 3 more slices of avocado. Place second slice of bread on top. Did I really just tell you how to make a sandwich?? We've reached new lows, folks.

3. Using the same skillet {because we are definitely not using more than one pan to make a stinkin' sandwich}, add about a teaspoon of olive oil and fry your egg. Or not. I'm not going to tell you how to make your egg, everyone likes them differently. I used to love, then hate, then love runny yolks. So yeah. Just make your egg however the spirit moves you. Then put it on top of that gorgeous stack of wonderfulness that's sitting on the plate.

4. I highly suggest you eat/serve this with a fork and knife. Unless you're home alone and the shades are drawn. Then dive in with reckless abandon.

Note: I didn't season the kale, tomato or avocado with anything because 1. I try not to add salt if it isn't really necessary, and 2. Bacon is salty enough. And this is a "healthy" sandwich, remember? So let's keep it that way. But if you really, truly want to, you can add a sprinkle on any of the parts you'd like.

Another note: Among the things I did NOT get accomplished this weekend: Real non-sandwich recipes to share; the recaps of the past five zillion events I've attended that I need to hurry up and finish. Sorry. It'll happen.

Food Blog Forum Orlando Recap {Part 3}

{For Parts 1 and 2 of my Food Blog Forum experience, click here or here.}

In my last post, I left off at breakfast, where we were greeted with glowing fruit salads & swag galore! We were all so amped to hear the speakers -- Jaden & Scott Hair of Steamy Kitchen and Diane Cu & Todd Porter of White on Rice Couple -- during the morning sessions. The excitement in the air was palpable.

Not the best pic, but it's what I got! ;)

The first session was called Redefining Success, and within the first 10 minutes, I knew they were speaking to my heart. As Scott & Jaden {and their 2 adorable boys} talked about on stage, we tend to chase the idea of success as defined by others rather than stopping to think about what emotion we are trying to attain by getting our hands on "that thing".

Getting down to the root of what you consider success is integral because most of us are really seeking the feeling that we think we'll have once we get "there". And, really, how can you get "there" if you don't know what "there" is? {I think I've maxed out my ""'s for one paragraph.}

Todd & Diane also shared some thought provoking messages in their session, Taking Your Visual Ideas to Flight. It was hard not to be completely swept away by their incredible talent: Creating stories with pictures. {If you have not checked out their stuff, do yourself a favor and DO.}

I'm not gonna lie... I may have gotten teary-eyed {um, multiple times} during their presentation. Not many people can convert simple photos into raw emotion as beautifully as they do. {Their adorable dog chasing bubbles in the garden. The pictures of those children playing together after a tragedy. Puddles, y'all.}

Photography tips & suggested tools were sprinkled throughout their presentation {not a ton of "how to" but a lot of "why to"} for practical application, but what I most took away from their session is a renewed sense of commitment to practicing my photography and storytelling.

And then... there was LUNCH!

Can I just tell you how giddy I was to make my way around the stations that were set up just for us? The theme was Disney Kid's Cuisine and they showcased some of the new, healthier options offered by the park for the wee ones as well as sumptuous comfort classics.

Not that it was any less elegantly presented just because it was "kid food".

I'll let the pictures do the talking.

We got back to work after a more than satisfying lunch break, and went straight into Technology Talk, moderated by Eric Deutsch of Excel PR Group and presented by Elise Bauer of Simply Recipes & Babette Pepaj of BakeSpace. It's easy to get lost in the food realm when you have a passion for, well,   food as we bloggers do. But it's important to remember that technology plays a huge role in sharing what we create. Between Pinterest, Google Hangout, YouTube, and a variety of other up and coming platforms, there is constant growth and change in how to reach audiences, and it's important to stay up to date and relevant.

I absolutely loved the session, Grassroots Community Building presented by Julie Deily of The Little Kitchen, Lindsey Landis of Love & Olive Oil, David Leite of Leite's Culinaria and Jeff Houck of the The Stew. We were offered tips and best practices to growing our community and keeping said members around.

Believe it or not, it can get kinda tricky being on this side of the screen. There's a fine line between entertaining and showboating, having a clear persona and becoming a "character". As bloggers, we're putting ourselves "out there"; to be loved, to be criticized, to be judged.

But the thing is, we're just regular people. Our feelings get hurt. We cry when people leave hateful comments. {"Your recipe sucked!", etc., etc.} Most of us worry what you might think. We stress about making sure we're giving you good, useful content. And sometimes, we have to check and make sure that we're staying authentic to who we really are... myself included.

See, when you read this blog you see the side of me that's intended for an audience; the side that likes to be goofy and put on a bit of a show. The part of me that has a funny story or a recipe to share with you, and unabashedly tells the world my business. {To be honest, I often forget anyone sees what I write. For so long, I'm pretty sure it was just my mom.}

Disclosure: Sometimes, I'm terribly frightened that you'll all stop reading. Or that this blog will stop growing and wither away. I get scared that if I don't work with cool brands, you won't respect my opinion. And that if I do, you'll think I'm selling out.

I wonder what opportunities will come to me from blogging -- Who I will meet, where I will travel, how much I'll get paid -- just like many of you wonder about the same things with respect to your profession.

In the end, it all comes down to one thing: My passion for doing what I do here. For encouraging you to cook and taste and experiment in the kitchen. For showing you some of the things I've made that I'm proud of. For getting to speak my mind, and many times, my heart right here in this tiny little corner of the interwebs.

When it comes down to it, it's about "feeding your soul, and not your ego" {thank you, Scott Hair, for that phrase}.

All the rest of the stuff? The perks, the freebies, the paid posts... they're pretty cool, too. But it isn't what this place is about for me. And I hope you'll help me remember that if it ever seems that I wander too far from center.

As a wonderful wrap up to the day of fabulous presentations, we were fortunate enough to have Tim Warzecha, a Disney Imagineer, speak to us about the creative process of bringing the Kidani Village and Sanaa restaurant to life.

To say I was impressed would be an understatement. I always knew that Disney had a knack for detail, but after listening to Mr. Warzecha describe the painstaking labor of love that it took to bring this creation to fruition, I was inspired {and floored}. Every little piece, down to every last pebble on the grounds, has a story and a purpose. It was a pleasure to get a rare behind the scenes glimpse at the amazing feat of producing a piece of Disney property.

The day was long, yes, but we still had an evening of dessert and Disney magic ahead of us at the closing reception, which I'll be giving you the low-down on in the next {and final!} recap post.

I thought long and hard about what I recipe I wanted to share in conjunction with this post... but we had SO many dishes that I couldn't decide! So instead, I'm sharing a recipe that we've been loving in my house: Kale Pesto.

We used it over the weekend as the "sauce" for a veggie pizza {Sans cheese. Big deal around here.} and loved it. Like a Disney Imagineer I like to innovate ways to incorporate healthy things into our diets in delicious and unexpected ways, and this pesto hits the nail on the head.

This recipe is one suggested method, but you can definitely add your own twist {Add Parmesan for a salty, cheesy bite. Sprinkle some red pepper flakes for a little kick, etc.} to make it your own.

Now, doesn't this make you want to eat your veggies??

Kale Pesto

4 large kale leaves, washed & dried
1 small bunch {about 10 leaves} fresh basil
2 small cloves of garlic
1/4 cup walnuts, toasted
Salt to taste
Pepper to taste
1/4 - 1/3 cup olive oil {I like mine more chunky & less oily, but you can add as much oil as you need.}

1. Place the first 6 ingredients in a food processor or blender and pulse until just chopped & incorporated. {You may need to use a spoon or spatula to scrape from the sides of the blender and push down between pulsing.}

2. With the blender or processor running, stream in olive oil and continue to blend until you reach desired consistency.

3. Store in the refrigerator in a air-tight container for use on pizzas, in sandwiches, on pasta, on chicken, fish, etc. etc. Get creative!

Thanksgiving Special Edition: Sides & Sweets

Well, it's here.

The culminating culinary event of the year: Thanksgiving.

I realize that you've probably already decided on your menu for Thursday. I understand that you might have already purchased a small farmer's market-worth of produce and a turkey so big that it has quite possibly been pecking at anabolic steroids for the course of its existence and are probably thinking to yourself, "Thanks for nothin', chick."

I applaud you for your foresight and planning.

But I know that some of you are still sitting there, surrounded by dogeared cooking magazines with an empty fridge and sparse pantry completely overwhelmed and wondering how you're going to pull this thing off.

Not to worry.

I am here to tell you that you can do it. Really, you can. I have faith in you.

Now, take a deep breath and do not freak out about what I'm going to say...

I am not going to show you how to cook a turkey.

Why? Why, for the love of all things, am I not?

Because you don't need my help. There are about 5 billion tutorials, recipes, methods, and techniques out there, most of which I'm sure you've already seen multiple times, on how to roast a turkey. Nothing I tell you is going to be so earth-shatteringly revolutionary that it will cause Martha herself to show up at your doorstep and beg you for the recipe.

Showing you how to properly prepare, or truss, or baste or slice a turkey is not going to make your mother-in-law like you any more than she does. And let's face it: No matter who shows you how to make this bird, no matter how amazing the step-by-step instructions...  several of you will still forget to defrost the bird, or turn on the oven, or remove the bag of giblets from the cavity.

That's what makes it Thanksgiving.

So, now that I've delivered this shocking news, let's move on and get to taking about what IS going to make your Thanksgiving menu stand out.

Sides and Sweets.

In my opinion, they're what can really turn a predictable meal up a notch.

So... are you ready?

I'm starting off with a controversial side: Stuffing. Or dressing. The name alone is enough to start a debate. {Which do you call, it by the way?}

Can I be honest? {Has anyone answering that question with, "No." ever stopped me?}

I don't think I ever ate "real" stuffing/dressing growing up. I'm pretty sure the only version I ever had was the kind that comes in a cardboard box and doesn't taste much different. That could be why I've never been very interested in it.

But this stuff... Oh my. So good. Like, "You can keep the turkey." kind of good.

It's Sausage, Kale & Butternut Squash Stuffing/Dressing.

I used homemade bread in mine and the results were amazing. I totally understand if you're not about to start your adventures with bread baking this week, though, and a good store bought artisan loaf should do the trick.

Next up {I'm doubling up this week since I've given myself only THREE days to share all of this incredibleness with y'all}: Lemon-Scented Broccoli Soufflé.

It's a great way to get a veggie on the Thanksgiving table without having to resort to the old standbys. Plus, the fact that it's a soufflé makes it pillowy and light, leaving more room for sampling the rest of the goods. Lemon zest works perfectly here to brighten up the flavor of the broccoli and add a fresh, citrusy punch.

Tomorrow, I've got two more sides for you to consider... and Wednesday... well, that's the day you'll really want to stop by. ;)

Now, get cookin'!

 

Sausage, Kale & Butternut Squash Stuffing/Dressing
slightly adapted from Food Network

4 tablespoons butter {plus extra for greasing dish}
1 pound sweet Italian sausage {I used Organic Chicken Sausage}
2 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced {about 2 1/2 to 3 cups}
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
Approximately 4 cups stale onion focaccia, cubed {Or any crusty bread. I made my own using this recipe.}
1 egg
2 cups low-sodium chicken broth
1  cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Butter a large casserole dish {approx. 3 quart} and set aside.

2. Melt 1 tablespoon butter in a large pan with high sides {or a Dutch oven}over medium high heat, and add sausage. Cook until browned and no pink is visible.

3. Add leeks, squash, and salt and pepper to taste. Cook until leeks are tender, about 4 minutes.

4. Stir in chopped kale and cook until just beginning to wilt, 4-5 minutes.

5. Add cubed bread and remaining 3 tablespoons of butter, and toss together gently, careful not to break up bread too much.

6. In a bowl or large glass measuring cup, whisk together broth and egg until combined. Add 1/2 cup of grated Parmesan and a pinch of salt.

7. Pour egg mixture over bread and cook for about a minute, or until most of the moisture is soaked up by the bread.

8. Pour into prepared casserole dish and sprinkle with remaining 1/2 cup of Parmesan cheese.

9. Bake about 40 minutes, until top is golden and mixture is cooked through. Cool for 5-10 minutes before serving.


Lemon-Scented Broccoli Soufflé
Adapted from Cooking Light

3/4 pound broccoli, finely chopped
1/3 cup all purpose flour {or, to make gluten free, use rice flour}
1 1/2 cups milk {I used 2 %}
1/3 cup non-fat Greek yogurt
1 tablespoon fresh grated lemon zest
3/4 teaspoon salt
3 eggs - separated, plus 3 extra egg whites {6 eggs total}
1 garlic clove, grated or minced

1. Preheat oven to 325 degrees. Prepare a soufflé dish by coating in non-stick cooking spray.

2. Bring a pot of water to a boil and add chopped broccoli, cooking for about 4 minutes or until tender. Scoop out with a slotted spoon and drain on a paper towel.

3. Whisk flour and milk together in a saucepan and bring to a boil over medium high heat, stirring constantly. Cook for about a minute or two until slightly thickened.

4. Reduce heat and add yogurt, lemon zest, salt, 3 egg yolks, garlic, and whisk until fully combined. Stir in broccoli and and set aside.

5. In a separate bowl, beat 6 egg whites to stiff peaks with a hand mixer.

6. Scoop about 1/3 of stiff egg whites into broccoli mixture, and carefully fold in without deflating egg whites. Add remaining egg whites and fold together until incorporated and fluffy.

7. Pour into prepared baking dish, smoothing top.

8. Bake for about 40 minutes until risen and slightly golden on top. Serve immediately.