Tomato + Cheddar Lemon Aioli Pasta Salad

With summer finally being thisclose, I’m starting to look for things I can bring to a BBQ or out to the beach—foods that can be served at room temperature, and won't have reduced themselves to some crazy-looking concoctions by the time they’re ready to be served.

Pasta salads are always a good bet, and when you add a homemade lemon aioli (I stole the recipe from my cookbook, Meat On The Side!) and the perfect balance of textures and flavors, you are guaranteed to be the hit of the party!

For the aioli, you just add garlic, mustard, lemon juice, and egg yolk to a blender, then drizzle in some oil.

That’s it!

And the combination of those ingredients, although kind of basic, creates a taste that is out of this world—creamy, tangy, and light!

Once you add your all-star aioli to chunks of cheddar, richly-flavored sundried tomatoes, juicy grape tomatoes, and crunchy lettuce, you end up with a simple pasta salad that doesn’t taste so simple.

This incredible dish is about using familiar flavors, but making them the best they can be.

And this is the best pasta salad EVER!

Tomato + Cheddar Lemon Aioli Pasta Salad

servings: 4 to 6

Ingredients:

• 1 large egg yolk
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Juice of 1 lemon + zest of half of the lemon
• 1 small garlic clove, sliced
• 1½ teaspoon kosher salt
• ¾ cup vegetable oil
• 16 ounces dry rotini pasta
• 1 pint grape tomatoes, halved
• 2 cups packed spring mix lettuce
• ¾ cup coarsely chopped sundried tomatoes
• 8 ounces cubed sharp cheddar cheese (¼-inch cubes)
• ¼ teaspoon ground black pepper

Directions:

1. Place a large pot of salted water over high heat for cooking the rotini. Add the egg yolk, vinegar, mustard, lemon juice, lemon zest, garlic, and 1 teaspoon of the salt to a blender and blend on high for about 10 seconds. Then, with the machine still running, slowly add ¼ cup of the oil at a time, until the mixture is thick and smooth. Set aside.
2. When the water boils, add the rotini and cook according to the package directions. When done, drain and transfer to a large bowl, allowing the pasta to cool.
3. Once the pasta has cooled, to the same bowl, add the tomatoes, spring mix, sundried tomatoes, cheese, remaining ½ teaspoon of salt, and the pepper, then stir to combine. Serve and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

You might also like these recipes:

Everything Bagel Breakfast Casserole

I love a breakfast casserole on Christmas morning!

When I’m at my sister’s house for Christmas, the present-opening part of the morning tends to go on...

and on...

and on!

Finally, my brother in-law, Josh, can’t stand it anymore.

He'll declare a break for us all to fuel up so that maybe we can finish all of the presents sometime before dinner!

We used to just make cinnamon rolls on Christmas morning.

But as much as we all love a good, old-fashioned, sugar-filled breakfast, we decided we wanted something a little more substantial—not to replace the sugary stuff, of course, just to go with it!

And that brought us to breakfast casseroles!

What’s better than making a breakfast big enough to serve your whole family and barely lifting a finger because you made that breakfast the night before?

Well, I guess there is one thing better...

Making your casserole with everything bagels!

It’s like a bagel sandwich with eggs, bacon, and veggie cream cheese—in casserole form!

And this year, it just might be the best present under your tree!

(Just to be clear, please don’t put this under your tree. Keep it refrigerated and bake at 375°. 😉)

Everything Bagel Breakfast Casserole

servings: 10 to 12

Ingredients:

• 4 bacon strips (about 4 ounces)
• 6 everything bagels (1 pound, 4 ounce-bag of bagels), chopped
• 1 medium yellow squash, chopped (about 2 cups or 8 ounces)
• 1 medium red bell pepper, diced (about 1 cup)
• 4 scallions, coarsely chopped (about 1 cup)
• 2 cups whole milk
• 8 large eggs
• 1 cup shredded Gruyere cheese (about 3 ounces)
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• One 8-ounce block of cream cheese, cut into ½-inch slices

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp—about 3 to 5 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then coarsely chop and set aside.
2. In a large bowl, combine the bagel, squash, red bell pepper, and scallions, then set aside.
3. In a medium bowl, whisk together the milk, eggs, Gruyere, salt, garlic powder, and ground black pepper.
4. Prepare a 9 by 13-inch baking dish with cooking spray, then add half of the bagel mixture to the dish. Next sprinkle on half of the cream cheese and half of the bacon. Repeat this layering with the remaining bagel mixture, cream cheese, and bacon.
5. Pour the egg mixture over the entire casserole, then cover the casserole and chill it in the refrigerator for at least one hour, but preferably overnight.
6. Preheat the oven to 375°F. Remove the casserole from the refrigerator and bake it covered for 40 minutes, then uncovered until the eggs are set and the bagel pieces are toasted in spots—about 15 minutes more.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

You might also like these recipes:

Christmas Pasta

Christmas is by far my favorite time of year.

Around Christmastime I’ll never complain about the cold and the snow.

The snow is the perfect backdrop to sparkling lights!

Christmas is sneaking up on us quickly, so I'd say it's time for some Christmas-themed pasta to warm our bellies on these cold nights.

The red sauce is simple but deeply "tomato-y"—and only takes minutes to make.

It starts with slowly simmering tangy olive oil and garlic until their flavors fuse together...

...And ends with tomato paste and canned tomatoes for a rich, but bright flavor.

And because we all know that you can't have the red without the green at Christmastime, we'll also whip up a green sauce with a Basil Pesto base.

To the traditional pesto, we'll add avocado and lemon—creating a creamy and colorful sauce that's the perfect counterpart.

Each is good on its own, but together they're incredible!

Christmas Pasta

servings: 6 Servings

Ingredients:

• 1 pound rotini pasta
• ¼ cup olive oil + a splash
• 6 cloves garlic, thinly sliced
• 1 tablespoon tomato paste
• One 14.5-ounce can fire roasted diced tomatoes
• ½ teaspoon kosher salt
• ¼ teaspoon chili flakes
• 1 avocado
• ½ cup Basil Pesto
• Juice of half a lemon
• ¼ cup toasted breadcrumbs
• ¼ cup chopped parsley

Directions:

1. Place a large pot of salted water over high heat for cooking the pasta. When the water boils, add the pasta and cook until al dente according to the package directions—or about 10 minutes. Then drain, toss with a splash of olive oil to keep the noodles from sticking together, and set aside.
2. In a large skillet over medium-low heat, add the ¼ cup of olive oil and the garlic and cook until the oil has become infused with the garlic and the garlic is translucent and golden, but not browned—about 10 minutes. Add the tomato paste and stir to combine. Then add the diced tomatoes, salt, and chili flakes. Simmer the sauce until it thickens slightly and comes together— about 10 minutes.
3. While the tomato sauce simmers, cut the avocado in half, remove the pit, and use a soupspoon to scoop half of the flesh into the bowl of a food processor (reserve the other half for another use). Then add the Basil Pesto and lemon juice and puree this mixture until smooth.
4. Transfer the basil mixture to a large bowl and toss it with half of the pasta. Toss the other half of the pasta in a separate bowl with the tomato sauce. To serve, place both the green and red pasta on each plate and sprinkle with the breadcrumbs and parsley.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

 

You might also like these recipes:

Christmas Green + Red Cheese Balls

I don’t think I’ve ever had a party—small or large, planned or last-minute—where I haven’t served cheese.

If I’m standing around, drinking wine and chatting, I want to be snacking on some sort of cheesy goodness.

And when it comes to Christmas, I find that my family is always in need of appetizers.

I love the part of holiday gatherings where everyone is just relaxing and munching...

So to bring some cheese to the holidays and keep things super festive at the same time, may I present you with Christmas Cheese Balls!

The ingredients are few and the time involved is minimal, but in the end you'll be walking in with a show-stopping appetizer!

You can make just the cheese ball with the green inside and enjoy a pesto-inspired ball with a red outside of tart and crunchy pomegranates.

Or you can choose the ball with the red inside made with sundried tomatoes and green-coated in pistachios and herbs.

No matter what you do, you’ve got a cheese ball!

And with that, you’ve got a party!

Christmas Cheese Ball
(Red Outside + Green Inside)

servings: 1 cheese ball

Ingredients:

• 4 ounces cream cheese, chilled
• 4 ounces herbed goat cheese, chilled
• ½ cup coarsely chopped spinach
• ¼ cup coarsely chopped fresh basil leaves
• ⅛ teaspoon garlic powder
• 1 cup pomegranate seeds

Directions:

1. Place the cream cheese, goat cheese, spinach, basil, and garlic powder in the bowl of a food processor, then process to combine until the mixture is nearly smooth and evenly green.
2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic, along with your hands, to form the mixture into a tight ball, then place it in the refrigerator to chill until it is firm—25 to 30 minutes.
3. Remove the cheese ball from the plastic and transfer it to a small plate. Press the pomegranate seeds around the outside of the ball to fully cover it, then reshape it as needed to form a sphere. If you are having any trouble shaping it, let it chill for longer and try shaping/decorating again.

: @NikkiDinki

: @NikkiDinkiCooking

Christmas Cheese Ball
(Green Outside + Red Inside)

servings: 1 cheese ball

Ingredients:

• 8 ounces cream cheese, chilled
• ½ cup coarsely chopped sundried tomatoes
• ¼ cup coarsely chopped fresh parsley
• ¼ cup coarsely chopped shelled pistachios

Directions:

1. Place the cream cheese and sundried tomatoes in the bowl of a food processor, then process to combine until the mixture is nearly smooth and evenly red.
2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic, along with your hands, to form the mixture into a tight ball, then place it in the refrigerator for 10 minutes.
3. Remove the cheese ball from the plastic wrap and transfer it to a small plate. Press the parsley around the outside of the ball to fully cover it, then repeat with the pistachios. Reshape the cheese ball as needed to form a sphere.
4. Serve alongside the red cheese ball and your favorite crackers!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

You might also like these recipes:

Baked Brie with Blackberry Apple Jam + Pecans

Appetizers are an important part of the holiday season. 

When you're sitting around drinking bubbles and singing Christmas carols or opening presents, it's just not the same without something warm and cheesy to nibble on.

Brie is not the most loved cheese (there are people who find it slightly stinky)...

But when you bake it into an ooey-gooey mess, you'll be hard-pressed to find someone who can resist a taste (or two, or three—or eleven).

And it only gets better when you top it with homemade blackberry and apple jam, candied pecans, and pomegranate seeds!

Because although we can all agree that melty cheese is ridiculously good, when you combine it with slightly tart jam and crunchy pecans, you will NEED a second, third—and eleventh!—helping!

And let’s be honest, it’s darn cute.

It’s a present in itself!

Baked Brie with Blackberry Apple Jam

servings: 1 brie wheel with about 1¾ cups jam, serves 8 to 10

Blackberry Apple Jam:

• 2 cups blackberries, halved
• 2 medium green apples, peeled + chopped into ½-inch dice
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar

Baked Brie:

• 1 brie cheese wheel (16 ounces), rind on
• 1½ cups Blackberry Apple Jam
• ½ cup whole blackberries
• 1 medium green apple, sliced
• ¼ cup coarsely chopped candied pecans
• 2 tablespoons pomegranate seeds
• 1 tablespoon fresh thyme leaves

Blackberry Apple Jam:

1. In medium saucepan over medium-high heat, combine the blackberries, apples, maple syrup, and vinegar. Bring this mixture to a boil, then a simmer, stirring occasionally, until all of the fruit is purple and has broken down; the liquid should be absorbed and the mixture thick and jam-like—10 to 15 minutes.

Baked Brie:

1. Preheat the oven to 375°F. Cut the top rind off the brie wheel and discard it. Place the brie wheel in a small, round, oven-proof dish, then place the dish on a baking sheet and cook until the cheese is melty—10 to 12 minutes.
2. Remove the baked brie from the oven and top it with the Blackberry Apple Jam, blackberries, apple slices, pecans, pomegranate seeds, and thyme leaves.

Notes:

• As the brie is eaten, there will be less jam at the bottom. Feel free to add the remaining ¼ cup of jam (the amount remaining after putting the 1½ cups of jam on top of the baked brie) to the bottom bit of the brie to increase the jam-to-brie ratio.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

You might also like these recipes:

Sweet Potato Casserole with Apples + Cranberries

A sweet potato casserole is a good thing.

The sweet potatoes take on an extra sweetness, complemented by all of those warm fall spices.

Top that goodness with marshmallows, and you have a comforting side that’s always welcome on my Thanksgiving table.

But as much as I like a good sweet potato casserole, they always seem to be missing something. 

I've noticed that there's usually no texture—just a lot of mush.

And as much as the sweetness is nice, it gets a little too sweet after a couple bites.

So let’s make a better sweet potato casserole!

One with cinnamon spiced apples to give it a little bite and a slightly sour relief from all that sweet!

Mix that in with the usual suspect and a couple of eggs for a fluffy yet firm dish.

Finally, top it all with a simple (but simply tasty!) cranberry sauce and some crunchy granola and you have a mouthwatering side dish that tastes like your traditional holiday staple—just better!

It's balanced, textured, and so completely addicting.

I like a classic Thanksgiving Day sweet potato casserole as much as the next person, but this sweet potato casserole will make you fall deeply, madly, in LOVE!

Sweet Potato Casserole with Apples + Cranberries

servings: 6 ; makes three cups of cranberry sauce

Cranberry Sauce:

• One 12-ounce bag fresh cranberries
• 1 cup granulated sugar
• Zest + juice of 1 orange
• ½ teaspoon kosher salt

Sweet Potato Casserole:

• 5-6 medium/large sweet potatoes (about 3 pounds)
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt
• 4 tablespoons unsalted butter
• 2 apples (about 1 pound), peeled, cored, + diced
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup whole milk
• ⅓ cup brown sugar
• 2 large eggs
• 1½ cups Cranberry Sauce
• 8 marshmallows, halved crosswise
• ⅓ cup granola

Cranberry Sauce:

1. In a medium pot, add the cranberries, sugar, orange zest, orange juice, and salt. Cover the pot to avoid splattering and cook over medium heat until the mixture reaches a jam-like consistency (keeping in mind that it will thicken as it cools)--about 25 minutes.

Sweet Potato Casserole:

1. Preheat the oven to 400°F. Peel the sweet potatoes and cut them into 1-inch cubes. Add the sweet potatoes to a baking sheet, toss them with the oil and ½ teaspoon salt, then cook them until they are fork tender—about 45 minutes. You might also choose to leave the sweet potatoes whole and unpeeled, cooking them until they are fork tender—50-60 minutes.
2. While the sweet potatoes cook, melt the butter in a large saucepan over medium heat until it is browned—about 5 minutes. Add the apples, cinnamon, and nutmeg and cook this mixture until the apples are tender but not mushy—about 2-3 minutes.
3. Once they are done cooking, remove the sweet potatoes from the oven and turn it down to 375°F (if you left the sweet potatoes whole and unpeeled, peel them once they are cool enough to handle). Add the sweet potatoes to a large bowl and mash them with a fork or potato masher, then mix in the milk, brown sugar and eggs and stir until well combined. Next, stir in the apple mixture along with the remaining 1 teaspoon of salt.
4. Add the apple and potato mixture to a greased 8 by 10-inch casserole dish and bake until it is firm and slightly darker in color—about 25-30 minutes. Then remove the casserole from the oven and top it with the Cranberry Sauce, marshmallows, and granola. Return it to the oven and cook it until the marshmallows are brown and crispy and the cranberry sauce is dark red—10 minutes more.

Notes:

• REHEAT + TOP - To make ahead, prepare the casserole as indicated in the recipe, then bake it for 25-30 minutes at 375°F; however, do not top it with the Cranberry Sauce, marshmallows, and granola. Instead, refrigerate it and on Thanksgiving Day, remove it from the refrigerator and let the casserole sit until it reaches room temperature. Then reheat it in an oven preheated to 375°F for about 10 minutes. Remove the casserole from the oven and top it with the Cranberry Sauce, marshmallows, and granola. Return it to the oven and cook it until the marshmallows are brown and crispy and the cranberry sauce is dark red—10 minutes more.
• ASSEMBLE + BAKE LATER - Or you can leave it raw, so that you only follow Steps 1 through 3 above; refrigerate it until Thanksgiving. On Thanksgiving, complete Step 4 to bake and prepare the casserole. You may need to bake it for an extra 5 minutes due to the fact that it will be coming out of the cold fridge.
• TIMELINE - You can make the casserole up to 3 days in advance; you can make the cranberry sauce up to 5 days in advance.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

 

You might also like these recipes:

Pomegranate Glazed Carrots

Sometimes you want to take things up a notch!

You want to put a little extra time and love into some special dishes that are sure to get "oohs" and "aahs" at your table.

If this is what you are looking to do, I suggest you start by simmering down some pomegranate juice into a thick molasses-type sauce.

Then make it into a honey, orange zest, and vinegar dressing that will coat your perfectly roasted carrots in a glaze of goodness.

And finally take the time to top those glistening, sticky sweet carrots with pecans, a touch of yogurt, pomegranate seeds, and parsley...

In the end you will be rewarded with a side dish that definitely takes things to the next level--offering all the flavors of a home-cooked meal, but with enough elegance for a sophisticated restaurant service.

Pomegranate Glazed Carrots

servings: 2 -3 servings

Ingredients:

• 1 cup pomegranate juice (see note below)
• ¼ teaspoon granulated sugar
• 3 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1½ tablespoons honey
• 1½ tablespoons Dijon mustard
• 1¼ teaspoons kosher salt
• Zest of ¼ orange
• 1 pound baby carrots
• ¼ teaspoon ground black pepper
• 2 tablespoons Greek yogurt
• ⅓ cup chopped pecans
• 2 tablespoons pomegranate seeds
• 1 tablespoon finely chopped parsley leaves

Directions:

1. Preheat the oven to 425°F. In a small sauce pot, bring the pomegranate juice and sugar to a simmer. Continue to simmer this mixture until it has reduced to a molasses-like consistency—about 30 minutes. You should have about 2 tablespoons of this thickened pomegranate juice.
2. Transfer the pomegranate mixture to a medium bowl, then whisk in the vinegar, 2 tablespoons of the olive oil, the honey, Dijon, ¼ teaspoon of the salt, and the orange zest.
3. Add the carrots to a baking sheet, tossing them with the remaining 1 tablespoon of olive oil, the remaining 1 teaspoon of salt, and the pepper. Roast them in the oven until they are tender and nicely browned on the outside—about 30 minutes.
4. Remove the carrots from the oven and toss them with the pomegranate vinaigrette, then return them to the oven for 5 minutes more.
5. After removing the carrots from the oven, serve by drizzling them with the yogurt, then sprinkling with the pecans, pomegranate seeds, and parsley.

Notes:

• You will want to use 100% pomegranate juice, not pomegranate juice mixed with other juices, or with added sugar. If you can't find pure pomegranate juice, you can use a blend, but your glaze will be significantly sweeter; adding a little extra vinegar may balance it out.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

 

You might also like these recipes:

Sriracha Honey Brussels Sprouts

I love that Brussels sprouts have made a powerful comeback in recent days.

People are excited to learn that a deeply browned, roasted Brussels sprout is much different—and tastier!—than a steamed one. 

And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level—adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!

The result is a Brussels sprout that is sure to make you sing in delight.

Because you sing when eating delicious food, right?

I’m not the only one, am I?!

Sriracha Honey Brussels Sprouts

servings: 1 pound of Brussels sprouts; serves 2-4

Ingredients:

• 1 pound Brussels sprouts, stemmed + halved (quartered if very large)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 teaspoons sriracha
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon roughly chopped parsley

Directions:

1. Preheat the oven to 400°F. On a baking sheet, toss the Brussels sprouts with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place them in the oven and roast them until they are deep brown and crispy on the edges—about 35 minutes.
2. While the Brussels sprouts cook, in a large bowl, mix together the sriracha, honey, vinegar, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper.
3. Remove the Brussels sprouts from the oven and toss them in the bowl with the sriracha honey mixture. To serve, top the Brussels sprouts with the toasted pumpkin seeds and parsley.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

 

You might also like these recipes:

Jack-O-Lantern Peppers with Onion + Dill Veggie Dip

I love to have people over for appetizers…

I love to pick at snacks and sip my drink, and pick and drink...

And these pepper pumpkins are great for keeping it simple—and festive—whenever guests drop by!

They're easy and oh-so-cute, and when you fill them with a homemade veggie dip, they make the perfect fall appetizers. 

Just cut jack-o-lantern faces into orange peppers and fill them with a combo of Greek yogurt, mayo, dill, garlic, and sundried tomatoes.

And when the dip is gone, you can just devour these little pumpkins, too.

Voila! Suddenly you have no dishes!

And that is what really makes for a great party. 

Jack-O-Lantern Peppers with Onion + Dill Veggie Dip

servings: 4 peppers with 2 cups dip

Ingredients:

• 1¼ cups plain Greek yogurt
• ½ cup mayonnaise
• ½ cup packed coarsely chopped fresh dill
• ¼ cup coarsely chopped fresh scallions
• ¼ cup coarsely chopped sundried tomatoes
• 1 tablespoon dried onion flakes
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 4 medium orange bell peppers with flat bottoms + intact stems

Directions:

1. In a medium bowl, combine the yogurt, mayonnaise, dill, scallions, tomatoes, onion flakes, Worcestershire sauce, garlic powder, and salt, then set aside.
2. Cut straight across the tops of the peppers, then set the tops aside. Scoop out and discard the pepper seeds.
3. Using a small, sharp paring knife, cut jack-o-lantern faces out of each pepper (such as triangle eyes and a smile with teeth).
4. Scoop ¼ of the veggie dip (about ½ cup) into each pepper, then replace the tops.
5. Serve with your favorite crudité platter, veggies, or crackers.

Notes:

• The dip is best when it sits for at least 30 minutes; make it ahead of time, if possible.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

You might also like these recipes:

Carrot Pumpkins

I like to celebrate Halloween as much as the next person, but I’m not the type to spend hours crafting or piping pumpkins onto everything I make.

But what I do love is to take a carrot, make a couple of simple cuts in it, and suddenly have a pumpkin patch on my plate!

These pumpkin carrots could not be simpler!

Look for thick carrots, then cut two “V”’s lengthwise down the tops of the sides.

Cut the carrots into rounds, then let yourself feel like one of those Pinterest moms as your kids go to school with NO BORING CARROTS in their lunches.

They've got PUMPKIN carrots!

Carrot Pumpkins

servings: 1 cup

Ingredients:

• 2 medium carrots

Directions:

1. Peel the carrots and cut off their tops. Place the carrots on a cutting board and cut two short vertical lines into the tops of each carrot, about ¼ inch from one another; the cuts should go about ⅓ of the way through the carrots’ diameters and should extend the length of the carrots (see cross section of carrot below).
2. Next make two diagonal cuts into the tops of the carrots that intersect the first two cuts, creating long, triangle-shaped strips that, when removed, create pumpkin shapes when you look at cross-sections of the carrots (see below).
3. If needed, use a vegetable peeler to refine the shapes of the carrots so that they look more like pumpkins. Cut each carrot width-wise into ¼-inch slices, discarding the smallest ends.
4. Serve with your favorite hummus or veggie dip and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

You might also like these recipes:

Zucchini Crostini with Pomegranate Goat Cheese Spread

Putting the words “zucchini” and “crostini” together made for a lot of fun as they rolled off my tongue…

So I decided to create something to go along with those words that would be just as fun to eat. 

And here you have it! You can have fun saying—and eating!—your Zucchini Crostini! 

Zucchini Crostini with Pomegranate Goat Cheese Spread

servings: 15 Crostini

Ingredients:

• 4 ounces cream cheese, at room temperature
• 2 ounces soft goat cheese, at room temperature
• 2 teaspoons minced fresh thyme leaves
• Zest of half a lemon
• ½ teaspoon kosher salt
• ¼ cup dried cranberries
• 1 large zucchini, cut diagonally into fifteen ¼-inch-thick slices
• ¼ cup pomegranate seeds

Directions:

1. Blend the cream cheese, goat cheese, thyme, lemon zest, and ¼ teaspoon of the salt in a medium bowl. Stir in the cranberries, distributing evenly.
2. Sprinkle the remaining ¼ teaspoon salt over both sides of the zucchini slices and arrange the slices on a serving platter. Divide the cheese mixture smoothly over the slices and top each with a generous sprinkling of the pomegranate seeds.

Notes:

• KEEP IT SIMPLE - This pomegranate goat cheese combo is one of my all-time favorite spreads and it works great on classic crackers or bread, too. Just be sure to fold the pomegranate seeds into the spread if you use it this way.
• While I’m crazy for the goat cheese, these zucchini crostini are super versatile and can be topped with anything from hummus to crab.
• All you can find are small zucchinis? Not a problem. Just cut the zucchini on more of a diagonal for a larger slice.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

 

You might also like these recipes:

Brown Butter Garlic Carrots

If you have read my vegetable-focused cookbook, Meat on the Side, it was probably shocking to learn on page 108 that...I don’t like carrots.

Because as much as I’m a huge veggie fan, I have to say that not all veggies are created equal.

In my mind, carrots just fall low on the list.

But that doesn’t mean I don't eat them.

I know that the more I eat them, the more I’ll get used to them and develop a taste for them.

In other words, I'll actually learn to like them.

So when thinking about a carrot side dish, I knew I wanted it to be delicious to carrot-lovers, carrot-likers, and carrot-tolerators alike. 

And I figured the best way to do this was to invite some of my favorite things like brown butter and garlic to party.

In the end I seriously LOVED these carrots—like shockingly LOVED these carrots.

YOU MUST MAKE THEM!

Brown Butter Garlic Carrots

servings: 2

Ingredients:

• One 8-ounce bunch carrots, with tops
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 1 cup panko bread crumbs
• 1 tablespoon finely chopped chives

Directions:

1. Preheat the oven to 425°F. Place the carrots in a single layer on a baking sheet and toss them with the olive oil, salt, and pepper. Roast in the oven until they are tender and browned in spots—about 30 minutes (If your carrots are thicker, they will take a little longer to cook).
2. Meanwhile, add the butter to a small saucepan over medium heat, stirring until the butter stops foaming and bubbling and there are brown specks on the bottom of the pan—about 5 minutes.
3. Remove the pan with the butter from the heat and stir in the garlic, then transfer this mixture to a small bowl and reserve; leaving 1 tablespoon in the pan.
4. Add the breadcrumbs to the pan with the 1 tablespoon of butter-garlic mixture, stirring to combine, then cook until the breadcrumbs are toasted—2 to 3 minutes.
5. When the carrots are done cooking, drizzle them with the reserved browned butter and garlic and toss to combine.
6. Arrange the carrots on a serving plate and top with the breadcrumbs and chives!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

You might also like these recipes:

Acorn Squash Bread

Banana bread.

Zucchini bread.

Pumpkin bread.

All delicious, easy-to-make, moist and flavorful breads, thanks to the fruits and veggies they incorporate.

So let’s keep the Veggie Bread Train in business!

It's time to talk about Acorn Squash Bread!

Prepared similarly to pumpkin bread, acorn squash bread uses the delicacy and sweetness of squash—along with spices like cinnamon and nutmeg—to make for a savory, but slightly sugary bread.

This bread is perfect for your Christmas Day table or as a cozy treat for Christmas morning when you're sitting around the tree drinking coffee and opening presents.

Just bake halves of acorns squash, scoop out the sweet flesh, mix with some pantry staples, and you’ve got an extremely addictive quick bread!

And to take it one step further, I drizzle mine with a little cider vanilla glaze—yummm.

Then sprinkle it with some granola for a sticky sweet and delightfully crunchy topping, and you've got a recipe your family won't stop asking you for!

Acorn Squash Bread

servings: 1 9 X 5-inch pan of bread (about 8 slices)

Ingredients:

• 1 small acorn squash (about 1 pound)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1⅔ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ cup light brown sugar
• ½ cup canola oil
• ⅓ cup granulated sugar
• ⅓ cup + 1 tablespoon cider
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup confectioner’s sugar
• ⅓ cup granola

Directions:

1. Preheat the oven to 425°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet and rub its flesh with the olive oil and ½ teaspoon of the salt. Bake the squash until the flesh is fork tender—about 45 minutes.
2. Scoop out the flesh of the squash, add it to the bowl of a food processor, and puree until smooth (this should give you about 1 cup of puree). Then reduce the oven temperature to 350°F and grease a 9 X 5-inch bread loaf pan.
3. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, and cloves. In a second large bowl, whisk together the squash puree, light brown sugar, canola oil, granulated sugar, ⅓ cup of the cider, eggs, vanilla, and remaining ½ teaspoon of salt.
4. Fold the wet mixture into the dry mixture until just combined. Then pour the batter into the loaf pan and bake until the edges of the bread are brown and a toothpick inserted into its center comes out clean—about 60-65 minutes. Let the bread cool in the pan for 15 minutes, then remove it from the pan and cool completely.
5. Next, whisk together the confectioner’s sugar and the remaining 1 tablespoon of cider until a smooth glaze forms. Drizzle over the cooled bread, sprinkle with granola, and serve.

Notes:

• To make muffins: Lower the oven temperature to 350 F after the squash is roasted. Make the batter and glaze as directed above. Divide the batter into 9 cups of a lined or greased muffin tin and bake until the edges are brown and a toothpick inserted in the center comes out clean, about 18-20 minutes. Let cool in the pan for 15 minutes, then remove muffins from the pan to cool completely. Drizzle cooled muffins with glaze, sprinkle with granola, and serve.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

 

You might also like these recipes:

Cheesecake Parfaits

Cheesecake Parfaits

servings: 6 to 8

Ingredients:

• 1 pound cream cheese
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream or Greek yogurt
• ¾ cup heavy cream
• 1 teaspoon kosher salt
• Assorted toppings such as fruit, preserves + cookies

Directions:

1. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until it is softened. Then add the powdered sugar and beat the mixture until it is smooth, scraping down the bowl to ensure there are no lumps.
2. Add the lemon juice, vanilla extract, sour cream, heavy cream, and salt. Beat these ingredients until the mixture is very thick, about 5 minutes.
3. Spoon the mixture into desired glasses, layering with toppings. Refrigerate the parfait until you are ready to serve it.

: @NikkiDinki

: @NikkiDinkiCooking

Remember that time my friend, Zac Young, and I made cheesecake parfaits?

Still SO my fave!

I mean, blueberries are like “fruit caviar!”

Find more recipes like this in Meat on the Side!

 

YOU MIGHT ALSO LIKE THESE RECIPES:

Garlic + Parmesan Mashed Cauliflower

Mashed potatoes are wonderful, am I right?!

But when you’re looking for a healthier, more nutritious option—let’s talk about mashed cauliflower!

These days, it's not uncommon to have a Thanksgiving Day guest who steers clear of gluten.

And even if you don't, we all want to cook up something that will have everyone at the Thanksgiving table seriously wanting—maybe even needing—to go back for seconds.

It just so happens that you can serve your gluten-free friends and get everyone and their brother excited about the same fabulous food. I’m talking about a mouth-watering, velvety, cheesy side dish…

mashed cauliflower!

And not only is this dish healthy and incredibly delicious, but super simple!

Start by steaming up a little cauliflower and garlic…

Puree it with some cream cheese, Parmesan, and chives… 

And you'll find your result is the creamiest, most flavorful side dish.

It’s definitely worthy of a place next to (or in place of!) your traditional mashed potatoes.

Garlic + Parmesan Mashed Cauliflower

makes: 3 cups

Ingredients:

• 1 medium head cauliflower (2 pounds), broken or cut into bite-size florets
• 3 garlic cloves, minced
• 4 ounces cream cheese, at room temperature
• ⅓ cup grated Parmesan cheese
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon finely chopped chives

Directions:

1. Add the cauliflower and garlic to a large pot and fill it with just enough water so that the vegetables are covered. Simmer until the veggies are tender—about 10 minutes, then drain.
2. Next, place the cauliflower and garlic mixture in the bowl of a food processor. Add the cream cheese, parmesan, salt, and pepper, and pulse until the mixture is smooth, but with some small lumps. When you are finished, it should look similar to mashed potatoes.
3. Add the chives to the mixture in the food processor and pulse only a few times—just to combine. Then remove the cauliflower mash from the food processor, place in your favorite serving dish, and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

 

You might also like these recipes: