Roasted Grape, Arugula + Goat Cheese Baked Potatoes

Soft and well-seasoned potato with peppery arugula and roasted grapes that are insanely good, especially when mixed with honey and goat cheese.

It’s one of the simplest meals you can make and guaranteed to be one of your absolute favorites.

Roasted Grape, Arugula + Goat Cheese Baked Potatoes

makes: 4 baked potatoes

Ingredients:

• 4 Idaho potatoes, scrubbed + dried
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt
• 2 cups red grapes
• ¼ teaspoon ground black pepper
• 2 cups lightly packed, coarsely chopped arugula
• 4 ounces soft garlic + herb goat cheese log, crumbled
• ¼ cup honey

Directions:

1. Preheat the oven to 400°F. Prick each potato with a fork 5 to 10 times. Rub 1 tablespoon of the oil over the potatoes and sprinkle them with ¼ teaspoon of the salt. Place them in the heated oven, directly on the rack, and bake until they are soft when squeezed—45 to 60 minutes.
2. Meanwhile, toss the grapes with the remaining 1 tablespoon oil, ¼ teaspoon of the salt, and the pepper on a rimmed baking sheet or in a medium baking dish. When the potatoes have about 20 minutes baking time left, place the grapes in the oven; when the potatoes are done the grapes should be slightly shriveled and starting to burst open.
3. Slice each potato lengthwise, cutting about three-quarters of the way down. Push the ends of each toward the middle to open up a crevice. Divide ½ teaspoon of the salt over the 4 crevices and then fluff each with a fork. Add one-quarter of the arugula to each potato and divide the remaining ½ teaspoon salt over all 4; fluff again to mix the potato flesh and the arugula (you want to try and salt the entire inside of the potato).
4. To serve, place each potato on a plate. Divide the cheese and grapes among them, filling the crevices, and then drizzle 1 tablespoon honey over each. Eat right away!

: @NikkiDinki

: @NikkiDinkiCooking

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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

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Zucchini Soup

Tomato soup is fantastic!

And it’s great for those cold months when you really just need some tomato soup and grilled cheese in your belly…

But hopefully those months will be behind us soon…

And tomato soup’s cousin has come to town, ready to play!

I thought it would be fun to experiment with some zucchini and make it into a soup.

But at the same time I say that, I honestly had no idea it would be this good!

Start with some onions and garlic (obviously, the best way to start!)…

Then add some zucchini and stock…

Puree with avocado for creaminess, and then some parm for kick…

And that’s it!

It’s silky and light, but still totally satisfying.

If your kids don’t gobble it right up, you’ll have no problem eating all the leftovers!

And when the leftovers are gone, just remember how easy it was to prepare everything and get it on the stove!

Zucchini Soup

servings: 2; makes 3 cups

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, roughly chopped
• 2 garlic cloves, thinly sliced
• 3 medium zucchini (about 1½ pounds total), peeled + grated, with peels reserved for a garnish
• 1 cup chicken or vegetable stock
• ½ medium avocado
• 1 tablespoon grated parmesan cheese
• 1¼ teaspoons kosher salt
• 1 teaspoon finely chopped fresh thyme leaves

Directions:

1. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook them until they are softened but not brown—3 to 5 minutes.
2. Add the grated zucchini and stock, then bring the mixture to a simmer and cook covered until the zucchini is very soft—about 10 minutes, stirring occasionally.
3. Meanwhile, cut the avocado in half and remove the pit. Use a soupspoon to scoop the flesh into a blender. Then add the cooked zucchini mixture to the blender and puree its contents until smooth.
4. Transfer the soup back to the pot and add the parmesan, salt, and thyme, cooking over medium-high until the soup is heated through, about 3-5 minutes.
5. Serve by dividing the soup into two bowls and garnishing each with the reserved zucchini peels. If you desire, you can also garnish the soup with ground black pepper or additional parmesan cheese.

: @NikkiDinki

: @NikkiDinkiCooking

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Brussels Sprouts + Tomatillos Skillet Pizza

I like my food to be amazing, and there are a couple of amazing things happening in this recipe…

First, we are making pizza in a skillet, which is a foolproof way to create a crisp crust with a chewy and moist inside.

Second, we are taking Brussels sprouts to a whole new level, separating the leaves and allowing them to get the perfect amount of “charredness” (totally a word).

And last we are adding tomatillos—after peeling away their papery outer skin, we are left with what looks like green tomatoes but tastes like “apple-ish, grape-ish amazingness” (yes, totally words).

I’m introducing Italy to Mexico and creating a tart, refreshing finish on an amazing pie…along with some really great words. ;)

Brussels Sprouts + Tomatillos Skillet Pizza

makes: One 12-inch pizza

Ingredients:

• ¾ pound Brussels sprouts
• 2 teaspoons olive oil
• ¾ teaspoon kosher salt
• 1 pound pizza dough, at room temperature
• 1½ cups shredded Gruyère cheese (6 ounces)
• 2 garlic cloves, minced
• 2 medium-large tomatillos
• 2 tablespoons chopped fresh cilantro leaves
• Half a lime

Directions:

1. Cut off the bottom stem of each Brussels sprout and then gently tear or cut the leaves away from the core; discard the very center. Place the leaves in a medium bowl (you should have about 3 cups loosely packed leaves). Stir in 1 teaspoon of the oil and ½ teaspoon of the salt.
2. Preheat the oven to 500°F. Brush a 12-inch cast iron skillet with the remaining 1 teaspoon oil. Place the dough on a lightly floured work surface and stretch or roll it to a 10-inch-diameter round. Fit the dough into the skillet, pushing it out to the edges. Scatter the cheese evenly over the dough and then sprinkle with the garlic. Spread the Brussels sprouts over the top.
3. Place the skillet over medium-high heat and cook until the underside of the dough is very lightly golden brown—about 5 minutes. Then transfer the skillet to the oven and cook until the leaves are charred and the dough is cooked through—for 10 to 12 minutes more.
4. Meanwhile, remove and discard the husks from the tomatillos. Wash and dry the fruit and then coarsely chop it. Place the tomatillos in a small bowl; add the cilantro. Juice the lime into the bowl and add the remaining ¼ teaspoon salt; toss to combine. Scatter over the hot pizza and serve.

Keep It Simple:

• I never quite mastered making my own pizza dough, so I prefer to leave it to the professionals. Just pop into your favorite pizzeria and ask them if you can buy some dough: They are happy to sell it to you and you are happy to have fantastic dough you didn’t have to make.
• To make this pizza you can use 12 ounces of dough, 15 ounces, whatever you can get your hands on, just don’t use more than 1 pound as the pie will get too thick.
• Though I’m a big fan of tomatillos they are not always easy to find, so to replace them try diced pears, apples, or tomatoes.
• Gruyère can be replaced with a combination of mozzarella and Parmesan or just mozzarella.

Make It Meaty:

• Crisp and chopped bacon or pancetta are great toppings that can be sprinkled on with the tomatillos. Or for something a little more substantial, 4 to 6 ounces of cooked, chopped chicken is a great addition.

: @NikkiDinki

: @NikkiDinkiCooking

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Golden Milk Overnight Oats

Golden Milk Overnight Oats

servings: 1

Ingredients:

• 1 cup rolled oats
• ¾ cup almond milk
• 2 tablespoons honey
• 1 teaspoon turmeric
• ½ teaspoon vanilla
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• Pinch of kosher salt
• ⅓ cup fresh blueberries
• 2 tablespoons coarsely chopped walnuts
• 1 tablespoon chia seeds

Directions:

1. Add the oats, almond milk, honey, turmeric, vanilla, ginger, cinnamon, and salt to a jar (or bowl). Shake vigorously to combine (or stir well).
2. Place the jar in the refrigerator and let it sit overnight, or for at least 2 hours.
3. To serve, remove the oats from the refrigerator and top them with the blueberries, walnuts, and chia seeds (this can be done the night before, if desired).

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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

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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

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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

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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

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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.

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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.

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: @NikkiDinkiCooking

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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.

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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

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