Several of my dear friends have asked me for different ways to cook salmon; I’m always happy to help, it is one of my fav foods after all! If you’ve never baked it in parchment, let this be the time you switch it up. Salmon Baked in Parchment tastes DELICIOUS, clean up is EASY, and you can get the rest of the family involved when everyone can dress up their own piece. I’ve created some step-by-step instructions (with photos) to walk you through it below.
Parchment paper is one of my absolute kitchen essentials. It totally prevents food from sticking to a pan and makes clean up so easy. With this method (en papillote, in French), the paper folds over itself to create a packet, sealing in steam so fish cooks quickly and is incredibly moist and delicious. This method can be used with any other type of fish, plus parchment packets can steam veggies, too!
Here’s the step by step:
To begin, cut squares of parchment paper into heart shapes❤️, with a long seam/fold down the center. Arts and crafts!!!
Parchment paper cut into a heart– this shape makes for easy folding and packet-building.
Next, add the salmon and aromatics– white wine, parsley, lemon slices, sliced shallot.
Salmon lined up with aromatics, ready to be sealed into a parchment packet
To fold, start with the inside top of the heart and fold paper, creasing each fold twice, to create a tight, tidy packet. Twist the end piece over a few times to form a good seal.
A close-up of how to fold your salmon packets
Bake at 400 for about 12 minutes, then serve!
Full recipe (printable) below… give it a try and let me know how you like it.
Preheat oven to 400. Tear off 4 large squares of parchment paper. Fold each square in half, and cut into a half-heart shape that opens along the fold.
Place each salmon fillet along the inside seam of each parchment heart/pocket. Drizzle each fillet with 2 tsp wine and season with salt and pepper. Top each fillet with lemon slices, shallot, and parsley.
Fold parchment into packets: Beginning at the inside top of the heart and working toward the bottom, crimp and fold small, firm creases in parchment paper, folding over itself twice as you move along the sides of the paper. Make sure each part of the paper is folded over twice so it is secure. Twist the bottom part of the heart to seal off the end.
Place parchment pockets onto sheet pan and place in the oven to bake for 12 minutes. Carefully open each pocket to remove salmon, and serve.
Keyword fish, main, parchment, quick, salmon
Tried this recipe? Be sure to tag @dinneronthecouch #dinneronthecouch in your pics so I can cheer you on!
Here we are in the middle of winter– it’s freezing outside, we are still in a pandemic, we are hungry… you better believe we are COOKING and BAKING in our house! (What else is there to do?!) I’m rounding up some of the best recipes I’ve made so far this winter and linking the recipes below for you to work into your weekly menu, too.
How I meal plan:
Each week, I game plan by choosing the recipes that I want to make. On a weekend, I’ll narrow my plan down to 3-4/ish recipes, add the ingredients to my grocery list, and post the menu in my kitchen as a visual of what I am prepared to cook in that specific week. As I make something, I cross it off with a pen. (How satisfying!) My method is flexible, and if I don’t feel like making those lentil burgers on Sunday because we want to order Indian instead, no big deal. There is always the next day, or the next.
These are some of my favorite sources for recipes:
NYT Cooking- paid yearly subscription online ($40)
Bon Appetit magazine- subscription
What’s Gaby Cooking (blog and cookbooks)
Well Plated (blog)
Smitten Kitchen (blog- one of the originals!!)
My real-life menu board! My husband made this board in 4th grade woodshop– no joke!
Now, on to the recipes so you can get inspired…
ONE-POT WONDERS
Slow Cooker Quinoa Enchilada Bowls(Well Plated) I have been making this recipe for years! It’s basically the only recipe that I use my slow cooker for- it just turns out perfectly every time. It has all of the veggies (peppers, onion, black beans, tomatoes, corn), a healthy grain (quinoa), a protein (ground turkey) and some cheese to finish it off. You know I love a toppings bar (like with my Pumpkin Turkey Chili) so I like to have cilantro, sour cream/yogurt, scallions, limes, and tortilla chips for serving.
Slow cooker quinoa enchilada bowls
One-Pot Orzo with Spinach and Feta– (Melissa Clark- NYT Cooking) I’ve made this 3 times already this winter– I’m obsessed with a veggie-filled pasta dish and especially one covered in feta cheese.
One-pot orzo with spinach and feta
PASTA/NOODLES
A warm, filling bowl of noods is all I need when I’m snowed in!
Kale Pesto with Pasta (Bon Appetit) I LOVE this one– it’s a great way to use up an entire bunch of kale when you don’t feel like eating kale salad. With a large food processor, this pesto pasta is FAST, too! I’ve found that my 3-yr-old is very willing to eat pasta when he’s allowed to grate the parmesan with this fun tool.
Kale pesto pasta
Peanut Noodles with Sesame Halloumi(Half Baked Harvest) This is basically my favorite recipe on the internet. I make it once per month. It’s pretty spicy (due to the Thai red curry paste) but the peanut sauce is so irresistible I still devour it as-is. Don’t forget to add water to the sauce, which blends up perfectly in a mini-food processor.
Peanut noods with spicy peanut sauce and halloumi
Pad Thai with Shrimp– I have a thing for peanut noodles (see above) and (in addition to making the above) wanted something that resembled pad thai! I googled recipes and started with with the most popular recipe search result. When you are make a recipe for the first time, taste as you go! I made plenty of modifications to the method and ingredients– a little less fish sauce, more peanut butter, less sugar, etc. I used 1 lb of frozen shrimp. Dang, it hit the spot. Recipes truly are blueprints- don’t be afraid to veer from what is written!
Pad thai with shrimp
LIGHT & FRESH
Banh Mi Bowls- (Budget Bytes) This was a first-time recipe for me, and wow– so much flavor! Pork meatballs mixed with ginger and soy, pickled carrots and onions, jasmine rice.
Banh mi bowls
Salmon, broccoli, and sweet potatoes– One of my favorite meals. Linking you back to my own post where I walk you through how to time this meal to come out perfectly.
Perfection on a plate to me!
SOUP
Fully Loaded Baked Potato Soup- (What’s Gaby Cooking) Pure comfort! I’ll be honest– this soup is a labor of love between baking the potatoes, cooking bacon, frying the potato skins (be sure to add salt!) etc… but it is perfect for a cozy weekend day project that is totally worth it.
Loaded baked potato soup
Red Lentil Soup with Lemon- (NYT Cooking) Soup like this is so easy to make with pantry staples! Customize it based on what you like and what you have. Pairs well with homemade bread… read on!
BAKERY
Sourdough Bread: I have been baking it since the start of quarantine 2020- and I’m fully into it. I started with the NYT Cooking sourdough method, and have tweaked it here and there along the way with trial and error. Cold winter air presents its own set of problems for baking, and this incredible folding proofer has been my solution! It controls the temperature of the bulk fermentation (aka hours of rising and gluten development necessary for good sourdough) and has really improved my bread this winter!
My very own happy crusty sourdough loaf!
Sandwich bread- (Sally’s Baking Addiction) When I don’t have sourdough ready to go, this is the loaf I make. It’s perfect for Ollie’s sunbutter & jelly sandwiches, his fav lunch to take to school. It takes about 3 hours start to finish, and I use 1/3 white whole wheat flour.
Whole Grain Blueberry Muffins- (Well Plated) I always have frozen blueberries, which means I basically always have what I need to make these muffins. I am a true believer in silicone muffin tin liners which help the muffins come out of the tin easily! These are easy and delightful to make on the weekend.
Kitchen Sink Cookies– (What’s Gaby Cooking) These cookies call for about 2 cups of mix-ins, so I used up a bunch of random bags of chocolate chips, Christmas M&M’s, and dried fruits left over in my pantry. The result was exquisite!! We ate what we wanted, I took some to give away at work, and I still froze about 2 dozen. Highly recommend!
I’m always happy to share a great recipe when I find it. Have you made any of these yourself?!
If there’s a meal that is easy to make, totally customizable, holds up as leftovers, and always has us saying, “This is so much better than takeout”… it’s Burrito Bowls with Cilantro-Lime Cauliflower Rice!
You know I am always adding more vegetables to any meal I can, and that is a big reason I LOVE frozen cauliflower rice! It’s not “rice” at all, but actually all cauliflower chopped up as small as grains of rice. The flavor is neutral and it’s easy to throw into other dishes with more flavors. In a burrito bowl, I think it holds up best when mixed with actual rice, so here I mix an entire bag of cauliflower rice in with cooked white rice as a base for this meal.
Here are some notes about what makes up these burrito bowls:
Grilled chicken– use my simple recipe here, pan-seared chicken, or even a shredded rotisserie chicken. Sub another protein if you’re feelin’ it- ground beef, turkey, carnitas, or skip the meat altogether.
Pico de gallo- fresh tomato, onion, jalapeno, cilantro, and lime. Most grocery stores sell this ingredient freshly-made, which is what I use below. Add a few spoonfuls of pico de gallo to mashed avocados for the easiest guacamole ever! Any salsa you love will be great on burrito bowls.
Guacamole- is a must for burrito bowls, right?
Tajin– a dry seasoning made of chili powder, salt, and dehydrated lime. It has so much flavor and is perfect to turn peppers and onions into fajita veggies.
Cauliflower rice- I mix a bag of cauliflower rice with a fresh batch of steamed rice. Feel free to use brown rice, instant rice, or all cauliflower if you want! Be sure to saute the cauliflower to cook it or drain microwaved cauliflower so it’s not watery.
Let’s get to it! I hope you love this recipe as much as my family does. Bon appetit!
Burrito Bowls with Cilantro-Lime Cauliflower Rice
Morgan
Bold, tasty and filling for dinner or a make-ahead lunch
Sour cream, cheese, hot sauce and/or tortilla chips for serving
Instructions
Cilantro-Lime Cauliflower Rice
In a small saucepan, bring 2 cups water to a boil. Add 1 cup white rice, 1 tbsp butter, and 1 tsp of sea salt, stir to combine. Simmer on low, covered, until rice is cooked, about 15 minutes.
Steam frozen cauliflower in the microwave according to package instructions. Drain excess water from cooked cauliflower in a fine mesh strainer.
Add cooked rice, drained cauliflower, zest of 1 lime, and 1/4 cup chopped cilantro to a large bowl. Fluff with a fork or spoon to combine.
Fajita Veggies
Heat 2 tbsp olive oil in a large skillet over medium. Add sliced onions, stirring, and cook 2-3 minutes.
Add sliced bell peppers and Tajin seasoning to the pan, stirring frequently until peppers and onion are cooked and soft, about 6-8 minutes. If pan becomes too hot and seasoning sticks to the pan, add 1-2 tbsp chicken broth (or water) and 1 tbsp butter to skillet while sautéing to loosen dark bits.
Guacamole
Slice 3 avocados and place into a medium-sized bowl. Mash with the back of a fork or potato masher. Add 1/2 tsp salt, juice of 1 lime, and 2 tbsp fresh pico de gallo. Mix with a spoon until combined.
To Finish Burrito Bowls
Divide cauliflower rice mixture between bowls. Top with diced grilled chicken, fajita veggies, black beans, fresh pico de gallo, and guacamole. Serve with sour cream, hot sauce, lime wedges, and tortilla chips as desired.
Notes
Save time by using shredded rotisserie chicken and fresh store-bought guacamole instead of homemade.
Greek Quinoa Salad — with plenty of lemon and feta!
Happy New Year! We just polished off the last of the Christmas cookies, cleaned up all of the decorations, and are gearing up for our first full week back to work and school after the holidays. After some much-needed rest, we are ALL ready to get back into a routine!
I just made a big batch of this Greek Quinoa Salad so we are set for lunches these next few days. I love this recipe because it’s light, fresh, and filling– what we all need in a lunch! You can eat it as-is, orover greenswith chicken or other protein added to it.
When you cook quinoa, it’s important to rinse it first in a fine mesh sieve until the water runs clear. Raw quinoa is coated in a naturally bitter substance called saponin that helps protect the seeds from insects and pests. Saponin is not harmful to humans, but quinoa tastes MUCH better once that substance is rinsed off! I use this 8-inch fine mesh strainer from OXO. You can also use the strainer for rinsing brown rice, straining homemade broth, and rinsing berries.
The dressing this recipe calls for makes a little extra than you’ll need, so store it in the fridge for a few days– you can use it on pre-washed lettuce or to make marinated vegetables!
Happy start to the new week, a new year, and happy eating Greek Quinoa Salad!
1/4cupscallions, thinly sliced(white and light green parts only)
1cupfeta, crumbled
1/4cupflat leaf parsley, chopped
2tsplemon zest (from about 1/2 lemon)
Lemon Vinaigrette Dressing – makes 3/4 cup
1clovegarlic, crushed
1lemon, juicedabout 1/4 cup lemon juice
2tbspred wine vinegar
1tsphoney
1/3cupolive oil
Salt and black pepper, to taste
Instructions
Rinse quinoa in a fine mesh sieve until water runs clear.
Bring chicken broth and stock to a simmer in a small pot. Stir in quinoa, reduce heat to low, and simmer, covered, about 15 minutes. Remove from heat and fluff with a fork. Allow to cool slightly before transferring to a large bowl to mix with the remaining ingredients.
Whisk together ingredients for dressing in a small bowl.
Add cucumbers, tomatoes, olives, scallions, feta, parsley, and lemon zest together in the large bowl with cooked quinoa. Add about 1/2 cup dressing, stirring to combine. Adjust seasonings to taste.
Notes
Can make ahead and store in the fridge for about 2 days.
Keyword feta, light, make ahead, quinoa, vegetables
If you try this recipe, be sure to rate it and review and tag @dinneronthecouch so I can cheer you on!
December already? Really? I don’t know about you guys, but over here we are busy, we are pretty tired, and my-oh-my are we HUNGRY! Personally, eating three good meals in a day only gets me so far. A well-timed and tasty snack is giving me the motivation, brain boost, and physical fuel I need to keep on being my awesome self until the day is through. That’s why today, I’m bringing you a snack roundup of some of my favorite mid-day mini-meals to spark some foodie inspiration and help you start the week prepared!
What’s in a snack? It’s important that what you eat satisfies your hunger and makes you feel great! Aim to get some protein and/or healthy fat with a carbohydrate to fuel you with balanced energy. For example, an apple is great, but will likely not keep you full for very long. An apple + peanut butter has some staying power thanks to the protein and fat in the nut butter. Layer peanut butter, sliced apple, and a shake of cinnamon on a salted rice cake, and now I have a balanced and delicious snack I eat with my pinky up while feeling fancy! (I can’t be the only one!!)
Starting with sweet and ending with savory, here is my Snack Roundup!
Apple and Cheese
Could there be a more perfect snack combo??
Sweet and salty, this classic combination just can’t be improved! It’s that good! This time of year, there are amazing varieties of apples at local farms (shout out to Scholl Orchards in Bethlehem, PA and Philips Farms in Hunterdon County, NJ). I love a sweet-tart fuji or Evercrisp variety. For cheese, you could go as casual as a mozzarella cheese stick (I’m talking string cheese!!) or slice up some aged cheddar, Manchego, or Jarlsberg swiss! My #1 go-to is Cabot New York Extra Sharp Cheddar, but Seriously Sharp is of course a winner as well, and I love that it comes in individually-wrapped squares perfect for packing. Salty crackers are optional as well!!
2. Yogurt, Granola, and Berries
Filling, sweet, and refreshing
Siggi’s is what I buy on the regular, specifically the 4% fat Mixed Berry and Strawberry Rhubarb flavors. I love that Siggi’s is creamy and high in protein, but not as sugary as other brands. Top that with fresh berries and a sprinkle of any granola for crunch! If you are packing lunch or snacks for kids or have a smaller appetite, Siggi’s tube yogurts are a favorite in our house.
3. Marcona Almonds, Mandarin Oranges, and Chocolate
Marcona almonds are a Spanish variety that are sweeter and softer than classic almonds
Marcona almonds can be found in specialty stores, and if you find them you must give them a try! I love pairing Marcona almonds (or any other salted nuts) with fresh or dried fruit. Also… I eat chocolate basically every day and this is a pretty standard pairing for me! Pictured above is part of an Evolved Chocolate Cashew Cookie Dough bar, though I always have Dove Dark Chocolates on-hand, too. Also, how good are M&M’s?!Especially with pretzels? I’m getting distracted, moving on…
We keep a variety of bars on-hand for convenience. Often times, I just need easy. There are a million bars out there. I like a lot of them. Here are a few of my favorites:
If you can make medium-boiled eggs (slightly jammy yolks) and eat them warm, they beat hard-boiled ANY DAY!
I feel very passionately that boiling eggs in a pot on the stove is a huge pain, and the Dash Rapid Egg Cooker is the #1 best gadget to make them perfectly in minutes! This egg cooker is under $20 and has 25,000 positive reviews on Amazon… it just works, period. You will not regret purchasing it. Also, boiled eggs taste best eaten with a pinch of flaky sea salt! Yum!
Castelvetrano olives (pictured above) are the olive that turns a “no-olives” person into an olive person! I have seen the transformation with my own eyes. This variety of olives is buttery, not too brine-y, and so so delicious. I can and do eat them by the handful.
6. Hummus, Veggies, and Pita Chips
My hummus plate doesn’t always have a lion theme, but it did for my son’s 2nd birthday party!
I LOVE hummus! Do I make my own? No– that’s because I live near an incredible Lebanese deli that makes their own and I buy it there every week! If do you make your own, more power to you. Creating super creamy, fluffy hummus requires peeling each chickpea before blending, as in the method and recipe here. It makes a difference!
All veggies are great options here- pack what you like! And I’m all about a salty crunchy pita chip– currently obsessed with Stacy’s Pita Thins.
7. Spicy Tuna Cakes
The recipe calls for baking them in muffin tins, but I form them into patties using a large jar lid and bake them on parchment paper.
I have been making this recipe for years! Spicy Salmon Cakes are made with sweet potato, jalapeno, and lemon zest. They are totally delicious and I LOVE having them prepped in the fridge for a savory and filling snack.
8. Smoked Salmon with Lemon and Capers
Squeeze of fresh lemon necessary!
Smoked salmon has a ton of protein and healthy fat… that means it is really satisfying! Don’t sleep on this snack! If you have a minute to chop up a cucumber, eat the two together. If you want to take smoked salmon to the next level, make these Cucumber Cups with Salmon Whip!
Are you hungry yet?
What are your favorite snacks? And what’s your favorite from my roundup list?! I would love to know!
It’s Thanksgiving week! This may be the year of smaller gatherings, but it is a holiday after all, which calls for some special menu planning– even “just” for immediate family. Personally, I like to try new recipes on holidays rather than stick to traditional foods. This year, for example… instead of a turkey, my family is having roast chicken! Foregoing rolls and subbing in focaccia! No mashed potatoes… it’s all about Greek lemon roasted potatoes! There are no rules, only delicious foods.
Green Beans with Garlic and Butter (recipe below!)
Pumpkin Chiffon Piewith Samin Nosrat’s all-butter pie crust! This is the one thing we DO eat every year because my grammy got my husband HOOKED on this pie! I can’t be bothered with pie dough so he makes both the crust and the fillinghimself!
One fairly standard holiday vegetable is making a first-time appearance on our table: green beans. I just never had a thing for green beans before I learned how to cook them a very specific way. Turns out a parboil (partially boil in SALTED water) plus a short saute in garlic & butter is just the method I needed to turn this green from a rather boring vegetable to a favorite on the table. I’ve put together the recipe below so I never forget how to make them, and so I can share the recipe with you!
Excuse me while I eat the entire batch with my fingers, standing in the kitchen!
Green Beans with Butter and Garlic
Morgan
Parboil, then saute for a simple and delicious veggie side dish!
Salt (for seasoning first water and then green beans)
2clovesgarlic, chopped
2tbspbutter
1-2tsplemon zest
1pinchcrushed red pepper flakes
Instructions
Place green beans in a deep skillet, cover with water, and add 2 big pinches of salt (about 2 tsp). Cover the skillet with lid and bring to a boil. Watch the pot closely and as soon as the water boils, reduce to a simmer and allow green beans to cook for 3-5 minutes.
Drain water from the pot and return the skillet to the stove. Over medium heat, add butter, garlic, salt to taste, lemon zest, and crushed red pepper. Stir frequently until butter melts and garlic cooks, 2-3 minutes. Remove from heat and serve warm.
Keyword garlic, green bean, lemon, quick, side dish, vegetable
Did you make this recipe? Be sure to tag @dinneronthecouch in your photos!
I wish you a truly happy, filling, SAFE Thanksgiving holiday! xoxo- Morgan
Anybody else hooked on bars? If so– the time is now to hit the kitchen and whip up these Trail Mix Granola Bars! I have always eaten granola bars- from the classic Nature Valley, way-too-crunchy honey & oat bars, to Kashi nut and fruit bars, to everything in between! A perfect granola bar is soft and chewy, thick, and full of wholesome ingredients like oats, dried fruit, and nuts.
I first made my own granola bars by following this recipe from Smitten Kitchen. I love this recipe so much, I baked and individually wrapped them to include in gift bagsI delivered to guests staying at hotels for our wedding (8 yrs ago!) I’ve customized the recipe below based on the tweaks I’ve used to make them my own. Now you can do the same!
These bars freeze well, and are lovely to gift. Consider making a double batch– one for you, and a batch for a neighbor who is balancing work-from-home and virtual schooling, a college student, new parents, or anyone at all whose day you want to brighten!
A few notes on my Trail Mix Granola Bars:
Mix-ins: I tested this recipe using 2 cups total of mixed dried fruit and nuts. You can use all fruit, or all nuts. I used dried apricots (chopped in my food processor), mixed dried berries from Aldi (cranberries, blueberries, cherries), and combo of bagged mixed nuts from Aldi (pistachios, almonds, hazelnuts, cashews). Keep in mind that large, whole nuts will really break up the texture of your granola bars, causing them to crumble when cut. I recommend pulsing them in a food processor to cut them down first. I love a mini food processor for this job.
Liquid ingredients: Melted butter is a delicious fat that hardens when cools, which is why I love it in these bars. You could sub melted coconut oil, or try using a neutral oil like grapeseed or avocado oil if you prefer. Many recipes call for corn syrup, but I use all honey. Raw honey will be difficult to use unless you heat and liquify it.
Flavors and extras: Cinnamon can be swapped for a combo nutmeg, ginger, cardamom, or pumpkin pie spice. This recipe can handle about 1/3 cup of a coarse, dry ingredient (like shredded coconut)– you could sub wheat germ, ground flaxseed, or chia seeds.
Cooling: Cool completely prior to cutting to minimize crumbling! This may involve popping the entire pan in the fridge. Cut the bars on a cutting board using a sharp chef’s knife.
It’s time to raid your pantry and make Trail Mix Granola Bars!
Trail Mix Granola Bars
Morgan
Use your favorite "mix-ins" for a combination you will really love.
1/3cupoat flour (oats processed in a food processor)
1 2/3cupquick-cooking oats
1/2cupgranulated sugar
1tspground cinnamon
1tspsalt
2cupsdried fruit and chopped mixed nutsex) dried cranberries, cherries, chopped apricots, raisins, dried blueberries, cashews, almonds, pistachios, hazelnuts
1/3cupunsweetened coconut flakes
1/3cuppeanut butter (or other nut butter)
6tbspbutter, melted
1/3cuphoney (pourable, not raw)
1tspvanilla extract
1-2tbspwater
Instructions
Preheat oven to 350. Line baking pan with parchment paper, cut to size, overlaying on two sides of the pan (to easily lift out baked bars). Lightly grease sides of pan.
Combine dry ingredients in a large bowl: oat flour, oats, sugar, dried fruit and nuts, coconut flakes, cinnamon, and salt.
Combine wet ingredients in a large glass measuring cup or small bowl: melted butter, honey, peanut butter, vanilla, and water. Add wet ingredients to dry and mix until combined.
Press mixture evenly into baking pan using a flat spatula or your hands. Bake for 35-40 minutes, or until golden brown around the edges.
Cool completely in pan, refrigerating if necessary to set. Cut into squares using a large chef's knife.
Notes
To make nut-free (school/allergy-friendly): use dried fruit and mixed seeds (pumpkin seeds, sesame, sunflower, flax, etc.) and substitute sunflower seed butter for peanut butter.Use up the crumbs! Save crumbled pieces to top a bowl of yogurt.This recipe is adapted from Smitten Kitchen.
Keyword breakfast, dried fruit, granola bar, nuts, peanut butter, snack
Tried this recipe? Be sure to tag @dinneronthecouch and #dinneronthecouch in your post!
It’s all of the most wonderful flavors piled in a bowl together: meet my Harvest Apple Kale Salad with Maple Balsamic Dressing! I’ve been making some variation of this salad for years, and I think I’ve finally nailed the master recipe which I’m excited to share with you now. The maple balsamic vinaigrette is really something special– I first had something like it when I lived in New Hampshire for my dietetic internship. Maple syrup flows freely in NH, and it’s a very good thing!! I love the extra sweetness it adds to sharp balsamic vinegar, and it’s even better with dijon and a pinch of red pepper flakes.
The best part about this salad (besides it’s DELICIOUS flavors) is you can prep the ingredients and dressing ahead of time and portion it out for the week. Just keep the dressing separate until you are ready to eat it! Here’s what’s in this beauty of a fall salad:
Roasted butternut squash – you can totally make it in advance
Sliced apple – that you may have picked yourself this fall (!!)
Salty pistachios
Sweetened dried cranberries
Punchy gorgonzola cheese
Sweet maple balsamic dressing (with a peppery bite!)
Breaking down the kale leaves with a bit of salt (massage!) helps to make them softer. You also get the same effect if you mix the greens with dressing and let sit for 5 minutes or so before eating. Grab your greens and get to it- I think you’ll love this salad!
Harvest Apple Kale Salad
Morgan
Roasted squash, sweet apple, tangy cheese, and the most delicious maple balsamic vinaigrette
Preheat oven to 400. Place squash on parchment-lined roasting pan and drizzle with olive oil, salt and pepper, tossing to coat. Roast 30-35 minutes total, until browned, turning once. While the squash cooks, prepare dressing and salad.
2. Prepare dressing
Combine all ingredients for dressing in a mason jar with a lid, and shake to combine. Or, combine in a small bowl and whisk until mixed. Taste, and adjust seasonings if needed.
3. Prepare kale and salad
Remove kale leaves from stem and chop or tear into bite-sized pieces. Wash and dry thoroughly in a salad spinner. Sprinkle 1 tsp coarse salt on top of kale and gently massage salt into leaves with fingers for about 30 seconds. Spin kale in salad spinner to remove excess salt.
Divide kale between bowls, and top with butternut squash, apple slices, pistachios, cranberries, and gorgonzola. Drizzle evenly with dressing, top with sea salt if desired, and enjoy.
Notes
Massaging kale with salt helps to break down its toughness. Alternatively, toss kale with salad dressing and let rest for 5 minutes before serving.Dressing keeps for a week or more in the fridge.
Keyword apple, gorgonzola, kale, maple dressing, salad
Tried this recipe? Be sure to rate it below, and tag @dinneronthecouch and #dinneronthecouch in your photos!
I’ve got another warm, nourishing, one pot dish for you: Tomato Garlic Minestrone! It’s packed with vegetables, orzo pasta, and the most flavorful roasted garlic marinara sauce by Rao’s. This marinara has a cult following, and as soon as I tried it for the first time, I was hooked, too.
Traditionally, minestrone is a mixed vegetable soup with onions, celery, carrot, beans, and pasta or rice in a tomato broth. I really like green beans and zucchini in this soup, but feel free to use up whatever you have on hand. Mushrooms, butternut squash, maybe meatballs? Go for it! Just don’t forget the Parmigiano-Reggiano cheese!
Speaking of cheese… when you finish a wedge of Parmesan cheese, wrap the rind tightly and stash it in the freezer to use later. When you make soup, throw the entire rind in while the soup is simmering to add flavor.
Tomato Garlic Minestrone is truly one of my FAVORITE recipes, and I’m so happy to share it with you!
124-oz jarroasted garlic marinara sauce, such as Rao's
8cupswater
1Parmesan rind (optional)
1cuporzo pasta, dried
1/3cupParmigiano-Reggiano or Parmesan cheese, plus more to serve
1/4cupfresh parsley, chopped
Instructions
Heat olive oil over medium in a large Dutch oven or stock pot. Add onion and cook 2-3 minutes until it begins to soften. Add garlic, celery, carrot, salt, and pepper, cooking 4-6 minutes more. Stir in green beans and zucchini and cook 5 minutes.
Add marinara sauce, beans, water and Parmesan rind (if using), and bring to a simmer. Add orzo, stir and simmer, uncovered, 10 minutes. Stir pasta often so it doesn't stick to the bottom of the pot.
After 10 minutes, remove from heat and let stand with lid on 10-15 minutes. Stir in 1/3 cup grated cheese and chopped parsley. Serve with additional cheese, if desired.
Notes
My favorite jarred marinara sauce to use in this recipe is Rao’s Roasted Garlic Sauce. You could substitute another brand or a large can of crushed tomatoes with a bit more garlic, though I have not tested it this way.The recipe as written creates a thick pasta stew. If you want your soup to have with more broth, increase the water in the recipe from 8 cups to 10 cups or so.Parmesan rind adds flavor when simmered in a dish. Before serving, discard the rind.
I really can’t think of a recipe more perfect for fall than Pumpkin Turkey Chili! It’s a perfectly balanced one-pot dinner full of veggies, protein, and fiber. Chili recipes are a blueprint that you can change based on your family’s preferences or what you have on-hand. I love adding pumpkin puree to chili and other soups because it acts as a thickener while delivering a punch of nutrition with vitamin A & antioxidants.
My pumpkin turkey chili has no tomatoes, but you could certainly add them if you prefer! An ingredient I love in this recipe is chipotle pepper powder (seasoning) such as McCormick. It adds a smokey, slightly spicy flavor.
In the past when I’ve made this chili, my only complaint is that we don’t have enough leftovers! Now, problem solved: the recipe I’ve created below is a double batch. Eat it up and freeze what you don’t– it keeps frozen for 6 months or longer.
When you serve this meal with a variety of toppings, it’s great to allow kids the chance to serve themselves and try new foods. Our 3-yr-old decided he likes apple slices dipped in sour cream and shredded cheese tastes best by the fistful. I serve his chili in a shallow bowl so he can pick out the beans to eat and leave the turkey behind. Everyone is happy!
I hope you love this recipe for Pumpkin Turkey Chili!
Pumpkin Turkey Chili
Morgan
A perfect one-pot meal for cooler weather, this recipe can feed a crowd!
3bell peppers, dicedorange, yellow, red, or a combination of colors
1canpumpkin puree
2canspinto beans, rinsed and drained
1cancannellini beans, rinsed and drained
1qtchicken broth (4 cups)
Instructions
Heat olive oil over medium heat in a large pot or Dutch oven. Cook onions until soft, stirring, about 4-5 minutes.
Add ground turkey, salt, minced garlic, chili powder, cumin, and chipotle pepper. Stir until turkey is browned about halfway.
Add bell peppers, stirring, until heated through and beginning to cook. Add pumpkin puree, beans, and chicken stock, mixing to combine.
Lid the pot and bring to a simmer by increasing heat to medium-high. Reduce heat to low and simmer, covered, about 25 minutes, stirring occasionally.
Ladle into bowls and serve with sour cream, cilantro, sliced red or green onion, cheese and sauce as desired.
Notes
Pumpkin turkey chili freezes well in freezer bags or other airtight containers. Use within 6 months of freezing.Serve chili with a variety of toppings such as sour cream or yogurt, shredded cheese, sliced green or red onion, fresh lime, cilantro, hot sauce, and tortilla chips!
