So I made up a salad today with some left over ingredients I had laying around, and it was SO DANG GOOD.  The pantry gods were smiling down upon me, and everything in this dish comes together so beautifully. Its got a lovely savory and satisfying flavor due to the mushrooms and bacon, and its got great for you buttery vegetables and a peppery bite from the arugula. I love eating meat free or very little meat meals. It just feels like a healthy choice. This was a great way to eat vegetables for dinner and not feel sad about it. 

Ingredients: 

1 butternut squash peeled and cubed into 1 inch squares

3 cups bag fresh arugula 

3 slices of bacon, cut into small pieces

1 pkg baby portobello mushrooms, sliced

6 ounces crumbled goat cheese

salt and pepper 

Directions: 
Cook bacon in a large skillet over medium heat until it begins to crisp up and renders some of its fat. Add your mushrooms, salt, and pepper, and cook until the mushrooms are tender. Remove the mushrooms and bacon from the pan and set aside. Stir your squash into the remaining bacon grease and cook until the squash is cooked through and crispy on the outside. Pour your arugula into a bowl, top it with the squash, then the bacon/mushroom mixture. Sprinkle with cheese. Roasted walnuts would be a wonderful add on as well if available. 

This salad was supremely delicious and came together quickly. A quick, healthy, tasty, low meat meal. Winner winner (not a chicken dinner) in my book!

Enjoy!

I love a tasty dish that comes together in just a few minutes with just a few ingredients. This pumpkin seed pesto is a wonderful diversion from a normal basil pesto, its perfect for fall - and a great way to use all those pumpkin seeds you'll have laying around after you carve your Jack-O-Lanterns! The fact that you brown the gnocchi in the pan with the mushrooms at the end, it just makes this dish much more magical than normal boiled gnocchi. I'm betting you and your family will really enjoy it. 

Ingredients for Pesto:
1 cup toasted pumpkin seeds
1/2 cup shredded parmesan cheese
juice of 1 lemon
1/3 cup extra virgin olive oil 
1 tablespoon water
1 garlic clove
salt & pepper to taste

Ingredients for gnocchi:
1 sixteen ounce pkg gnocchi
16 ounces baby portobello mushrooms, sliced
1 tablespoon butter
2 tablespoons fresh basil, chopped
2 cups arugula

Directions: 
In a food processor pulse your seeds, cheese, lemon juice, olive oil, water, and garlic until a smooth paste forms. Season with salt and pepper and set aside. Cook your gnocchi for 2-3 minutes in a pot of boiling water until they float to the top. While your gnocchi boil, heat your butter in a large skillet. Add your mushrooms and saute them. Once the gnocchi is done cooking, drain them and add them to your skillet of mushrooms. Add your pesto to the pan and cook everything on medium high heat until your mushrooms are sauteed and your gnocchi are golden brown. Add basil and arugula at the end and cook for another 60 seconds. 

Full of protein, greens, and a wonderful texture and flavor. What more could you want from a quick easy 15 minute meal? Enjoy!

Nachos speak my love language. Chips, cheese, beans, I mean, c'mon! When I found a recipe for a mediterranean version, I couldn't get to the grocery store fast enough. Here is my own little spin on them. They are crunchy and creamy. The marinated beans are so satisfying. You will be so happy with this dish. Trust me.

Ingredients: 

3 Pitas
2 cans garbanzo beans
1/2 cup greek yogurt
3 tablespoons tahini
2 tablespoons water
4 tablespoons olive oil
2 garlic cloves
1 onion, diced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander seeds 
1 cup chicken stock
1 cucumber, peeled and diced
1/4 cup feta cheese
1/2 cup arugula 
juice of 1 lemon
zest of 1 lemon
salt and pepper


Directions: 

Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a large oven safe pan on the stove. Add your onions and saute until soft and cooked through. Add your cumin, paprika, coriander, garlic, and lemon zest. Drain and rinse your beans. Add your beans and stock to the pan and boil for 1 minute. Add 1 tsp salt and pepper. Cover and bake in oven for 15 minutes.

Cut your pitas into triangles and separate the sides from one another. brush each side with olive oil, sprinkle with salt, bake in oven along side your beans for about 10 minutes until golden and crispy. 

Mix your tahini, water, lemon juice, 1 minced garlic clove, and your greek yogurt. Salt and pepper as needed. 

Layer your chips on a plate. Top with beans, tahini sauce, cucumber, feta, and arugula. Serve immediately and have a party in your mouth!

I usually feel like I am shirking my home maker duties when I serve quesadillas for dinner. They are simple, boring, and easy. Well this quesadilla recipe is none of those things. When my husband tasted this, his reaction was like "wow, this is a keeper!" and I totally agree. The onions in these quesadillas are packed full with this deep rich flavor. You get the subtle bite of the arugula, the thick herby mushrooms, the melty cheese. It's even vegetarian! So so good, you won't believe your mouth. 

The downside? You'll need to dirty 2 pans, and caramelized onions aren't quick. But these babies are worth it. Total cook time is about 20 minutes.  
Serves 2 adults + 1 toddler :) 

Ingredients: 

3 tablespoons olive oil
1 onion, thinly sliced
1 tsp packed brown sugar
1/4 cup balsamic vinegar
1 tablespoon butter
1 pkg baby portabellos, thinly sliced
1 large clove of garlic, minced
2 tablespoons fresh stripped thyme
salt & pepper
10 corn tortillas
1 cup melty white cheese
2 cups arugula 

In one pan, some heat some olive oil and begin to caramelize your onions on medium heat. (Don't forget to add salt and pepper to your onions.) 

In another pan, melt your butter and a bit of olive oil and begin to cook your mushrooms. (Don't forget to salt and pepper your mushrooms.) 

Stir both pans occasionally, let everything reduce and get golden. 

To your onions add your sugar and vinegar. Let the liquid reduce down and get absorbed by the onions. Remove from pan. 

To your mushrooms add your garlic and thyme. When the garlic is fragrant and a bit soft, remove the mushrooms from the pan. 

Make sure both your pans still have a good coating of oil. Place your tortillas down, cover with a layer of onions, mushrooms, cheese, arugula, and another layer of tortilla. Cook until the tortilla is golden and crispy, then flip and do the same on the other side. 

Cut into quarters and serve immediately. You will seriously be blown away by the amazing unforgettable flavors of these quesadillas! I am already dreaming of what I can whip up with these flavorful onions next!