Recipe: Roasted Beet and Cashew Salad with Feta

Roasted Beet and Cashew Salad with Feta

Roasted Beet and Cashew Salad with Feta

We’re pretty on the fence about beets at our household.  We don’t hate them, but we don’t exactly love them either.  When ever we’d find them in our CSA box, I’d usually shred them and add a tiny bit to our go-to house salad each night.

Then our friends brought over a delicious salad full of roasted beets, and we all loved it! I’ve actually made this several times since, and still can’t believe how good the beets taste in it.  It must be the salty feta and crunchy cashews.

This is a great lunch salad, since the cashews and cheese make it filling enough to be a meal on its own.
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Recipe: Sweet and Salty Pecans

Sweet and Salty Pecans

Sweet and Salty Pecans

I am usually a big cookie baker around the holidays. Each year I go through at least 10 lbs of sugar and even more butter. I decided months ago to not do any baking because I knew I would have my hands full with a newborn. Making that decision before the holidays were approaching was easier than getting sucked into it once Thanksgiving hit.

Just because friends, family and neighbors aren’t getting cookies this year doesn’t mean they aren’t getting something homemade! I decided to go the easy route and package up my popular Sweet and Salty Pecans. You can do two pounds with little effort and store them in the freezer for months.
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A Series of Salad Recipes: Spanish Salad

Spanish Salad

Spanish Salad

I became a big fan of the Spanish Salad when I was studying in Spain. It’s quick and easy to make, with lots of “optional” ingredients, depending on how much you want to put into it. My room mates would make this salad with just iceberg lettuce and dressing. It might be a little sad, but it is surprisingly good!

It’s a refreshing salad that can be filling if you add in tuna and hard boiled eggs, and it’s a nice option if you are serving Spanish, Mexican, or Cuban food. For some reason a vinaigrette or kale salad just doesn’t pair with latino food flavors for me.
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A Series of Salad Recipes: Kale Salad with Currants and Pine Nuts

Kale Salad with Currants and Pine Nuts

Kale Salad with Currants and Pine Nuts

Earlier this month I decided to do a series of posts on salads, in hopes of finding some good new salad recipes.

Now that you can easily find washed and shredded kale, this recipe is a breeze.  As long as you remember to soak the currants over night, that is.  I’m not a huge fan of kale, but this recipe has made me like it more than ever before.  Maybe now I’ll branch out into other kale salads.

Unlike most other “green” salads, this one is even better the next day. It’s a good choice if you are having company or want to make a big batch ahead and have a little each day.  The original recipe includes parmesan shavings, but I prefer the recipe without.  I’d rather add in shredded carrot or red cabbage for a little color.
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