Easy Seed Crackers with Everything Bagel Seasoning

We love homemade crackers and Everything Bagel Seasoning, but have you ever tried them together? Woah — get ready to be wowed. Inspired by a recipe from the wonderful Carolina Gelen, these crackers are perfectly crispy, light, toasty, savory, and fille…

Easy Seed Crackers with Everything Bagel Seasoning

We love homemade crackers and Everything Bagel Seasoning, but have you ever tried them together? Woah — get ready to be wowed. Inspired by a recipe from the wonderful Carolina Gelen, these crackers are perfectly crispy, light, toasty, savory, and filled with nutritious seeds!

They’re also super easy to prepare (just 8 ingredients and 1 bowl required) and suitable for gluten-free, plant-based, and nut-free eaters.

Easy Seed Crackers with Everything Bagel Seasoning from Minimalist Baker →

Sweet Potato Refried Bean Tostadas

When we need an easy meal that the entire family loves, we make tostadas! Our Easy Tostadas are our go to, but sometimes we mix it up and make Sweet Potato Refried Bean Tostadas. These are my personal favorite because all of the flavors are SO good! Th…

When we need an easy meal that the entire family loves, we make tostadas! Our Easy Tostadas are our go to, but sometimes we mix it up and make Sweet Potato Refried Bean Tostadas. These are my personal favorite because all of the flavors are SO good! This is a vegetarian meal that is so…

The post Sweet Potato Refried Bean Tostadas appeared first on Two Peas & Their Pod.

Roasted Butternut Squash Orzo Salad

I love roasted butternut squash, it is one of my favorite fall vegetables. I could eat it plain all day long, but I also love it in this Roasted Butternut Squash Orzo Salad. My easy orzo salad is one of the most popular salad recipes on our blog and I …

I love roasted butternut squash, it is one of my favorite fall vegetables. I could eat it plain all day long, but I also love it in this Roasted Butternut Squash Orzo Salad. My easy orzo salad is one of the most popular salad recipes on our blog and I think you will love the…

The post Roasted Butternut Squash Orzo Salad appeared first on Two Peas & Their Pod.

Chili Lime Roasted Pepitas (5 Ingredients!)

Friends, do you ever wonder how restaurants transform seemingly simple salads and bowls into beautiful and complex dishes? Delicious dressings are one part of the answer, and crunchy toppings are the other! The solution for stepping up your salad game:…

Chili Lime Roasted Pepitas (5 Ingredients!)

Friends, do you ever wonder how restaurants transform seemingly simple salads and bowls into beautiful and complex dishes? Delicious dressings are one part of the answer, and crunchy toppings are the other! The solution for stepping up your salad game: Chili Lime Roasted Pepitas! Not only do they transform salads and bowls, but they’re also super snack-able

These crunchy, roasty-toasty goodies happen to be oil-free and require just 1 pan, 5 ingredients, and 15 minutes to prepare!

Chili Lime Roasted Pepitas (5 Ingredients!) from Minimalist Baker →

Nut Free Granola Bars

I love making homemade granola bars because they are easy to make and taste so much better than store bought. Most granola bar recipes have nuts or nut butter, including my favorite recipe. The only problem? A lot of schools, day cares, and camps don&#…

I love making homemade granola bars because they are easy to make and taste so much better than store bought. Most granola bar recipes have nuts or nut butter, including my favorite recipe. The only problem? A lot of schools, day cares, and camps don’t allow nuts because of nut allergies so I created a…

The post Nut Free Granola Bars appeared first on Two Peas & Their Pod.

Minty Watermelon Cucumber Salad (Vegan)

Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s al…

Minty Watermelon Cucumber Salad (Vegan)

Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s all beautifully balanced with salty vegan feta and a zesty lime dressing. Where do we sign up!?

This is a plant-based take on the classic combo that you don’t want to miss!

Minty Watermelon Cucumber Salad (Vegan) from Minimalist Baker →

Roasted Delicata Squash, Pomegranate and Arugula Salad

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might…

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

delicata squash arugula salad recipe

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as good as they look.

Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The maple-balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.

salad ingredients

When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.

We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.

To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below, just in case anyone would like to read them. I hope you are staying well and cozy out there.

Continue to the recipe...

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

Roasted Butternut Squash Soup

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.
After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you h…

Roasted Butternut Squash Soup

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.

After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond.

This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor.

Roasted Butternut Squash Soup from Minimalist Baker →

Autumn Kale and Sweet Potato Salad

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. 😛

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. :P

Autumn kale and sweet potato salads in glass meal prep containers

How Long Do the Salads Last?

Thanks to the heartiness of kale and the low moisture ingredients, you can prep this salad and keep it in your fridge for about five days. You can either keep the dressing separate, or toss the salad in the dressing ahead of time to help soften the kale. If you do toss the salad in the dressing before storage, you may want to make extra dressing, as some of it will be absorbed as the salad refrigerates.

Can I Use a Different Green?

Yes, if you are not a fan of the texture of kale, you can swap it out for spinach. You might also consider trying lacinato kale, which is a little bit softer than the curly kale I used. You can also make this salad over finely shredded cabbage and carrots, which would be similar to my Sweet Crunch Winter Salad.

What Other Dressings Can I Use

This slightly sweet and savory Maple Tahini Dressing is by far the best match for these flavors, but if you must swap it out for something else I would go with some sort of sweet vinaigrette, like either a honey poppyseed, apple cider or pomegranate vinaigrette, honey mustard dressing, or even a raspberry vinaigrette.

Swap Out the Sweet Potatoes

If you happen to have leftover roasted winter squash of any kind (butternut, acorn, delicata, pumpkin, kabocha, etc.) you can use that in place of the sweet potatoes and still have all those fall flavors! I just find sweet potatoes to be easier to source and prepare, so I chose those today.

front view of maple tahini dressing being poured over autumn kale and sweet potato salad
dressing being poured over the autumn kale and sweet potato salad in a bowl

Autumn Kale and Sweet Potato Salad

This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!
Total Cost $6.67 recipe / $1.67 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 629.05kcal
Author Beth – Budget Bytes

Ingredients

Roasted Sweet Potatoes

  • 2 lbs. sweet potatoes $2.40
  • 1 Tbsp cooking oil $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp smoked paprika $0.02
  • 1/4 tsp salt $0.01

Maple Tahini Dressing

  • 1/4 cup tahini $0.85
  • 1/4 cup water $0.00
  • 2 Tbsp lemon juice $0.09
  • 2 Tbsp maple syrup $0.60
  • 1/4 tsp salt $0.01
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp cayenne pepper $0.02

Salad

  • 6 cups chopped kale (about 1/2 bunch) $0.50
  • 1 large apple* $0.70
  • 1/4 cup pepitas $0.60
  • 1/4 cup chopped pecans $0.52
  • 1/4 cup dried cranberries $0.22

Instructions

  • Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
  • Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
  • While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
  • Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
  • Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
  • Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.

Notes

*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.

Nutrition

Serving: 1salad | Calories: 629.05kcal | Carbohydrates: 85.83g | Protein: 9.48g | Fat: 31.13g | Sodium: 941.68mg | Fiber: 13.35g
dressing being poured over the autumn kale and sweet potato salad in a bowl

How to Make Autumn Kale and Sweet Potato Salad – Step by Step Photos

Sweet potatoes prepped for roasting on a sheet pan

Start with the sweet potatoes. Preheat the oven to 400ºF. Peel and dice 2 lbs. sweet potatoes into ½-inch cubes. Place the sweet potatoes on a parchment lined baking sheet, drizzle with 1 Tbsp oil, ¼ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Toss until the sweet potatoes are coated in oil and spices.

Roasted sweet potatoes on the baking sheet

Roast the sweet potatoes for about 30 minutes, or until they’re tender and browned on the edges, stirring half way through roasting.

maple tahini dressing in a blender

While the sweet potatoes are roasting, prepare the rest of the salad. Begin with the dressing. Add ¼ cup tahini, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp maple syrup, ¼ tsp garlic powder, ⅛ tsp cayenne, and ¼ tsp salt to a blender or bowl. Blend or whisk until the ingredients are smooth.

Chopped kale in a bowl

Pull the kale leaves from the woody stems and give them a good rinse with cool water in a colander. Drain well, then slice the kale into thin strips (this doesn’t have to be perfect, so don’t stress, just aim for smaller pieces).

Cored and sliced apple

Cut a large apple into quarters, then remove the core. Slice each quarter into thin slices.

kale, apple, and sweet potato in a bowl

When the sweet potatoes are finished roasting, let them cool for about five minutes. Divide the kale between four bowls or meal prep containers, followed by the apple slices, and the roasted sweet potato.

cranberries, seeds, and nuts added to the salad

Then add 1 Tbsp dried cranberries, pepitas, and chopped pecans to each bowl or container. Divide the dressing into four small containers as well.

autumn kale and sweet potato salad being eaten

Drizzle the maple tahini dressing over top, then enjoy!

meal prep containers full of autumn kale and sweet potato salad

Or refrigerate the salad up to five days and enjoy later. :)

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

Autumn Cheese Board with Bourbon Crackling Caramel.

Oh how I live for a fall cheese board! And this one is better than the rest because of… bourbon crackling caramel. WOW. Yes, say it with me! Oh man guys. When we shot this cheeseboard… it was just SO good. So incredibly good. Let’s just say that 2020 is NOT the year of the […]

The post Autumn Cheese Board with Bourbon Crackling Caramel. appeared first on How Sweet Eats.

Oh how I live for a fall cheese board!

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And this one is better than the rest because of… bourbon crackling caramel. WOW.

Yes, say it with me!

pouring bourbon crackling caramel on cheese

Oh man guys. When we shot this cheeseboard… it was just SO good.

So incredibly good.

Let’s just say that 2020 is NOT the year of the cheeseboard. Obviously. At least, not a giant mind-blowing cheeseboard. 

It has been nearly a year since I made a big entertaining cheeseboard because it’s been nearly a year since I entertained with a huge group of guests! I guess I could have made a smaller one for us, and I probably should have, but I just… didn’t.

And I couldn’t believe how much I’ve missed them. I mean, I could not stay away from this board. It was sooooo delicious. 

The combo between the salty and the sweet? Couldn’t handle it. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now, before you freak over caramel and cheese, let me tell you! It’s not really any different from a wheel of brie topped with some sort of sweet jam. Or if you’ve ever made a sweet topping for brie, like a brown sugar kahlua version or something, then you’ll get it. 

The caramel on top of the salty, creamy cheese is the best combination. Then add a crunchy cracker? Sold.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And because of the caramel, I don’t include my usual honeycomb (another staple I love on boards) or fig jam. Or any sort of sweet spread. The cracking caramel is enough!

To make it, you let sugar, water and bourbon bubble on the stovetop for 5ish minutes. I like to let it cool slightly – for just one minute or so – and then you pour it over your cheese. It slightly hardens and creates almost a crust of sorts over top of the cheese. But it’s still easy enough to slice into and twirl on your cracker.

OH MY GOSH.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

I am 99% certain I will never make a cheeseboard without this again. It is a game changer. It elevates the whole board, and I don’t even like to use that term. Especially when it comes to cheese boards because let’s be real, unless you’re eating a Lunchable, a cheeseboard is already elevated. 

But it does just that. 

For the actual board, I like to use two creamier cheeses, like a brie and a creamy goat. I also absolutely love this caramelized cheese – it’s incredible and so warming for fall. However! The wonderful part of this board (or really, any board) is that you can use whatever cheese you like. If you’d rather use a hard cheese (hello drunken goat!), that works too. As long as you love the cheese and enjoy a savory + sweet combo, it will work.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now for the next fun part: smoky honey roasted pepitas. Yessssss. I love them.

These pepitas come from my honeycrisp harvest salad which is one of my favorites this (and every) time of year. Roast the pepitas then let them cool and break them into clusters. You can throw them on top of the cheese or simply scatter them on the board. 

With the pepita clusters, I also skip the nuts. I almost always do a marcona almond on my cheese boards but these are divine.

Also! I made the sweet and spicy walnuts from the salad too (in the salad I use pecans, but was out, so walnuts it was!) and they added so much crunch and flavor. I don’t think you have to make both sets of nuts for a cheese board, but it sure is fun because they are GOOD. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now I hope I’ve convinced you that this should be dinner tonight.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Fall Cheese Board with Bourbon Crackling Caramel

Print

Autumn Cheese Board with Bourbon Crackling Caramel

This fall cheeseboard is extra special, with creamy cheese drizzled in bourbon cracking caramel and topped with smoky honey roasted pepitas.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 1 wheel brie cheese
  • 1 wheel goat cheese
  • 1 block ski queen gjetost cheese, (this is a caramel cheese)
  • salami slices
  • baguettes and crackers
  • apple wedges
  • grapes
  • figs

smoky honey roasted pepitas

  • 1/2 cup pepitas
  • 1/2 tablespoons coconut oil
  • 2 to 3 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • pinch of salt

bourbon crackling caramel

  • ½ cup brown sugar
  • 2 tablespoons bourbon
  • 2 tablespoons water

Instructions

  • Note: you can prepare the pepitas ahead of time. I suggest assembling the board fully and then making they caramel, as it only takes 5 minutes and you want to pour it over the cheese shortly after making.
  • Assemble the cheese board with the cheese wedges and blocks in the center, and the fruit, crackers, salami and and baguettes around the outside. Pour the slightly cooled caramel over the top of the cheese. Sprinkle with the pepitas clusters or spread them around the board.
  • Serve!

smoky honey roasted pepitas

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
  • Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

bourbon crackling caramel

  • Combine the sugar, bourbon and water in a saucepan over medium heat. Whisk until the sugar dissolves. Bring the sugar to a boil and reduce it until it is just bubbling. Let it bubble for 5 minutes, brushing down sides with a pastry brush if needed.
  • Remove from the heat and let cool slightly for 1 to 2 minutes. Pour over the cheese wheels!

Notes

inspired by bon appetit

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Just add a chilled glass of pinot noir.

The post Autumn Cheese Board with Bourbon Crackling Caramel. appeared first on How Sweet Eats.