all things food
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…
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If you’re looking to add more vegetables into your weekly dinner rotation, look no further than this Sweet Potato Soup recipe. It’s packed with: carrot, onion, celery, orange bell pepper, garlic, and of course the star of the soup…swe…
If you’re looking to add more vegetables into your weekly dinner rotation, look no further than this Sweet Potato Soup recipe. It’s packed with: carrot, onion, celery, orange bell pepper, garlic, and of course the star of the soup…sweet potatoes! My favorite vegetable! It has the most vibrant, rocking orange color that I’m absolutely obsessed…
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Confession: I brought a sad cheese plate to last year’s Friendsgiving, and it went ignored in the corner. It was an embarrassing moment for a cookbook author,…
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Confession: I brought a sad cheese plate to last year’s Friendsgiving, and it went ignored in the corner. It was an embarrassing moment for a cookbook author, and I’ve been determined to improve my cheese board game ever since.
I walked into the party to find a gorgeous and elaborate cheese board nearly spanning the full length of the dinner table. My friend Jordan has a degree in sculpture, and she can sure put together a beautiful cheese board.
I took the opportunity to study her design. I can’t say that my efforts are quite to her level yet, but I’ve picked up a few tips and tricks to share with you today.
Building a beautiful cheese board feels like a fun art project. We’ll mix different flavors, colors, shapes and textures to build an enticing appetizer board. Give yourself some time to put it together, and you’ll enjoy the process all the more. The trick is to fill every little space on the board with nuts and fruit so it looks completely abundant.
A cheese board is the perfect excuse to break out your special serving items. If you don’t have a dedicated cheese board in your cabinets, though, don’t fret. For your base, you can use a nice wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper. If you don’t have a set of cheese knives, offer butter knives, cocktail forks, cocktail picks or toothpicks.
Basically, anything goes, and no occasion is too minor for a cheese board. You just might have everything you need at home already. How about a cheese board with your French 75 this evening?
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Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though…
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Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though we’ll be sure to keep the salt level in check.
Served with crostini or crackers, tapenade is a wonderful appetizer with drinks. It offers some welcome contrast when served with creamy dips, like hummus or spinach artichoke dip. You can also spread it onto sandwiches, dollop it onto salads, and more. Tapenade will keep for a week or two in the fridge, so you’ll find many uses for it.
Tapenade is named after the Provençal word for capers, tapenas. Over the years, olives have become the predominant ingredient, and I used capers as a subtle accent. Similar olive spreads have been served in the Mediterranean for ages, which is why tapenade is a natural pairing with your favorite Mediterranean flavors.
Traditional tapenade also includes anchovies, but being vegetarian, I omitted them. This dip is loaded with complex flavor regardless, and it’s suitable for vegans and those with shellfish allergies as well.
To make this easy tapenade, you’ll need just a few basic ingredients and a food processor. It comes together in about 10 minutes with mostly pantry ingredients! You’ll need Castelvetrano and Kalamata olives, fresh parsley, capers, olive oil, garlic and lemon juice. Let’s make some already.
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This Smashed Potatoes recipe is irresistibly soft and crispy and full of the best garlicky, buttery flavors. Hundreds of thousands of you have made and loved our recipes for baked potatoes, mashed potatoes, and scalloped potatoes (amongst others) here on Gimme Some Oven. So today, I wanted to add one more classic potato recipe to […]
This Smashed Potatoes recipe is irresistibly soft and crispy and full of the best garlicky, buttery flavors.
Hundreds of thousands of you have made and loved our recipes for baked potatoes, mashed potatoes, and scalloped potatoes (amongst others) here on Gimme Some Oven. So today, I wanted to add one more classic potato recipe to the list…
…smashed potatoes! ♡
My husband always fondly refers to these as “Ikea potatoes” in our house, because we always use our drinking glasses from Ikea to gently smash the potatoes, haha. But whether you choose to use a drinking glass or a potato masher or a fork to make yours, these smashed potatoes are always a fun addition to any meal!
They strike that irresistible balance of being soft on the inside yet crispy and golden on the outside. And when roasted up with melted butter, a garlicky seasoning blend, and a sprinkle of fresh herbs or flaky salt, these smashed potatoes are downright delicious and can pair easily with so many types of entrees. Feel free to also make this recipe vegan, melt some extra cheese on top, or load your potatoes up with the works (bacon, cheddar, sour cream, green onions, you name it!) too. There are so many fun ways to customize and enjoy this simple smashed potatoes recipe.
So let’s make some!
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This holiday punch is unlike any I’ve ever had, and I think you’re going to love it. It’s not too sweet. It tastes like pear, vanilla, spice…
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This holiday punch is unlike any I’ve ever had, and I think you’re going to love it. It’s not too sweet. It tastes like pear, vanilla, spice and everything nice. It’s a smooth, easy sipper, even with tequila inside. Yep, tequila!
This pitcher of cocktails was inspired by an oldie but goodie, my Pear Nectar Cocktails with Reposado Tequila. That cocktail is proof that simple ingredients can yield a delightfully complex cocktail. If you’re just making one or two drinks, follow that recipe instead.
You won’t need any fancy liqueurs for this holiday punch recipe, just some pear juice, reposado tequila, plus a few basic ingredients—lemon juice, club soda, cinnamon and vanilla extract.
I know we’re skipping the holiday parties this year, but I just couldn’t keep this recipe to myself until next December. If you’d like to batch some cocktails for your family, this punch is just the ticket.
Or you could drop off a jar of cocktails with friends or neighbors to share some holiday cheer. I wrote the recipe to yield eight drinks and you can divide or multiply as you’d like.
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Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers! I love ma…
Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers! I love making this easy appetizer year-round, but especially during the holidays. It’s a simple dish that will…
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This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs. Easy to prep in advance, and delicious served with cranberry sauce and/or gravy! Friends, have you ever tried making a nut roast before? I was admittedly unfamiliar with this traditional vegetarian dish until […]
This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs. Easy to prep in advance, and delicious served with cranberry sauce and/or gravy!
Friends, have you ever tried making a nut roast before?
I was admittedly unfamiliar with this traditional vegetarian dish until my British friend, Catherine, served us her famous nut roast for dinner a few months ago…and everyone around the table could not stop raving about how delicious it was! We seriously could not get enough of this sweet, savory, hearty, and flavor-packed vegetarian “roast”! ♡
My first question to Catherine, of course, was what sorts of delicious ingredients were hiding in her beautiful confetti-ed loaf. As she explained, there are about a million ways to make British-style nut roasts, but they are traditionally made with a base of chopped nuts, veggies and lots of herbs, plus sort of hearty ingredient added in to give the loaf some texture (such as lentils, rice, grains, oats, torn bread, or various types of flour blends), as well as whatever extra dried fruits or fun seasonings the cook feels like adding in. The best nut roasts seem to strike the perfect balance between sweet and savory. And when served with cranberry sauce (a must, according to Catherine) and/or some savory vegetarian gravy, I’m telling you, this dish will be a showstopper with vegetarians and meat-eaters alike!
The brilliance of nut roasts is that they are also easy to make ahead of time and require very little oven space. So since they happen to be a traditional holiday food in the UK, and so many of us were already planning to cook smaller holiday meals this year, I thought that this would be the perfect week to share this recipe.
Catherine’s favorite nut roast is based off of a recipe from Deliciously Ella, made with lots of fresh sage, rosemary, mushrooms and dried apricots, which my husband and I absolutely loved. We’ve since tinkered around with the recipe a bit and added in some lentils for extra protein, as well as a generous hint of orange juice and zest, which pairs deliciously with the other ingredients and tastes extra-festive this time of year. I’ve also kept this recipe gluten-free, and given the option to use either traditional eggs or flax eggs as a binder, if you would like to make the recipe vegan. As I explain below, the types of nuts/seeds, veggies and legumes here are also quite flexible, so please feel free to tinker around with the ingredients and make this nut roast recipe your own.
Bottom line, my husband and I can’t believe that it took us this long to be introduced to nut roasts. But we are now full-on fans, and look forward to making them a tradition in our house for the occasional “Sunday roasts” and the holiday dinners. Big thanks to Catherine and some of our other British friends here in Barcelona for all of the great tips and inspiration for this recipe. I really think you all are going to love it!
This hot spinach artichoke dip is pure comfort food. Sign me up. This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream…
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This hot spinach artichoke dip is pure comfort food. Sign me up. This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream cheese, sour cream, plus green onions and poblano pepper or bell pepper.
We’ll cook the green onions until they’re a little golden and frazzled around the edges, which is an easy way to yield tons of flavor. I’m obsessed with using lightly spicy, tender poblanos in this recipe (a great twist on standard spinach artichoke dip) but you can use a red bell pepper for a mild dip (also delicious!).
The end result is not the most beautiful dip in the world, but it’s definitely amongst the most tasty. It’s creamy and indulgent, yet tastes fresh and full of flavor. This dip is fully loaded with veggies and greens, so it’s actually more redeeming than you might think.
I hope you’ll whip together this spinach artichoke dip on the holidays, or for movie nights, or just any time you get a hankering for it. I’m daydreaming about serving this dip at parties next year!
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I eat some variation on this roasted vegetables recipe at least once a week. Not only is it delicious (I can’t get enough of those crisp, browned edges!), but it’s practical, too. It takes right around 30 minutes to make, so it’s an e…
I eat some variation on this roasted vegetables recipe at least once a week. Not only is it delicious (I can’t get enough of those crisp, browned edges!), but it’s practical, too. It takes right around 30 minutes to make, so it’s an easy way to add veggies to any meal. Plus, it’s adaptable. You can make it with whatever vegetables you have in the fridge! I’ve fallen in love with this particular combination of roasted vegetables over the last few weeks. It has an addictive mix of textures and flavors. The squash is sweet and creamy, the Brussels sprouts […]
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