We are just cruising right along through the first week of October. Seriously, how do the days go by so quickly? Ugh.
So what are your thoughts about Halloween? Personally, I find the entire month of October rather terrifying. I’m a big scaredy-cat when it comes to all things associated with ghosts, zombies, clowns, etc. In fact, I can’t even stand to watch the previews for Halloween movies, let alone sit through an entire 2 hour horror film. The hairs on the back of my neck are standing up just thinking about it. Eeeek!
Probably the only thing I like about Halloween is all the candy. Just being honest.
Anyways, let’s talk about something less scary. Like kale. And mushrooms. And quinoa. And all sorts of other yummy vegetarian things.
So, I was looking at the recipes that I’ve been making lately and a common theme emerged: everything seemed rather orange. From squash to sweet potatoes to carrots. It was all similarly hued.
Orange is actually one of my favorite colors. But it still all seemed a bit too much. So I got motivated to make something green (or at least partially green). And hence, the recipe for these Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans was born.
Stuffed mushrooms seem like they would generally be a healthy choice. But often times they are not. That’s because they tend to get loaded up with cheese, breadcrumbs and butter. Which are all delicious things, of course. But not always the best for you or your waistline. So I try to keep my stuffed mushrooms on the lighter side by filling them with seasonal salads.
This salad of apples, pecan, baby kale and quinoa is pretty gosh darn good all on it’s own. And you could certainly serve it as is. But I think it’s even better when paired with these roasted mushrooms. The contrast of flavors and textures is spot on.
I like to buy baby kale leaves, because they are really tender. But if you can’t find them, just thinly slice some regular (grown up?) kale leaves into thin ribbons. Easy peasy.
Oh and I almost forgot that it’s 30 Minute Thursday! Scroll down below the recipe to find links to some other great dishes that can all be made in 30 minutes or less. There ain’t nothing scary about that!
Turkey, Apple and Brie Panini by Pumpkin ‘N Spice
5 Ingredient One Pot Pasta with Chicken Sausage by Kristine’s Kitchen
Cheeseburger Macaroni: 30 Minute Thursday by My Kitchen Craze
Mediterranean Salmon Sheet Pan Dinner by Sweet Peas & Saffron
One Pot Turkey Mushroom Tortellini by Bake.Eat.Repeat
One Pot Teriyaki Chicken Zoodles by Life Made Sweeter
One-Pot Basil Sausage Caprese Pasta by Whole and Heavenly Oven
One Pot Sun-Dried Tomato Chicken Bacon Pasta by Savory Nothings
It’s almost Friday. Which means it’s almost pizza night. Hooray!
Question: does anyone actually know why pizza night and Friday night are synonymous with each other? Is it simply because pizza is really awesome and Friday’s are really awesome, so we’ve put the two together? Or is there a more official explanation that I am unaware of? If you know the answer, please tell me.
This Potato Pizza with Kale Pesto was inspired by Kate from Cookie and Kate. When I spotted her recipe for Kale Pesto Pizza this past winter, I knew immediately I wanted to recreate it in my kitchen. I’m a huge fan of putting pesto on just about everything, including my pizza. And while I’ll never get tired of the classic combination of red tomato sauce and cheese, I do have a soft spot in my heart for pizza recipes that use non-traditional sauces for the base. It’s such an easy and fun way to change things up every once in a while.
This pizza may be a bit on the green side, but don’t worry because there is still PLENTY of cheese. And an extra dose of carbohydrates from the thinly sliced potatoes. It’s pizza night perfection!
To make sure the potatoes are fully cooked, I pre-cook them for a couple minutes in the microwave before adding them to the pizza. Definitely don’t skip this step. Because raw potatoes are no bueno!