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
I feel like everyone around me is being so organized lately. The back-to-school routines have set in. And the carefree, lazy days of Summer are starting to fade away.
But I just can’t seem to get my act together. Hence why I haven’t managed to get a blog post up here in over a week. I don’t know what is wrong with me these past couple of days. Maybe I’m protesting the start of a new season.
I think I say this every year, but it’s worth repeating: I actually totally love Fall. In fact, I might even like it as much (if not more!) than Summer. I know it doesn’t seem that way, because I’m very vocal in my pumpkin-shaming. But I just want to enjoy Fall when it’s ACTUALLY FALL. Does that make sense?
This Grilled Green Bean and Apple Salad is my attempt at sliding one foot into Fall, while still keeping the other foot firmly planted in Summer. It’s still very hot and humid here, so my grill is going to continue to be used a lot over these next several weeks. And I find myself still craving light dishes that won’t weigh me down. But local apples are popping up everywhere, and I plan to take full advantage of them.
This is a great side dish for Fall, or if you’re like me, it can totally swing it as a main dish as well. In fact, I think I should rename this recipe “how to consume an entire pound of green beans in one sitting”. Because that is exactly what I did. Everything about this recipe is highly addicting. From the maple syrup-sweetened dressing to the slightly smoky green beans and apples, I guarantee you’ll have a hard time stopping yourself from stealing nibbles straight from the pan.
Because I’m some combination of cheap and stubborn, I don’t own a grill basket. Which means I toss all my grill-ables straight onto the grates. This totally works. But unless you have some high level of dexterity, you’ll probably loose a few green beans through the grates. Not a big deal, in my humble opinion. But if you have a grill basket, this would be a great time to bust it out.