My local Costco had some amaaaaizing ahi which turned into ceviche which turned into an eat-the-rainbow seafood salad.
A ONE-pan recipe yielding a truly one-of-a-kind Cobb salad. Simply throw half your ingredients in the oven for 20 min, the other half in your bowl, and you’re good to go (have your taste buds & mind blown)!
Perfect for using up Mexican night leftovers without it tasting like leftovers soup!
Butternut squash soup gets amplified by roasting the squash, and adding in arugula and white beans to break up the baby-food texture!
A kalaidescope of harvest veggies to grace your chopped salad. Great for a Thanksgiving table or an autumnal side!
Tangy Granny Smith apples complemented by the sweetness of honey and dried blueberries with the crunch of kale and almonds make this the perfect addition to your lunch rotation!
How many #basic buzzwords can one fit in a salad recipe? This one will test the limits– with avocado, pumpkin spice, salad, goat cheese and even more deviousness. Jokes aside, Autumn, you’ve met your avocado salad match!
“Of the Gods” you say? YES. This is a godsend on cold, grey days (of which there are many Carmel summers). Pairs well with fuzzy bathrobes 🙂
My green goddess salmon salad is perfect salad to use up the fresh herbs you have on hand 🙂
I know they sound weird but take a bite and realize basil is the burst of flavor you’ve been waiting for to fall in love with turkey burgers!