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Homemade Soft Pretzel Sticks & Honey Mustard Dipping Sauce
Making soft pretzels at home is easy-peasy if you have time.
Rhubarb Muffins with Cardamom Crunch Topping
A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
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Basil and Red Pepper Butter
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
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A bright and summery lemon dessert that bakes into two layers: an airy cake on top and a creamy custard on the bottom.
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Cilantro Pesto
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Shandy Braised Chicken with Mushrooms and Green Olives
Tender chicken with a crispy skin, cradled in a flavorful shandy sauce!
Black Barley Salad
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
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Smoky Corn Chowder
by aslolife
Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
Baked Falafel with Lemon Tahini Sauce
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
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Salads — Bean Salads
Recipe
Roasted Butternut Squash and Chickpea Salad with Tahini Dressing
by Vicky @AvocadoPesto on July 23, 2012 in Bean Salads, Salads
Recipe Description
A vegan gluten-free salad that is full of textures and flavors.
Preparation Instructions
1. Preheat oven to 425ºF. In a large bowl combine squash, olive oil, minced garlic, salt and pepper. Toss to combine. Spread out over baking sheet in single layer. Bake 25 minutes.
2. To prepare dressing, combine garlic and lemon juice in a bowl. Whisk to combine. Add tahini and whisk to combine. Add water and olive oil, whisk until smooth (add more water if dressing too thick).
3. To assemble the salad, in a large bowl toss the roasted butternut squash cubes with the chickpeas, red onion and basil. Drizzle with dressing when ready to serve.
Salad can be stored in the fridge overnight but leave dressing on the side until ready to eat.
Recipe adapted from Smitten Kitchen.
Ingredients
- 1 whole Butternut Squash, Peeled And Cubed Into 1/2-1 Inch Pieces
- 2 Tablespoons Olive Oil
- 1 clove Garlic, Minced
- 1 dash Salt And Pepper
- 15 ounces, weight Canned Chickpeas, Drained And Rinsed
- ¼ whole Red Onion, Diced
- ¼ cups Basil, Slivered
- FOR THE DRESSING:
- 1 clove Garlic, Minced
- ¼ cups Lemon Juice
- 3 Tablespoons Tahini
- 2 Tablespoons Water
- 2 Tablespoons Olive Oil
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Meet Nancy
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Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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