Who doesn’t love buttery garlic shrimp that only takes a few minutes to prepare? Bring your shrimp to another level by adding a few simple ingredients that make the difference; grape tomatoes and green onions. Do the prep work at home and you are just a quick sauté away from pleasing a crowd. This recipe pairs great with quinoa or rice; which can be made the night before and reheated just before serving.
Fall flavors are taking over, but I’m trying not to go too wild with just pumpkin and pumpkin spice. I whipped up this variation on traditional hummus with a little back-kick of sweetness from butternut squash. The trick is that you actually can totally sub in pumpkin or sweet potato since you’ll get a really similar taste and consistency with any of them. But I chose the squash this time around, and I did not regret it.
The beautiful thing about this salad is the variety of textures, sweet and savoury flavours and the bold fall colours. In this salad, the warm roasted vegetables, fresh baby spinach and sticky pecans are seasoned with Tamari ginger vinaigrette making this beautiful salad magically more delicious. I love this salad warm especially during chilly fall months, but it tastes just as delicious cold. This naturally gluten-free fall harvest salad makes a nice addition to a Thanksgiving dinner.
This quick and simple vegan dish, based on a classic Greek called keftedes, would work well as a light lunch or a dinner party starter, accompanied by the vegan tzatziki sauce and a simple green salad....