Recipe: Balsamic Vinaigrette

Have you ever taken a peak at the ingredient list on a bottle of salad dressing? If not, it'd probably shock you the number of ingredients in such a simple condiment. So simple in fact, that it can be made in a matter of minutes, with no added sugars, no preservatives and no impossible to pronounce ingredients.

Balsamic Vinaigrette

Ingredients:                                                                                        

1 cup Extra Virgin Olive Oil  

1/2 cup Balsamic Vinegar

1/2 tsp. sea salt

1/2 tsp .cracked black pepper

- Whisk all ingredients in a bowl to combine. Store in a mason jar or other vessel in the fridge for up to two months.

I wasn't kidding. Easy. Easy Peasy. Easier than that super easy Winter Apple Salad you should make so you can enjoy the two together like yin and yang. So easy I should remake this so I actually have a photo to go with this post...

Recipe: Winter Apple Salad

I've been killing you guys lately with filling, decadent recipes and it's time to lighten things back up a bit. While I love things that have that "comfort" factor, be it a childhood favorite or something that just hits the spot when the weather is crappy, I also LOVE a good salad. If you've dined at a restaurant with me more than twice, my order history probably supports this fact.

There is a common misconception when it comes to salads: Salads are for summer. WRONG. Just because it's not a balmy spring or summer day doesn't mean that you can't create a beautiful, delicious and nutritious salad that fits perfectly into your day. And this one is just that. Tart apples, crisp mesclun greens, sweet dried cranberries, chewy golden raisins, flavorful blue cheese, crunchy sunflower seeds... Yum. And as an added bonus it's quick and easy.

Winter Apple Salad

Total Time:  10 minutes          Serves:  2

Ingredients:                                                                                        

12 oz. mesclun greens

1 granny smith apple

1/8 cup dried cranberries

1/8 cup golden raisins

3 T. sunflower seeds

1/8 cup crumbled blue cheese

**Serve with Balsamic Vinaigrette (see separate recipe) 

1. Wash and dry greens, place in serving bowl.
2. Small dice or thinly slice (personal choice) the apple; toss the apple, cranberries, raisins, and blue cheese crumbles with the greens.
3. Sprinkle top of salad with sunflower seeds. Drizzle with balsamic vinaigrette and serve.

See? Super easy. Now go whip up a delicious salad and homemade vinaigrette. Enjoy.

Printable Recipe

Recipe: Pasta e Fagioli

This recipe was shared with me by a co-worker over a year ago and has quickly made it's place in my cravings list. Pasta e Fagioli is a delicious, hearty, filling Italian soup served over pasta. I've modified it a couple times to fit my preferences, and am a huge fan of where I've landed on this one. Three types of beans and two types of meat for richness and protein, four types of veggies for hidden nutrition, and topped off with decadent pasta, parmesan and olive oil. And it's freezer friendly. What's not to love?

Pasta e Fagioli

Total Time:  1 hour            Serves:   8

Ingredients:                                                                                        

1 pound bacon                                             1/2 tsp. black pepper     

2 pounds ground beef                                  1/2 tsp. paprika

1 yellow onion                                              1/2 tsp. crushed red pepper flakes

6 stalks celery                                              1 can diced tomatoes (fire roasted preferred, but not necessary)

6 large carrots, peeled                                 1 jar tomato basil pasta sauce

3 cloves garlic, minced                                1 can black beans, rinsed

2 T. dried basil                                             1 can pinto beans, rinsed

1 T. dried oregano                                       1 can navy beans, rinsed

1 T. dried thyme                                           1/2 box ditalini or other small pasta

1 tsp. salt                                                      grated parmesan & olive oil for garnish

1. Dice the bacon and cook until crisp in a large stock pot. Drain on paper towels and set aside.
2. While bacon cooks, brown the ground beef in a separate skillet. Drain grease and set aside.
3. Dice the onion, carrot and celery and add to the stock pot. Cook in the bacon grease until the onions are translucent & the celery and carrots are slightly softened.
4. Add the garlic and spices, let cook for 1-2 minutes. Add the cooked beef, tomatoes, pasta sauce, and beans. Stir and allow to simmer for 45 minutes.
5. Cook the pasta according to the package instructions. Place approximately 1/2 cup pasta in the bottom of each bowl and ladle soup on top. Top with the crispy bacon, garnish with parmesan cheese and a drizzle of olive oil before serving.
   
   **Soup can be frozen for up to 3 months. For best results, add pasta just before serving to prevent it from soaking up liquid and becoming soggy during freezing/thawing.

When picking a pasta, I do recommend ditalini (small little cylinders). If you can't find ditalini, other choices could include orzo, macaroni, or even mini shells (which is what I had on hand the day I made and photographed this.) You wouldn't want to use a larger pasta such as farfalle in this case, as too large of a pasta will make getting the right balance of pasta and soup in one bite nearly impossible. :)

Printable Recipe Page