Roasted Vegetable Salad with Tahini Lemon Dressing

This salad is so simple and so unexpected. A nice departure from your usual rotation. If you brought this to your next backyard bbq, you would be judged as someone that clearly knows how to cook. And I promise it is all smoke and mirrors because it is so simple. Just a few ingredients and you have yourself a bright, healthy, nutty salad that took about 10 minutes of work. I roast extra vegetables so I can have it for lunch the next day. And extra dressing is perfect for dipping. So make more than you need, you will thank me. Oh, and tahini. Use the rest of the jar to make hummus or sesame noodles. 

Roasted Vegetable Salad with Lemon Tahini Dressing

Imperfect Polish 2016

makes 4 side portions or two entree portions

For the dressing: 

Juice of two lemons

1/3 cup of tahini (in Asian/middle eastern food section or in refrigerated section near the hummus usually)

1 garlic clove

1 teaspoon honey or agave

salt and pepper

2 tablespoons olive oil 

water to thin if needed

For the salad: 

1/2 sweet onion or 1 shallot, diced

1 zucchini, diced

1 yellow squash, diced

5 -6 asparagus spears, cut in 2 inch pieces 

1 eggplant, diced 

*Add or subtract and veggies you want! Anything works

olive oil

about 6 cups of greens/lettuce of your choice (use what you love best!)

handful of chopped cilantro or parsley if you have it 

Roasted pumpkin seeds, optional

Preheat the oven to 400 degrees. 

In a small bowl, whisk together all of the dressing ingredients expect the water. Taste and adjust for seasoning and thin with a bit of warm water if it is too thick. Continue to add a bit until it is the consistency you like. The more water you add the more salt and pepper you will need. Refrigerate until ready to use. Can be made up to 2 days in advance. 

Cover 1 or 2 large baking sheets with foil depending on how much vegetables you have. place the vegetables in one single payer on the sheet(s), drizzle with a bit of olive oil and season with salt and pepper. Toss with clean hands until well covered and spread out again. Roast in the oven for about 30 minutes, tossing once half way, until veggies are cooked and a bit golden brown. Place the cooked veggies on a plate or platter and let come to room temperature (the freezer or fridge helps move this along if needed). Can be made one day in advance. 

To assemble the salad, use a large bowl. Place the greens on the bottom, veggies on top, and dress with desired amount of dressing to taste. Sprinkle the chopped herbs and pumpkin seeds on top if using. 

Enjoy! 

xo

Erin 

Weeknight Dinner: Grilled Pork Tenderloin with Corn & Green Beans

I make this pork all of the time. The marinade tenderizes the meat and gives it this great tangy flavor. You can serve it with any sides you like, but the corn is looking really good at the market and green beans are always a hit with the kids. This pork is great for company too, so add it in to the men for your next BBQ. 

             

Honey Mustard Grilled Pork Tenderloin

serves 4-6

1/4 cup apple cider vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

olive oil

2 garlic cloves, minced

a few chopped herbs if you have them. Like Rosemary or Thyme 

2 lbs pork tenderloin

In a small bowl or measuring cup, whisk together all the ingredients expect the pork. Add in some salt and pepper. Place the pork in a plastic bag, pour marinade over, seal bag, then massage into the meat. Refrigerate at least 30 minutes before cooking and up to the morning of. 

Heat grill or grill pan to medium high heat. Grill pork on all sides for about 3 minutes each, depending on thickness. 15-20 minutes should be all you need. You want the meat to feel a bit firm, but not too much. Pull meat off grill and let rest for 5 minutes before slicing and serving. 

Classic Green Beans

make as much as you want

Enough green beans to feed your crowd

olive oil

garlic, smashed or sliced

butter

Trim green beans and keep whole or cut into pieces. Place in a pot and cover with just enough water to cover. Add a good slug of olive oil, salt, and the garlic. Place the pot on the stove over high heat. once boiling, turn heat down to a simmer and cook for about 10 minutes. Green beans should be just tender. Drain well and return back to the pot. Toss with a bit of butter and season with salt and pepper. 

2 Minute Corn on Cob

make as much as you want

Get as much corn as you need, shuck and clean it. Wrap each cob with plastic wrap and place in the microwave. Cook on high for 1 minute. Check if done. Corn will be tender and turn a bright yellow when it is done cooking. If not there yet, add 30 seconds and repeat until done. So easy right? 

xo

Erin 

Turkey Sausage & White Bean Soup

The kids are kind of getting into soup, which makes me extremely happy since I would eat it every night if possible. The concept of everything mixed together is still a little questionable to them, so I have to admit that sometimes I am fishing out just the stuff they like from some of my favorite soups. Of course I swore I would never do that, but here I am. 

This soup required minimum "sorting" so I call it a winner. And because it is so full of flavor, they missed the fact that they (god forbid) ate an onion piece or two. This soup is easy, a crowd pleaser, and generally healthful. It is best served with a giant heap of Parmesan sprinkled on top (still healthy in my book. ha) and a few dashes of hot sauce if you are into heat. We ate it for dinner one night and I consumed the rest at lunch. Yes, a hot lunch! crazy. 

Turkey Sausage & White Bean Soup

Imperfect Polish 2015

serves 6-8 

olive oil

26oz smoked turkey sausage, like kielbasa, cut lengthwise, then chopped

2 leeks, cleaned and chopped (if leeks freak you out, just use an onion)

3 carrots, chopped

3 celery stalks, chopped

2 cloves of garlic, minced

1 cup of white wine

2 - 15oz cans of white beans, like cannellini 

15 oz diced tomatoes

1 1/2 teaspoons of salt

1 teaspoon of pepper

1 teaspoon of chopped fresh rosemary

6 cups chicken stock

1 cup chopped kale (about one small bunch)

juice of half a lemon

Grated Parmesan cheese for serving 

In a large pot, heat about two tablespoons of olive oil at medium heat. When the oil is hot, add the sausage and brown, stirring occasionally until it is all browned a bit. Remove sausage from pot and place in a bowl. 

Add the leek, carrot, and celery to the pot. Sprinkle with just a bit of salt and sauté until starting to soften, about 10 minutes.  Add in the garlic and cook for a minute. Then pour in the wine and scrape up all that browned goodness from the pot and let cook until reduced by about half (about 5 minutes. It needs to boiling, so if that is not happening, turn up the heat a bit). 

Add in the beans, tomatoes, salt, pepper, and rosemary. Stir everything together and let cook a few minutes. Then add in the stock and and sausage, and bring to a boil. Turn heat down to low and simmer for 30 minutes. 

Turn off the heat and add in the kale and lemon juice. Stir until kale is just wilted and taste for seasoning. Serve warm with heaping spoonfuls of Parmesan cheese. 

Enjoy! 

xo

Erin 

Mexican Lasagna

This is a recipe from the archives that I make all the time. I get asked for the recipe all the time. And I happen to know that those that have made it, make it over and over again as well. So it is time for you to get on board. It deserves a repost on this site and I hope you dive right in. It is so, so delicious. If you want to make this for more of a crowd, just double it and add more layers. 

Mexican Lasagna 
Forks  &Amusement 2010

serves 4+

There are 5 layering components, I have separated them out and then we will talk assembly at the end

Meat Mixture

1 tablespoon olive oil

1 large onion, diced
1 bell pepper

2 cloves of garlic, minced

1.25 lbs. ground turkey (you can use any ground meat you prefer)

1 tablespoon cumin

2 dashes cayenne

salt and pepper

In a large skillet over medium high heat, heat the olive oil and add the onion and pepper. Cook for 2 minutes then add a pinch of salt & pepper, stirring to coat with the oil. Cook an additional 5 minutes and add the garlic. Stir occasionally, then once the onions are translucent, add the turkey, breaking it up and combining with the other ingredients with a wooden spoon. Add the cumin and cayenne, sprinkle with more salt and pepper, continue to stir and break up meat. Cook until meat is cooked through. Set aside to cool.

Sour Cream Mixture

16 oz 2% cottage cheese

1/2 cup light sour cream

juice of 1/2 of lime

1/2 teaspoon salt and pepper

Combine all ingredients in a bowl. Set aside

Other components:

7 oz. or 1 3/4 cup grated cheese (I use the Mexican mix at the market, cheddar and Monterrey jack, reduced fat)

9-12 soft tortillas (use multigrain, low carb, or old fashioned, they all work)

1 1/2 cups salsa or your choice (I use my cilantro sauce from this post)

Assembly & Cooking

Preheat oven at 375 degrees. Spray a standard lasagna pan (usually around 14"x 11") with cooking spray. Layer 3 tortillas on the bottom of the pan. Lay two down, rip the other in half and fill the space. Spread 1/3 of the sour cream mixture onto the tortillas. Sprinkle 1/2 of the meat mixture on top of that. Next sprinkle 1/3 of the grated cheese on top of the meat. Last, drizzle with 1/3 of the salsa. Repeat starting with the tortillas, then the sour cream, meat, grated cheese, and salsa. Top with 3 more tortillas, spread the rest of the sour cream mixture on top, sprinkle the last of the grated cheese and drizzle the last of the salsa. Note that nothing has to look perfect or be done perfectly! Bake for 45 minutes until warmed through and bubbling.

Enjoy!

xoxo

Erin

Roasted Asparagus with Panzanella

This is a recipe deep from the archives in 2010. So weird that was three years ago. Anywho, I put this recipe together after a trip to Minneapolis to visit Jenna and a lovely dinner at Bar La Grassa. This is a ridiculously delicious way to enjoy Spring's favorite veggie, asparagus. Plus it is packed with tons of other vegetables, the salty loveliness of pancetta, and the crunch of croutons. There is a lot of chopping involved, but after that this comes together quite easily. 

Roasted Asparagus with Panzanella 

Forks & Amusement 2010

makes 4-6 side dish portions

1 bunch of asparagus, trimmed

olive oil

2 thick slices of pancetta, small dice (you can also use bacon)

2 large slices of your favorite bread, small cubes

1 medium onion, small dice

1 red pepper, small dice

1 small eggplant, small dice

1 zucchini, small dice

24 oz can of whole tomatoes, drained and crushed with your hands

1 tablespoon sherry vinegar (or red wine vinegar)

2 cloves garlic, minced

1/4 cup parmesan cheese, grated

Preheat oven to 400 degrees. Toss asparagus on a baking sheet with olive oil, salt and pepper to coat and arrange them so it is on layer. Roast in the oven until cooked through, but still just tender, about 25 minutes. 

In a large skillet, cook the pancetta over medium heat until crisp, stirring often. Remove pan from heat and place pancetta on paper towel lined plate reserving fat in the pan. Return the pan to medium heat and cook bread cubes in pancetta fat until crisp and crunchy, stirring often. Remove pan from the heat and add the bread cubes to the plate with the pancetta. 

Return pan to medium heat and add enough olive oil to coat bottom of pan if there is no longer enough. Add the onion, red pepper, eggplant, and zucchini, tossing everything together, cook until vegetables are just tender. Stirring often. Add the tomatoes and vinegar to the pan, scraping the bottom of the pan to deglaze and combine all ingredients. Add the garlic, and salt and pepper to taste. Bring mixture to a boil, turn heat down to medium low and let simmer for 15 minutes. When it is done, all the vegetables should be cooked through, but not so soft that they lose their shape. 

Place vegetable mixture on a large serving platter. Sprinkle the reserved pancetta and bread cubes over the vegetables. Top with the roasted asparagus and sprinkle with the Parmesan cheese. Serve hot or at room temperature. 

Enjoy! 

xo

Erin 

Simple Crispy Cauliflower with Bacon

This recipe is not a huge culinary feat and one that is easy to work into your week day menu. If you are a fan of cauliflower, and I know not all are, this is the best way to serve it in my opinion. Simple, delicious, and full of flavor. Which we know cauliflower on its own does not have. 

Simple Crispy Cauliflower with Bacon

makes four sides

One large head of Cauliflower

Two slices of bacon (more if thinly sliced), finely chopped

One small onion or half a large, cut in large dice

olive oil

seasoning salt and pepper (like Lawry's)

Preheat oven to 425 degrees

Cut the stem out of the cauliflower heard and cut in slices as shown. 

Break up the pieces into florets on a large sheet pan. Add the bacon and onion. Drizzle with olive oil, enough to thinly coat, and season to taste with the salt and pepper. Toss with clean hands until everything is coated with a bit of oil and seasoning. 

 Roast in the oven for 30-40 minutes, flipping once half way, until the cauliflower and bacon is crisp. 

Serve warm. 

Enjoy! 

xo

Erin 

Roasted Cauliflower & Chickpea Salad

So my birth(day) seemed to turn into a week and then a nice long weekend getaway with my man, so the blog did not see a lot of love. I am back though with a delicious recipe that I highly recommend you incorporate into your dinner menu this week. It is super easy and has such great flavors going on. One of the ingredients is tahini, which your market should have. If you are looking for other recipes to use the jar with try these Sesame Noodles (to-die), homemade hummus, or an Asian Chicken Salad. 

Roasted Cauliflower & Chickpea Salad

serves 4-6 

1 head of cauliflower cut into florets, then slice florets 1/2 inch thick

1 red onion, large dice

14 oz chickpeas, drained and dried well

olive oil

salt and pepper

Several large handfuls of arugula 

1/4 cup tahini

juice of one lemon

1/2 teaspoon cumin

1/4 cup water

Preheat oven to 450 degrees. Spread the cauliflower, onions and chickpeas in two large baking sheets. Drizzle with olive oil, season with salt and pepper, and toss to coat and spread in a single layer. Bake for about 15 minutes, until vegetables are browned and chickpeas are just crunchy. 

Meanwhile, mix the tahini, lemon juice, cumin, and water in a small bowl. Season to taste with salt and pepper and add more water to get the consistency of a dressing if needed. 

Place the arugula in a large bowl, add the roasted vegetables, and toss with enough dressing to coat and season well. 

Serve up and enjoy! 

xo

Erin 

Roasted Balsamic Brussel Sprouts

Brussel sprouts are still technically in season, just for a bit. Not that it means much to me since all the fresh produce we eat is generally trucked in except for those short summer months. But for all you lucky enough to have an actual year round growing season, they will probably still be at the farmer's market. 

The combo of bacon and brussel sprouts was absolutely thought up by a savvy mom trying to get these bitter greens in her kids. And she is a genius. I took the usual preparation up a notch by tossing in a balsamic vinaigrette. 

This only takes a few minutes to prep and can be kept warm in the oven. Grill up something yummy, make a salad, and you have a delicious dinner. With crispy bacon. bonus. 

My favorite part are the leaves that fall off and get super charred. They are like little salty crispy chips. 

Roasted Balsamic Brussel Sprouts

makes 4 side servings

3 lbs brussel sprouts, stem trimmed off and halved

2 slices of thick cut bacon, diced 

olive oil 

salt and pepper

1/2 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

Preheat oven to 375 degrees. 

Place the brussel sprouts and bacon in a single layer on a baking sheet. Toss with some olive oil, salt, and pepper. Roast for 40-45 minutes, tossing occasionally, until browned and crispy. 

Meanwhile, whisk together the mustard, vinegar, and salt and pepper to taste. Whisk in 3 tablespoons of olive oil until well combined. 

When brussel sprouts are done roasting, toss with vinaigrette over the vegetables in the hot pan and toss to coat. Serve warm. 

Enjoy! 

xo

Erin 

Smokey Lentil Soup with Turkey Sausage

I am pretty sure that you think all I eat is soup. But I can't help but share another recipe that is on heavy rotation. Especially after the gluttony of Thanksgiving. This Smokey Lentil Soup with Turkey Sausage is not a new recipe. I have shared before on Forks & Amusement. It deserves a re-post. There are a ton of vegetables and the lentils keep the soup hearty, but healthy. I love the smokey flavor the chipotles give this dish, which makes it so different from most lentil soups. If you want to keep it vegetarian, you can keep out the sausage. Turkey sausage works well, but I have also used fresh kielbasa and sweet Italian sausage for delicious results. 

Smokey Lentil Soup with Turkey Sausage

forks & amusement 2010

serves 8-10

1 1/2 cups lentils

2 tablespoons olive oil

2 onions, chopped

3 leeks, rinsed well, chopped, whites only

2 cloves garlic, minced

4 large turkey sausage links, casings removed

4 carrots, small dice

4 celery stalks, small dice


salt and pepper

1 tablespoon ground cumin

1 teaspoon fresh thyme, chopped

4 canned chipotle peppers, deseeded, chopped

2 1/2 tablespoons adobo sauce (what chipotles are canned 

in)

8 cups chicken stock

grated Parmesan cheese

Place lentils in a large bowl, pour in enough boiling water  

to cover them and wrap top with plastic wrap. Let sit for 15 

minutes. Repeat. Then drain.

Meanwhile, in a large pot heat up 1 tablespoon of the olive

oil over medium heat and add in the onion and leek. Saute 

until they are beginning to become translucent, then add 

the garlic. Cook for 30 seconds, then add in the sausage.

 Brown the sausage with the vegetables, breaking up the 

meat with the back of a wooden spoon. Continue to cook 

and break it up until cooked through. Remove pot from heat 

and pour meat mixture into a bowl.

Return pot to the stove over medium heat and add the 

other tablespoon of oil. Once it is hot, add the carrot and 

celery. Cook the vegetables until they are just beginning to

 soften, stirring often. Add in the salt and pepper (to taste), 

cumin, thyme, chipotle and adobo sauce. Stir well and add 

the meat mixture back in the pot. Add the lentils and 

combine well, cooking for just a couple of minutes. Add the

 stock and bring soup to a boil.

Lower heat to low and allow to simmer for 30 minutes or 

until lentils are softened and cooked through. Taste soup 

for seasoning and adjust as needed. Serve in bowls with 

grated Parmesan on top.