Tag Archives: greens

It’s here! It’s here! Weather is cooling, leaves are turning, and it’s time for fall fashion! I love the high, the low, and all the accessibly in-between. And this year, I’m really feeling olive. And all it’s lovely, lovely complimentary shades.

nordstrom_astr_sweater_joa_skirtASTR Sweater / J.O.A. Skirt / Sam Edelman Boots via nordstrom
(glasses unavailable, but check out bloggernotbillionaire for great options!)

zara accordian pleat skirt _ polo neck sweater
Accordion Skirt / Polo Neck Sweater via zara

Skirts and sweaters are definitely my thing.

For a few more favorites:

all things fall_raudette


What about you? What are your dreams and must-haves for fall?


amazon trends for less

It’s been so long! But stews have been calling me. And this is the perfect transitional stew. Fresh, bright ingredients that still feel right on a warm summer night, but warm and filling enough as the weather starts to turn. Plus, anything with fresh peas and ricotta is bound to be amazing.

fregola with green peas mint and ricotta

Fregola with Green Peas, Mint and Ricotta
via bon appetit

1 1/4 cups fregola (can substitue pearl couscous, if you’re having trouble!)
2 tablespoons olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2 1/2 cups chicken broth
Freshly ground black pepper
Kosher salt
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.


Green Goddess. I never really tasted something that captured that for me until this dish. Lemony green goodness. I’m so looking forward to leftovers tomorrow. I imagine this is just as delicious cold as warm! I’ll be adding it to the list of possible pasta salads, coming to a summer BBQ near you!
{update: this is AWESOME cold and I will definitely be using it as a sauce on at least 10 summer pasta salads this year. Yum!}

broccoli feta pasta_raudette

Broccoli & Feta Pasta
via the kitchn

1 pound broccoli, trimmed and cut into large chunks
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/3 cup chopped Italian parsley
1 lemon, juiced
1/2 cup feta cheese, divided
1 pound pasta

Cut the broccoli into small florets and steam on the stove or in the microwave with 2 tablespoons of water. Season lightly with salt and pepper. Set aside. Start your pasta water and cook to al dente (I cooked mine in the broccoli water).
While the pasta is cooking, heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it’s well wilted. Pour in the lemon juice and simmer for about two minutes. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper. Serve over your pasta of choice with additional feta to taste.

Oh. My. I’ve always had a soft spot for sloppy joes, but mixing them up with taco flavor and toppings? Mind blown. And easily made vegetarian by swapping out the meat & chicken broth!

taco sloppy joes
Taco Sloppy Joes
via lemons for lulu

1 pound ground turkey
1 medium onion, diced
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup salsa
1/4 cup chicken broth
14 ounces pinto beans, rinsed and drained
1 cup frozen corn
1 cup cheddar cheese, shredded
1 cup lettuce, shredded
1/2 cup diced tomatoes
1 avocado, diced
1/2 cup cilantro, chopped
Sour Cream (and any other toppings you’d like!)
4 hamburger buns

Heat a large skillet over medium heat. Add ground turkey and cook until mostly brown. Add the diced onion and cook until the turkey has browned and the onion is translucent. Add garlic, chili powder, oregano, cumin and salt. Stir. Add broth and salsa. Stir. Add the beans and frozen corn. Reduce heat and cook for 10-15 minutes or until mixture has thickened.
Split each hamburger bun. Top each with turkey mixture, cheese, tomatoes, avocado, cilantro, sour cream, etc. Enjoy!

We’ve had quite a few sunny days here in Seattle. And when the sun comes out, I get the urge for grilled food. These burgers had just a bit of bite, and a ton of flavor. I love the contrast of the fresh, crunchy lettuce and cucumbers with the cool, creamy sauce and spiced burgers. A perfectly balanced and rather healthy meal. This is the sort of thing I’ll eat all spring and summer long. A few minutes of prep and a few on the grill, great for a weeknight meal.

Greek Inspired Burgers
Spicy Chicken Burgers with Mint Greek Yogurt
via applemint

1 lb ground chicken
1 red jalapeno, minced
3 cloves garlic, minced
1/2 small red onion, finely chopped
1/4 cup cilantro, chopped
1 tsp chili powder
1 tsp ground cumin
Salt to taste
1 Lebanese or English cucumber, sliced with skin on
1/2 cup Greek Yogurt
3-4 tbs fresh mint, chopped
Few leaves of fresh crunchy lettuce (I used butter lettuce)

Mix together the ground chicken, jalapeno, red onion, cilantro, chili powder and cumin. Form into wide flat patties. Grill or pan fry in a bit of olive oil until cooked through (about 5 minutes per side). Mix together the Greek yogurt, mint and salt to taste. Serve the burgers warm over toasted buns, pita or alone, with the cucumber and lettuce and yogurt sauce.

My husband is a HUGE pickle fan and has been on a roll with pickling lately. He started just last month and we’ve already eaten our way through jar after jar of deliciousness. But he really topped himself this week with these amazing sesame ginger pickles. They are super fresh and crunchy and packed with flavor! We served them as an appetizer to our favorite Paleo Chicken Pad Thai. We almost ate an entire jar each (and some the next night too!). This is a super simple recipe, great for beginning picklers.

sesame ginger pickles 01

Sesame Ginger Pickles
via The Joy of Pickling

1 lb Asian or pickling cucumbers (about 3/4 inches in diameter)
1 teaspoon pickling salt
1 scallion, cut into 1 inch lengths then slivered
1-inch piece fresh ginger slivered
1 to 2 fresh jalapeños, seeded and slivered
3 tbs rice vinegar
5 tbs soy sauce
1 tbs sesame oil

Halve the cucmbers lengthwise and then cut them into 1-inch long pieces. In a bowl, toss the cut cucumbers with the salt. Let them stand at room temperature one hour. Drain the cucumbers and return them to the bowl. Mix them with the scallion, ginger and jalapeños. In another bowl, stir together the vinegar, soy sauce, and oil, and pour the mixture over the cucumbers. Cover the bowl with plastic wrap (he transferred them to mason jars here). Let the pickles stand at room temperature for 2 to 3 hours, or in the fridge for 24 hours, turning the cucumbers occasionally. The pickles will keep in the fridge for about a week (day 3 today, and they’re still delicious and crunchy!)

sesame ginger pickles 03

(ps) this is how much my husband loves pickles…. meet Mr. Pickle:

mr pickle