Grilled Zucchini Rollatini are the perfect finger food for a picnic! Grilled zucchini picks up the flavor of the grill, then is brushed with a ricotta cheese mixture before being rolled. These Grilled Zucchini Rollatini make for a scrumptious vegetarian appetizer or entree!

Grilled Zucchini Rollatini are the perfect finger food for a picnic or outdoor soiree! Zucchini is sliced thin and grilled after being brushed with olive oil and seasoned with salt and pepper. Once grilled, the zucchini is chilled. Brush on basil-seasoned ricotta cheese with tomatoes, then roll the zucchini up into bite-sized pieces. Chill until itView full post »

Planning to picnic this spring and summer? Bring Strawberry Romaine Salad in a Jar along as a seasonal side dish. Romaine is layered into a mason jar, followed by fresh, sliced strawberries. The lettuce and fruit are topped with toasted pecans and feta cheese, then tossed in a homemade lemon vinaigrette to complete the dish!

Planning to picnic this spring and summer? Bring Strawberry Romaine Salad in a Jar along as a tasty, seasonal side dish. Romaine lettuce is layered into a mason jar, followed by fresh, sliced strawberries. The lettuce and fruit are topped with toasted pecans and feta cheese, then tossed in a homemade lemon vinaigrette to complete the dish. These salads in a jar travel well, store well, and are easy to enjoy at any warm-weather outdoor event you might be attending!View full post »

Naturally sweetened and vegan Mixed Berry Mint Lemonade is the perfect drink to make for an outdoor soiree or picnic! Raspberries, blackberries and blueberries are muddled with fresh mint, then mixed into the lemon juice, water and agave nectar base to create this crisp and delicious lemonade!

Naturally sweetened and vegan Mixed Berry Mint Lemonade is the perfect drink to make for an outdoor soiree or picnic! Raspberries, blackberries and blueberries are muddled with fresh mint, then mixed into the lemon juice, water and agave nectar base to create this crisp and delicious lemonade!View full post »

Hey-o! April has just begun… and it’s POTLUCK time, y’all!

Today, I’m recapping all the things I loved during the month of March. To recap, my potluck, as defined by the folks at Merriam-Webster is:

the regular meal available to a guest for whom no special preparations have been made… a communal meal to which people bring food to share —usually used attributively <a potluck supper>; whatever is offered or available in given circumstances or at a given time.

Around the end of every month, I write up a list of my (current) favorite things. While this list might not be a traditional “meal,” I hope to bring some unique products/entertainment/links/etc. that I’ve recently loved in the hopes that y’all will enjoy them, too.

Who’s ready to recap March?

Here we go…

Continuing the monthly tradition, The Speckled PalateView full post »

  • SanApril 13, 2016 - 1:46 pm

    Oh, tacos. Always and forever.

    In March, I loved skiing with my family, hot chocolate, ThredUp and a new pen.ReplyCancel

    • ErinApril 21, 2016 - 2:16 pm

      YAS! All the tacos!

      I love that you went skiing with your family (and drank hot chocolate!), got a new pen and tried ThredUp. I’ve never heard of that, so I’m off to look it up!ReplyCancel

Curried Veggie Rice Bowls are a perfect dish to make when cleaning out the pantry and the refrigerator! These bowls are filled with brown rice, curried sweet potatoes, sautéed spinach with shallots and topped with a fried egg for the finishing touch, and make a delicious vegetarian lunch or dinner that’s so simple and healthy!

Curried Veggie Rice Bowls are a perfect dish to make when cleaning out the pantry and the refrigerator! These bowls are filled with brown rice, curried sweet potatoes, sautéed spinach with shallots and topped with a fried egg for the finishing touch, and make a delicious vegetarian lunch or dinner thatView full post »

  • Phoebe @ Feed Me PhoebeApril 6, 2016 - 11:52 am

    Oh my goodness I could eat rice bowls with a fried egg on top any day of the week!! Thank you for sharing your gorgeous photos and recipe and shelf-stable favorites for the #SpringPantryPurge! xoxoxoReplyCancel

    • ErinApril 6, 2016 - 5:06 pm

      You and me both, Phoebe! They’re so good and SO delicious, and they might be my new kind of kryptonite. (Basically, give me a runny egg over anything, and I’m a happy girl.) Thanks so much for inviting me to take part in this pantry purge! It’s been a blast!ReplyCancel

  • Kelsey @ Appeasing a Food GeekApril 7, 2016 - 7:48 am

    Okay this curried sweet potato hash sounds to die for!!! Can’t wait to try this! Happy #SpringPantryPurge girl! xoxoReplyCancel

  • Liz @ The Clean Eating CoupleApril 7, 2016 - 10:29 am

    These look AMAZING! I don’t cook with curry very often – but you’re making me want to dig it out of the cabinet. Your photos are also stunning!ReplyCancel

  • laurasmessApril 7, 2016 - 11:01 am

    This is my favourite sort of last minute dinner, though I usually just do sautéed mushrooms with the spinach and eggs if I have them (plus chuck on a bit of sliced avocado and hot sauce!). The curried veggies sound delicious. As for pantry staples, I always have quinoa (more often than rice, actually!), nuts and seeds, hot sauce, various spices, canned black beans. Puts me in a pretty good position to create tasty food in a pinch (my default is a bowl like yours or something mexican-ish)ReplyCancel

  • Rach's RecipesApril 13, 2016 - 2:01 am

    This looks really good. I think I’d add other veggies like carrots and broccoli or cauliflower. Looking forward to making this, thank you for sharing.ReplyCancel