#seasonaleating

[chefcarolb]

Crunchy, colorful, and packed with fresh flavor! 🌱✨ This Radish and Red Onion Salad with Feta Cheese is the perfect side dish for spring and summer. Crisp peppery radishes, sharp red onion, and creamy, salty feta come together in a simple salad that's refreshing, vibrant, and incredibly easy to make.

https://www.fromachefskitchen.com/radish-salad/

[tastecrestts]

Grilled Nectarine Burrata Beef Beef Prosciutto Salad Recipe

[forkfulofflavor]

Fall Harvest Salad with Apple Cider Vinaigrette Ingredients: For the Salad: 1 small butternut squash, peeled, seeded, and diced 1/2 tbsp olive oil Salt and freshly ground pepper, to taste 2/3 cup (120 g) raw quinoa 1 cup (240 ml) water 2 cups (130 g) chopped kale leaves 2 small apples, cored and sliced or diced Toppings: 1/4 cup (30 g) dried cranberries 1/4 cup (30 g) pecans, roughly chopped 1/3 cup (50 g) crumbled feta cheese (reduced-fat if preferred) 1 1/2 tbsp roasted pumpkin seeds For the Apple Cider Vinaigrette: 3 tbsp extra virgin olive oil 2 1/2 tbsp apple cider vinegar 3/4 tbsp honey or maple syrup 1 1/2 tsp Dijon mustard 1 garlic clove, minced Salt and ground black pepper, to taste Directions: Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 16 minutes, flipping halfway through, until tender. Remove from oven and let cool. Cook the Quinoa: Rinse and drain quinoa. In a small saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until fluffy and water is absorbed. Let cool. Make the Dressing: Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and pepper in a bowl (or shake in a mason jar) until well combined. Adjust salt and pepper to taste. Massage the Kale: Place kale in a large bowl and pour half of the vinaigrette over it. Gently massage the dressing into the kale for 30 seconds until softened. Assemble the Salad: Add cooked quinoa, roasted butternut squash, and apples to the kale. Toss to combine. Divide salad among plates, then top with cranberries, pecans, pumpkin seeds, and feta cheese. Drizzle remaining vinaigrette over the top, and serve. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 3 servings This Fall Harvest Salad with Apple Cider Vinaigrette brings the best of autumn’s bounty in a colorful, nutrient-rich dish. The salad combines roasted butternut squash, fluffy quinoa, crisp apples, and tender kale, all topped with a sweet and tangy apple cider vinaigrette. Finished with dried cranberries, crunchy pecans, and crumbled feta, this salad is both delicious and visually stunning. Ideal for Thanksgiving or any fall meal, this salad is as satisfying as it is wholesome. The vinaigrette adds a bright, fresh flavor that complements the earthy squash and nutty quinoa, while the combination of textures keeps every bite interesting. Perfect for gatherings, this vibrant harvest salad is a celebration of the season.

[alkamicare]

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A post shared by AlkamiCare | By Deema ديما Ντίμα (@alkamicare)

[pretty-flowers-in-my-hair]

With Sping just around the corner, what are you planning on baking? I want to try to make banana bread and some kind of pie! Can you believe I've never made a pie?⁣⠀ .⁣⠀ .⁣⠀ .⁣⠀ #sweetgentlelife #tradlife #baking #spingweather #seasonaleating #simpleliving #feminine #femininity #tradfem #easyliving #quietlife #simplicity #slowloving #homemaking #housekeeping #traditional #wholesomelife #wholesomehobbies⁣⠀ https://www.instagram.com/p/BurZb_IBIfn/?utm_source=ig_tumblr_share&igshid=qvclttrehklt

[mohai]

#TBT Winter is often the time for fisherman to prepare for upcoming fishery seasons, like salmon, one of Puget Sound's favorites and most iconic. This January 1934 photo shows workers fixing purse seine nets at Seattle's Salmon Bay Terminal. Seattle Cedar's sawdust burner can be seen across the Bay, in Ballard. ⠀ ⠀ Seattle Post-Intelligencer Collection, MOHAI⠀ ⠀ #salmon #pnw #mohaimaritime #maritime #fishing #fisheries #boat #seattle #ballard #seattlehistory #freshfood #seasonaleating #throwback #throwbackthursdays

[forkfulofflavor]

Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Ingredients: 2 lbs (1 kg) beets, unpeeled, greens removed, scrubbed clean 1/4 cup (60ml) extra-virgin olive oil, divided 2 sprigs thyme or rosemary (optional) Kosher salt and freshly ground black pepper, to taste 1/4 cup toasted shelled pistachios, lightly crushed 1 grapefruit, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved 1 orange, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved 2 tsp (10ml) lemon juice 1 small shallot, finely minced 2 tbsp fresh parsley, tarragon, or chervil, minced 1 tbsp (15ml) honey 1 cup (200g) fresh ricotta Directions: Preheat oven to 375°F (190°C). Prepare a pouch by folding a 12- by 24-inch sheet of aluminum foil in half and crimping two edges to form a pocket. Toss beets with 1 tbsp olive oil, thyme or rosemary (if using), and a pinch of salt and pepper. Place in the foil pouch, seal, and set on a rimmed baking sheet. Roast for about 1 1/2 hours, or until a toothpick easily pierces the beets. Remove from the oven and let cool. Once cool, peel the beets by rubbing the skins under cold running water. Cut into 1 1/2-inch chunks. (Beets can be stored in the refrigerator for up to 5 days if preparing in advance.) Lightly crush the pistachios using a mortar and pestle or by chopping with a knife. Reserve half for garnish. In a large bowl, combine the grapefruit juice, orange juice, lemon juice, shallot, herbs, and honey. Whisk to blend, then slowly add the remaining 3 tbsp olive oil, whisking continuously to emulsify. Season with salt and pepper to taste. To serve, toss the beets and citrus wedges with the pistachio vinaigrette. (If using red beets, toss separately to prevent staining other ingredients.) Spread half of the ricotta on a serving platter, top with the dressed beets and citrus, and dollop with the remaining ricotta. Garnish with reserved pistachios and serve. Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes Kcal: 220 kcal | Servings: 6 servings This Roasted-Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette is a delightful blend of seasonal flavors and textures. Tender roasted beets are paired with bright citrus segments, creating a balance of earthy and tangy notes. The creamy ricotta adds a luscious layer, while the pistachio vinaigrette brings a unique nutty depth that ties the dish together beautifully. Perfect for holiday gatherings or cozy dinners, this salad brings a vibrant, rustic appeal to the table. The combination of colors and flavors creates a visually stunning presentation that’s as satisfying to the taste buds as it is to the eyes. Ideal for autumn, this salad is both refreshing and comforting, making it a wonderful addition to any festive meal.

[closedloopcooking]

SLOW GROWTH Happily surprised to see baby shoots coming up through this celery. In a matter of just a few days this odd end is serving up life again. A small, magic moment you can create in your own kitchen. You just need a shallow dish, enough water to cover the very bottom of the root, some sunshine, and patience. I placed this start on the window ledge and replace the water every other day or so to keep it fresh. I’ve never considered myself someone with a green thumb. All surviving plants in my house are here out of sheer will. But seeing slow growth from something that would normally make its way into the bin or compost is a little, meaningful win.

I’ve been regrowing green onions since elementary school, always amazed at how quickly they come back. Trying out new produce starts, like celery, is an exciting way to dip your toe into what I call “gardening light.” I’m treating this process as a low waste experiment and learning what else will take to at home growth.

Always curious about ways to extend the life of your produce, what are you regrowing in your kitchen?