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Eat

Filtering by Tag: fall recipe

Hearty Fall Thanksgiving Salad

Lisa Eberly

This salad is so delicious, beautiful, and filling -- another great recipe for your Thanksgiving! 

It's super simple to make and tastes delicious with almost any dressing (which is great if you're not into making the one from the recipe!) 

Hearty Fall Thanksgiving Salad
(serves 4)

Ingredients:
Salad:
10-12 green beans, cut in half
2 cups cherry tomatoes
3 wild carrots, cut diagonally
3 large broccoli florets
1 head of romaine lettuce
1 scallion, minced
Your favorite fresh herbs, finely chopped (I like to use sage, basil, and/or thyme!)
Dressing: 
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup 

Directions:
1. Preheat oven to 400 degrees F. Roast the cherry tomatoes for 8-10 minutes in a small roasting pan.
2. In a pot of boiling water, steam the broccoli, green beans, and carrots (10 minutes, or until tender).
3. In a small bowl, whisk 3 tablespoons olive oil with vinegar, mustard, and honey or syrup.
4. Arrange lettuce leaves and scallions on 4 plates. 
5. Top salad with vegetables and tomatoes; drizzle with dressing and sprinkle with salt and pepper if needed.

Enjoy! For more Thanksgiving deliciousness, see our....

Pumpkin Ravioli

Butternut Squash Risotto

Amazing Caesar Salad

Pumpkin Cacao Muffins

Photos by Shel Lakin

Pumpkin Cacao Muffins with Cinnamon Whipped Cream

Lisa Eberly

These muffins may or may not change your life. 

My mom always made the bEST pumpkin bread growing up -- seriously, that ish was bananas. 

Not, like, actual bananas, but Gwen Stefani's definition of bananas. 

Anyway. 

I wanted to try to recreate it but healthier and bite sized. 

Enter these muffins! 

These babies are perfect to bring as a dessert to your Thanksgiving dinner! 

Pumpkin Cacao Muffins with Cinnamon Whipped Cream

Muffins:

Ingredients:

15-1/2 oz. canned pumpkin

2/3 cup grass-fed butter

2-2/3 cup organic sugar

4 eggs

2/3 cup orange juice (not from concentrate)

3-1/2 cup flour

2 tsp baking soda

1-1/2 tsp salt

1-1/2 tsp cinnamon

Large handful of 100% cacao chips or a grated bar 

Directions:

1. Cream butter and sugar well until light, add eggs (one at a time), add pumpkin and juice, blend well.  

2. Stir in dry ingredients until moistened.  Pour batter into greased muffin pans and top with cacao.  Bake 350 for 20-30 minutes. (test with toothpick!)  Makes either a TON of mini muffins or around 16 large muffins.

Whipped Cream: 

Ingredients: 

2 cups heavy whipping cream
1/2 cup organic sugar
1-1/2 tsp cinnamon 

Directions: 

1. Whisk all ingredients with a smart stick (the BEST kitchen gadget!) until thick and whipped-creamy! 

Enjoy! For other Thanksgiving recipes, see our....

Pumpkin Ravioli

Butternut Squash Risotto

Amazing Caesar Salad

Hearty Fall Thanksgiving Salad

Photos by Shel Lakin

Easy Homemade Pumpkin Ravioli

Lisa Eberly

The weather in Seattle recently has been quite moody so the vibe of Nourish's photos for Thanksgiving will follow suit! 

So let's chat about these raviolis. *Stomach growls.* 

These little pumpkin goodies are so friggin' delicious -- our photographer took some home and her hubby - who I guess didn't like pumpkin stuff - devoured them. 

I made these for a little dinner party we threw and they were the hit of the dinner. Such a hit that I ended up making them for Patryk and I later in the week. And then a little later. Okay, and then just for myself one day at lunch.

They're that easy and quick to make. Seriously, my lunch batch only took me like 8 minutes! 

This makes them the perfect dish for Thanksgiving, as they don't take time away from cooking other things. Or, you can bring them to a Thanksgiving dinner you're attending and they might even steal the attention away fro the turkey. Jus sayin'. 

BONUS - they're pumpkin. This is great for two reasons: 1) pumpkin is healthier and has less calories than cheese, so even though these are ravioli, they're really not that unhealthy for you. 2) pumpkin is delicious. 

Pumpkin Ravioli 

Ingredients:

1 cup of canned pumpkin
1/3 cup grated Parmesan cheese
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Fresh basil or sage, chopped (around 10 leaves)
24 wonton wrappers
Salt and pepper to taste

Directions:

1. Mix pumpkin, Parmesan, around 1/4 teaspoon of salt, and a dash of black pepper in a bowl. 
2. Spoon about a 1/2 tablespoon pumpkin mixture into the center of each wonton wrapper (see photos for reference). 
3. Moisten edges of dough with water (I used a brush, made it super fast and easy!) and pinch opposite sides together to form a triangle. DOn't forget to seal the edges tightly!
4. Place ravioli into a large saucepan of boiling water and cook around 6-7 minutes, drain carefully. (They're delicate!) 
5. Sauce: Pour 1/2 cup of broth and 1 1/2 tablespoons of butter in a large pan and bring to a boil. Add ravioli, tossing to coat. 
6. Sprinkle with basil or sage, and maybe some more Parmesan!

For more Thanksgiving deliciousness, see our...

Enjoy! For more Thanksgiving deliciousness, see our....

Hearty Fall Thanksgiving Salad

Butternut Squash Risotto

Amazing Caesar Salad

Pumpkin Cacao Muffins

Photos by Mariya Moore