There’s no frogs breath, worms wort, or deadly nightshade in this Nightmare Before Christmas Soup but it looks good enough to kill! Kale and pea green curry is topped with a skull-shaped slice of provolone to resemble Sally’s Worms Wort Soup.

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Other than frogs breath, worms wort, and deadly nightshade, I have no idea what is in Sally’s worms wort Nightmare Before Christmas Soup. So I took some liberties and remade a kale and pea green curry soup inspired by spring vegetables and Thai/Cambodian flavors that I had at a dinner party recently, made by Damian of Fetty’s Street Food.

Despite the lengthy list of ingredients, this soup actually comes together in just 1 hour. I know that’s not super fast but given the complexity of flavors you would think it took longer. However, this is one of those recipes that the quality of the ingredients matter. Sure it uses frozen peas and spinach, but make sure you are using good green curry paste, coconut milk (no light milk here), and fresh seasonings because they make the difference.

At the dinner party, Damian served this soup with Thai style fried pork belly, a drizzle of Thai bail oil, and peas/pea shoots for garnish. It was exquisite but not necessary for Sally’s Nightmare Before Christmas soup. Instead I added a slice of provolone cheese cut to resemble the skull that appears over the soup as she makes it. I know, lots of skulls this week!

The result is a velvety bright green soup with all the flavors: fish sauce for salt, sugar for sweetness, vinegar for sour/tartness, and mushroom seasoning for umami. Not nightshade to put you to sleep here like Dr. Finkelstein, but you may enough enough to put yourself in a food coma instead.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from BigBearsWife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
• Vanilla Citrus Cider from Jolene’s Recipe Journal
• Purple People Eater Macaron from A Kitchen Hoor’s Adventures
• Mini Pizza Skulls from Karen’s Kitchen Stories
• Halloween Candy Chocolate Pie from Sweet ReciPEAs
• Halloween Bark from Art of Natural Living
• Pumpkin Oatmeal Bread from A Day in the Life on the Farm

SALLY'S WORM WORT NIGHTMARE BEFORE CHRISTMAS SOUP (GREEN CURRY SOUP)

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp neutral oil, such as canola
• 1 medium yellow onion, peeled and roughly chopped
• 4 cloves garlic, peeled and crushed/chopped
• 1 heaped Tbsp good green curry paste*
• 1 bunch kale, stripped off the stem and roughly chopped
• 1 (12 oz.) bag of frozen peas, thawed
• 2 (13.5 oz.) cans of coconut milk
• 10 oz. water
• 3 Tbsp sugar
• 1 Tbsp fish sauce**
• 1 Tbsp white vinegar
• 2 Tbsp mushroom seasoning/powder
• 2 tsp ground white pepper
• 1 (12 oz.) bag of frozen chopped spinach, thawed and squeezed or excess liquid
• 8 thin slices provolone

Directions

1. In a wok/heavy based sauce pan, heat oil over medium high and fry onion until it starts to brown, about 5 minutes. Add garlic and sauté until lightly browned all over, about 1 minute.
2. Add curry paste and sauté until oil starts to separate from the paste stirring frequently (about 2 minutes). Quickly add kale and peas, and cook until the kale is wilted and halved in volume (about 5 minutes).
3. Add coconut milk, water sugar, fish sauce, vinegar, mushroom seasoning, and white pepper. Stir to combine and bring to a boil. Reduce heat to low and let simmer for 20 minutes. Taste and adjust for seasoning: fish sauce for salt, sugar for sweet, vinegar for sour/tartness, mushroom seasoning for umami. Remove from heat and let the soup cool completely.
4. Transfer the soup and thawed spinach to a high speed blender***. Blend for at least one minute until completely smooth and bright green. Return soup to the pot and reheat.
5. While soup reheats, use a small round cookie cutter and/or paring knife to cut provolone slices into skulls.
6. Serve soup with provolone skull on top.

Notes

*I have the privilege of getting fresh homemade green curry paste from Damian himself, but you can find good pastes from a local Asian market. **For fish allergies or vegetarian option use soy sauce. ***I normally like to use my immersion blender to avoid the need to cool and transfer, but a high speed blender is preferred here to get a silky smooth texture.

Source: Adapted slightly from Damian of Fetty’s Street Food.

Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

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I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Chick-fil-A kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

KALE SLAW

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KALE SLAW

• 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
• 1/4 of a small head of red cabbage, cored and thinly sliced
• 8 ounces of Brussels sprouts, trimmed and thinly sliced

DRESSING

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper

Directions

1. In a large bowl, toss together the kale, cabbage and Brussels.
2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.

Notes

*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

Fresh basil pesto is key in this flavorful pesto chicken lasagna with spinach, kale, chicken, ricotta, and plenty of cheesy goodness!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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With how much basil is growing in my garden, I have no need to get any from the Farmers Market, but since it is #FarmersMarketWeek I figured now was a great time to share a recipe using some homemade pesto in case you are in the same boat – whether home grown or picked up at your Farmers Market.

I am was lucky enough to be able to use some kale growing in my garden for this recipe too. All those fresh greens!

And yes the garlic bread I served with it was homemade too ;-). I didn’t make my own semolina pasta dough noodles or Mozzarella this time but I have before and it’s totally worth it if you have the time. This recipe is a little more realistic for the masses using dried noodles, shredded Rotisserie chicken, and store bought cheese.

Every time I talk about homemade pesto I say that it is remarkably better than anything store bought (unless you are buying it from somewhere that makes it fresh). The color alone is a great indicator of it’s freshness – just look how bright green it is! Store bought is usually brownish green and comes with only half the flavor.

Add in the fresh garlic, fresh Parmesan cheese, and some high quality olive oil, and you’ll never go back to store bought ever again. Unless of course you simply don’t have the time in which case go ahead and use that jar, this lasagna is worth it either way.

In the effort of saving time, I usually make large batches of pesto, especially at the end of the season when I am chopping everything down, and then freeze it so I can enjoy that fresh basil flavor anytime. Plus, then I don’t have to drag out my food processor the next time I want pesto.

I thank my past self for little things like this all the time. This is my kind of self-care and self-love.

While we try to eat a lot of lean protein and vegetables, quarantine has us cravings comforting carbs more than ever. Thank goodness for our home gym in the basement, because the two of us are all of this lasagna (obviously not in one sitting).

One year ago: Lamb Burgers with Purslane Aioli

Four years ago: August 2016 Stitch Fix #17

Five year ago: Wheat Berry Salad

Six years ago: Turkey and Kale Panini

Seven years ago: Gnocchi with Sausage and Kale

Nine years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

PESTO CHICKEN LASAGNA

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Yield: 9-12 servings Cooking Time: 50 MInutes 50 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

GREENS

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 4 cups loosely packed spinach, chopped
• 4 cups loosely packed kale leaves, chopped
• 1/4 tsp salt
• 1/4 tsp onion powder

RICOTTA

• 2 eggs, lightly beaten
• 16 oz. ricotta

CHICKEN

• 2 cups shredded cooked chicken
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp ground black pepper
• 1/4 tsp salt

ASSEMBLY

• 12 lasagna noodles, cooked
• 1-1/2 cup basil pesto
• 2 cups Italian cheese blend
• 8 oz. fresh mozzarella, sliced and torn into pieces

Directions

1. Preheat oven to 425F. Grease a 9x13 baking pan and set aside.
2. In a large skillet over medium heat, add olive oil. Add garlic, cooking just until fragrant, about 30-60 seconds. Add the spinach and kale in batches, and salt. Cook until greens have cooked down completely, about 5 minutes. Set aside.
3. In a small bowl, blend together the eggs and ricotta. Set aside.
4. In a medium bowl, toss together the chicken and seasonings. Set aside.
5. To assemble the lasagna: Place 3 cooked noodles in a single layer on the bottom of the baking dish. Spread 1/3 the ricotta mixture over noodles, top with 1/3 of the greens, 1/3 of the chicken, dot with 1/4 of the pesto, and sprinkle with 1/4 of the cheese. Add another layer of noodles, and repeat layering.
6. Add the final layer of noodles and top with the remaining pesto, shredded cheese, and mozzarella slices.
7. Bake for 35-40 minutes, or until the filling is bubbling mozzarella is golden brown. Cool 15 minutes, slice, and serve.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This vegan scrambled tofu looks and feels just like eggs that you might not even know you are eating tofu! Served of a bed of seasoned sweet potato and kale hash.

I love meat. Seems like a strange way to start a post about a Vegan recipe right? But what I’m trying to accomplish by doing so is that despite that statement, I also love Vegan food. I order it more often than I make it (which isn’t saying much as even that isn’t often) but I’m always surprised by the results when I do. I’ve only purposely posted two vegan recipes on my blog (Buckeye pancakes and Macaroons), but have posted a few others that I realized were vegan after the fact (two that come to mind are my lentil skillet and chocolate almond cupcakes minus the frosting)- further proof that just because it’s vegan doesn’t mean it won’t be loved by meat eaters. So when I was asked by Valentina of The Baking Fairy to participate in her #Veganuary event I decided to step up to the challenge. I’ve been slacking lately and needed the creative push, so why not start 2019 with a Vegan recipe?

My first more experimental journey into Vegan cooking was a little while ago at vegan cooking class here in Columbus where we learned to make three recipes, two of which I am sharing combined into one today (the other was a cashew cream used to make a parfait, which was also crazy good and plan to share eventually). Sweet potato hash was nothing new to me, but tossing it in ground flax seed was something I had not yet had before and was very pleasing. The surprise was found in the tofu eggs. Never would I ever thought of replacing scrambled eggs with crumbled tofu but it really is as simple as that because the scrambled tofu truly does texturally resemble eggs and the color added by the seasonings helped solidify the illusion.

Looks for other Vegan recipes to try? Check out the other bloggers sharing Vegan Recipes for #Veganuary:

• Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
• Baba Ganoush by Lemon Blossoms
• Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
• Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
• Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
• Instant Pot Chipotle Sofritas by Herbivore Cucina
• Moroccan Eggplant with Chermoula by Caroline’s Cooking
• Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
• Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
• Vegan Artichoke Hummus by A Day In The Life On The Farm
• Vegan Baked Oats and Vegetable Bites by Cook With Renu
• Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
• Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
• Vegan Cookie Dough Energy Balls by Veggie Lexi
• Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
• Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
• Vegan Khoresh Bademjan by Palatable Pastime
• Vegan Mushroom Stroganoff with Tofu by Simple and Savory
• Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
• Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Vanilla Chai Oatmeal by Fairyburger
• Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat

Five years ago: Peanut Butter Cup Oatmeal Cookies

Six years ago: California Quesadillas with Honey-Balsamic Dipping Sauce

Eight years ago: Red Velvet Shortbread Cookies

SCRAMBLED TOFU WITH SWEET POTATO & KALE HASH

Serves 6

Ingredients:

HASH

3 medium sweet potatoes, sliced into 1/4-inch thick half moons

2 Tbsp olive oil

1 tsp salt

1/2 tsp ground cumin

1/2 tsp dried rosemary

1/4 tsp onion powder

1/8 tsp ground allspice

Ground black pepper, to taste

2 cups kale, roughly chopped and tossed in 1 Tbsp olive oil

TOFU

1 Tbsp olive oil

1/2 red bell pepper, diced

1/4 sweet onion, finely diced

1 cup zucchini, diced

1 clove garlic, minced

1 Roma tomato, finely diced

1 (14 oz.) pkg firm tofu, crumbled into large pieces

1/4 cup nutritional yeast

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp turmeric

1/4 tsp dried thyme

Ground black pepper, to taste

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with foil and coat with non-stick spray.
2. In a large bowl, toss the sweet potatoes in the olive oil, then sprinkle with flax and seasonings. Spread on prepared baking hsset and bake for 20 minutes, rotating halfway through. Add kale and bake 5 more minutes.
3. Meanwhile prepare the tofu. In a medium skillet over medium heat, add the oil. Add pepper and onion and saute until lightly caramelized. Add zucchini and saute for 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook for 1 more minute. Add crumbled tofu and seasonings and cook until heated through, about 2 minutes.
4. Serve tofu over sweet potato hash.

Source: Adapted slightly from a Zest Juice Co. cooking class.

Roasted veggies are the best – so I mixed up a whole bunch of them, added crispy chickpeas, and drizzled the whole roasted veggie bowl with a lemon tahini dressing.

There’s a restaurant in Columbus called Brassica which serves up Mediterranean inspired pita sandwiches, salads, and bowls in an assembly line style made popular by Chipotle. It seems that there are tons of these types of restaurants these days but Brassica is one of my favorites, and after a recent visit I decided to try my hand at making a similar roasted veggie bowl at home. Because that’s how I roll.

I present to you, a bowl full of roasted vegetables topped with crispy chickpeas and a lemon-tahini dressing. It never ceases to impress me how something so simple can be so incredibly delicious and make me forget I’m not eating meat. There’s cauliflower, broccoli, eggplant, sweet potato, carrot, and red onion all mixed up in there. You could also add quinoa for a Quinoa Chickpea Salad if you prefer a little more vegetarian protein.

Then they are served over a bed of kale and lentils or rice (or both if you’re me) and drizzled with lemon-tahini dressing. If you want to go the extra mile you can also make your own tahini.

The crispy chickpeas on top add great texture and flavor to the dish. This was actually my first time roasting them on the stove top and I think I actually prefer it to the oven, especially when I need the oven space to cook other things like the veggies in this particular situation. You could definitely make a huge batch of these crispy chickpeas in advance and store them until needed.

The best thing about these roasted veggie bowls is that you can easily customize them with whatever veggies you prefer. You could also add a dollop of hummus and serve it with warm pita. I actually added a little bit of Cleveland Kraut Beet Red kraut on top of mine because why not? And it’s so pretty!

Two years ago: Lemon-Lime Pistachio Bars

Three years ago: Octoweenie-Mac and Cheese Bagel Bites

Three years ago: Homemade Garbage Plates

Four years ago: Baked Oatmeal with Blackberries and Bananas

Five years ago: Chocolate Chip Cookie Dough Cupcakes

ROASTED VEGGIE BOWL WITH LEMON TAHINI DRESSING

Serves 6

Ingredients:

VEGGIES

1/2 head cauliflower, florets chopped

1/2 head broccoli, florets chopped

1 eggplant, peeled and chopped

1 sweet potato, peeled and chopped

2 large carrots, peeled and chopped

1/2 red onion, chopped

2 Tbsp olive oil

Salt and pepper, to taste

DRESSING

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp salt

1/4 tsp cayenne pepper

CHICKPEAS

1 (15 oz.) can chickpeas, drained

1 Tbsp olive oil

1/2 tsp paprika

1/4 tsp garlic powder

Pinch of cayenne pepper

Salt and pepper, to taste

ASSEMBLY

Fresh chopped parsley

Chopped kale

Lentils or rice

Directions:

1. Preheat the oven to 400ºF.
2. Place veggies on two large baking sheets lined with foil. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss until coated.
3. Roast in the oven for 20 minutes, stir, return them to the oven (alternating racks), and roast for an additional 10-15 minutes, or until tender and browned on the edges.
4. While the veggies are roasting, make the lemon tahini dressing. Add all ingredients to a blender, blend until smooth, and then refrigerate until ready to serve.
5. Heat 1 tablespoon oil in a skillet over medium heat. Add chickpeas and season with smoked paprika, cayenne, and salt and pepper. Stir and cook for about five minutes, or until slightly crispy. Remove from the heat.
6. To assemble, place roasted veggies over a bed of kale and lentils (or rice), top with spiced chickpeas, and parsley. Drizzle the dressing over top, and toss to combine.

Source: Adapted from Chicho’s Kitchen.

Remember the delicious sheet pan dinner I shared a couple weeks ago from products I ordered through Green Bean Delivery? Well here is another thing I made with some other items in that box! For this dish you could definitely make your own beet noodles with a spiralizer, I used Cece’s Veggie Noodle Co. beet spirals and then made a creamy feta sauce using Caprini Creamery goat cheese feta and Hartzler Family Dairy whole milk. The kale was also part of the delivery which turned into kale chips to add texture to this dish.

It’s amazing how substituting grain noodles for vegetable noodles can totally change the nutrition of a meal. This dish with traditional noodles, while carb-ilicious, for me it would definitely require an extra serving of vegetables on the side. But by using the beet noodles it’s a meal all by itself and I’m a fan of sneaking in vegetables without it being overly obvious that I’m eating vegetables. And beets are so pretty! That’s not to say I don’t ever eat pasta but with dishes like this I am more than okay with skipping it. But if you are missing the carbs I think some sweet potato gruyere pierogi would pair nicely here.

In other news, I started a separate Instagram account for all my Columbus adventures. I originally thought about doing this almost 2 years ago when I started getting more involved with the local food scene here, but I decided then that I didn’t want to manage a second account and instead came up with the hashtag #SpiffyColumbus to use. But last night I was having second thoughts about that decision, wishing I had done it after all, and after a nudge from some friends I went ahead and created the @SpiffyColumbus account! So @TheSpiffyCookie will remain mostly blog-oriented from now on, which I think my non-Columbus followers will appreciate.

Two years ago: Strawberry Black Peppercorn Pistachio Cookie Bars

Three years ago: DIY Gold Confetti Napkins

Four years ago: Balsamic-Strawberry Bagel Bruschetta

Five years ago: Cast Iron Skillet Brussels Sprouts Bacon Pizza

Six years ago: Gnocchi with Roasted Red Pepper Cream Sauce

Seven years ago: Nutella Mousse

SPIRALIZED BEET NOODLES WITH FETA CREAM SAUCE

Serves 2

Ingredients:

2 Tbsp olive oil, divided

1/2 bunch of lacinato kale, stems removed and coarsely chopped

1 (10.7 oz.) container spiralized beets (about 3-4 cups)

1/4 cup crumbled feta cheese

1/4 cup whole milk

1 clove garlic, minced

Salt, to taste

2 Tbsp toasted walnut pieces

Prepared pesto, for garnish

Directions:

1. Preheat oven to 450 degrees. Line a baking sheet with foil and coat with nonstick spray.
2. Massage 1 tablespoon of the olive oil onto the kale leaf pieces and place on a single layer on the prepared baking sheet. Cook for 5 minutes or until crispy.
3. Meanwhile, heat the remaining olive oil in a large saute pan over medium heat. Add the spiralized beets and cook, tossing and turning the noodles frequently, for 5 minutes or until al dente.
4. In a small bowl, vigorously whisk together the feta, cream, and garlic until creamy. Seasons with salt to taste.
5. To serve, divide the noodles between two plates. Top with whipped feta, kale chips, and toasted walnut pieces. Drizzle with a little pesto and serve.

Source: Adapted from The Wimpy Vegetarian.

Disclosure: While I did receive a discount on my Green Bean Delivery order, I was not required to create a recipe from my experience. All thoughts and opinions remain my own.

Items you may need (affiliate links):

Warm yourself up from the inside out with this zesty potato, sausage, and kale soup made with hot sausage, fresh kale, and mashed potatoes!

This post is sponsored by the Ohio Pork Council. All opinions are my own.

I am so tired of being cold! I know the #1 reason I moved away from TN 3 years ago was the infernal summer heat and humidity but dang it I don’t remember winter’s being this consistently cold. Thankfully there’s plenty of belly warmer food to be had, especially lately as I’ve been hanging out with the Ohio Pork Council.

While I love beef, I make an effort to reduce my red meat intake and replace it mostly with poultry and occasionally tofu. But over the past year I’ve rediscovered my love for all things pork – and not just bacon. It is the other white meat after all, is incredibly versatile, economical, and can be even more flavorful and juicy than chicken if cooked properly. My partnership with the Ohio Pork Council has been the driving force behind that and I can’t thank them enough for showing me the way.

Not only have I learned how to cook pork, but I’ve also had the pleasure to meet the hog farmers right here in Ohio. Heck I even got to visit Surber Farms and walked through pen after pen of curious pigs (post to come soon I promise)! You’d think I wouldn’t be able to eat pork after that but despite their cuteness, they are mighty tasty and have lived a good life. But I digress.

My most recent interaction with Ohio hog farmers (and soy farmers that produce the food for the pigs) came in the form of lunch at Bob Evans’ corporate headquarters right here in Columbus with several other Ohio-area bloggers. After touring their test kitchen (and learning a quick trick on how to easily remove sausage from the packaging), we were served several dishes all made with Bob Evans pork products – many of the farmers in attendance raise the very pigs that go into their sausage! How often do you get to meet the people who raised the food you are eating? Many of these farms have been in their families for generations and it’s wonderful to see how passionate they are and how much they care about the animals.

The Asian Maple Sausage Meatballs were one of my favorites but as Jill of Foodtastic Mom already shared that recipe I decided to go for something to thaw the chill that has seeped into my bones all these months of winter. For some added heat, this soup is made with a zesty hot sausage and a little bit of jalapeno. Don’t require that much heat? Use regular sausage and a little bit of bell pepper instead. Oh and did I mention there’s also mashed potatoes in this soup? Yea get this in your belly asap. Check out recipes shared from other bloggers who I had lunch with including Lemons for Lulu, The Food Hussy, and Plowing Through Life.

Three years ago: 14 DIY Valentine’s Day Gift Ideas

Four years ago: Chocolate Covered Strawberry Peeps Cupcakes for Two

Six years ago: Cinnamon-Blueberry Bread Pudding

Seven years ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

SOUP

Serves 6

Ingredients:

1 lb. Bob Evans Zesty Hot Roll Sausage

2 Tbsp unsalted butter

1 small red onion, finely chopped

1 jalapeno, seeded & minced

4 cups low sodium chicken broth

1 pkg Bob Evans Sour Cream & Chive Mashed Potatoes

1/2 cup heavy cream

1 bunch kale, washed, stems removed, leaves coarsely chopped

Salt and pepper, to taste

Directions:

1. Heat a large pot over medium heat, add the pork sausage, crumble, and cook until no longer pink. Drain, remove to a paper towel lined plate, and set aside.
2. Put pot back over medium heat and melt the butter. Add the onions, scraping up any sausage bits left behind, and cook until translucent, about 3 minutes. Add jalapeno and cook another 2 minutes. Pour in broth, cover the pot and allow the mixture to simmer for 20 minutes.
3. Stir in the mashed potatoes until fully incorporated and simmer an additional 10 minutes. Puree the soup with an immersion blender until smooth (or add a to a blender).
4. Add the sausage to the soup along with the heavy cream, stirring to mix, and bring soup to a simmer. Stir in the kale, cover and turn off the heat. Allow the soup to sit for 8 minutes. Season with salt and pepper to taste. Serve with a dollop of sour cream and sliced green onion.

Source: Bob Evans

Pizza nights are my version of a creating meals that clean out the fridge. And sometimes it results in the best pizzas ever like this pesto prosciutto pizza! After all, how can you go wrong with pesto?

We make homemade pizza fairly often, usually using whatever random sauces and toppings are leftover in the fridge form other recipes that week. Last time, I threw together some frozen homemade pesto from last summer, Mozzarella pearls (that I had bought for some reason but forgot why), feta, prosciutto (that I also forgot I bought, maybe it had something to do with the Mozzarella), and kale. A little sprinkle or Italian seasoning and garlic salt and holy crap this may be one of the best pizzas I’ve made in awhile. Thankfully I remembered what I put on it to be able to recreate it again for photo ops.

While the toppings may vary from week to week, pizza night usually starts with putting a pizza stone in the oven to warm up while the dough rises. But sometimes I don’t feel like dealing with sprinkling cornmeal on my pizza peel, transferring the dough on the hot stone in the hot to cook, and then removing it from the stone to a cutting board because you really should not cut on a pizza stone or peel. While it’s usually worth it, that’s a lot of extra stuff to clean! So I cheated and busted out my new Non-Stick Pro Pizza Pan from OXO. With a micro-textured pattern this pan has improved airflow resulting in even baking and a crispy crust like I’d expect from cooking on my pizza stone.

Another handy multi-purpose gadget (that has me thinking a pizza party like the ones I used to throw in middle school is in order), is the Complete Grate & Slice Set which has four different cutting options including coarse and medium grates, and straight and julienne slices. It can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. That’s my kind of highly functioning gadget, as I have limited space and don’t want to deal with single-function tools.

Last but not least, the 4″ Pizza Wheel is made from clear, slick plastic that prevents cheese from sticking and won’t damage non-stick pans (such as the pizza pan I used). I am always impressed at how sharp plastic tools can be (I have a knife too that I underestimated once and nearly took off the tip of my finger) and appreciate having appropriate tools to use with my nonstick pans. Look mom, no scratches!

One year ago: Churro Cookies with Chocolate Dipping Sauce

Two years ago: Dill Potato Salad

Three years ago: Gluten-Free Brownie for One

Five years ago: Strawberry Fruit Dip

Six years ago: Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato-Pancetta Butter

PESTO PROSCIUTTO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

1/4 cup basil pesto

8 oz. fresh Mozzarella, shredded (or I used pearls)

4 oz. feta, shredded or crumbled

2 oz. prosciutto, chopped

1 cup loosely packed chopped kale leaves

Italian seasoning

Garlic salt

Directions:

1. Preheat in the oven to 400°F with a rack on the bottom third.
2. On a lightly floured surface, roll out dough to desired size and transfer to a pizza pan.
3. Spread pesto evenly over the dough, top with the cheeses, prosciutto, kale, and sprinkle with desired amount of seasoning.
4. Bake for 20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before slicing.

Source: The Spiffy Cookie original

Disclosure: I was provided with complimentary product from OXO. All thoughts and opinions are my own.

So today marks day 14 of Whole30 for me – halfway there! I’ve been faithful to the cause thus far but tonight my willpower will be tested as I am going out to dinner at Oliver’s for Restaurant Week. However while my friends will be ordering from the curated Restaurant Week menu, I will be ordering the safest thing I can possibly find on their regular menu., which sadly will likely be a salad or a plain burger patty. Why do I even bother? Cause my friend Haley is back in town for the long weekend and eating is kind of our thing, even if my participation isn’t quite up to snuff.

In an effort to motivate myself to stay on track, I started off on the right foot this morning by polishing off the last of this quiche I made over the weekend. It’s pretty stinking awesome if I do say so myself. Instead of a regular pie crust, there’s a layer of thinly sliced sweet potato which is filled with breakfast sausage (passed the Whole30 test), kale, onion, and eggs. I was slightly skeptical on the crust part, worrying it would somehow be a bit chewy but think I may even prefer the sweet potato oser to perfection.

Two years ago: Lighter Recipe Roundup

Three years ago: Blueberry-Flax Buttermilk Pancakes

Four years ago: Slow Cooker Chicken Tacos

Five years ago: Carrot Cake Oatmeal

SAUSAGE & KALE QUICHE WITH SWEET POTATO CRUST

Serves 6

Ingredients:

1 large sweet potato, peeled and thinly sliced (with mandoline or food processor)

1 Tbsp olive oil

1/2 lb. crumbled breakfast sausage

1/2 yellow onion, diced

3 stalks kale, stems removed and chopped

1-2 garlic cloves, minced

6 eggs, beaten

Salt and pepper, to taste

Directions:

1. Preheat oven to 450 degrees.
2. Lightly grease a 9-inch pie pan. Lay the sweet potato slices on the bottom and up the sides in a circular pattern, overlapping the pieces. Bake for 20 minutes. Remove from oven and lower heat to 375 degrees.
3. While the crust is baking, prepare the filling. Heat oil in a large skillet over medium heat. Add the sausage and cook until no longer pink. Remove to a paper towel-lined plate, reserving ~1 tablespoon on grease in the pan.
4. Add onion to the same pan and saute until translucent, about 3-4 minutes. Add kale and saute another 3-4 minutes. Add garlic, mix well for 30 seconds, and then remove from heat. Stir sausage back into the kale mixture and then spread evenly into the cooked crust.
5. In a medium bowl, beat together the eggs and salt and pepper. Pour mixture over the filling and bake for 30 minutes or until set. Let rest for 5-10 minutes before slicing and serving.

Source: Adapted from My Utensil Crock.

Comfort food with some of you favorite fall flavors, all cooked in one pan. This white skillet lasagna will be your new favorite weeknight meal.

I’m not even going to bother talking about the results of the election today. There’s too much discussion already and nothing is going to change the reality of what we woke up to this morning (or stayed up to witness). So let’s try to move on and hope for the best. In the meantime, it’s prime time for some comfort food and a giveaway, in the form of white skillet lasagna and REVERE cookware.

Believe it or not, I’ve been cooking with the same set of inexpensive cookware since my third year of grad school, which was 2009 for those of you that don’t have my life memorized. Oh yea that means I’ve been using that very set all throughout the lifetime of this blog. Granted, I did supplement it with a couple of choice pans but I’ve been in the market for a better set that won’t break the bank for a little while now. So when REVERE offered to let me try their 10 Piece Stainless Steal Set I jumped on it. This particular set has a copper core which helps heat quickly and evenly. As an added bonus for those of us without a plethora of cabinet space, this set also features interlocking handles which mean you can stack them all up and put them in one little cabinet.

But a pretty pan is only as good as the food it cooks. And I have to say, this pan is as good as any of my more “fancy” and expensive pans. I tested out the 3-quart saute pan by making a white, fall flavored version of my dad’s skillet lasagna with butternut squash, the last bits of kale growing in my garden (and only a fraction of the sage still exploding), and a lighter alfredo sauce made from milk and cream cheese. IDK about you, but I’ll be cozying up with a big bowl while the temperature continue to drop.

Don’t forget to enter to win two REVERE frying pans! Widget located at the end of this post.

One year ago: Buffalo Chicken Enchiladas

Two years ago: Single Serving Deviled Eggs

Three years ago: Elvis Fluffernutter Rice Krispie Treats

Five years ago: Gluten-Free Peanut Butter Chocolate Bars

WHITE SKILLET LASAGNA WITH BUTTERNUT SQUASH AND KALE

Serves 4-6

Ingredients:

1 Tbsp olive oil

1 small sweet onion, diced

4 cloves garlic, minced

1 lb. butternut squash, peeled, seeded, and cubed (about 2 cups)

16 oz. can of vegetable broth

1 tsp salt, divided

1/2 tsp black pepper, divided

1/4 tsp ground nutmeg

2 cups milk

3 oz. cream cheese

2 Tbsp freshly chopped sage, plus more for garnish

1 tsp freshly chopped thyme

3 cups (about 8 oz.) small shell or elbow pasta (I used cavatappi)

1 cup ricotta cheese

2 lightly packed cups chopped kale

1-1/4 cup shredded mozzarella, divided

1/2 cup shredded parmesan cheese, plus more for serving

Directions:

1. In a large, oven-proof skillet over medium heat, add the olive oil (I used the REVERE 3-quart sauté pan). Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add squash with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to coat well and add in 1/3 cup of broth. Cover and cook until softened, about 10-12 minutes.
2. Once soft, stir in the rest of the broth, milk, cream cheese, sage, thyme, and the rest of the salt and pepper. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 15 minutes, stirring occasionally. Meanwhile, preheat the broiler.
3. Stir in ricotta (or cottage) cheese and kale and cook, covered, 5 more minutes. Remove from heat and stir in 1 cup of the mozzarella and 1/4 cup of the parmesan. Sprinkle with remaining mozzarella and parmesan, put whole sage leaves on top, and place under broiler (without lid) for 1-2 minutes or until lightly golden. Serve topped with more parmesan cheese if desired.

Source: Adapted from my Skillet Lasagna and Guiltless Fettucine Alfredo.

Disclosure: I was provided with the REVERE 10 Piece Stainless Steel Set from World Kitchen by 3rd Floor Social. I was compensated for this post but all thoughts and opinions are my own. Giveaway sponsored by 3rdFloorSocial & World Kitchen.

Giveaway Prize (MSRP $59.99): 2-Piece Stainless Steel Frying Pan Starter Set (8-inch and 10-inch fry pan)

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