Thanksgiving Salad: Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

Indulge in the perfect balance of fresh greens, sweet dates, tangy pomegranate, and creamy goat cheese with this vibrant Arugula and Spinach Salad. Topped with crunchy walnuts and a hint of creamy balsamic dressing, it’s a deliciously wholesome treat perfect for your holiday celebrations.  

Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

This Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts offers a delightful blend of flavors and textures. The peppery arugula and mild spinach mix form a fresh and vibrant base, complemented by the rich sweetness of Medjool dates. The jewel-like pomegranate seeds provide a burst of tartness, while the coarsely chopped walnuts add a satisfying crunch. Crumbled goat cheese introduces a creamy, tangy element that ties everything together. For an extra layer of richness, a drizzle of creamy balsamic dressing can enhance the flavors, making this salad a perfect balance of savory, sweet, and tangy notes. It's a colorful, nutritious dish that’s both light and satisfying.

Thanksgiving dinner is all about a variety of side dishes, and this salad makes a fantastic addition to the table. It's quick and easy to prepare, adds a refreshing twist to a typically carb-heavy feast, and showcases some of the season's best flavors.

Enjoy!

What Ingredients do I need?

Base:

• Arugula and spinach mix

Toppings:

• Medjool dates, chopped
• Pomegranate seeds
• Walnuts, toasted
• Goat cheese, crumbled

Dressing:

• Creamy balsamic dressing (optional)

Substitutions and Variations

To add variety to your salad, you could try:

• Swap the nuts – Use almonds or pecans for a different crunch.
• Add citrus – Include orange or grapefruit slices for brightness.
• Change the cheese – Try feta, blue cheese, or ricotta for a different flavor profile.
• Incorporate herbs – Fresh mint or basil would bring a new dimension.
• Use a different fruit – Try figs, dried apricots, apples, or pears in place of dates or pomegranate.

Berry and Almond Variation

• Additions: ½ cup mixed berries (blueberries, raspberries, or strawberries), ¼ cup slivered almonds
• Dressing: A honey-lime vinaigrette or balsamic vinaigrette
• Notes: The berries bring a sweet and tart balance, and the almonds give a nice crunch in place of walnuts.

Kitchen Tips and Notes

Here are some kitchen tips to elevate your salad.  

1. Toast the Walnuts: Lightly toast the walnuts in a dry skillet for 3–5 minutes to enhance their flavor and add extra crunch. Just be sure to keep an eye on them to avoid burning.

2. Pit Dates Quickly: Use kitchen shears to cut through Medjool dates for easy pitting and slicing. This method is much faster than using a knife.

3. Pomegranate Tips: If you’re struggling with pomegranate seeds, cut the fruit in half, then hold it over a bowl, cut side down. Tap the back of the pomegranate with a wooden spoon, and the seeds will fall out easily.

4. Cheese Crumbling: To prevent your goat cheese from crumbling too much, freeze it for about 10 minutes before you break it up with your hands. It makes it less messy and gives better control.

5. Dress Just Before Serving: If you're using a creamy balsamic dressing or any vinaigrette, dress the salad just before serving to keep the greens fresh and crisp.

6. Balance Flavors: If the salad feels too sweet (from the dates and pomegranate), add a bit more acidity to the dressing—like a splash of lemon juice or a touch more vinegar—to balance the sweetness.

7. Serving a large crowd:  To serve more than 4 people, simply scale up the ingredients proportionally based on the number of servings needed.  

These simple tips will help enhance the texture, flavor, and overall presentation of your salad!

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Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

serves 4

Ingredients:

• 9 ounces arugula and spinach mix
• ½ cup pitted and sliced Medjool dates
• ¼ cup pomegranate seeds
• ½ cup coarsely chopped walnuts
• 3 oz goat cheese, crumbled
• Creamy balsamic dressing (optional)

Instructions:

1. In a large bowl, combine the arugula and spinach mix.
2. Add the sliced Medjool dates, pomegranate seeds, chopped walnuts, and crumbled goat cheese.
3. Toss gently to combine.
4. Drizzle with creamy balsamic dressing if desired, and serve immediately.

Turkey, Zucchini, Spinach, & Ricotta Pita Pizza

Savor the Flavor

Treat yourself to a culinary delight with this artisan pizza, topped with Italian-seasoned ground turkey, tender zucchini, and fresh spinach, all nestled on a creamy bed of ricotta cheese. With each bite, you’ll be transported to flavor heaven.

Turkey, Zucchini, Spinach, & Ricotta Pita Pizza

This artisan pizza is a feast for the senses and a delightful twist on traditional flavors. The Italian-seasoned ground turkey offers a savory richness that pairs perfectly with the tender crunch of zucchini and the earthy freshness of spinach. Each bite is made even more satisfying by a luscious layer of creamy ricotta cheese, adding depth and balance to the taste experience. It's the perfect dish for those who appreciate a blend of wholesome ingredients and bold flavors, offering a satisfying meal that is both comforting and gourmet. Treat yourself or impress guests with this unique and memorable culinary creation!

Creating this artisan pizza is as simple as it is satisfying, using common ingredients you likely already have in your kitchen. With Italian-seasoned ground turkey, fresh zucchini, spinach, and creamy ricotta cheese, you'll find that this recipe comes together effortlessly. Simply brown the turkey and zucchini with a few staple seasonings, add in the vibrant spinach, tomato sauce, and herbaceous basil, and use a creamy spread of ricotta as the base. The result is a fresh, homemade pizza that’s ready to bake and enjoy without fuss. Ideal for busy weeknights or spontaneous gatherings, this recipe makes gourmet eating easy and accessible!

Enjoy!

What Ingredients do I need?

Cooking Essentials:

• Olive oil

Protein:

• Ground turkey

Seasonings & Spices:

• Italian seasoning
• Garlic powder
• Onion powder
• Red pepper flakes

Fresh Produce:

• Zucchini
• Baby spinach
• Fresh basil

Base:

• Pita bread

Sauce & Cheese:

• Tomato sauce
• Ricotta cheese

Substitutions and Variations

For a personalized twist on this delicious artisan pizza, consider these substitutions and variations:

• Protein Variations: Swap the Italian-seasoned ground turkey for ground chicken, lean beef, or even plant-based crumbles for a vegetarian option. If you prefer seafood, cooked shrimp or smoked salmon can bring a new dimension to your pizza.

• Vegetable Alternatives: Instead of zucchini, try using sliced mushrooms, bell peppers, or eggplant. You can also mix in kale, arugula, or Swiss chard for different leafy green flavors.

• Cheese Substitutes: If ricotta isn't your favorite, try using goat cheese for a tangier taste, mozzarella for a classic stretch, or feta for a salty twist. For a vegan option, opt for dairy-free ricotta alternatives.

• Base Swaps: Pita bread can be swapped for a cauliflower crust, naan, flatbread, or even a homemade dough if you're feeling ambitious.

• Seasoning Adjustments: Adjust the spice level by adding more red pepper flakes or including a dash of smoked paprika. You can also incorporate a sprinkle of dried oregano or thyme for an extra herbal touch.

Kitchen Tips and Notes

Here are some helpful kitchen notes and tips for preparing this artisan pizza:

• Prep Ahead: Wash, chop, and prep all ingredients ahead of time for smoother assembly and cooking. Ground turkey can be seasoned and browned in advance, then refrigerated for up to 24 hours.

• Crisping the Crust: To get a crispy base, toast it in the oven for a few minutes before adding your toppings. 

• Uniform Slices: For even cooking, slice the zucchini thinly and uniformly. This ensures that all pieces cook through and retain a pleasant texture.

• Herb Handling: Add the fresh basil after the pizza is baked to preserve its aroma and vibrant flavor. High heat can quickly dull basil’s delicate notes.

• Customizable Spices: Adjust seasoning levels based on your taste. Adding a pinch of red pepper flakes or a dash of Italian seasoning directly onto the finished pizza can enhance flavor.

• Baking Tip: Preheat the oven to ensure consistent cooking and crispy edges. 

• Melty Cheese Bonus: If you prefer a melty cheese layer, consider adding shredded mozzarella or provolone along with the ricotta for a bubbly, golden top.

• Portion Control: Pita-sized pizzas are perfect for individual servings. Consider letting everyone assemble their own for a fun, customizable pizza night.

With these tips, you'll elevate your pizza-making experience and end up with a satisfying, flavorful result every time!

More Pita and Flatbread Pizzas to Make:

• Naan Pizzas: Options include Pesto Chicken or Classic Pepperoni
• Zucchini and Sausage Flatbread Pizza
• Grilled Veggie Naan Pizza
• Farmer's Market Pizza: A delightful mix of seasonal produce
• Margherita Pita Pizza: Featuring fresh basil, mozzarella, and tomatoes
• Corn and Prosciutto Flatbread Pizza
• Roasted Tomato & Spinach Flatbread Pizza

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Turkey, Zucchini, Spinach, & Ricotta Pita Pizza


serves 3


2 Tablespoons olive oil
1 1b ground turkey
1 1/2 - 2 medium zucchini, trimmed and small diced
2 Tablespoons Italian seasoning
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon salt
2 pinches red pepper flakes
3 pita breads
9 fresh basil leaves
3/4 cup tomato sauce
2 cups (about 2 1/2 ounces) baby spinach
8 oz container of ricotta cheese (will use less than the container)

How to Make It

1. Preheat the Oven
   Preheat your oven to 450°F.

2. Cook the Filling
   Heat a large skillet over medium-high heat. Add olive oil and, once hot, add diced zucchini, ground turkey, Italian seasoning, garlic powder, onion powder, red pepper flakes, and salt. Cook until turkey is browned and zucchini is tender.

3. Prepare the Pita Crusts
   While the turkey mixture is cooking, place pita breads on a baking sheet and bake in the oven for about 5 minutes, flipping halfway through, until slightly crispy.

4. Add Flavor
   Stack the basil leaves, roll them up, and thinly slice into ribbons. Add tomato sauce and half of the basil to the turkey mixture, stirring well. Add spinach and stir until wilted, then remove skillet from heat.

5. Assemble the Pizzas
   Spread each pita with a generous layer of ricotta cheese. Top with the turkey mixture and add small dollops of ricotta on top. Return the pitas to the oven and bake for 6-7 minutes until the pizzas are warmed and the cheese is slightly melted.

6. Finish and Serve
   Remove from the oven, sprinkle with reserved basil ribbons, cut into wedges, and serve hot.

Fall Flavors: Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

A half of a roasted acorn squash makes the perfect vessel to hold my Turkey, Sweet Potato, & Black Bean Chili.  It's filled with the fall flavors we love and brings on the Autumn comfort vibes!

Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

When fall arrives, I find myself craving all the cozy seasonal flavors. I eagerly scour my local grocery store, waiting for the first sight of squashes, pumpkins, and sweet potatoes. These ingredients bring me comfort in every form—whether in a salad, soup, roasted, or as part of a hearty bowl of chili. Recently, while browsing Instagram, I stumbled upon a video where someone halved an acorn squash, roasted until beautifully browned and tender, and then used it as a bowl for chili. I’ve seen bread and pumpkin bowls before, but never thought of using an acorn squash. I knew I had to try it. And here we are!

This chili is made with turkey meat to keep it on the healthier side, though you can easily substitute beef if you prefer. Sweet potatoes and black beans add a wonderful complement, pairing beautifully with the roasted squash. The chili offers a mild heat from jalapeño, but you can easily adjust the spice level to suit your taste. While there are a few steps involved in making the chili and roasting the squash, it's simple to prepare and makes for a perfect weekend meal. Trust me, it’s worth it!  

This dish embodies the essence of comfort food. With each bite of the chili, followed by the roasted squash, you experience a perfect blend of flavors that is simply heavenly. I truly hope you enjoy it!

Enjoy!

What Ingredients do I need?

Pantry items

• chili powder
• ground cumin
• paprika
• dried oregano
• canola oil
• crushed tomatoes
• black beans (2 cans)

Protein

• ground turkey or beef if you prefer

Vegetables

• onion
• garlic
• red bell peppers (2)
• jalapeno
• sweet potatoes
• acorn squash

Other

• beer - any kind (1 can or bottle)

Substitutions and Variations

• Make your favorite chili recipe instead

• Use round small sourdough bread loafs as bowls buy cutting off the tops and hollowing out the insides.  

• Switch out the beans for red kidney beans

• Leave out the sweet potato

• Amp up the spice using more jalapeno, hot sauce, cayenne pepper, or red chili flakes

• Leave out the hot spice altogether

Kitchen Tips and Notes

• Start your chili first, or cook it ahead and reheat it.

• Roast the acorn squash right before you want to eat so it is nice and warm.

• Use caution and a sharp nice when cutting the squash in half.  They are tough to cut.

• To make the bowl vessels cut the squash from the top stem down vertically through to the bottom tip.

• Use a large metal spoon to scrape out the seeds and any stringy matter inside the middle of the squash.

• Using parchment paper on a baking sheet under the squash will help with clean up.

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Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

Chili servings:  10

Chili:
3 Tablespoon canola oil
2 lbs ground turkey
1 onion, diced
4 cloves garlic, minced
2 red bell pepper, seeded and diced
1 jalapeno, seeded and finely diced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon dried oregano
1 28oz can crushed tomatoes
1 bottle of beer
3 cups chopped sweet potatoes, peeled and diced
2 cans black beans, drained and rinsed

Acorn Squash:

acorn squash - each squash will make 2 serving bowls.  Buy as many as needed. 

canola oil

salt & pepper 

Chili Preparation: In a large Dutch oven heat the oil over medium high heat.  Add the ground turkey and onion, cooking about 5 minutes.  Add the garlic, bell pepper, and Jalapeno and cook 5-10 more until meat is cooked through and veggies are crisp tender.

Add the chili powder, cumin, paprika, oregano, crushed tomatoes, beer, and sweet potatoes.  Bring to a boil, then reduce heat to low and simmer for 30 minutes.  Add the black beans and cook an additional 10 minutes.  Test the potatoes, they should be fork tender.  If not, cook an additional 5 minutes.

Acorn Squash Preparation:  Preheat oven to 400F.  Cust the squash in half and scrape the seeds out using a large spoon.  Drizzle with canola oil and sprinkle with salt & pepper on the cut sides.  Place parchment paper on a baking sheet and place the squash cut side down.  Roast for 30 minutes or until they are fork tender.  If you want the squash more caramelized, turn them right side up and roast an additional 10-15 minutes.  

To serve:  place 1/2 acorn squash on a plate or in a large bowl.  Ladle the turkey chili into the squash.  Garnish with chili toppings.  Serve.

adapted from Diane Morrisey - Instagram

Small Batch: Vanilla Maple Muffins

The aroma of fresh baked Vanilla Maple Muffins on a brisk Autumn day sparks cozy feelings of a hot cup of tea and a good book, all snuggled up in throw blanket.  

Vanilla Maple Muffins

We just got back from Yosemite National Park where the weather was crisp and chilly during the day and fireplace cold at night.  It was great being in the woods surrounded by sequoias and pines, and drinking hot cocoa in front of the fire.  Our resort had the most grand breakfast buffet that we enjoyed several times.  One item on the pastry table caught my eye.  It was a  vanilla maple muffin so being the muffin connoisseur I tried one and fell in love with the warming flavors of the season.  I had to go home and recreate this recipe, so here we are!

One bite into a hot muffin and the spices of vanilla and maple fill your senses making you feel all cozy.  This is what comfort food is made of.  The muffins are easy to pull together.  You only need 1 bowl and about 20 minutes of baking time.  This is a small batch of 6 muffins (the perfect small family size).  For a little added protein and some tang, I used Greek yogurt along with a small amount of milk.  I used a combination of vanilla bean paste and maple extract are they compliment each other perfectly, making this a wonderful Autumn/Winter muffin.  

Enjoy!  

What Ingredients do I need?

• Greek yogurt
• milk
• eggs
• canola oil
• vanilla bean paste
• maple extract
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• salt
• Optional- sparkling sugar

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins ( shredded coconut, walnuts, or granola) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

  Items You May Need  

Vanilla Bean Paste - I use this one.

Maple Extract - this is a great one.

6 well muffin tin - I have loved this one.

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Vanilla Maple Muffins

yield: 6 muffins


1/2 cups plain Greek yogurt
1/4 cup milk
1 egg
1/4 cup canola oil
1/2 teaspoon vanilla bean paste
1 teaspoon maple extract
1 1/2 cups flour
1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
sparkling sugar for the tops

 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

Add the yogurt, milk, egg, oil, vanilla bean paste, and maple extract.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. 

Using an cookie or ice cream scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.