Happy November! The holidays are upon us, as usual my mind is blown at how fast the year went by. If you are in charge of the salad for this year’s festivities, I’ve got a brilliant one for you: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!

Ten years ago we bought a little cabin in the woods of Sundance Utah. It had good bones, but it was…how shall I say…in need of some help. In fact, it was pretty much…orange! The ceiling, the walls, the floor, were all wood and all of that wood was stained a 70’s orange. And if that weren’t enough, the cabinetry that wasn’t stained orange, was painted black, making a small space feel even smaller.

We Lived with “The Orange” for Ten Years…

The previous owners lived across the country and basically sold us the cabin as is, with all the furniture, dishes, art, towels, etc.. still there. It was very charming, but felt dark, closed in and was definitely not our style. When my husband retired this last January, we knew we would be spending more time in Sundance to be near our children and grandchildren and decided to make the space our own. And that is when we called Alice Lane Home to help us with the remodel. We live in LA and not only needed the decorating advice but someone dependable to oversee the project and refer us to good contractors and craftsmen.

Enter Suzanne…

After talking about what we wanted and needed, Jess, the owner of Alice Lane paired us up with interior designer Suzanne Hall (or the fabulous decor babe, as I like to call her). She was a dream to work with. She took our tiny black and orange cabin and made it light and airy, opened up our dark little kitchen, and created the most beautiful bathroom, all while having to work around some less than desirable existing features, and our budget.

So Many Changes, But It Kept That “Sundance” Vibe

Our cabin is an authentic “Lincoln log” cabin, meaning it is constructed of real logs that have notches cut near the ends of each log so they can be stacked at the corners to form rooms. We wanted the ‘modern mountain home’ look without losing any of the original integrity or that magical “Sundance” feel. We LOVE the result and I think you’ll be fascinated to see just what a difference was achieved! To see the complete remodel and details of the modern mountain look, click here!

The Best part of This Makeover?

Is that Suzanne and the Alice Lane team made sure the cabin remained family friendly. We have a lot of kids and seven grandchildren (so far) that come to play often and have sleepovers, we don’t have to worry about destruction. Noise? Yes. Destruction, no. Every fabric, rug, surface, in the house is sticky little hands friendly!
Find Alice Lane Home and Alice Lane Interiors on Instagram.

Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

A fabulous salad makes every meal more special, whether it’s dinner for the family or a celebration. And this salad is festive in both color and taste.

Simple But Extraordinary!

Color, color, color! Green, orange, purple, white, and and red come together in the most lovely and tasty way.

…sweet roasted butternut squash, creamy feta, tart pom seeds, fragrant onion, and salty pecans, all placed on a bed of baby greens…

…then drizzled with a homemade, vibrant pink pomegranate vinaigrette! Truly one of my favorite fall salads.

 What to Serve It With:

Whether served alone, or as part of a meal, this salad is fabulous. I love it alongside a good steak, or sometimes, I will toss in some rotisserie chicken for a simple, complete meal. But it’s also beautiful served alongside your Thanksgiving or Christmas turkey. 

The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Tips and what you need: ovens are notoriously inconsistent, your oven may roast your butternut squash quicker or slower than mine. So keep an eye on it and remove when BNS is soft and edges are browned. Many stores have pre-peeled and cut butternut, make sure it’s super fresh or it won’t roast up well, you also may need to cut it smaller. If peeling and cutting your own squash, click here. You will need a rimmed cookie sheet, parchment paper.

5 from 18 votes

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Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

A festive, delicious, salad for fall and your holiday table!

Course: Salad

Cuisine: American

Servings: 8 servings

Author: Linda Spiker

Ingredients

• 1 1/2 pounds butternut squash, peeled and cut into 1/2" cubes (Store bought is fine but you may have to cut it smaller)
• 2 tablespoons good quality olive oil
• sea salt and pepper, to taste
• 8 oz baby greens
• 1/2 cup pomegranate seeds
• 1/4 of one red onion, peeled and sliced or chopped
• 3/4 cup roasted salted pecan pieces
• 1 cup crumbled feta I also love soft goat cheese in this salad
• 1/2 cup good quality olive oil
• 1 cup pomegrante juice (reduced to 1/4 cup)
• 1 tablespoon champagne vinegar or white balsamic
• juice of half a lemon
• 1 tablespoon honey (or a few drops liquid stevia if you prefer)

Instructions

1. 1. Preheat oven to 400 degrees and set oven rack in upper third position. Cover a rimmed cookie sheet with parchment paper.

   Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Sprinkle generously with sea salt and pepper

   Place in the oven for about 40 minutes, or until squash is soft and edges are brown. Time may vary according to oven and altitude.

   While squash cooks, prepare salad dressing:

   

2. To reduce pomegranate juice: Place a small pan on high heat and add juice

   Bring to a boil and then reduce to a simmer
   Allow to simmer until juice measures 1/4 cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.
   

   

3. Place 1/2 cup olive oil into a jar or measuring cup, add lemon juice, honey, vinegar, sea salt, pepper and cooled pomegranate juice, whisk until well combined, set aside

4. 3. On a platter or large bowl, place lettuce, then add cooled butternut squash, onions, nuts, and feta

   Shake dressing well and the drizzle over salad to liking, toss

   Serve!

   

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Holiday cookies are like edible art. Especially these beautiful, delicate Holiday Linzer Cookies! Linzer cookies originated in Austria and they are perfect for any holiday or special occasion and are almost too pretty to eat…almost…
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

This Stunning Recipe Is Shared by Jovial Foods:

I switched to gluten free living about five months ago and I have not missed gluten at all because there are so many great options these days! Of course this recipe is perfection when made with regular all purpose or einkorn flour, but if gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly for these delicate cookies. It’s also soaked for easy digestion!

Baby Showers, Valentine’s Day, Christmas or Thanksgiving These Cookies Work

You can roll out this recipe (see what I did there?) any time you have a celebration: baby or wedding showers, holidays, office parties etc. These cookies are always a favorite and the first to disappear!

Change the Cut Out Depending On the Occasion:

You need two cookie cutters for these cookies. A  2″ fluted cookie cutter for the top and bottom cookies and then another 1″ cookie cutter for the top cookie.

Depending on the occasion you can use a mini heart cookie cutter, a mini flower, circle, star etc…for the “top cookie”.

The Filling:

Simply spoon your favorite preserves onto the bottom cookie, place the cut out cookie on top and sprinkle with powdered sugar!

And Voila!

Beautiful holiday cookies that look like they are lightly dusted with snow.

Tips for “Cutting In” Butter:

If you aren’t familiar with the term “cutting in” butter I can help you out. It’s a technique used whenever you want a flaky result and is often used in cookies or pie crust (<—click for pictures) Butter should be chilled or frozen and cut into small cubes, then tossed in flour and ‘cut in’ with a pasty blender. But you can also use two knives, or even finger tips, creating pea sized bits of butter in the dough that melt into pools of flakiness when baked!

The Recipe: Holiday Linzer Cookies

What you need:  2″ fluted cookie cutters and mini heart cookie cutter, a mini flower, or circle, star etc…for the “top cookie” and a rolling pin. For “cutting in” butter you can use a pasty blender (see tips above) Unbleached parchment is recommended for rolling dough.

5 from 10 votes

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Holiday Linzer Cookies

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

Sweet, delicate little cookies with a cut out you can switch up depending on the occasion.

Course: Dessert

Cuisine: Austrian

Servings: 40 cookies

Author: Jovial Foods

Ingredients

• 2¼ cups all purpose, gluten free or einkorn flour I use Jovial Gluten free baking flour
• 1/4 cup white rice flour
• 3/4 cup almond flour
• 1/2 cup granulated organic sugar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cinnamon
• 12 tablespoons cold, unsalted butter, cut into 1/4" cubes
• 1 large egg, beaten
• 1 12 ounce jar raspberry preserves or any flavor you prefer
• 3 tablespoons powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

2. In a medium bowl combine the flours, sugar, salt, and cinnamon.

3. Cut in the butter with a pastry blender until the mixture is sandy. Add the egg and knead in the bowl until the dough is smooth. (if you don't have a pastry blender, use two knives to 'cut in' butter or even your finger tips to form pea sized bits of butter in the flour.

4. Divide the dough in half. Form each half into a disc, wrap in plastic wrap and refrigerate for 1 hour.

5. Place the first piece of dough in between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Roll the dough to ⅛-inch thick. Using a 2” fluted cookie cutter, cut out rounds. Half of the round will be the base of the cookies. To make the tops, use a 1” cookie cutter to cut out the centers from half of the rounds.Transfer cookies to the baking sheet 1 inch apart. Gather the scraps into a ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.

6. Bake for 12 minutes until the edges begin to brown slightly. Let the cookies cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.

7. Continue in the same manner with the remaining piece of dough.

8. Before serving, spread 1 teaspoon of preserves on the cookie bases. Dust the top of the tops with powdered sugar and place on top of the preserves. Serve immediately.

9. The unfilled cookies can be stored in an airtight container for up to 3 days and filled as needed.

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Christmas cookies, valentine’s day

You all know by now that Sun Basket is my favorite meal delivery service. And that’s because they come up with fantastic meals like these Hungarian Meatballs with Cauliflower “Rice”! Clean eating at it’s best: Paleo, Whole30, and Keto friendly.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

I Love The Ease Of Sun Basket!

I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.

I just open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later we enjoy an incredibly delicious meal. Another perk, I don’t have to go to the store!

WHAT’S NEW WITH SUN BASKET IN 2018?

Sun Basket kicked off 2018 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
2. NEW: Introducing 3 new meal plans:
   • • Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
     • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
     • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.

   Get $35 off Lean & Clean meals from Sun Basket!

LET’S TALK ABOUT THIS MEAL!

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. You may be able to find ‘riced’ cauliflower at your local grocery store. It has become very popular. If not, you can chop your own with a knife, or drop florets in a food processor and give it a whirl!

The Recipe: Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

Tips and what you need: If you can’t find ‘riced’ cauliflower you can make your own using a good knife, or a food processor.

5 from 8 votes

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Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. If you can't find cauliflower rice at your market, you can chop raw cauliflower until it resembles rice, or whirl florets in a food processor until 'riced"

Servings: 2 servings

Author: Sun Basket Meal Delivery

Ingredients

• 10 ounces ground pork
• 1 organic egg
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 2 tablespoons almond meal
• 3 Tablespoons olive oil, separated
• 3-4 organic shallots
• 1/4 cup dried figs (Optional for keto)
• 31/2 ounces organic water cress
• 10 ounses riced cauliflower

Instructions

1. Prep the meatballs

   Let ground pork rest on paper towels to drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

   In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal. 

   Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

2. Cook the meatballs

   In a large frying pan over medium-high heat, warm 1  olive oil until hot but not smoking. 

   Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. 

   Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.

   While the meatballs cook, prepare the remaining ingredients.

3. Prep the remaining ingredients

   Peel and thinly slice the shallots.

   Trim the stems from the figs; coarsely chop the figs.

   Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.

4. Cook the cauliflower “rice”

   In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking. 

   Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. 

   Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.

   Stir in the figs (optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.

5. Serve
   
   Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with oil, if desired, and serve.

6. Kids Can!

   Time the meatballs.

   Time the cauliflower “rice.”

   Drizzle oil over the meatballs.

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Let’s just get this out of the way, we don’t drink alcohol. As in ever. But we do like to enjoy holidays and parties with a little something special and festive in our glasses. That’s where this Lemon Basil Spritzer~Non Alcoholic “Mocktail” comes into play!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Bubbly, Delicious and So Easy!

This drink is a favorite anytime we want something a little more celebratory than plain old water. It’s made with muddled basil and lemon, a simple syrup or sugar free Stevia option, and sparkling water.

How to Muddle a Lemon or Lime…

A muddle is a bartenders tool used to crush ingredients so flavors release and blend, in this case lemon and basil. You will need a muddling tool, but in a pinch you could use the flat end of a wooden spoon…awkward and not as convenient and your friends might make fun of you…so, on second thought get the muddler.

You start by rolling your citrus on a hard surface to soften. Then you cut the end off your lemon, set it on the flat side, and cut lemon into six equal wedges. Drop two lemon wedges and a few leaves of basil into the glass and smash with the muddler. You have now muddled. Good for you. … by the way my gorgeous cutting board is from Small Axe Woodshop and it’s like buttah! It would also make a great holiday gift, hint, hint… honey I want the dark walnut board in my stocking…now back to our spritzer…

Simple Syrup or Naturally Sugar Free Stevia Option:

After muddling, you add some fresh squeezed lemon juice and tonic water for a fizzy, liver friendly drink! You can sweeten this drink with a simple syrup made ahead of time, or with liquid Stevia drops. It’s fantastically delicious both ways!

The Recipe: Lemon Basil Spritzer~ Non Alcoholic “Mocktail”

Tips and what you need: if using simple syrup, make ahead of time so it is cooled and ready to use. If you prefer Stevia drops,<—we use these. You will need a muddling tool and a hand held juicer for squeezing lemon juice.

5 from 13 votes

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Lemon Basil Spritzer

Prep Time

1 min

 

A light bubbly Lemon Basil Spritzer~ Non Alcoholic "Mocktail" with a simple syrup or low carb, keto friendly, naturally sugar free option. The amount of simple syrup included in the recipe will make 6-8 drinks. And just a reminder, all ingredients can be adjusted to taste!

Course: Drinks

Servings: 1 serving

Author: Linda Spiker

Ingredients

• 1/2 cup water (use only if making simple syrup, if using Stevia skip this ingredient)
• 1/2 cup granulated sugar (use only if making simple syrup, if using stevia skip this ingredient)
• 3 leaves fresh basil
• 2 lemon wedges
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons simple syrup (or 4 drops liquid stevia, or to taste)
• 3/4 cup cold sparkling water, seltzer, san pelegrino etc..
• basil leaves or lemon wedges for garnish

Instructions

1. If using simple syrup, place water and sugar in a pot and bring to a boil, lower and simmer for 6 minutes. Allow to cool. If using liquid stevia, skip this step

2. To make drink: place a few basil leaves and 2 lemon wedges in bottom of glass, muddle, crushing the lemon wedges and basil together

3. Add lemon juice and either simple syrup or stevia drops, and muddle more. Then pour tonic water into glass.

   
   

4. Add a few ice cubes, and garnish with additional basil and lemon wedges if desired.

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Honest to goodness, if carrots are roasted correctly they are almost like candy. Sweet, crispy perfection in my book. When set atop a good Cashew Cheese Sauce, well, they are even dreamier!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

We Love Our Roasted Carrots!

Roasted carrots are so easy to make. Simply toss with olive oil and spices and pop in the oven until the edges are crispy and browned. We serve ours roasted with gremolata, drizzled in honey and ginger, and piled on top of a salad with couscous! But this is the first time we have featured them with a creamy cashew cheese sauce!

The Cashew Cheese Sauce: Paleo, Whole 30 , and Vegan!

Cashews make a great dairy substitute, and while this sauce is dairy free, it still packs packs the protein and some healthy fats! Click here for the the recipe.

Delicious, Beautiful and Healthy!

Serve as an appetizer, side dish or main course. Even the kids will be asking for more veggies.

The Recipe: Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Tips and what you need: click here to make cashew cheese sauce. You will need a rimmed cookie sheet and unbleached parchment paper. I always recommend using a good quality, sharp knife!

5 from 7 votes

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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Sweet roasted carrots topped with chives and set atop a creamy cashew cheese sauce! You will need to make cashew cheese in advance. 

Course: Side Dish

Servings: 4 servings

Author: Linda Spiker

Ingredients

• 1 1/2 lbs carrots, peeled and cut into 2-3" segments (I used Rainbow Carrots)
• 2 tablespoons extra virgin olive oil
• sea salt and freshly ground pepper, to taste
• 2 tablespoons chives, chopped for garnish
• 1 serving cashew cheese sauce (recipe linked above)

Instructions

1. Make cashew cheese sauce ahead of time.

2. Position oven rack in the center of oven and preheat to 425 degrees. Place a sheet of parchment paper onto rimmed cookie sheet, set aside.

3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well.

4. Place carrots onto parchment covered cookie sheet. Drizzle with olive oil until all the veggies are glistening with oil. Generously sprinkle with sea salt and pepper. Toss. Arrange in a single layer. Place in oven and roast until tender and slightly browned 45-50 minutes.

5. Remove from oven. Plate cashew cheese sauce and top with carrots, garnish with chopped chives, serve!

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