Appetizers/Snacks, Dinner, Lunch, Salad

Margo’s Bruschetta

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Fresh summer vegetables marinate in olive oil and red wine vinegar, then get served atop grilled bread slices for this perfect appetizer or side dish.  

A couple of weeks ago I had dinner with some amazing friends and one of them brought this simple dish that was the hit of the evening.  Netty – thank you for the inspiration!  These are the recipes I most love to share – the treasured family traditions that are saved on crinkled paper or old index cards, truly standing the test of time for good reason.  Below is the copy my friend sent the next day when I said I wanted it – it’s perfect.

With the utmost respect for Margo, and the perfection of this dish, I did tweak things a bit for my own tastes, including adding a little red wine vinegar to the chopped veggies, and using olive oil in the second pan vs. butter, with a slightly higher smoke point.  Other than that, it’s un-touchable.  

One of my favorite parts about this recipe is that Margo was so special she lent inspiration for my friend’s daughter’s middle name…  And she’s a GEM.

Margo's Bruschetta

Print Recipe
Chopped Summer vegetables in olive oil and red wine vinegar, served with grilled bread.
Course Appetizer, dinner, Lunch, Salad
Cuisine Italian
Keyword bruschetta
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1/2 cup finely chopped cherry or heirloom tomatoes
  • 1/2 cup finely chopped cucumber
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped fresh herbs - oregano, parsley & basil
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1-2 tsp kosher salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 loaf ciabatta bread
  • 1 stick butter
  • 3 cloves garlic, smashed

Instructions

  • In a ceramic or glass bowl, combine all the chopped vegetables and herbs, then toss with the olive oil, red wine vinegar, salt and pepper. Taste for seasoning, and allow to sit for at least 10 minutes while you prep the bread. Ideally, this would sit at room temperature for a couple of hours - the flavors will develop.
  • Using two non-stick or cast iron skillets, heat one pan with the stick of butter and smashed garlic over medium-low heat. You don't want the garlic to burn, but simply flavor the melted butter. Slice the ciabatta bread into 3/4" slices, and heat the second skillet over medium heat, tossing with a tablespoon of olive oil.
  • Using tongs, dip each slice of bread into the melted butter and garlic, making sure both sides are coated. Then heat the bread in the second skillet, heating until a golden brown crust appears. Continue with the remaining slices until they are all cooked.
  • Serve the grilled bread with the chopped vegetables - this is a dish that can sit out for an entire evening, only getting better with time! ENJOY!

Notes

Thanks to Annette for this amazing dish!!!
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Appetizers/Snacks, Breakfast, Dinner, Lunch

Tortilla De Patata

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A traditional Spanish Omelette with Potato and Onion.  This versatile dish is great for anytime of day, can be made ahead, and is the epitome of simple Mediterranean cooking.  

I was first introduced to the traditional Spanish Omelette, Tortilla de Patata when my family hosted an exchange student from Madrid in 1988.  Monica came to live with our us during my eight grade year, and she became the big sister I never had.  She was patient with our traditional American cooking, but every now and then we would step things up and make gazpacho, paella (with her help!) and this traditional Spanish tortilla.  Below are some photos from a family trip to Spain to visit Monica in the year 2000.  HOLA MI HERMANA!!!

It continues to be a main thread of conversation regarding healthy eating, that the “mediterranean diet” is the ideal model.  I consider this recipe to be exemplary of why this type of cooking makes so much sense.  It’s literally five ingredients, all that should be chosen with the highest level of quality, and cooked simply together.  The tortilla becomes a great meal option for any time of day – cold out of the fridge for breakfast, or heated slightly and topped with a raw salsa salad as shown here.  

Many variations of this recipe call for copious amounts of olive oil to be used in the poaching of the potatoes and onions…  This is not exactly a “light” dish, but the olive oil absorption rate into the final product totals approximately 4 Tbsp, or 1/4 cup out of the original full cup used.  And, we all know EVOO is good for us!  

The two pictures above show the potatoes and onions cooking in the olive oil, and then the final tortilla just after being flipped in the pan.  I followed many variations of this recipe but landed on the final one mostly based off Smitten Kitchen’s version https://smittenkitchen.com/2007/09/tortilla-de-patatas/.  The raw salsa “salad” is a nod from a Jamie Oliver version, and this makes the whole thing much better.  I can’t find the actual recipe for that part, but this is the video link if you want to check it out.  https://www.youtube.com/watch?v=xb4kCB7VAsM.  Whatever version you make, feel free to add in other veggies like a regular frittata – this is a flexible dish that is really about the method more than anything else.  But make the salad!

One of the tricks to making this raw salsa “salad” is grating the tomato on the small side of a box grater, allowing the juice to collect in the bowl, but keeping the fleshy pulp and seeds on the side for the most part.  This juice brings a vibrant flavor to the dressing.

Tortilla de Patata

Print Recipe
A spanish style frittata with olive oil, potatoes and onions.
Course Breakfast, dinner, Lunch, Snack
Cuisine Mediterranean, spanish
Keyword fritatta, spanish omelette, tortilla

Ingredients

Tortilla de Patata

  • 3 to 4 medium sized Yukon Gold potatoes (about 1 1/4 lbs)
  • 1 small yellow onion
  • 1 cup olive oil
  • 6 extra-large or 7 large eggs
  • Salt and freshly ground black pepper don’t skimp

Raw Salsa Salad Topping

  • 4 medium plum tomatoes, very ripe
  • 2 Tbsp Red Wine Vinegar
  • 2 Tbsp olive oil
  • 1/2 cup chopped fresh basil
  • 2 handfuls mixed salad greens, or micro-greens

Instructions

Tortilla de Patata

  • Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade of a food processor, or by hand. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.
  • Cook potatoes and onions: Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).
  • Drain potatoes and onions: Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes. (You can make the raw salsa salad now!)
  • Make the tortilla batter: In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in drained potatoes and onions. If you have 10 minutes, definitely let them soak together for that long; it makes a difference in how well the finally tortilla stays together. If you’re in a rush, it’s not going to ruin the dish if you skip it.
  • Cook the tortilla: Add 2 tablespoons of the drained cooking oil back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they’re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath. I found this took about 8 minutes.
  • Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet. You can also use a lid for the pan to invert the tortilla, and simply slide it back in upside down. Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.
  • Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes.

Raw Salsa Salad

  • To make the salad, take two of the tomatoes, remove the seeds and juice, leaving just the skin and pulp. Finely dice the tomatoes into small bits, setting them into a large shallow bowl.
  • Take the other two tomatoes, and using the small sized side of a box grater (see picture above) grate the tomatoes to collect fresh tomato juice into the bowl with the chopped tomatoes. To that, add in the red wine vinegar, the olive oil, and a heavy pinch of kosher salt and black pepper. When you're ready to serve, toss in the basil and whatever salad greens you want - top the tortilla with this raw salsa salad like frosting on a cake!

Notes

This recipe is based mostly on the Smitten Kitchen Tortilla de Patatas  https://smittenkitchen.com/2007/09/tortilla-de-patatas/.  The raw salsa salad comes from Jamie Oliver, but I've only seen it in a video, so it was kind of my interpretation of it.  Thanks to both of these great chefs!
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Appetizers/Snacks, Breakfast, Sweet

Brown Butter Chocolate Chip Banana Bread

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The Best Banana Bread with nutty brown butter and chocolate chips.  The ultimate recipe for everyone’s favorite snack.

The key to this recipe is saving your banana’s until they are seriously over-ripe.  Covered in brown spots, mashed and frozen into ziplocks, it all works here!

I tend to collect recipes in a messy pile hidden behind my cookbooks, torn out of magazines with the best intentions to make them ALL.  Every few months, I’ll cull the pile and toss the majority, and this one kept making the cut.  I think it was worth the save – it comes from Molly Baz, and I added chocolate chips to make it even more decadent.  This is a good one.  

This would make a great gift for Mother’s Day – nothing says I love you more than home cooking!  Salted Honey Butter is a nice finishing touch too…

Brown Butter Chocolate Chip Banana Bread

Print Recipe
the best banana bread with brown butter and chocolate chips
Course Breakfast, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices

Ingredients

  • 5 large, ripe bananas
  • 10 Tbsp butter plus more for greasing the pan
  • 1/2 cup greek yogurt
  • 2 xl eggs
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 cup plus 2 Tbsp packed dark brown sugar (divided)
  • 1 Tbsp vanilla
  • 2 cups chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9 × 5-inch loaf pan with butter and line it with parchment paper.
  • Brown the butter: Cut 10 Tbsp butter into several pieces and place them in a small saucepan set over medium heat. Melting the butter in smaller pieces helps it brown more evenly. Cook, swirling the saucepan frequently, until the butter foams up, the foam dies down, and the milk solids turn deeply golden brown, 5 to 6 minutes. Let cool.
  • Mix your dry ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons flour, 1½ teaspoons baking soda, and 1½ teaspoons kosher salt.
  • Combine your wet ingredients:
  • ✦ Peel 4 ripe bananas, break them into thirds, and place in a large bowl. Using a fork or potato masher, mash the bananas until they are a very thick, mostly homogeneous pulp. Save the fifth banana for topping the bread just before baking.
  • ✦ Whisk in 1⁄3 cup greek yogurt, 2 eggs, 1 cup dark brown sugar, and 1 teaspoon vanilla until the mixture is homogeneous, about 1 minute.
  • ✦ Whisk the cooled butter into the wet ingredients, using a spatula to scrape any bits that are stuck to the pan!
  • Combine and bake:
  • ✦ Combine the wet and dry ingredients, and then fold in the chocolate chips.
  • ✦ Scrape the batter into the prepared loaf pan, evening it out with the back of a spoon or a spatula. Peel the last banana and cut it in half lengthwise. Arrange both halves of the banana cut-sides up on top of the batter. Sprinkle the remaining 2 Tbsp of brown sugar evenly over the batter and sliced banana. This sugar will caramelize on the bananas in the oven.
  • ✦ Bake until deeply browned and a toothpick inserted into the center of the loaf comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let cool in the pan slightly before using the parchment overhang to remove it from the pan.

Notes

This recipe is adapted from a Molly Baz Banana Cake recipe I tore out of a magazine a long time ago - it was a good rip.
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Appetizers/Snacks, Dinner, Lunch, Sweet

Super Bowl Recipes

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Top 10 things to make for the big game!  Even if our Patriots aren’t in the mix, it’s a fun time to make some good food and hang with friends – below are the top 10 Superbowl recipes to make this weekend – enjoy! 

Buffalo Cauliflower Bites with Yogurt Ranch  – this one is so good it will even satisfy the carnivores in your crowd!  https://walestable.com/buffalo-cauliflower-bites-with-yogurt-ranch/

Not just for the holidays…  The Best Chex Mix, EVER.  https://walestable.com/the-best-chex-mix-ever/

Cheesy Baked Buffalo Chicken Dip.  This is the Super Bowl, in a bowl.  https://walestable.com/cheesy-baked-buffalo-chicken-dip/

Spinach Artichoke Dip – the classic done right.  https://walestable.com/spinach-artichoke-dip/

Stromboli – this one is better when made ahead, can be filled with whatever you desire, feeds a crowd and is fun to make.  https://walestable.com/strombolis/

BBQ Chicken Meatball Burgers – enough said.  https://walestable.com/bbq-chicken-meatball-burgers/

Seared Flank Steak and Blue Cheese Quesadilla’s – one of the older recipes on this blog that’s worth revisiting.  Can sub cheddar if you don’t love the blue cheese…  https://walestable.com/walestable-com-flank-steak-and-blue-cheese-quesadillas/

Everything Bagel Seasoning Grilled Cheese Sandwiches!  https://walestable.com/everything-bagel-seasoning-grilled-cheese-sandwich/

Game Day Beef Chili – my favorite of all the chili recipes out there.  All beef, no beans, loads and loads of slow cooked flavor.  Trust me.  https://walestable.com/game-day-beef-chili-ultimate/

Retro Chocolate Peanut Butter Squares – this six ingredient, no bake wonder might be the most delicious thing you’ve ever seen.  This one is fun for kids to help make too!  https://walestable.com/retro-chocolate-peanut-butter-squares/

Aunt Beatty’s Chocolate Cupcakes – a single serving of the world’s best chocolate cake  https://walestable.com/beattys-chocolate-cupcakes/

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Appetizers/Snacks, Dinner, Lunch, Salad

Tuscan Kale Salad with Tahini Parmesan Dressing

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A Kale Caesar salad with a creamy tahini dressing and spicy roasted chickpeas.  This killer salad crushes January health goals in all the right spots, but is delicious and easy to make ahead.  Thanks to Half Baked Harvest for this gem!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/

I like kale salads, but they need to have something extra to break down the tough greens and give flavor to what is sometimes a hard sell to kids.  This recipe goes above and beyond in both ways – the dressing is simple to make, and keeps for days.  The toppings take everything to a new level.

I typically prefer Lacinto, or Dino Kale to curly kale, and this recipe calls for both.  I love the color of the red kale if you can find it.  Lacinto tends to be easier to remove the ribs and slice, but curly kale brings a level of dimension and helps the dressing cling to the leaves. 

I like to finish most salads and soups with shaved parmesan, and while it’s always ideal to freshly slice from a block of parm, this Costco brand has great consistency and keeps forever – I highly recommend having this on hand.

Tuscan Kale Salad with Tahini Parmesan Dressing and Spicy Chickpeas

Print Recipe
A kale caesar salad with spicy chickpeas and parmesan
Course Appetizer, dinner, Lunch
Cuisine American
Keyword kale caesar salad, kale salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

Salad

  • 1 14 oz. can of chickpeas, drained & patted dry
  • 1/4 cup olive oil divided
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • kosher salt and black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup pinenuts optional
  • 2 cloves garlic smashed
  • 1/2 cup grated parmesan
  • 2 heads tuscan or curly kale
  • 2 avocados sliced

Tahini Parmesan Dressing

  • 1/2 cup olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1 Tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 cloves garlic grated
  • kosher salt & black pepper
  • 1/2 cup grated parmesan cheese

Instructions

  • Preheat oven to 425° F.
  • On a baking sheet, toss the rinsed and dried chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
  • During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 7-10 minutes, until toasted.
  • Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.
  • To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 cup water to thin the dressing. Taste and adjust the salt and pepper.
  • Pour the dressing over the kale, add 1/2 cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!

Notes

This recipe comes from Half Baked Harvest, and it's a family fave.  The dressing keeps well, and makes a kale lover out of just about anyone!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/
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Appetizers/Snacks

Ultimate Spinach Artichoke Dip

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The Best Spinach Artichoke Dip made with Yogurt and Fresh Spinach.  I’ve been happily testing and tweaking this one for a while now – just in time for the holidays!

With countless variations of this classic appetizer available, I present to you my favorite!  No oily surface from the mayo, added tang from greek yogurt, the health benefits of fresh spinach and no sour cream – this is the dip of your dreams!

I find chopped frozen spinach to be lost in most spinach artichoke dips, as if it’s simply an afterthought.  Fresh spinach is wilted and cooked down with shallots and garlic, making this a star ingredient in the dish.

Ultimate Spinach Artichoke Dip

Print Recipe
The Best Spinach Artichoke Dip with Fresh Spinach and yogurt
Course Appetizer
Cuisine American
Keyword dip, spinach artichoke dip
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 2 Tbsp olive oil
  • 1 large shallot thinly sliced
  • 2 cloves garlic minced
  • 5 oz fresh spinach roughly chopped
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup full fat greek yogurt
  • juice of 1/2 a lemon
  • 14 oz marinated artichoke hearts drained and chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 cup grated parmesan plus more for garnish
  • 1 1/2 cups whole milk mozzarella cheese divided
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, add the olive oil and cook the sliced shallot for a few minutes. When the shallot has softened, add the garlic, cook for one more minute and then add the chopped spinach, stirring until wilted. Remove from the heat and set aside.
  • Add the spinach mixture, softened cream cheese, Greek yogurt, lemon juice, chopped artichoke hearts, red pepper flakes, salt & pepper, parmesan cheese, and 3/4 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture.
  • Transfer the dip to a 8-10 inch skillet or baking dish, and spread in an even layer. Top with remaining 3/4 a cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly and golden.
  • Garnish with grated parmesan, fresh chopped parsley, and red pepper flakes. Serve with veggies and pita or pretzel chips.
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Appetizers/Snacks

Union Square Cafe Bar Nuts

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Addicting salty sweet and perfectly seasoned bar nuts.  The simplest recipe for easy entertaining this holiday season, that also makes a lovely hostess gift!

This is a legendary recipe that you likely have seen in many places – I think it is featured in at least three cookbooks that I own.  The ubiquitous Food52 Genius Recipe collection even showcases this beauty.  It’s simpler than any other recipe out there, and has stood the test of time.  Make these for the holidays, for your friends, and also just yourself.   Walestable will be offering these in mason jars for hostess gifts this holiday season…

Union Square Cafe Bar Nuts

Print Recipe
Addicting bar nuts with the perfect salty sweet balance and a touch of heat
Course Appetizer
Cuisine American
Keyword bar nuts, cockatil nuts
Cook Time 5 minutes
10 minutes
Total Time 15 minutes
Servings 10

Ingredients

  • 2½ cups Cashews and Pecans (combined) see note
  • 2 Tbsp chopped fresh rosemary
  • ½ tsp cayenne pepper
  • 2 tsp dark brown sugar
  • 1 tsp kosher salt
  • 1 Tbsp melted butter

Instructions

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly.
  • In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature. If not serving immediately, I like to let them cool on the baking sheet.

Notes

  •  These are perfectly adaptable for whatever nuts you prefer, but the traditional combination is 1/2 each of cashews and pecans.  If you make this with raw nuts, toast for at least 10 minutes instead of 5 - it's hard to find raw cashews, so I make the recipe based on regular.  
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Appetizers/Snacks, Breakfast

Crunchy Pumpkin Spice Granola

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Sweet and Salty Pumpkin Spice Granola with pecans and Maple.  Makes a great fall care package treat, or just something nice to have on hand for breakfast.

Pumpkin Spice seems to have become a triggering phenomenon for many – I get it.  It has no place in August, and really is something we should wait until October for in my opinion.  I have limited things I want it in, and this is one of them.  It fits – the granola just shines with these flavors, and the maple syrup is the perfect compliment to all the spice.  

The base of this recipe is not that far off my regular favorite, Best Batch Granola, which was one of my first posts on this blog.  https://walestable.com/best-batch-granola/.  It’s nutrient dense with all the nuts and seeds, but has the added health benefits from pumpkin puree, giving it a boost of Vitamin A and anti-oxidants such as alpha and beta-carotene.  Most importantly, it tastes GREAT!

Crunchy Pumpkin Spice Granola

Print Recipe
Sweet and salty pumpkin spice granola with pecans and maple
Course Breakfast, Salad, Lunch, Dinner, snack
Cuisine American
Keyword granola, pumpkin spice, pumpkin spice granola
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 cup shredded coconut
  • 3/4 cup pumpkin seeds
  • 1 cup chopped pecans
  • 1 cup sliced almonds
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 large egg whites
  • 1/4 cup coconut oil, melted
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 Tbsp packed light or dark brown sugar
  • 1 tsp pure vanilla extract
  • 2/3 cup dried cranberries optional

Instructions

  • Preheat oven to 325°. Line two large baking sheets with parchment paper, or spray with coconut oil.
  • In a large bowl, stir the oats, coconut, pumpkin seeds, pecans, almonds, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
  • In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
  • Spread mixture out onto prepared baking sheets and bake for 40 minutes, making sure to stir the half way through to prevent burning.
  • Allow granola to cool for 1 hour on the baking sheets. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.
  • Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.

Notes

This recipe is a tweaked version of Sally's Baking Addiction, and I have added almonds, more coconut, pumpkin seeds, and more salt.  It's a great recipe; https://sallysbakingaddiction.com/pumpkin-spice-granola/#tasty-recipes-76142
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Appetizers/Snacks

Buffalo Cauliflower Bites with Yogurt Ranch

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Spicy Baked Buffalo Cauliflower Bites served with Greek Yogurt Ranch Dip

Yet another Buffalo recipe, since we can’t get enough of it.  This one is a slightly tweaked version of Half Baked Harvest’s Buffalo Cauliflower with Spicy Tahini Ranch, and it’s AMAZING!  https://www.halfbakedharvest.com/buffalo-cauliflower/. We’ll call it “healthy-ish”, and might be the best way to enjoy a little extra veg as an after school snack!

The major adjustment here was to swap the Tahini ranch to a greek yogurt ranch, as I think the cool creamy yogurt is a better balance to the spicy heat of the tangy buffalo sauce.  You can use any kind of plain yogurt, but my favorite is full fat greek yogurt.  You can thin it with a couple of tablespoons of buttermilk or leave it thick and rich.  

The cauliflower is best fresh off the hot pan, but reheat well in a 325 degree oven for about 10 minutes as a great after school snack, or game day treat!

Here is a quick TikTok video of how to make these little bites!  https://www.tiktok.com/@walestable/video/7278048890941672750?_r=1&_t=8fdXZ1ooIbz

Buffalo Cauliflower Bites with Yogurt Ranch

Print Recipe
Spicy Oven Baked Buffalo Cauliflower with a Greek Yogurt Ranch Dip
Course Appetizer, dinner, Lunch, Salad, Lunch, Dinner, snack
Cuisine American
Keyword buffalo cauliflower, game day, marinated goat cheese, appetizer
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 large head cauliflower cut into florets
  • 3 extra large eggs
  • 1 1/2 cups crushed corn flake crumbs
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper use to your taste
  • kosher salt and black pepper
  • 1/2 cup hot sauce (I use Frank's) I use Frank's
  • 1/3 cup melted butter or extra virgin olive oil
  • 1/2 tsp seasoned salt

Yogurt Ranch Dip

  • 1 cup Greek Yogurt (I prefer whole milk or full fat)
  • 1-2 Tbsp buttermilk (to thin the yogurt)
  • 2 tsp dried chives
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper use to your taste
  • kosher salt and pepper to taste

Instructions

  • Preheat the oven to 425° F. Line a baking sheet with parchment paper.
  • Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.
  • Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Drizzle with olive oil, and bake for 20-25 minutes, turning the cauliflower halfway through cooking.
  • While the cauliflower is baking, whisk together the hot sauce, butter, seasoned salt, and a pinch of black pepper until smooth. After the 20-25 minutes are over, pull the cauliflower out and pour the sauce over, gently tossing to coat. Return to the oven for 5 minutes.
  • To make the yogurt ranch, combine everything in a bowl. Set aside - can be made ahead and chilled.
  • Serve the cauliflower with extra buffalo sauce and yogurt ranch on the side for dipping. Enjoy!

Notes

This recipe is slightly tweaked from Half Baked Harvest's Buffalo Cauliflower with Spicy Tahini Ranch, which can be found here: https://www.halfbakedharvest.com/buffalo-cauliflower/
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Appetizers/Snacks, Dinner, Lunch, Sweet

Labor Day Weekend Recipes

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The best recipes from Walestable for the perfect end of summer celebration.  Below you’ll find what I think are the top 10 recipes from the archives, for whatever you have going on these next few days!  Appetizers, Salads, Dinners, and Desserts…

It doesn’t get much easier than this for a travel friendly, room temp happy, and crowd pleasing EASY app!  Herb marinated goat cheese uses whatever herbs you have in the garden or on hand (you can substitute dried here too if that’s what you’ve got!).  Just let it sit for a while before serving.  https://walestable.com/marinated-goat-cheese-appetizer/

Lunch on the beach, the boat, or just on the go calls for these tailgate dogs – it’s not even a recipe, just a post with a trick or two about keeping things warm and delicious with everyone’s favorite lunch – hot dogs!  https://walestable.com/make-ahead-tailgate-hot-dogs-picnic-food/

Greek Pasta Salad with Basil and Feta is another ideal summer salad that can sit at room temperature and goes with anything on the grill.  It also makes a great lunch with a side of sliced prosciutto and fresh peaches!  https://walestable.com/greek-pasta-salad-with-basil-and-feta/

MAINE.  LOBSTER.  ROLLS.  https://walestable.com/maine-lobster-rolls/

One of my favorite recipes on this blog to date, from long ago, and not to be forgotten – skillet pizza with corn, bacon, and chives.  https://walestable.com/skillet-pizza-with-corn-bacon-and-chives/

Spaghetti alla Nerano is a tweaked version of the famous La Scoglio favorite, made easier and faster, but just as delicious – a Walestable favorite!  https://walestable.com/spaghetti-alla-nerano/

Basil Chicken Saltimboca is my most recent post but so perfect for end of summer I had to include it here!  https://walestable.com/basil-chicken-saltimbocca-with-burst-tomatoes-and-burrata/

BBQ Chicken Meatball Burgers are a perfect fit for any time of year, especially Labor Day!  Healthier with ground chicken, and full of all the barbecue flavor you want.  https://walestable.com/bbq-chicken-meatball-burgers/

This is an olde recipe for Dark Chocolate Brownie Ice Cream Sandwiches, which is probably the my favorite dessert on this blog to date!  https://walestable.com/dark-chocolate-brownie-ice-cream-sandwiches/

Another recent one that deserves a spot in this round up, we’ll finish the dessert series for Labor Day with this treat that also makes a great lunchbox snack for the week ahead, if you have any leftover!  Retro Chocolate Peanut Butter Squares… https://walestable.com/retro-chocolate-peanut-butter-squares/

Because we needed a bonus recipe, this is the cocktail for the win!  Dark Rum Southside’s…  https://walestable.com/dark-rum-southsides-with-fresh-lime-juice/

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