These gluten free oatmeal cookies are a little grown up, with dried cranberries that give a much needed tartness to balance the sweetness. And hear me out on the addition of poppy seeds. Maybe me being a little extra, but also me testing this with different nuts and thinking they were too chunky. So I settled on poppy seeds, which have a tiny bit of crunch, and add to the texture of the cookie without over taking it.
I am 100% sold on making a bone-in turkey breast for Friendsgiving – great for smaller gatherings, as it easily serves 6-8 people, especially when you have delicious sides to enjoy too. Brushed and rubbed with fragrant and flavorful spices like cumin, paprika, and garlic, and completing it all with a herbaceous green sauce, makes for the best turkey I’ve ever eaten.
These Tuscan White Beans are a new side dish recipe that seem too simple to be amazing, but truly, they are! I elevated the beans by frying fresh sage into crunchy, delicate bliss, and capers – for a complementary salty, earthiness. Plus a heavy drizzle of olive oil. YUM.
Today we’re making an easy, Thai inspired side dish that hits all the right notes: spicy, sweet, and salty. Cauliflower serves as the perfect vehicle for a savory peanut sauce because it absorbs all the flavors, yet retains its crispy edges – such a team player! Paired with the brightness of the cilantro and lime, plus rich prunes, the balance of sweet and spicy is just perfect. Better than I even imagined they would be.
I’ve been working on this grilled sourdough pizza dough recipe over the past few weeks, and I’m so excited to share it with you. The dough bakes up crisp on the edges, with a pillowy, fluffy interior, making for the perfect bite. It’s my ideal thickness, enough for a bit of chew and holds up to some glorious toppings.
You know that buffalo chicken dip that makes an appearance at parties? Let’s take that idea into vegetarian territory with caramelized cauliflower, and get reeeeaallll cheesy. Extra hot sauce, diced celery and green chiles, plus big shreds of cheese bubbling on top. Plus, the entire thing is made in ONE PAN. You with me?
![🍂[ monday veg talk.] Alright, peeling squash can be a real pain. Yes? So have you tried the #redkuri variety? You can eat the thin orange skin and the flesh has a mellow chestnut flavor that I loooove.
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Roast it in wedges and toss it with sautéed kale, marcona almonds, and tahini. YUM.
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what other squash varieties do you love to eat? 🧡🧡
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#f52 #inmykitchen #wintersquash #goodfoods](https://heartbeetkitchen.com/foodblog/wp-content/plugins/instagram-feed/img/placeholder.png)