Heirloom Tomato and Watermelon Salad

Heirloom Tomato and Watermelon Salad

Oh guys, I am beyond predictable. I go on vacation for a week, then I come back and make you salads. Well, I come back and make me salads. And therefore you all get salads, too! So does Nate. Oops.

We just got back on Sunday night from a week on Martha’s Vineyard with my family. I’m usually ready to come back from vacations, but let me tell you, the Vineyard is one place I’ll never be ready to leave. I’m currently in the depths of the post-vacation blues and scheming up ways to retire early… any suggestions?

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Blue Cheese Polenta with Rosemary Blistered Tomatoes

Blue Cheese Polenta with Rosemary Blistered Tomatoes

Wanna know something fun? We’re getting married in 99 days!

We’re in double digits – this thing is really gonna happen!

I mean, I think it’s gonna happen. As soon as I get my dress fitted, buy wedding shoes (I want peep toe flats!), pick out the menu, and buy us some plane tickets home. All of the planning is under control for the most part, but a few of the remaining to-do list items are pretty necessary for us to tie the knot. For example, I think it would be nice if we showed up for our own wedding, don’t you? Unfortunately, cross-country airfares seem to be plotting against us…

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Buffalo Chickpea Sliders

Buffalo Chickpea Sliders

Who’s ready for some vegan football food?!

Well, vegan + optional gratuitous amounts of cheese. The best of both worlds, in my opinion.

Buffalo Chickpea Sliders

Last week I posted quinoa burgers, and this week, we’re doing yet another veggie burger. It’s so easy to get on a food kick and want to try out endless variations, and that’s exactly what’s happening here! This time I really wanted vegan burgers… mostly because I end up eating a bunch of the dough straight from the food processor (and I bet you do the same!), so might as well leave out the raw egg, right? Right. And luckily, it’s not at all necessary here – these babies have no trouble holding together with just some flax egg magic.

Buffalo Chickpea Sliders

But like I mentioned, I topped those vegan burgers with some serious cheese. Blue cheese dressing, to be exact. It’s the same lightened-up blue cheese dressing I used on last year’s buffalo brussels potato skins. This stuff is just too good to be allowed! I couldn’t get enough on this burger, clearly.

Buffalo Chickpea Sliders

To me, there’s nothing that says football food quite like that buffalo wing flavah. Minus the wing part, of course. I think I’ve had wings maybe twice in my life and, well, I’m not into the actual wings. Too messy, and too much work for too little actual food! Meat on the bone is just not my thing, I guess. I could never have been a cavewoman! Beans and veggies, on the other hand – now that I can get behind.

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Potato-Cheese Soup with Pumpernickel Croutons

Potato-Cheese Soup with Pumpernickel Croutons

It’s time for another Foulser family soup recipe!

Like Mexican zucchini soup, I grew up slurping potato-cheese soup. And crunching these croutons along with it. Allllways with croutons.

To me, this is the most amazing soup in the world. It may not seem all that exciting, but trust me, these flavors are meant to be together. Potatoes, onions, carrots? Dill? Cheddar? Um, yes. Just add the pumpernickel croutons with their crunch and caraway, and you have my all-time favorite belly-warming fall soup. I guess I shouldn’t underestimate the sway that childhood memories hold over my taste buds, but I think you’ll be sold on this soup the moment you try it, too.

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Zucchini Almond Pesto

Zucchini Almond Pesto // Coffee & Quinoa

Reason #66 that I love pesto: You can make it out of just about anything.

Start with garlic, olive oil, parmesan, and some sort of nut, and you’re basically guaranteed a delicious and pesto-y-tasting outcome, no matter where the rest of the ingredient list takes you. It’s magical!

Zucchini Almond Pesto // Coffee & Quinoa

In case you’re wondering, reasons #1-65 that I love pesto involve the taste of garlic, olive oil, parmesan, and nuts, the fact that it can be spread on just about anything, that it reminds me of my childhood, that it’s quick to prepare, etc. etc. etc. Don’t make me list them out one by one!

For this pesto, I was actually considering making some sort of zucchini noodles, but ended up thinking it would be too much trouble. Instead, I opted to roast the zucchini, throw it in the blender with all those other wonderful pesto ingredients, and toss it with regular pasta. Ta-da! A quick and satisfying seasonal pasta dish that doesn’t involve me purchasing some sort of spiralizing equipment.

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