Click Here to Pin this Broccoli Salad recipe.

Whenever we get together at my parent’s house with my family for a barbecue during the summer, you can usually count on my mom making this broccoli raisin salad. It’s one of our favorites. My mom’s friend Trish first brought it over years ago and since then my mom has made it several times for our family.

What I love about this dish is it’s simplicity. It’s filled with just a handful of wholesome ingredients and can be made ahead, which makes it great for summer picnics, barbecues or pool days. It’s the perfect combination of flavors from sweet carrots and raisins (have you tried the Jumbo Raisin Medley from Trader Joe’s? Game changer.) to crunchy walnuts – and of course, plenty of broccoli.

(more…)

The post Broccoli Raisin Salad with Walnuts appeared first on Aggie's Kitchen.

Since the new year began, I have been really making an effort to cook more healthy meals at home to avoid eating out. Sometimes that is easier said than done. With trying to cook more at home, I am also trying to add some variety to our meals – as much as we love them, we have been getting a little bored of our go-to dinners.

This Orange Walnut Crusted Salmon was pretty effortless and the entire meal was ready in just under 30 minutes. It’s a light, high in protein, low in carb meal and with all the omega-3s in the salmon and walnuts, it’s heart healthy too. It’s pretty much a winner all around in my book.

(more…)

The post Orange Walnut Crusted Salmon appeared first on Aggie's Kitchen.

This post is sponsored by Fisher Nuts.

Every time I walk past the seasonal squash display in the produce section I have to grab a couple of something. Until I cooked up this Stuffed Acorn Squash recipe a couple of weeks ago my counter was filled with a family of acorn squash, delicata squash and old reliable, spaghetti squash. It’s a good thing they have a pretty decent counter life because I’ve been more of a collector than a cooker lately so it took some time to finally getting around to baking them up.

I knew exactly what I wanted to do with the acorn squash though. I have prepared Stuffed Acorn Squash before and I absolutely love it. This stuffing is filled with crumbled Italian chicken sausage, kale, walnuts and grated Parmesan cheese – so simple and so delicious when you scoop up a bite with the sweet squash. Sausage and kale are a match made in heaven and adding crunchy walnuts to the mix just put it over the top. I’m very texture driven so I loved the crunch from the walnuts, along with the earthy nutty flavor.

(more…)

The post Stuffed Acorn Squash Recipe appeared first on Aggie's Kitchen.

This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions included are my own.

My kids love asking for parfaits when I offer to make them as an afternoon or after dinner snack (aka dessert). I started making parfaits years ago and they get excited about eating them every single time. Parfaits are not only pretty to look at, but they can be filled with some pretty tasty ingredients. With my recent trip to a local dairy farm here in Florida, as well as a trip to a dairy farm in Rhode Island, I can’t help but think about and appreciate the hard-working families that are really behind the wholesome dairy, like the Greek yogurt in these parfaits, that my family enjoys. You can read more about my experience at the farm here.

Whether I’m making a parfait for me or my kids, I always go with whatever combination of seasonal fruit, yogurt, nuts or granola I have on hand. This particular parfait was inspired by one of our favorite fall fruits, pears. We love pears this time of year, and you can pretty much always count on finding a tub of good vanilla Greek yogurt and nuts in my fridge too. Call it a snack or call it dessert (or even breakfast!), a parfait like this creamy Greek Yogurt Parfait with Pears and Walnuts always hits the spot.

To make our parfaits extra tasty (and fancy!) I like to spice them up a bit. I added a sprinkle of cinnamon and ginger and a drizzle of sweet honey and it was the perfect touch. I like to chop the fruit and the nuts to the same size so that it’s easier for each spoonful to have a taste of everything combined. The perfect flavors for fall and my kids absolutely loved the combination.

You can make the parfaits with traditional layers, or if you are in a crunch for time and just want to keep it simple you can add your ingredients to a bowl and enjoy it all the same. If you are looking for an entertaining idea for breakfast or brunch, set out the ingredients separately and offer a build-your-own-parfait bar.

Greek Yogurt Parfait with Pears and Walnuts

Yield: 2 parfaits

Ingredients:

• 1 1/2 cups vanilla bean Greek yogurt
• 1 pear, chopped small
• ground cinnamon, for sprinkling, to taste
• ground ginger, for sprinkling, to taste
• 1/2 cup chopped walnuts
• honey, for drizzling

Directions:

1. Add 1/3 cup of Greek yogurt into the bottom of parfait glass. Top yogurt with chopped pears and sprinkle with cinnamon and ginger, to taste. Add chopped walnuts and drizzle with honey. Repeat layer, then top with a dollop of yogurt.
2. Serve immediately for best presentation or cover and refrigerate for up to 6 hours to serve later.

This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions included are my own.

The post Greek Yogurt Parfait with Pears and Walnuts appeared first on Aggie's Kitchen.

Years ago, I discovered this Green Bean Salad with Feta recipe in a Southern Living magazine and made it pretty much every time there was a family get together or pot luck. I was obsessed with it and it became my signature recipe (at least in my mind). I love green beans, more so in a salad form than any other way. Especially in the summertime.

I decided to turn my beloved Green Bean Salad into this Lemony Green Bean Pasta Salad, making it more of a meal. I don’t know about you, but I appreciate pasta salads during the summer because it means not having to really cook if you aren’t in the mood for anything too heavy. This green bean pasta salad is simple but filled with so much flavor. It includes veggies, walnuts, feta and whole wheat pasta so it is filling and substantial in the best way possible. I made the switch to whole wheat pasta over 10 years ago and it’s all my family eats now, but feel free to use your favorite type of pasta.

(more…)

The post Lemony Green Bean Pasta Salad with Walnuts appeared first on Aggie's Kitchen.

Click here to pin this Strawberry Spinach Salad recipe!

This recipe for Strawberry Spinach and Walnut Salad was originally shared in May 2011 (6 years ago!). I’ve updated this post with new photos for you. It’s still one of my favorite salads and one I’ve been enjoying a lot lately.

Let me introduce you to my salad of the week. Well, let’s say, salad of the season. Because it’s not going anywhere for a while.

I was originally inspired to make this salad for the first time many years ago after seeing it on my friend Tina’s site after she suggested it to me and I have craved it oh so often ever since.

I know salads like this Strawberry Spinach Salad have been floating around for awhile so it’s not the most original recipe. But what I want you to do is look at it more from a nutritional stand point than just as a salad plate. I always seem to fall back on this salad when I’m trying to really lighten up a meal without missing out on flavor and a nutritional boost.

I felt like eating this on it’s own tonight, but it would be perfect with some grilled shrimp, chicken or fish.

So when I say look at this plate of goodness from more of a nutritional standpoint this is what I mean. I don’t always feel like eating a salad. For some reason making at a salad at home is the last thing I want to do. I love eating them out, but at home, eh, too much work maybe? Silly, I know. But when you see how good for you a plate like this is, you can’t help but start to crave it. Well, at least that’s how I work.

Healthy Spinach Strawberry Salad with Walnuts

Spinach (source: Livestrong.com)

• low calorie
• one cup contains more than daily requirements of vitamin K, vitamin A
• high in manganese, folate and magnesium
• excellent source of dietary fiber, calcium and protein
• contains cancer fighting antioxidants
• is known to promote cardiovascular health with high levels of magnesium that can lower high blood pressure levels

Strawberries (source: Livestrong.com)

• rich source of vitamins such as vitamin A, B-complex, C and E
• reduces inflammation in the body
• has higher levels of vitamin C than oranges
• powerful antioxidant
• healthy dose of dietary fiber that aids in reducing bad cholesterol

Walnuts (source: BBC News)

• highest level of antioxidant than any other nut
• great source of protein and omega-3

Like this Spinach Strawberry Salad? Pin It Here!

See what I mean? Good stuff.

I can’t not talk about the salad dressing here. We go through a lot of jelly jars in my house thanks to our healthy obsession with PB&Js so I find myself with almost empty jars pretty often. When the jar has that tiny bit of jelly left at the bottom is the best time to pull it aside to make a salad dressing – right in the jar. I use condiment jars to make vinaigrettes often, like this Mustard and Herb Vinaigrette, and the ideas are pretty endless when you are a condiment collector like we are. So simple, so good.

More homemade vinaigrettes to try:

Clementine Vinaigrette

Honey Balsamic Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 6 reviews

Strawberry Spinach and Walnut Salad with Raspberry Balsamic Vinaigrette

• Author: Aggie's Kitchen
• Yield: 1 salad
• Category: Salads, Salad Dressings

Print

Pin

This Strawberry Spinach and Walnut Salad with Raspberry Balsamic Vinaigrette is classic – and full of nutrition! One of my favorite salads ever.

---

Ingredients

For the salad:

• 2 cups (handfuls) of fresh spinach
• 1 cup sliced fresh strawberries
• 8 walnut halves, rough chopped
• 1 oz crumbled gorgonzola (about a 1/4 of plastic container)
• 1/4 red onion, thinly sliced
• 1/3 avocado, sliced (optional)

For the vinaigrette:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• salt and pepper, to taste
• 1 teaspoon raspberry (or other berry) preserves
• 1 teaspoons stone ground mustard

Cook Mode Prevent your screen from going dark

---

Instructions

To prepare salad:

1. Layer each ingredient on a large salad plate. Serve with Raspberry Balsamic Vinaigrette.

To make Raspberry Balsamic Vinaigrette:

1. Combine ingredients in a jar or tightly sealed container. Shake vigorously until well combined.

---

Notes

Recipe inspired and adapted from Mommy’s Kitchen

Follow Aggie’s Kitchen’s board Homemade Salad Dressings on Pinterest.

The post Strawberry Spinach and Walnut Salad with Raspberry Balsamic Vinaigrette appeared first on Aggie's Kitchen.

Click here to Pin this Recipe!

If you received my newsletter on Friday then you know I’m totally loving asparagus right now. It’s hard not to pick some up every time I walk past a display of it at the grocery store lately. Like most vegetables, I typically like to simply roast it, but I couldn’t help but add some of my favorite flavors to elevate it a bit – balsamic, gorgonzola and walnuts were meant to be together and you really can never go wrong with that combo.

(more…)

The post Roasted Asparagus with Balsamic, Gorgonzola and Walnuts appeared first on Aggie's Kitchen.

Whether we are ready or not, we are heading into the second week of December which means Christmas is right around the corner. Lots to think about and plan for – getting the house decorated and festive, shopping for gifts for the kids, getting together with family and friends and most importantly food. Planning holiday food is always on my brain.

When it comes to entertaining or hosting dinner over the holiday season, I try to keep things simple. The reality is, I have 3 young kids and most of my friends are in the same boat so we don’t have much time to go over the top when it comes to cooking. Maybe it’s because I’m Italian, but I love making pasta for family and friends, or honestly even hosting a pizza night if we are getting together with our kids and going the super easy and casual route. It’s just nice to get together this time of year, so sticking to whatever you are comfortable with is important in my book. No pressure, no fuss, just enjoy.

(more…)

The post Escarole Caesar Salad with Parmesan Walnut Lemon Dressing appeared first on Aggie's Kitchen.

Hope everyone had a great Fourth of July holiday weekend!! My holiday started last Thursday when my friend Kristen flew into town for a visit. We planned a fun couple of days earlier this year with tickets to Justin Bieber (we are closet Beliebers) and a day of eating and drinking around the world at Epcot with our friend Julie. Music, food, drinks and friends – doesn’t get much better than that!

Before we started getting ready for our night out with JB, I wanted to make something to snack on while we sipped some wine and got ready. I literally whipped up this Strawberry Basil Goat Cheese Spread with Walnuts in minutes, with ingredients I almost always have on hand.

It’s fun cooking for friends and I was excited to experiment with an appetizer idea that had been in my head for a while. My daughter and husband approved as well!

(more…)

The post Strawberry Basil Goat Cheese Spread with Walnuts appeared first on Aggie's Kitchen.

This Whole Wheat Pasta with Ricotta, Zucchini and Walnuts was made in partnership with Fisher Nuts in honor of my mom for Mother’s Day. This dish is a twist on a classic recipe my mom made me all the time growing up!

One dinner I always remember eating when I was younger was pasta with ricotta. It may seem a little different to you, but to me it was basically my family’s Italian version of your everyday blue box mac and cheese. Total comfort food in my book.

My mom has always been the Queen of pulling together fast dinners with whatever is on hand. I like to think I inherited this quality from her – dinner on the fly is something that I can pull of when I need to, it’s something I take pride in being good at (thanks Mom!). It seems that ricotta was one ingredient my mom always had in the fridge because we ate it constantly growing up, stirred into pasta like this for dinner or just scooped into a bowl with a little sugar sprinkled on top as a snack (or in cannolis for dessert!). In fact, I was inspired by my childhood consumption of ricotta when I created this recipe for Honey Almond Ricotta Spread just last year.

(more…)

The post Whole Wheat Pasta with Ricotta, Zucchini and Walnuts appeared first on Aggie's Kitchen.