Kale, Pear and Roasted Delicata Squash Salad

Well hello November!

I’ve never been one to herald the arrival of this dismal time of year, but this month we’ll transition into our Halifax home and I am filled with anticipation for that new chapter. I’ll be sharing more on our move soon (here’s a sneak peek at our lakeside cottage), but for now we need to talk about this salad I’ve been making on repeat.

Since the cooler weather has arrived, I’ve certainly been cooking more sheet pan dinners and slow cooker suppers, but I’m also embracing fall greens with gusto. It might be my favourite season for building a hearty salad, and as you will see, I like to pile just about everything on the plate.

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Lunchbox Renewal & All-Purpose Citrus Boost Dressing

You know you’re in trouble when your lunchbox board on Pinterest fails to spark any excitement.

All around us, a spring renewal of sorts is in progress. My Facebook friends are donating their entire closet of clothes in favour of something called a ‘capsule wardrobe’. My neighbour is filling half his driveway with junk every Wednesday for the garbage man to take. And in nature, florescent greens are overtaking the soft browns with each passing day.

One thing hasn’t changed: the doldrums of the bagged lunch. Danny and my boys take one every day, but the school year is long and we still have two months until summer vacation. Can we revive the lunchbox? I think so.

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Middle Eastern Taco Salad with Roasted Chickpeas, Tangy Avocado Dressing

Last Saturday I pulled together a salad for a barbecue with bits and bites of ingredients I had on hand – and it turned out to be one of the best dishes I have enjoyed this year.

You’ve probably been in a similar situation before: committed to bringing a dish to a gathering yet totally uncomitted to going shopping for said dish. Having a well-stocked pantry and a garden that is starting to produce aids and abets the creative process. That was certainly the case for this Middle Eastern taco salad.

I started by listing the leftovers I had on hand: half an avocado, a bit of roast chicken, a quarter of a red onion, the end of a block of feta cheese. Lettuce and cucumber could be found in the garden, along with oodles of oregano and mint. Now I had a direction….Greece. But I wanted to go further East. I rummaged around and turned up a can of chickpeas, a bag of pita chips and whole cumin seed in the pantry. Now I was set to play.

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12 ways to help you eat well and spend less (recipe: Buttermilk Dressing)

12 Ways to Eat Well and Spend Less

Two long years ago a small group of keen food bloggers kicked off our Eat Well, Spend Less series. The series focuses on ways to feed our growing families nourishing and totally delicious foods while still staying within a reasonable budget.

Eat Well, Spend Less was created with you, the reader, in mind, but it has helped me immensely as the posts have been published over the months. The series has whipped my spending into shape and helped me to build better habits in the kitchen.

Since we’ve made it this far, we thought it was appropriate to take a look back at where we’ve come and the topics we’ve covered. Today I’m highlighting the best tips that I’ve shared since the series’ conception.

The points are brief, yet contain links to the full article should you wish to read more on the subject. And don’t miss my favorite new salad dressing recipe at the bottom of the post.

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Quick Asian Noodle Salad Recipe

Written by Allison of Some the Wiser. Welcome, Allison!

There are a lot of reasons to skip restaurant meals and eat at home.  Cooking your own meals at home is a great way to save money, eat healthy, and create memories in the kitchen.  As a single parent with small children, I don’t make it out to a restaurant more than a few times a year.

While I love the simplicity of eating at home and making meals from scratch, sometimes I crave the delicious ethnic flavours that my favorite local restaurants do so well.  With a little practice, I’ve been able to satisfy my cravings with a few simple tricks in the kitchen.

For me, the most difficult flavours to recreate at home have been those found in Asian cooking.  I can do Mexican/Southwestern style food with ease, and I am pretty good at recreating Italian pasta dishes.  Asian food, however, has been a little trickier to master.

I finally had a breakthrough with Asian cooking at home when I realized that there are a few simple ingredients that add all of the flavour that I missed from my favorite restaurants.

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