Warm Arugula Salad With A Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette. I absolutely love being able to harvest the vegetables from my garden and being able to prepare easy and delicious meals with them. This salad is full of crunchy, sweet, and sour goodness. Arugula is such a pepper flavored green that has loads of health benefits. And it works perfectly with the sweet and tangy maple vinaigrette. I topped it with some quickly seared scallops, fresh corn, peas, and chopped asparagus. But the beauty of this salad is that you can substitute your favorite vegetables that you have on hand and it will be just as good. Use whatever protein you want — the perfect meal for a quick lunch or dinner. Let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

 

Warm Arugula Salad With Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette

3 cups arugula (You could also substitute spinach)
Large ear of corn shucked and cut off the cob
One cup asparagus, sliced.
1/2 cup peas fresh (Or frozen)
Maple vinaigrette, recipe below.

Just heat some olive oil in a large skillet over medium-high heat. Cook asparagus until tender and bright green for about 2 minutes. Add in corn and peas and saute for 1 minute more. Remove from heat. In a large bowl, add arugula and warm veggies. Toss with vinaigrette and combine well. Serve warm with a protein of choice or on its own.

Maple Vinaigrette

One clove finely minced garlic
1/2 teaspoon Dijon mustard
Two tablespoons pure maple syrup
One tablespoon white wine vinegar
Two tablespoons red wine vinegar
1/2 cup olive oil
Pinch of salt and pepper

Add all of the ingredients into a jar and shake well. Set aside until ready to use.

Maple Balsamic Roasted Vegetables

Maple Balsamic Roasted Vegetables. Happy Friday everyone! Here is a quick recipe to serve alongside your main dish this weekend. And this side dish (Or main if that’s your preference) can be put together in a flash! Deliciously seasoned and roasted vegetables are coated in olive oil, balsamic vinegar, and maple syrup before being roasted to perfection! But please don’t overcook it. Always set a timer to avoid mishaps in the kitchen. (You can also use your oven or microwave timer) It is a lifesaver/food saver! Nothing smells worse than overcooked broccoli! Maple and balsamic give this dish a sweet and sour flavor. This is seriously the easiest, simplest, and the BEST way to roast your vegetables.

Enjoy

Xo- Ayesha

 

Maple Balsamic Roasted Vegetables

Maple Balsamic Roasted Vegetables

2 cups broccoli florets

One zucchini, sliced and quartered.

One yellow squash, sliced and quartered.

One orange bell pepper, seeded and chopped.

One yellow bell pepper, seeded and chopped.

One small red onion, peeled and cut.

Two tablespoons olive oil

Two tablespoons balsamic vinegar

2 tablespoons maple syrup

1 teaspoon dried thyme

1 teaspoon crushed red pepper flakes, optional.

Salt and pepper to taste

 

Preheat oven to 400 degrees.

In a large bowl add chopped vegetables.

In a small bowl mix balsamic, maple, olive oil, and red pepper flakes. Mix well.

Season the vegetables with spices and salt and pepper to taste. Add vinegar mixture and gently toss to coat.

Lay evenly on a non-stick baking sheet. Place in the oven and bake for 15-20 minutes or until tender.

Quick And Easy Pumpkin Spice Pancakes

Quick And Easy Pumpkin Spice Pancakes. Dig into some fall flavor with these delicious and fluffy pumpkin spiced pancakes. Now, who doesn’t love a good hot cup of pumpkin spiced coffee in the fall? Here I’ve combined those flavors with some rich pureed pumpkin that can be store bought or made at home. These are sure to be a new family favorite. Now you can easily make your own pancake mix at home. But as a busy mom, I’m all about shortcuts! And here I use store bought pancake mix and added in the extra ingredients to give us that flavorful and homemade taste. Less time cooking and more time to cozy up to your family and enjoy an incredible meal together. I hope that you enjoy these fall flavored pancakes. Share your favorite way to eat pumpkin in the comments below!

Enjoy,

Xo- Ayesha

Quick And Easy Pumpkin Spice Pancakes

 

Quick And Easy Pumpkin Spice Pancakes

2 1/2 cups pancake mix (I use Krusteaz)
1/2 cup pumpkin puree (You can use two tablespoons if you want a very mild pumpkin taste.)
One teaspoon pure vanilla
2 teaspoons pumpkin pie mix (Recipe below)
Plenty of butter and maple syrup, for serving.

In a large bowl add pancake mix and pumpkin spices. Mix well. Now follow the directions for the pancake mix. Once your pancake batter has been mixed, add vanilla, pumpkin puree and lightly stir until incorporated.

Heat a large skillet or griddle over medium-high heat. Lightly oil and pour pancake batter using a 1/4 measuring cup onto skillet. Let bubbles start to form before flipping and cook until a light golden brown. Remove from heat and repeat with the next batch.

Serve with butter and maple syrup if desired. Yum!

Pumpkin pie spice:

Two teaspoons ground cinnamon
One teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves