Rainbow Slaw with Sesame Honey Lime Dressing – #PlateProud Contest with Green BEAN Delivery

Rainbow Slaw with Sesame Honey Lime Dressing - Chew Nibble Nosh.

This is my favorite time of year.  The trees are blooming, the grass is green, the sun is shining, and we all would rather spend time outside than in.  Springtime always seems like a wonderful gift, after a long, chilly winter, and this beautiful weather we’re having is no exception.

And, like clockwork, the warmer weather gets my husband’s grill-sense going.  I had a funny feeling when I saw the weekend’s forecast that he’d want to kick his grill into gear for the season.  I was right!

Quinoa Tabbouleh

Quinoa Tabbouleh - Chew Nibble Nosh.I think I found my new favorite salad for spring and summer.  I’ve always been a fan of classic, light, Middle-Eastern flavors like lemon, olive oil, garlic, and herbs.  So, keeping that in mind, I’ve always loved Tabbouleh.  The salad is traditionally made with bulger, tomatoes, olive oil, lemon, mint, and lots of parsley.  I’ve even had it with couscous before, but I loved the idea of mixing it with protein packed quinoa and crisp, cool, cucumbers.

Steak Tips with Feta Roasted Potatoes

Steak Tips with Feta Roasted Potatoes - Chew Nibble Nosh

My two daughters have played the texture card at dinner since the dawn of (their) time.  I can’t tell you how many times they’ve put a bite of something perfectly wonderful in their mouths, not even given it the slightest chew, and instantly spit it out because they “don’t like the texture”.  In some respects, I get it.  There are some foods that I’m not into strictly due to their mouthfeel.  There are certain foods that feel funny, take a bit longer to chew, or are just plain weird.  I am not a big fan of cooked mushrooms (I think they’re slimy), oysters (Again, slimy), or softshell crab (Not slimy, but weirdly crunchy).  I get the texture issue.

Braised Carrots with Crisp Sage

Braised Carrots with Crisp Sage - Chew Nibble Nosh 6

Here comes Peter Cottontail, hopping down the bunny trail, and what does he find?  Someone who can’t believe that Easter is right around the corner.  Unbelievable!

If you need a festive, Spring side dish to share on Easter Sunday, I’ve got your back.  These carrots are delicious, beautifully springy, and they can be made ahead of time and reheated before serving, which is a standard qualification to reach Treasured Holiday Recipe Status in my book.

To begin, you’ll need to quickly fry up a handful of sage leaves in a few tablespoons of olive oil.  The crispy sage serves as wonderful contrast to the savory, tender carrots in the finished product, but it serves double duty here.

Southern Style Pork Tenderloin with Black Eyed Pea & Artichoke Salad – #OXOCookware

Southern Style Pork Tenderloin with Black Eyed Pea & Artichoke Salad - Chew Nibble Nosh

When the good people at OXO contacted me and asked if I’d like to try out a pan from their new cookware line, I didn’t hesitate to say yes!  OXO was a staple in my kitchen long before I started blogging.  Their products are always well made, completely functional, and above all, comfortable!  My drawers are filled with their gadgets and utensils, and I knew that the quality of their cookware would be no different.

So when this beautiful Non-Stick Pro Saute Pan showed up on my doorstep, I knew exactly the meal to make to try it out.

Slow Cooker Mediterranean Succotash

 Slow Cooker Mediterranean SuccotashI just love it when simple and healthy come together just right to create the perfect meal for a busy night.  This is one of those recipes.  It couldn’t be simpler, even for a slow cooker recipe, and is perfect for those nights when you’re playing taxi driver all night long and have to catch a meal somewhere in between trips.

Traditional succotash is a stewed combination of lima beans, corn, and tomatoes.  It’s a cozy, home-cooking type dish, and is often served as a side.  This version features more Mediterranean flavors, and creamy white beans in place of the lima beans.  And when it’s served over some couscous, it makes for a hearty, healthy meal.

Acorn Squash Stuffed with Turkey, Quinoa, Cranberries and Feta

Acorn Squash Stuffed with Turkey, Quinoa, Cranberries and Feta - Chew Nibble Nosh

Alrighty then.  Thanksgiving’s over, so what do we have?  Leftover turkey!!  I think many would argue that Thanksgiving leftovers may be the best part about the Thanksgiving feast.  So, when you’re finally hungry again after the gorge-fest that was Thursday, here’s a deliciously different, and healthy way to take care of some of those leftovers.

I love acorn squash, and stuffing it like this with a savory mixture of healthy quinoa, leftover turkey, cranberries, and some feta cheese (along with some other goodies) makes for a deliciously simple dinner.  Pair it with a salad, and you’re good to go.

Easy Chicken Cordon Bleu with Lemon Zucchini Rice

Easy Chicken Cordon Bleu with Zucchini Lemon Rice  - Chew Nibble Nosh

This is one of those meals that I’ve made often over the years, but whenever I make it, I wonder why I don’t make it more often.  It’s an oldie, but a goodie, coming from a cookbook I’ve had since I got married.  My mom had the cookbook, made this meal and many others from it, and then got the cookbook for me before we moved into our first apartment.  I just looked at the copyright date and it came out the year after I graduated from high school.

Yikes.

Roasted Acorn Squash with Amaretto Brown Sugar Butter

Roasted Acorn Squash with Amaretto Brown Sugar Butter  - Chew Nibble Nosh

I love acorn squash.  I’m pretty partial to any squash in general, but I love to indulge in butternut and acorn squash in the fall, when the color or the squash matches the color of the leaves outside my window.  I have fond memories of my mom roasting some up with our dinner, and it always involved brown sugar and butter, which made it seem like a dessert vegetable when I was growing up.  She’d cut the squash in half, scoop out the seeds, and then fill the middles with brown sugar and butter, which would just sizzle and caramelize and sweeten up the squash as it baked.  Good stuff. It’s like comfort food to me.

Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad - Chew Nibble Nosh

Before I start, I know that writing about kale has become almost as cliché as posting about pumpkin spiced things during fall in the food blogging world.  It’s kale this, kale that, kale is so good for you, kale smoothies, kale stew, we love kale, kale will fix all that ails you…yada, yada, yada.  I get it.  The problem arises in that I really do honestly like kale.  I like it a lot.  And so, by default, since I write this blog about the real food I make in my real kitchen, YOU, my lucky friend, get another kale recipe.