At first blush, mid-December may not seem like the right time of year for this cool salad (even though it uses cream cheese, it’s surprisingly fresh and light), but with all the holiday parties happening right now, this will make for a lovely bright spot on the potluck table.
I originally published this recipe last year, and it instantly became one of our favorite Thanksgiving dishes. Since some of you are probably scrambling with last-minute holiday preparations, I thought I’d bring it back to the top of the stack and share it with you today — it’s an easy recipe, and can be prepped in advance. Happy Thanksgiving, everyone!
Since Thanksgiving is just around the corner, and a lot of people have found my blog since I originally published this in November 2011, I thought I’d bring it back to the top of the stack and share it with you today. I hope you have a wonderful Thanksgiving, filled with love, family, friends, gratitude…and garlic.
I just love putting together this annual gift guide–it’s like giving all of you a virtual holiday present! My goal is to give you some ideas for things that are both thoughtful and practical, that your recipient will love and actually use.
Here are all the guest posts from this year’s challenge. If you missed any — or just need to go back to find that recipe you saw fly by — they’re all on this page.
Congratulations, you made it through the fifth annual October Unprocessed! Each year our numbers have grown — and it gives me hope for the future. It means the pendulum is starting to swing back from ultra-processed foods to real food, and it’s gaining momentum.
With so many choices for beverages competing for your attention on the shelves these days, it can be a challenging decision. Coconut water, cold-pressed juice, and Kombucha all deliver on taste as well as benefit but which one not only packs flavor but also a probiotic punch? Kombucha, of course!
I serve these eggs several times a week, adjusting the type of greens or other additions depending on what’s in the fridge. Sometimes I add mushrooms and bacon, sometimes onions and kale. Feel free to mix it up with whatever you have on hand.