Three readily available vegetables plus an inspired homemade dressing get crowned with some toasted pumpkin seeds for an excellent too early for garden fresh produce salad.
Archive
Every year since 1998, Seasoned Cooking has posted over a hundred articles each year. Do the math and you're looking at thousands of articles chock full of all manner of recipes, tips, and ingredient & kitchen tool focuses that help you in your culinary adventures and beyond. And while it's all searchable and there's even a clever multi-select tool to help you find the perfect recipe for your needs, sometimes we all just want to take a stroll down memory lane.
That's where this Archive comes in. Just click on any year and drill down by clicking on any month within that year. Before you know it, you'll be seeing that July 1999 had us taking a tour of Chinese cuisine and March 2013 treated us to sliders with an Irish twist! So if a little wander through the site is just your speed, we have a whole lot of paths for you to take on your journey. Enjoy!
Creamy, smoky, and just a bit spicy, these miniature potato gratins are perfect comfort food. Whether you are serving them alongside Easter ham or letting them take center stage with an accompanying salad, they are chock full of flavor.
Roasted pumpkin and a delicious blend of lentils, spinach, nuts, and more come together to present a creative and beautiful salad. Pair it with your favorite soup or sandwich or both for a fantastic lunch or dinner or with quiche as part of a stunning brunch.
Blended or left chunky or partially blended to leave some texture, this vegan soup is a stunning blend of vegetables, lentils, and a fantastic blend of some of the world's best spices. It's a perfect lunch or dinner star.
A simple taco-inspired stuffing for fresh peppers featuring leftovers, canned and convenience foods, and some goodies from the fridge and freezer help get a glorious dinner on the table in less than an hour.
Favorite taco ingredients find their way into a hearty stew that helps bridge the gap between winter and spring. Everything from peppers and corn to beans and beef transform a standard stew into anything but ordinary.
Make a batch of this classic bean salad and serve it in avocado halves for a fun twist. Simply make a warm dressing and toss it with a bevy of beans and vegetables and spoon the salad generously into avocado halves for a bit of beautiful nutrition on your plate.
A quick sandwich blends pressed wrap sandwiches with a classic tuna melt for a great lunch or dinner. A fun tuna mixture featuring capers, diced pepper, sun dried tomatoes and more gets a cheesy melting alongside tender spinach for a crisped wrap that will make you smile.