Well Dined

14Mar/140

Vegetarian Shepherd’s Pie

Well Dined | Vegetarian Shepherd's Pie

Happy Pi/Pie Day!  I know that most people are probably celebrating with desserts, but what about a savory pie?  Or rather a savory dish with pie in the name that isn't actually a pie?  Whatever, don't judge me.  It's time for another vegetarian lunch with Melissa from Smells Like Brownies.  Be sure to check out her delicious Pi Day Coconut Cream Pie, it is sooooooo good!

Well Dined | Vegetarian Shepherd's Pie

This vegetarian version shepard's pie is packed with veggies, topped with creamy goat cheese, and perfect for St Paddy's Day (which is never St Patty's by the way).  I mean, just look  at that gorgeous green topping.

Well Dined | Vegetarian Shepherd's Pie

The base is made with roasted beets, eggplant, sundried tomatoes, and cherry tomatoes simmered in vegetable stock with thyme, caraway seeds, and fennel seeds.  I was a little scared that the fennel and caraway would be really strong and take over, but they added just the right amount of depth and a real Irish flavor.

6Jan/140

Butternut Squash, Apple, and Sausage Lasagna Rolls

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Oh my gosh, you guys.  This might be my favorite butternut squash pasta since the life-saving mac and cheese.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Sheets of homemade pasta filled with roasted butternut squash, apple, onion, sausage, and three cheeses; topped with a creamy sage bechamel.  It's totally swoon worthy.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

The filling is a little complicated, but totally worth it.  While your butternut squash is roasting in the oven, mix up and brown your sausage mixture.  Did I mention that you are creating your own sausage, so you can adjust the spices to your liking?  And you can be sure that there are no weird preservatives or sugar?  Awesome.  Anyway, next you saute some onions, garlic, and apple.  Plus a little white wine - aww, yeah.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Oh my gosh this filling.  It's insane.  You may want to make extra to use in other ways.  I'll talk about that later.

3Dec/130

Thanksgiving 2013

Well Dined | Thanksgiving

We alternate our Thanksgivings each year between our families in Texas and Oregon.  This year was an Oregon year!  (Read here for our last visit.)  My in-laws live in beautiful Bend, OR - which is such a nice town.  Check out the gorgeous mountain view from our hotel room!  We stay at the Oxford hotel when we visit, and I definitely recommend it.

Well Dined | FamilyWe hadn't seen most of the family in 2 years, and 3 years for sister Kailey!  So it was really nice to be all together again.

Well Dined | Thanksgiving

We had quite the spread, as usual.  We were so excited to see each other that we spent all of Wednesday talking and didn't get any prep work done!  So we didn't end up eating Thanksgiving dinner until actual dinner time, which was fine by us!

Well Dined | Thanksgiving

Here's Mom carving up that beautiful turkey!  They made sure to get one that was humanely raised.

Well Dined | Thanksgiving

I'd like to give a special shout-out to this gorgeous salad made by my Chef sister-in-law.  It was in keeping with her gluten- and dairy-free lifestyle and it was AWESOME.  It had two kinds of raw kale (massaged to remove bitterness), roasted beets, fennel, toasted walnuts, and pomegranate seeds.  I need to get the recipe from her for the yummy cashew dressing.

What was your favorite dish this year?  Leave a link or recipe in the comments!

4Sep/120

Shaved Market Vegetable Salad

I was so inspired by this shaved vegetable salad at Simon in Las Vegas that the first thing I wanted to do when I got home was to make my own version.

So I went and bought the vegetables I wanted to use - carrots, celery, beets, fennel, and asparagus.

Then I sliced them up using the slicing blade on my food processor (a mandoline would also work) and tossed them with high quality olive oil, lime juice, and sea salt.

I actually stored the vegetables like that in the fridge and throughout the week or so that they lasted I would take out what I needed and add it to raw kale massaged with olive oil (which takes some of the bitterness out) along with watercress, grapes, pepitas, and fresh mozzarella for a delicious summer salad.

It is so healthy and fresh and keeping the vegetables raw means that you are getting the full nutritional value from them, plus they keep you super full.  But this seriously tastes so good that you will not even be thinking about how healthy it is.