Happy first day of SPRING! It's felt truly like spring here for the last few days - nearly 70 degrees, sunny skies, everybody on bikes and patios, and Marc and I doing all the yard work we can squeeze into one weekend. #fun? Totally fun. We recently demo'd our entire front yard, installed five massive raised beds, and are preparing to grow all the veg this summer. Maybe the long forgotten garden section of TKP will be revived! Ha!

But let's talk about this salad: it's highly inspired by a salad I made repeatedly last summer from Heidi Swanson's book, Super Natural Every Day. By "highly inspired" I mean I loved her combination of a hearty grain with BERRIES - specifically berries in a vinaigrette. I've made this will various berries (she uses cherries), and most recently thought blackberries would be a winner. Spoiler alert: THEY WERE. When are blackberries not a winner though? (Answer: never.)

The great thing about this recipe is that you can use fresh or frozen blackberries - so you can make it any time of year! Remember last fall when I posted these blackberry pancakes and let you know that 90% of all frozen berries sold in the USA come from Oregon?? That means you're likely eating Oregon berries, no matter where in the USA you are - which is GREAT news because Oregon is pretty darn ideal for growing berries. They pick berries at peak ripeness and freeze them within 24 hours of being picked - so you're really getting fresh (frozen) berries. No need to compromise nutrition or taste! You can learn more from Oregon Berries.

For the rest of this recipe, as I usually say: do whatever you want! Use a different cheese!! I used a salty hard cheese this time, but have loved creamy soft cheeses in the past. Not feeling the kale? Use another, softer green! Not into wild rice? Try quinoa! Or even orzo! Add cherry tomatoes! Add shredded chicken! Add FRESH berries! GO WILD! This is just your starting point off of which to make various delicious (filling) salads all year. You might even try this dressing with raspberries ... !!

Wild Rice Salad with Blackberry Vinaigrette

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings

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Description

This hearty, filling wild rice salad is dressed with a blackberry vinaigrette, and full of delicious fresh vegetables.

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Ingredients

Units USM

Dressing

• 1 cup fresh or frozen Blackberries
• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 1 pinch kosher salt
• ½ tsp fresh ground pepper
• 1 Tbsp fresh marjoram leaves

Salad

• 3 cups broth
• 1 ½ cups wild rice
• 4 cups chopped kale (I prefer lacinato)
• 4 carrots, shaved into ribbons
• 2 cups asparagus (1" segments), uncooked
• ¾ cup crumbled ricotta salata
• 1 cup micro greens
• ½ cup pepitas

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Instructions

1. To prepare the vinaigrette, combine the blackberries, olive oil, vinegar, salt, pepper, and marjoram in a vessel big enough to use an immersion blender in. (Alternatively, use a normal blender). Blend until smooth. Taste and adjust as needed (if you want more tang, add more vinegar, etc.). Set aside.
2. Cook the wild rice in the broth until fully cooked and soft. While the rice is cooking, prepare the remaining vegetables.
3. To cook the asparagus, add them to a hot, non-stick (I used cast iron) pan without oil. Cook on medium-high heat, stirring frequently, until bright green with a few dark charred spots.
4. To assemble the salad, toss all of the remaining ingredients together, along with as much blackberry vinaigrette as you'd like (coat it all!).

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Keywords: wild rice salad with blackberry vinaigrette

The post Wild Rice Salad with Blackberry Vinaigrette is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

I make a version of this soup pretty much all winter long. This particular version is the easiest, quickest version - it comes together SO quickly and painlessly, meaning you can have dinner on the table in no time. Hallelujah for potatoes, spices, and Pacific Foods Organic Beef Broth!

The workflow for this soup goes as follows: sauté onions, then add garlic, then lots of turmeric, chopped potatoes, and broth. That's all (besides salt & pepper) that goes into the soup. Srsly! While the soup is cooking (which goes quickly if you chop your potatoes into small cubes), cook some spicy sausage in a frying pan. By the time it's done, your soup should be too! Just blend up the soup, season to taste, and serve with sausage and greens on top. 

As I mentioned earlier, you can make this soup with a bunch of variations, for example: using butternut squash or sweet potatoes instead of Russets! You could also use vegetable stock and skip the sausage, or maybe replace it with some crispy fried mushrooms! There are endless possibilities, as usual.

Turmeric Potato Soup

★★★★★ 4.5 from 2 reviews

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: soup

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Description

This simple soup cooks up in less than 30 minutes, packs a flavorful punch, and is easily adaptable to your preferences. Serve it with greens and sausage for a full, hearty meal!

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Ingredients

Units USM

• 1 Tbsp olive oil
• ⅔ cup chopped yellow onion
• 3 garlic cloves
• 2 Tbsp ground turmeric (dry)
• 4 lbs Russet Potatoes, chopped
• 4 cups Pacific Foods Organic Beef Broth
• salt & pepper
• 1 lb spicy sausage (for garnish)
• 1 cup microgreens (for garnish)

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Instructions

1. Heat a large soup pot over medium heat. Add the olive oil, then the onion.
2. Cook, stirring, until the onion begins to soften.
3. Add the garlic gloves (I leave mine whole, since I'll be cooking them for a while, and then blending) and turmeric. Stir and scrape the bottom of the pan for 30 seconds to cook the turmeric.
4. Add the chopped potatoes and stir to cover in turmeric, then add the broth and ½ teaspoon salt. Bring to a simmer and let cook until the potatoes are tender, about 20 minutes.
5. While the soup is simmering, cook your sausage. Set aside when done.
6. When your potatoes are tender, add a 1 teaspoon fresh ground black pepper, then blend the soup until smooth. Taste, and season with more salt and pepper as needed.
7. Serve topped with sausage and microgreens, and perhaps alongside some fresh baked bread.

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Keywords: turmeric soup, turmeric potato soup, sausage,

The post Turmeric Potato Soup is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

I'm at the point of wedding planning (less than 2 weeks out!) where I'm having wedding stress dreams. Oy. Last night I dreamt that it was one hour before the ceremony, but I hadn't figured out the backdrop NOR HAD I SHOWERED IN DAYS. Yeah. Good luck making all of that happen in the hour before the ceremony. I'm not sure how that scenario panned out, but I'm hoping the real deal goes a lot smoother! It's only family, after all, so hopefully they'll understand if we do hit any bumps in the road!

Despite the weird dreams, this week has been going well thanks to this kale chickpea salad with creamy miso dressing. I made a big batch on Sunday and have been loving my leftovers (hot or cold!) for lunch the last few days. It has tons of kale, but is hearty and filling with the fingerling potatoes and chickpeas. I used Pacific Foods Organic Mushroom Broth both to cook the chickpeas AND in the creamy miso dressing, so there's a wonderful depth of flavor all around. I'm not including it in the recipe, but I will admit: I've added cheese to this a few times. I had manchego on hand, so I just crumbled some in and found it to be DELIGHTFUL!

It's hard to believe that Thanksgiving is NEXT WEEK, but ... it is. Here we go! Hope you all have a lovely holiday — I might be MIA for a few weeks here, but I'm sure you can catch me on Instagram. xoxo

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Kale Chickpea Salad with Creamy Miso Dressing

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings

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Description

This hearty salad has chickpeas cooked in mushroom broth, kale, fingerling potatoes, pepitas, fennel, and a creamy miso dressing.

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Ingredients

Units USM

• ¾ cup uncooked chickpeas
• 3 cups Pacific Foods Organic Mushroom Broth
• 2 lbs fingerling potatoes
• 1 tsp olive oil
• salt & pepper
• 6 cups torn kale
• ½ cup pepitas (roasted pumpkin seeds)
• 1 Tbsp fennel seeds
• 2 pears

Dressing

• 3 Tbsp white miso paste
• 1 Tbsp lemon juice
• ⅛ cup mirin
• 1 Tbsp fresh ginger, grated
• ¼ cup Pacific Foods Organic Mushroom Broth
• ¼ cup olive oil
• salt & pepper

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Instructions

1. Soak the chickpeas in water, covering by 2-3", for at least 8 hours. After they've soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
2. While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
3. When the chickpeas and potatoes are just about done, steam the kale for just a few minutes — it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
4. To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
5. Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!

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Keywords: kale chickpea salad, kale chickpea salad with creamy miso dressing

The post Kale Chickpea Salad with Creamy Miso Dressing is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

I know this is a really weird name for a recipe. Honestly picking recipe names might be the thing I struggle with most while food blogging! It's full of vegetables (cauliflower, carrots, spinach), has hot sorghum cooked in Pacific Foods Organic Mushroom Broth (Hellooooo flavor!), goat cheese, toasted walnuts, turmeric, and a fennel white wine vinegar dressing. It'd be kind of a mouthful (no pun intended) to include all of that in the title!! So, veggie forward sorghum salad? Hot grain and veg dish? Whatever. I went with hot sorghum spinach salad and it's really freaking delicious.

I've been making this salad all summer by using whatever vegetables I have on hand. I've used beets, broccoli, turnips, and others in place of the cauliflower and carrots! My favorite is definitely to include cauliflower roasted with turmeric, which then spreads to most of the salad and gives it that bright yellow hue. Also: goat cheese. Can't skip it (or, I suppose you COULD sub a different tangy cheese). The reason I love this salad so much though, lies in the sorghum. It's cooked in the mushroom broth, which gives it such umami, and really makes this a one-pot meal. I eat this as a complete meal and feel awesome about it.

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Hot Sorghum Spinach Salad

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8-10 servings

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Description

This veggie-filled salad has roasted vegetables and spinach, which wilts when you add the hot sorghum cooked in mushroom broth. Goat cheese and walnuts give tang and crunch for a filling, well-rounded meal.

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Ingredients

Units USM

• 4 cups chopped cauliflower
• 3 cups chopped carrots
• ½+ cup olive oil
• salt & pepper
• 1-2 teaspoon ground turmeric
• 4 cups Pacific Foods Organic Mushroom Broth
• 1 ⅓ cups pearled sorghum
• ¼ cup white wine vinegar
• 1 tsp lemon juice
• 2 Tbsp (or about 1" square) fresh fennel, chopped
• ⅔ cup toasted walnut pieces
• 4 cups fresh baby spinach leaves
• 2oz chevre

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Instructions

1. Preheat the oven to 425F.
2. Toss the cauliflower and carrots (separately) with 1 teaspoon olive oil each, and a generous pinch of salt and pepper. Add the turmeric to the cauliflower and mix until well distributed.
3. Spread the veggies, again separated, onto two different baking sheets. Bake until fork-tender (20-25 minutes for the cauliflower, 30-35 for the carrots — could be less depending on how small you cut them).
4. While the vegetables are cooking, bring the mushroom broth to a boil. Add the sorghum, cover, and let cook at a high simmer for 35 minutes.
5. Prepare dressing by combining the remaining ~⅓ cup olive oil, white wine vinegar, lemon juice, and fennel. Blend with an immersion (or normal) blender until smooth. Add salt and pepper to taste.
6. When the vegetables and the sorghum are done cooking, combine all of the ingredients together in a large salad bowl and toss to combine.
7. Serve warm.

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Keywords: surghum, hot salad, fennel dressing, mushroom broth salad, sorghum salad

The post Hot Sorghum Spinach Salad is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

I've been drinking a lot less hot coffee than normal this summer. I'm not sure what it is, exactly, but I've been going days or weeks at a time without it. What I have been drinking every day? SMOOTHIES! Nearly every day I'll make a smoothie, and since I still love coffee in general, this mocha maca smoothie is a darn good choice!

This smoothie is relatively straight forward: banana, dates, cinnamon, vanilla, almond butter, Pacific Foods Organic Oat Beverage, maca (woooo energy!), cacao, and COFFEE!! For the coffee, I recommend using espresso or cold brew concentrate. Depending on what consistency you prefer for your smoothies, I recommend freezing the banana and at least one of the liquids. I only used frozen banana, but I don't mind a thinner smoothie!

Enjoy! xoxo

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Mocha Maca Smoothie

★★★★★ 5 from 2 reviews

• Author: Mary
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 serving

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Description

This mocha maca smoothie is a healthier alternative to an iced or blended mocha with milk! This one features oat milk, cacao, and almond butter for protein!

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Ingredients

Units USM

• 1 banana, frozen
• 1 Tbsp almond butter
• 2 dates, pitted
• 1 pinch ground vanilla beans (or a splash of vanilla extract)
• ¼ tsp ground cinnamon
• 1 tsp ground maca
• ⅔ cup Pacific Foods Organic Oat Beverage
• ⅓ cup cold (strong) coffee, espresso, or cold brew concentrate
• ¼ cup cacao nibs

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Instructions

1. Combine all ingredients in the blender.
2. Blend until smooth, and enjoy!

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Keywords: smoothie, mocha smoothie, oat milk smoothie, maca smoothie

The post Mocha Maca Smoothie is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

I KNOW it isn't officially summer for a few more days, but it definitely feels like it is! Not only is the weather warm and delightful, but we're in that "enjoy all the sunlight and time outside" mode that lets me know it's summer. Woohoo! I started my new job a few weeks ago, and am loving the office (when I'm in it!) — I sit right next to an entire wall of glass, so I can "enjoy" the summer weather even if I'm inside working. Luckily, I'm enjoying the work (and enjoying learning a ton of new stuff!), so I'm not pining to be outside (I mean, I always want to be outside... but I'm doing that whenever I'm not at work!).

This recipe isn't exactly a summer recipe, but I figured I'd get it on your plates just in case a cold front comes through. Or maybe you're planning for fall already? HA! I know the type: Jan 1 hits and they CAN'T WAIT FOR BOOT SEASON! I joke, kind of.

This recipe is a vegetarian take on a classic dish: shepherds pie. I replaced the meat with lentils, and absolutely love the result! I did cook this in Pacific Foods Organic Beef Broth, but you could use one of their vegetarian broths (like mushroom broth) if you wanted to make it totally vegetarian. I threw in classic veggies, but this is definitely a recipe where you could use whatever you have on hand! Just be aware of cooking times with various vegetables — you don't want anything to get too mushy!

Have a wonderful first week of summer — since it really is starting THIS WEEK!! YAY!

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Lentil Shepherds Pie

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8-10 servings

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Description

This vegetarian take on a classic dish uses lentils instead of meat, and is full of other tasty vegetables! Covered in a thick layer of creamy (cheesy!) mashed potatoes, this is a warm, comforting dinner.

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Ingredients

Units USM

• 3 pounds yukon gold potatoes, quartered
• 4 Tbsp unsalted butter
• 6 oz Pecorino Romano, grated
• ½ cup milk or cream
• salt & pepper
• 1.5 cup dry green (not French) lentils
• 4 cups Pacific Foods Organic Beef Broth (divided)
• 1 Tbsp olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 3 large carrots, chopped
• 2 cups crimini mushrooms, quartered
• 1 Tbsp tomato paste
• 1 tsp fresh rosemary, minced
• 1 tsp fresh oregano, minced
• 2 cups frozen peas
• ¼ cup flour
• 2 tsp red wine vinegar

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Instructions

1. Fill a large stockpot ⅔ full with water, and bring to a simmer. Add the potatoes, and let cook until fork-tender.
2. Drain, then add the butter, Pecorino Romano, milk or cream, and salt & pepper to taste. Mash until mostly smooth (I leave mine somewhat chunky, but that's personal preference).
3. While the potatoes are cooking, in a covered saucepan, combine the dry lentils with 3 cups of Pacific Foods Organic Beef Broth. Bring to a simmer and let cook until tender (20-25 minutes).
4. In a large high-walled skillet head the olive oil over medium heat. Add the onion, and cook for one minute before adding the garlic, carrots, and mushrooms.
5. Cook over medium heat, stirring occasionally, until the mushrooms are cooked through. Your carrots may still be slightly crunchy, but that's ok!
6. Add the tomato paste, rosemary, oregano, and frozen peas. Stir everything together, then sprinkle the flour over the top of the vegetables. Mix it in and cook for 2 minutes before adding the remaining 1 cup of beef broth, and red wine vinegar.
7. Bring to a simmer, then mix in the cooked lentils and season everything generously with salt and pepper.
8. If your pan is oven safe, remove it from the heat and leave everything in the pan. If you need to transfer to an oven-safe casserole dish, do that now.
9. Spread the mashed potatoes in an even layer over the cooked vegetables, and bake at 375F for 30 minutes, or until the top of the potatoes are beginning to brown.
10. Serve warm!

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Keywords: sherpherds pie, vegetarian shepherds pie, lentil shepherds pie

The post Lentil Shepherds Pie is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

This lemongrass chicken satay bowl is made up of grilled chicken, tons of veggies, rice cooked in Pacific Foods Organic Chicken with Lemongrass Bone Broth, peanut sauce, and ALL THE FLAVORS! I've been eating this for a few days now (yassss leftovers) in two forms: as the bowl (as pictured), and as a wrap (just add tortilla!). I'm into it!!

Let's do a (very) brief life update while we're here, ok?! Since the last time we talked (hi sorry it's been so long) I gave my two weeks at work, accepted a new job, started 3 weeks of funemployment, and have now lounged around being waaaaay less productive than planned for about a week and a half. More than halfway down with my funemployment and STILL SO MUCH MORE TO DO! I'm trying accept that it's okay to chill out between jobs, and that I don't need to always be productive (b/c I really am not being productive). Taking a break is okay! I think?

Anywho. Here's your recipe! I do have a few more up my sleeve coming in the next weeks — I promise!! xo

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Lemongrass Chicken Satay Bowl

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4

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Description

This lemongrass chicken satay bowl has rice cooked in lemongrass chicken broth, a lot of veggies, herbs, and peanut sauce. It's a fresh, healthy meal that comes together with minimal effort!

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Ingredients

Units USM

For the marinade

• 3 Tbsp coconut milk
• 2 Tbsp fish sauce
• 1 tsp curry powder
• 2 cloves garlic, minced or pressed
• 1 Tbsp lime juice
• ½ tsp each salt and pepper
• 1 tsp lemongrass, finely chopped

For the bowl

• 2 large chicken breasts
• 1 cup rice (I used brown)
• 2 cups Pacific Foods Organic Bone Broth — Chicken with Lemongrass
• 4 cups mixed greens
• 1 cup thinly sliced carrots
• ½ cup thinly sliced radishes (I used watermelon)
• ½ cup chopped green onion
• ½ cup chopped cilantro
• 1 cup peanut sauce

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Instructions

1. Prepare the marinade by combining all of the marinade ingredients. Set aside.
2. Slice the chicken breasts lengthwise into thin (less than 1" thick) strips. Put in a ziplock bag and then pour in the marinade. With your hands, work the marinade around all of the chicken, then remove all of the air, seal, and refrigerate for at least 2 hours.
3. While the chicken is marinading, prep all of the veggies (cut them up!) and make the peanut sauce.
4. Rinse the rice with water, then cook in the Pacific Foods Organic Bone Broth — Chicken with Lemongrass.
5. When you're ready to cook the chicken, weave a skewer through each strip of chicken, then grill until cooked all the way through.
6. To assemble the bowls, combine your preferred proportion of each: rice, mixed greens, chicken, sliced vegetables, and peanut sauce.
7. Mix together, using the peanut sauce as a dressing, and enjoy!

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Keywords: chicken satay bowl, lemongrass chicken satay bowl

The post Lemongrass Chicken Satay Bowl is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

Holy delicious. These mushroom hazelnut tacos were PURE GOLD and I fully plan on eating these on a regular basis. The mushrooms are cooked in Pacific Foods Organic Beef Broth (alllll the flavor!!), then get some crunchy fresh hazelnuts thrown in at the last minute. They stay crunchy and give these tacos some structure! Top with the usual (for me) suspects: kale, goat cheese, and a quick (improvised) avocado crema. Helloooo delicious dinner!

I debated on how to cook the mushrooms for these, so I'd be curious to hear your opinions (especially if you try the recipe!): I pulsed the mushrooms in our food processor so they were in small chunks — nothing too tiny, but not very big either. Then I put them in a large skillet and cooked them with the beef broth from the beginning. They, of course, released all of their liquid, which I then cooked down until they weren't sopping wet. Should I have cooked the mushrooms first without the broth, let the liquid evaporate (or poured it off?), and then added the broth? I'm going for maximum broth absorption here, and am admittedly not an expert mushroom-cooker. I mean, I cook them often and I always find them delicious, but ... I'm no mushroom scientist.

Pro tip with these delicious morsels: they make great leftovers. Also, if you're feeling fancy, I bet these would be incredible with shiitake mushrooms!!

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Mushroom Hazelnut Tacos

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3-4 servings

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Description

Mushroom hazelnut tacos have goat cheese, kale, avocado crema, and make a delicious vegetable-centric meal. Cook the mushrooms in broth for a tasty, easy dinner!

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Ingredients

Units USM

• 1.5 lbs crimini mushrooms
• 1 Tbsp olive oil
• 1.5 cups Pacific Food Organic Beef Broth
• 1 tsp salt, divided
• ¼ cup plain Greek yogurt
• 1 avocado
• 2 Tbsp fresh lime juice
• ½ cup chopped cilantro, divided
• 3 cups chopped kale
• 1 cup fresh hazelnuts, roughly chopped
• 4oz chevre
• 12 small tortillas

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Instructions

1. Chop the mushrooms into small (pea-sized) pieces. I used my food processor for this.
2. In a large skillet over medium heat, add the olive oil and chopped mushrooms. Stir, then add the Pacific Foods Organic Beef Broth. Bring to a simmer, add ½ teaspoon salt, and let cook, stirring occasionally, until almost all of the liquid has cooked off (10 minutes).
3. While the mushrooms are cooking, make the avocado crema by combining the Greek yogurt, avocado, lime juice, ½ teaspoon salt, and ¼ cup cilantro in a food processor or blender. Process until smooth, adding a few tablespoons of water if needed to reach your desired consistency. Set aside.
4. To prepare the kale, remove the ribs and chop the leaves into small pieces. Use your hands to massage and squeeze the entire bunch until it softens slightly. Set aside.
5. When nearly all of the liquid has cooked off of the mushrooms, add the chopped hazelnuts. Stir, and let the remaining liquid cook off before removing from the heat. Taste and add salt as needed.
6. To assemble the tacos layer the mushroom mix with kale, crema, and chevre on top of a tortilla. Garnish with your remaining cilantro, and enjoy!

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The post Mushroom Hazelnut Tacos with Avocado Crema is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Crunchmaster. Thank you for supporting the brands who keep The Kitchen Paper running!

Oooh boy! Slow cooker chipotle pork chili! What's not to like about this? It's made in a slow cooker (win). It's full of tasty chipotle smokiness (win). There's a bunch of veg (win). It takes minimal effort (win). It's topped with tasty stuff including crunch crunchy Crunchmaster crackers! Again with the crunch — such an important component in my meals!

This is my third and final post with Crunchmaster, so lets touch base again on how I'm doing at becoming a balancemaster. I'd give myself a B-, if we're being honest. I've done a great job of not feeling pressured into social things, taking time to be at home, chill out, etc. but I've also kind of just replaced one busy with another: house projects. We've been here for just over 3 weeks now, and it feels like I'll have things to do (to the house) for the next 30 years! I'm sure that's true, but I also recognize that there is nothing that needs to be done right now. I can live with the ugly paint color (but really, can I? Woooof.). I'll be fine without the perfect light fixture. I'm just kind of impatient, so maybe that's the next part of mastering balance — being a bit more patient!

One thing I am mastering today is GOING TO JAPAN! We leave tonight and I'm so, so so so excited to be taking a fun international vacation. It's been a while since I've taken a vacation, and an even longer while since I've been out of the country! We're so excited. Make sure you follow along via instagram!

I'll have a few food posts come out while we're gone, and may do a travel post on Japan when we get back. Would anyone be interested in that? It's also been a long while since I've done a travel post! If you've been to Japan, let me know in the comments what we MUST do!

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Slow Cooker Chipotle Pork Chili

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 4-8 hours
• Total Time: 18 minute
• Yield: 8-10 servings

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Description

Slow Cooker Chipotle Pork Chili is full of smokey flavor, with soft melt-in-your-mouth pork, and a healthy serving of vegetables. This meal comes together with minimal effort, thanks to the slow cooker!

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Ingredients

Units USM

• 2 lbs boneless pork shoulder
• 1 onion, diced
• 3 gloves garlic, minced or pressed
• 2 bell peppers, chopped
• 2 jalapeno peppers, diced
• 1 (15oz) can pinto beans, drained and rinsed
• 2 (15oz) cans crushed tomatoes
• 2 tsp chili powder
• 1 tsp chipotle chili powder
• 1 teaspoon cumin
• ½ tsp cinnamon
• 1 cup chicken broth
• 1 ½ cups corn
• salt & pepper
• 1 cup shredded cheddar
• 1 cup chopped green onions
• 1 package Crunchmaster Multi-Grain Crackers (I used White Cheddar)

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Instructions

1. Combine all ingredients up until corn together in a crockpot. Stir to combine.
2. Cover and let cook on low for 8 hours, or on high for 4 hours.
3. Remove the pork from the crock pot and shred with two forks. Return the meet to the crock pot and add the corn. Let cook for 15-30 more minutes, then season to taste with salt & pepper.
4. Serve warm, topped with shredded cheddar cheese, chopped green onions, and crumbled Crunchmaster Multi-Grain Crackers.

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The post Slow Cooker Chipotle Pork Chili is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

These. freaking. SALAD ROLLS!!! I'm actually vv excited to share these with you guys. I guess I should be vv (as in, very very) excited to share all things with you, but tbh: blogging gets tiring. Blogging and working a demanding day job gets tiring. Blogging about food when you struggle to find balance between health and enjoyment — IT'S DEMANDING! I realize this is all pretty first world problem-ish (oh poor me, what kind of food should I CHOOSE to blog about?), so let's just nip that right now: I'm really grateful to be able to blog about whatever kind of food I want. But creative burnout is a thing. And I think I've been suffering from it lately (like ... the last 1.5 years at least).

But guess what? I dreamed these babies up recently (maybe 4 days a week at work is letting my creative juices flow again!) and was SO PSYCHED about them. So then I took my sweet time preparing the rainbow of veg, chatted on the phone while rolling all of these salad rolls up, and DEVOURED THEM in my kitchen, alone, spooning heaps of homemade spicy peanut sauce onto them. It was awesome.

In reality, these really aren't that different from normal salad rolls. They have some of the typical culprits: carrots, cabbage, cilantro (and/or mint, and/or basil). But I added grated brussels sprouts and roasted delicata, which are some of my winter staples, as well as watermelon radishes BECAUSE HELLO THEY ARE SO PRETTY. I'm not sure they count as a winter veg (but, they do grow pretty easily in colder weather??), but here they are. Also tofu. Tofu is not a veg at all, but fills you up and adds protein and good texture and all that jazz. Can peanut sauce be considered a winter veg? It certainly has been in my diet lately! If you saw my IG stories last night (lord help us all) you'll know I have nooooo shame in putting peanut sauce on literally anything. Toast/eggs/PEANUT SAUCE. Most of you thought that was a complete abomination, but let me tell you: it's delicious. No shame.

So let's hear from you guys (comments, helloooo): what would you put in your dreamy winter vegetable salad roll situation? That's the best part of salad rolls (besides the peanut sauce): you can put whatever you want in them!! The only other version I have on this site, from YEAAARS ago, has grilled peaches in them. Totes summer salad rolls.

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Winter Vegetable Salad Rolls

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings

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Description

These healthy salad rolls have winter vegetables like brussels sprouts and delicata squash, along with some traditional fillings like carrots, cabbage, and cilantro. Dip these in peanut sauce for a healthy, delicious meal or appetizer!

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Ingredients

Units USM

• 1 large delicata, sliced to ¼" half moons
• 1 tsp olive oil
• 1 pinch of salt
• 1 package of firm (not silken) tofu
• 3 large carrots, julienned or shredded (raw)
• 1.5 cups finely shredded purple cabbage (raw)
• ½ cup thinly sliced watermelon radish
• 1.5 cups thinly shredded brussels sprouts (raw)
• 1 small bunch of cilantro
• 12-15 rice paper wrappers (dry)
• peanut sauce!!

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Instructions

1. Preheat your oven to 400F. Toss the sliced delicata with the olive oil and salt, spread in a single layer on a baking sheet, and bake for 15-20 minutes, or until fork-tender. Remove from the oven and let cool a bit as you finish preparing the other ingredients.
2. Drain the tofu, then cut it into ¾" thick strips (roughly 1" x 4" x ½ or ¾").
3. To assemble the salad rolls, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!). Carefully remove (bring some excess water with you) and set on a flat counter, plate, or cutting board. If things get sticky, you can use a lightly oiled surface, or a wet kitchen towel.
4.  Lay the wrapper flat, then layer one piece of tofu, and then a small handful of the remaining ingredients  (except for peanut sauce) in a 4" wide section starting about ⅓ of the way up the wrapper. Optionally, add a little bit of peanut sauce into the wrapper, or a dash of fish sauce.
5. Fold the bottom of the wrapper up over the ingredients, roll snuggly to get them all together, then fold in both sides, and continue rolling until the top is completely sealed.
6. Set aside, and repeat with the rest of the ingredients.
7. Serve with plenty of peanut sauce!

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