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Tag: almond

Almond Baked Brie

This Almond Baked Brie is the perfect appetizer to kick off some fall recipes with! If you haven’t, stop what you’re doing right now and

Follow Along

@erinnOBrienn

This Roasted Broccoli and Honeynut Squash Salad wi

This Roasted Broccoli and Honeynut Squash Salad with Maple Dijon Vinaigrette is a must-try for fall 🍂🥦🍷 It would also make for a perfect Thanksgiving side dish!

12 ounces broccoli florets
1 medium honeynut squash cubed into 2 inch pieces (4 cups cubed - can also use butternut!)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup freshly grated Parmigiano-Reggiano
¼ cup sunflower seeds
⅓ cup chopped pitted dates
½ cup dried cranberries
4 ounces crispy pancetta (optional - see tip below)

⅓ cup extra-virgin olive oil
2 tablespoons lemon juice (from 1 medium lemon)
2 tablespoons maple syrup
1 tablespoon balsamic vinegar (or white balsamic vinegar)
2 teaspoons dijon mustard
1 small shallot, roughly chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper

Paired @joshcellars Pinot 💕

Method:
Preheat the oven to 425°F. Place the broccoli and the cubed squash onto a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until the squash is tender and the broccoli is slightly golden brown, about 20 minutes. Remove from the oven and set aside to slightly cool.

In a large mixing bowl, combine the roasted vegetables, Parmigiano-Reggiano, sunflower seeds, dates, cranberries and crispy pancetta (optional). Drizzle dressing (to taste) overtop and gently toss to combine. Serve with additional Parmigiano-Reggiano and enjoy!

Make the vinaigrette: In a high power blender combine the olive oil, lemon juice, maple syrup, balsamic vinegar, dijon mustard, shallot, salt and pepper. Blend until smooth and fully combined, about 1 minute. Refrigerate any leftover vinaigrette in an airtight container for up to 4 days.

TIP: If you would like to add crispy pancetta - add the pancetta to a medium stainless steel or nonstick skillet over medium heat and cook, stirring occasionally, until crispy and golden, about 5 to 7 minutes. Use a slotted spoon to place onto a paper towel lined plate and discard of the oil.
This salad is also delicious with some added chopped kale!
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#broccoli #broccolisalad #salad #fall #fallrecipes #dinner #easyrecipes #parmesan #cheese

Yesterday was coincidentally exactly 5 years to th

Yesterday was coincidentally exactly 5 years to the day that we were last in Ojai. At that time I was working in real estate (hi @sarkissianandpereragroup ❤️), had about 1,000 followers and was deciding whether or not to follow my dreams and start my journey as a content creator. We spent the afternoon taking photos in multiple outfits (and changing in the car 🤣) at the @ojaivalleyinn so that we could post to socials and have some pictures on our soon-to-be blog. Yesterday we were invited to the grand opening of the beautiful @carlyhome in downtown Ojai and couldn’t pass up on the chance to take some updated photos for old times sake before heading home. We couldn’t believe that it just happened to be the exact same day - October 19 - as it was years ago! I feel so grateful for all of you who have joined me along the way and truly couldn’t be doing any of this without you. Thank you all so much for your love and support over the years - you are the BEST community and it means so much to me that you’re here ❤️ In case anyone needs to hear it, don’t allow what others may think or say about you to ever stop you from following your heart and taking that leap of faith.

And to @apilavjian, thank you for not only pushing me to start many years ago but for also being by my side through all of the ups and downs that come along with marriage and working together 🙉 So thankful for you and the work we’ve put in to grow together.
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#thenvsnow #ojai #leapoffaith #justdoit

The only way to celebrate National Pasta Day! 🧀

The only way to celebrate National Pasta Day! 🧀🧈🇮🇹 Did you know that authentic fettuccine alfredo only requires 3 ingredients!? If you’re traveling to Rome, @il_vero_alfredo is a MUST! If not, recreate it at home with this recipe. It’s also a really fun last minute dinner party dish that will wow your guests ❤️

Ingredients:
1 lb. fettuccine
6-8 tbsp. grass fed unsalted butter, cut into ½ inch pieces (measure with your heart 😉)
1 ½ cups finely grated Parmigiano Reggiano plus ½ cup for garnish
1/2 cup pasta water
Paired with @lve_wines by @johnlegend @chrissyteigen 🍷

Method - in a pot:
1. In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve ½ cup of pasta water.
2. Once cooked, use tongs to transfer the pasta directly Into a large pot or saute pan (off the heat). Add butter, 1 ½ cups of parmigiano reggiano, and splashes of pasta water as needed. Stir vigorously until combined and an emulsified sauce has been created.
3. Serve and garnish with additional parm.

Method - on a serving platter:
1. In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve ½ cup of pasta water.
2. Meanwhile, add dabs of butter onto the bottom ofe serving dish.
3. Once the pasta is cooked use tongs to transfer the pasta directly onto the platter overtop of the butter. Bit by bit, add 1 ½ cups of parmigiano reggiano, and small splashes of pasta water as needed. Using a large fork and spoon or tongs, toss vigorously until combined and an emulsified sauce has been created.
4. Serve and garnish with additional parm.

TIPS:
- Using real parmigiano reggiano and finely grating it at home is key. You risk having the sauce break if you don’t do this.
- You can heat the serving plate if desired, this will help the sauce come together faster.
- Salt your pasta water until it tastes like the ocean - it’s the only salt you’re using in this dish and it makes a huge difference.
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.
.
.
.
#comfortfood #fettucinealfredo #pasta #fall #fallrecipes #dinner #easyrecipes #romefood #dinnerideas #italianfood #30minutemeals #alfredo #fettuccine #parmesan

5 of my Favorite Fall Recipes to Try This Week 🍂🧅🥂 Linked these 5 directly in my bio! Which one are you making first!?
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#comfortfood #frenchonionsoup #soupseason #fall #fallrecipes #easyrecipes #dinnerideas #weeknightmeals #souprecipe #traderjoesfinds #viralreels #dinner

This Viral Longevity Minestrone Soup is definitely

This Viral Longevity Minestrone Soup is definitely one to try this season 🍅🫘🥂 It’s packed with veggies, nutritious, and simple to make! Inspired by the Blue Zones doc we loved ❤️
6 tablespoons olive oil, divided
1 yellow onion, chopped
2 large carrots, peeled and chopped
2 large celery stalks, chopped
3 tbsp. Tomato paste
4 cloves garlic,minced
1 28 oz. can crushed tomatoes
1 large yukon gold potato, peeled and diced small
2 cups fennel (bulb, stalks, and fronds), chopped
¼ cup italian flat leaf parsley, chopped plus more for garnish
¼ cup fresh basil, chopped
1 15 oz. can cannellini or fava beans, drained and rinsed
1 15 oz. can pinto beans beans, drained and rinsed
½ 15 oz. can chickpeas, drained and rinsed
4 cups vegetable stock
4-6 cups water
1 cup Sardinian fregola, acini di pepe, or pastina
1 ½ tsp. Salt plus more to taste
½ tsp. Freshly ground black pepper plus more to taste
1 cup pecorino cheese, freshly grated for garnish
4-5 lemons, halved for garnish

Method:
1. Chop the onions, fresh herbs, and pecorino romano; to mince the garlic, to slice the celery, carrots, and fennel. (I love using my @cuisinart food processor for this to save time!)
2. In a large heavy bottomed pot, heat 3 tbsp. of olive oil over medium-high heat.
3. Add onions, carrots, celery, and tomato paste. Cook for approximately 5-7 minutes or until the veggies are tender and the tomato paste has become more brick-colored.
4. Then add the fennel and garlic and cook for 1-2 minutes or until fragrant.
5. Add in the crushed tomatoes, potatoes, fresh parsley, fresh basil, beans and chickpeas. Add vegetable broth and 4 cups of water, increase the heat to high and bring to a boil.
6. Once boiling, reduce the heat to a medium-low simmer for approximately 15-20 min.
7. Add in the pasta and season with salt and pepper. If the soup is too thick, add 1-2 cups of water. Allow the soup to simmer for another 12 minutes or until the pasta is tender.
8. Serve and garnish with a squeeze of lemon, drizzle of olive oil, handful of pecorino, and fresh parsley.
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#comfortfood #minestrone #soupseason #fall #fallrecipes #dinner #easyrecipes #dinnerideas #italianfood #souplover #cheese

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© Copyright 2024 Erin O'Brien

Website By Nari Creative

On the Blog

Recipes
Life + Style
Travel

More from Erin

About
Contact
Shop
Newsletter

Follow Along |

@erinOBrien

This Roasted Broccoli and Honeynut Squash Salad wi

This Roasted Broccoli and Honeynut Squash Salad with Maple Dijon Vinaigrette is a must-try for fall 🍂🥦🍷 It would also make for a perfect Thanksgiving side dish!

12 ounces broccoli florets
1 medium honeynut squash cubed into 2 inch pieces (4 cups cubed - can also use butternut!)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup freshly grated Parmigiano-Reggiano
¼ cup sunflower seeds
⅓ cup chopped pitted dates
½ cup dried cranberries
4 ounces crispy pancetta (optional - see tip below)

⅓ cup extra-virgin olive oil
2 tablespoons lemon juice (from 1 medium lemon)
2 tablespoons maple syrup
1 tablespoon balsamic vinegar (or white balsamic vinegar)
2 teaspoons dijon mustard
1 small shallot, roughly chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper

Paired @joshcellars Pinot 💕

Method:
Preheat the oven to 425°F. Place the broccoli and the cubed squash onto a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until the squash is tender and the broccoli is slightly golden brown, about 20 minutes. Remove from the oven and set aside to slightly cool.

In a large mixing bowl, combine the roasted vegetables, Parmigiano-Reggiano, sunflower seeds, dates, cranberries and crispy pancetta (optional). Drizzle dressing (to taste) overtop and gently toss to combine. Serve with additional Parmigiano-Reggiano and enjoy!

Make the vinaigrette: In a high power blender combine the olive oil, lemon juice, maple syrup, balsamic vinegar, dijon mustard, shallot, salt and pepper. Blend until smooth and fully combined, about 1 minute. Refrigerate any leftover vinaigrette in an airtight container for up to 4 days.

TIP: If you would like to add crispy pancetta - add the pancetta to a medium stainless steel or nonstick skillet over medium heat and cook, stirring occasionally, until crispy and golden, about 5 to 7 minutes. Use a slotted spoon to place onto a paper towel lined plate and discard of the oil.
This salad is also delicious with some added chopped kale!
.
.
.
.
.
#broccoli #broccolisalad #salad #fall #fallrecipes #dinner #easyrecipes #parmesan #cheese

Yesterday was coincidentally exactly 5 years to th

Yesterday was coincidentally exactly 5 years to the day that we were last in Ojai. At that time I was working in real estate (hi @sarkissianandpereragroup ❤️), had about 1,000 followers and was deciding whether or not to follow my dreams and start my journey as a content creator. We spent the afternoon taking photos in multiple outfits (and changing in the car 🤣) at the @ojaivalleyinn so that we could post to socials and have some pictures on our soon-to-be blog. Yesterday we were invited to the grand opening of the beautiful @carlyhome in downtown Ojai and couldn’t pass up on the chance to take some updated photos for old times sake before heading home. We couldn’t believe that it just happened to be the exact same day - October 19 - as it was years ago! I feel so grateful for all of you who have joined me along the way and truly couldn’t be doing any of this without you. Thank you all so much for your love and support over the years - you are the BEST community and it means so much to me that you’re here ❤️ In case anyone needs to hear it, don’t allow what others may think or say about you to ever stop you from following your heart and taking that leap of faith.

And to @apilavjian, thank you for not only pushing me to start many years ago but for also being by my side through all of the ups and downs that come along with marriage and working together 🙉 So thankful for you and the work we’ve put in to grow together.
.
.
.
.
.
#thenvsnow #ojai #leapoffaith #justdoit

The only way to celebrate National Pasta Day! 🧀

The only way to celebrate National Pasta Day! 🧀🧈🇮🇹 Did you know that authentic fettuccine alfredo only requires 3 ingredients!? If you’re traveling to Rome, @il_vero_alfredo is a MUST! If not, recreate it at home with this recipe. It’s also a really fun last minute dinner party dish that will wow your guests ❤️

Ingredients:
1 lb. fettuccine
6-8 tbsp. grass fed unsalted butter, cut into ½ inch pieces (measure with your heart 😉)
1 ½ cups finely grated Parmigiano Reggiano plus ½ cup for garnish
1/2 cup pasta water
Paired with @lve_wines by @johnlegend @chrissyteigen 🍷

Method - in a pot:
1. In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve ½ cup of pasta water.
2. Once cooked, use tongs to transfer the pasta directly Into a large pot or saute pan (off the heat). Add butter, 1 ½ cups of parmigiano reggiano, and splashes of pasta water as needed. Stir vigorously until combined and an emulsified sauce has been created.
3. Serve and garnish with additional parm.

Method - on a serving platter:
1. In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve ½ cup of pasta water.
2. Meanwhile, add dabs of butter onto the bottom ofe serving dish.
3. Once the pasta is cooked use tongs to transfer the pasta directly onto the platter overtop of the butter. Bit by bit, add 1 ½ cups of parmigiano reggiano, and small splashes of pasta water as needed. Using a large fork and spoon or tongs, toss vigorously until combined and an emulsified sauce has been created.
4. Serve and garnish with additional parm.

TIPS:
- Using real parmigiano reggiano and finely grating it at home is key. You risk having the sauce break if you don’t do this.
- You can heat the serving plate if desired, this will help the sauce come together faster.
- Salt your pasta water until it tastes like the ocean - it’s the only salt you’re using in this dish and it makes a huge difference.
.
.
.
.
.
#comfortfood #fettucinealfredo #pasta #fall #fallrecipes #dinner #easyrecipes #romefood #dinnerideas #italianfood #30minutemeals #alfredo #fettuccine #parmesan

5 of my Favorite Fall Recipes to Try This Week 🍂🧅🥂 Linked these 5 directly in my bio! Which one are you making first!?
.
.
.
.
.
#comfortfood #frenchonionsoup #soupseason #fall #fallrecipes #easyrecipes #dinnerideas #weeknightmeals #souprecipe #traderjoesfinds #viralreels #dinner

This Viral Longevity Minestrone Soup is definitely

This Viral Longevity Minestrone Soup is definitely one to try this season 🍅🫘🥂 It’s packed with veggies, nutritious, and simple to make! Inspired by the Blue Zones doc we loved ❤️
6 tablespoons olive oil, divided
1 yellow onion, chopped
2 large carrots, peeled and chopped
2 large celery stalks, chopped
3 tbsp. Tomato paste
4 cloves garlic,minced
1 28 oz. can crushed tomatoes
1 large yukon gold potato, peeled and diced small
2 cups fennel (bulb, stalks, and fronds), chopped
¼ cup italian flat leaf parsley, chopped plus more for garnish
¼ cup fresh basil, chopped
1 15 oz. can cannellini or fava beans, drained and rinsed
1 15 oz. can pinto beans beans, drained and rinsed
½ 15 oz. can chickpeas, drained and rinsed
4 cups vegetable stock
4-6 cups water
1 cup Sardinian fregola, acini di pepe, or pastina
1 ½ tsp. Salt plus more to taste
½ tsp. Freshly ground black pepper plus more to taste
1 cup pecorino cheese, freshly grated for garnish
4-5 lemons, halved for garnish

Method:
1. Chop the onions, fresh herbs, and pecorino romano; to mince the garlic, to slice the celery, carrots, and fennel. (I love using my @cuisinart food processor for this to save time!)
2. In a large heavy bottomed pot, heat 3 tbsp. of olive oil over medium-high heat.
3. Add onions, carrots, celery, and tomato paste. Cook for approximately 5-7 minutes or until the veggies are tender and the tomato paste has become more brick-colored.
4. Then add the fennel and garlic and cook for 1-2 minutes or until fragrant.
5. Add in the crushed tomatoes, potatoes, fresh parsley, fresh basil, beans and chickpeas. Add vegetable broth and 4 cups of water, increase the heat to high and bring to a boil.
6. Once boiling, reduce the heat to a medium-low simmer for approximately 15-20 min.
7. Add in the pasta and season with salt and pepper. If the soup is too thick, add 1-2 cups of water. Allow the soup to simmer for another 12 minutes or until the pasta is tender.
8. Serve and garnish with a squeeze of lemon, drizzle of olive oil, handful of pecorino, and fresh parsley.
.
.
.
.
.
#comfortfood #minestrone #soupseason #fall #fallrecipes #dinner #easyrecipes #dinnerideas #italianfood #souplover #cheese

On the Blog

Recipes
Life + Style
Travel

More from Erin

About
Contact
Shop
Newsletter

Website By Nari Creative

@ Copyright 2023 Erin O'Brien

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