gorgonzola + honey crostini

I’m currently in the sky, headed back to the West Coast! I’ll call it the “best” coast if it feels more like the fall weather I enjoyed in New York, and less like the summer weather I didn’t enjoy in LA this past weekend. (I loved being in NYC, the energy feels so different than in LA – I only wish I could have extended my trip so that I could have stayed longer than 36 hours!)

But back to the weather (I am from the midwest after all, and we do like to talk about it), I’m ready for squash and soup and chili and hot tea ALL the time! Temps in the 80’s make that complicated.

Gorgonzola + Honey Crostini |anutritionisteats.com

But I’ll try not to complain about the weather and continue to drown my weather woes with good appetizers. I’ve said it before, I’ll say it again. Appetizers are the way to my heart. They are my heart.

Gorgonzola + Honey Crostini |anutritionisteats.com

And easy appetizers are best. Because when you’re hungry, you’re HUNGRY!

Here, crunchy crostini is topped with creamy and slightly pungent gorgonzola cheese (I used a triple cream!) and a drizzle of sweet honey. You can’t go wrong with this combination. Crunchy, creamy, sweet and salty.

Gorgonzola + Honey Crostini |anutritionisteats.com

Three minutes until crostini is in your belly.

  1. Lightly toast bread
  2. Spread cheese
  3. Drizzle honey
  4. Lightly toast again

Gorgonzola + Honey Crostini |anutritionisteats.com

Perfection in a bite.

Gorgonzola + Honey Crostini
 
Author:
Recipe type: Appetizer
Ingredients
  • french baguette
  • 4 oz gorgonzola (or blue) cheese
  • honey
Instructions
  1. Lightly broil bread for about 2-3 minutes, until golden brown.
  2. Spread blue cheese and drizzle with honey.
  3. Broil crostini for another 2 minutes, or until cheese has melted.

cottage cheese + hard-boiled egg toast

Cottage Cheese Sandwich | anutritionisteats.com

Any other cottage cheese fans out there?

I have to admit that I typically keep my cottage cheese-consumption pretty typical. You know, plain. Or with chunks of cantaloupe. Or applesauce. (Which was probably one of my first foods, I ate that combo as a baby!)

Cottage Cheese Sandwich | anutritionisteats.com

But today, in light of a cottage cheese conversation, I decided to step out and try something a little different. So I gave toast a protein boost with a scoop of cottage cheese and a hard-boiled egg. It sounds a little weird, right? But it makes sense.

Cottage Cheese Sandwich | anutritionisteats.com

And it works. It turns out that you can’t really go wrong with a hearty slice of bread topped with creamy cottage cheese, hard-boiled egg and sliced tomato. (Don’t forget a drizzle of olive oil, salt and pepper to finish things off!) I had my whole family try it out and though everyone was skeptical at first, we all loved it. Or, try swapping out the egg slices for avocado for a protein-boosted twist on avocado toast!

Cottage Cheese Sandwich | anutritionisteats.com

Why do I like cottage cheese?

  • It’s high in protein (fun fact: a 1/2 cup of cottage cheese has more than double the protein of an egg!)
  • It’s low in sugar
  • It tastes good AND it’s satisfying

A serving of cottage cheese is a great addition to any meal, or perfect for a snack. Try it topped with fresh fruit or go the savory route with cucumber, chopped tomatoes, a drizzle of olive oil and a sprinkle of salt & pepper. Find recipe ideas and ways to incorporate cottage cheese here.

And please, give this toast a chance!

This post is sponsored by Daisy Brand

pumpkin hummus with crispy sage

(Thank you all for the sweet, sweet comments on my exciting news! It means so much.)

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

How was the weekend? We were both a little under the weather but managed to look at two apartments. Neither are good and I’m not looking forward to the massive search ahead of us, but, I spent a lot of time in the kitchen not thinking about it. (It’s good to ignore your problems, right?) I made a sausage & lentil gumbo (from food52), protein pancake muffins, curried tuna salad and THIS pumpkin hummus with crispy sage.

On Friday afternoon, I set out a can of pumpkin on the counter because something, just SOMETHING needed to be made with pumpkin.

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

I know what you’re thinking…just what the world needs, another pumpkin recipe.

But it is the season and I’m 99% certain that it will be the only pumpkin recipe I share this year. So I feel ok about it.

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Speaking of pumpkin, if you are pumpkin-obsessed, be sure to check out these tempting, healthy pumpkin breakfast recipes:

I’m more of a savory person, so I went with the savory (and appetizer!) route with pumpkin hummus with crispy sage. Do you know what crispy sage is?

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Let me tell you. It’s sage that’s cooked in sizzling butter. With garlic. It’s definitely what takes this from being regular hummus….to OMG hummus!

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

The pumpkin flavor isn’t too intense in this dip, but it’s there. And it tastes like fall. It would make the perfect appetizer for all of these parties coming up, or you know, just snacking at home as I love to do. :)

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

I decided to serve my pumpkin hummus with crostini because I wanted it to feel a little more special than your run-of-the-mill hummus with pita chips but you could use just about anything. And you’ll want to dip just about anything in this hummus, trust!

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Pumpkin Hummus with Crispy Sage
 
Author:
Serves: 3 cups (6 servings)
Ingredients
  • 1-15 oz can garbanzo beans (chickpeas)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 Tbsp olive oil
  • 1 tsp salt
  • ¼ cup butter
  • 3 cloves garlic, roughly chopped
  • ¼ cup roughly chopped sage
Instructions
  1. Combine beans, pumpkin, olive oil and salt in food processor.
  2. Process until desired consistency. I like to leave mine a little chunky and rustic.
  3. Set aside.
  4. Heat butter in small pan over medium heat.
  5. Add garlic, turn down to medium-low and stir occasionally for 1 minute.
  6. Add sage and cook for another 2 minutes, stirring occasionally.
  7. Drizzle butter mixture over hummus and sprinkle with sea salt.
  8. Serve with crostini, crackers or bread.
Nutrition Information
Calories: 184 Fat: 15 grams Carbohydrates: 11 grams Sugar: 1 gram Fiber: 3 grams Protein: 3 grams

PS. I’m taking any and all apartment-hunting advice…

last of summer succotash

Last of Summer Succotash | anutritionisteats.comWe’ve done our fair share of housesitting since we moved to Los Angeles and in addition to enjoying the perks of a real HOUSE, central air, backyards and GRILLS it’s also really fun to hang out in a neighborhood different than ours.

New neighborhoods = new restaurants!

One of our absolute favorite restaurants to visit when we’re housesitting is Beer Belly in Koreatown. (Watch the Diners, Drive-ins and Dives video here.) In addition to their great selection of craft beers (the beer list is always changing) they have some tasty bar food. We’ve tried quite a bit of the menu and love the duck fat fries, the pork belly chips and (and on a healthier note) the summer sucka tash.

Last of Summer Succotash | anutritionisteats.com

Right away, it was one of those dishes that I just knew I’d need to make at home. Because it’s simple enough and SO tasty. And those two words (simple + tasty) are essentially my food motto.

Traditionally, succotash is a combination of lima beans, corn and garlic or onion, but there are a ton of succotash varieties out there. Some are made with tomatoes, some red peppers and some swap edamame for lima beans. I knew right away that I wanted to include edamame in my version to up the protein a bit. I also wanted to include some zucchini because this succotash is all about celebrating end-of-summer produce, not to mention it’s always a good idea to add more vegetables where you can. Beer Belly is definitely the only place I’ve seen succotash topped with chipotle mayo and pickled shallots and I definitely wanted to include them.

Last of Summer Succotash | anutritionisteats.com

And even though corn is in season, and it’s best fresh, I used my favorite roasted corn from Trader Joe’s. Shucking and cutting off corn on the cob isn’t particularly laborious, but remember my motto above… SIMPLE! If you want to use fresh corn – major kudos! If you want to use frozen corn – I get you!

Let’s continue with the simple theme. This dish definitely is. Pickle the shallots. (The night before!) Mix up the chipotle mayo. Sauté the veggies for a few minutes. Done!

Last of Summer Succotash | anutritionisteats.com

Serve it alongside some grilled protein, or with some quinoa for a meatless meal.

Summers over now, right?

Last of Summer Succotash
 
Author:
Serves: 6
Ingredients
  • ½ cup apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 2 shallots, thinly sliced (about ¾ cup sliced)
  • ¼ cup light mayonnaise
  • 1½ Tbsp chipotle, chopped with sauce
  • 1½ cup corn kernels
  • 1½ cup cooked edamame
  • 1½ cup diced zucchini
  • 1½ cup sliced grape tomatoes
  • 4 cloves garlic, minced
  • 1 tsp olive oil
Instructions
  1. Combine apple cider vinegar, sugar and salt in a small jar.
  2. Add sliced shallots to the jar and let sit overnight or for at least a few hours.
  3. Stir together mayonnaise and chipotle peppers and set aside.
  4. Prep remaining ingredients.
  5. Heat oil over medium heat in a large pan.
  6. Add vegetables and cook, stirring occasionally, for about .... minutes.
  7. To serve, top vegetables with a dollop of chipotle mayo and a few of the pickled shallots.
Notes
Pickled shallots should be made a day in advance if possible.
Nutrition Information
Calories: 143 Fat: 5 Carbohydrates: 15 Sugar: 4 Fiber: 4 Protein: 7