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We think of dogs and cats as being the only pets that can make us laugh, but as artist Emma Ward shows us, that's not true. In a brief series of amusing images, she photographed her pet chameleon Olive holding tiny toy objects. Tweeting that the reptile will "grab anything you give them," Ward armed the green creature with miniature swords and battle axes. This is all as Olive looks on, clearly unimpressed with the great power that they now wield.

Since tweeting the three pictures of Olive, the reptile has gone viral with over 169,000 retweets. Although Ward didn't anticipate such a fervent response, the series is a perfect combination of her and Olive's interests. Ward is a fantasy-style illustrator who enjoys creating imaginative characters and worlds-and collecting things from them. Olive, on the other hand, simply appreciates smalls things. "Knowing she likes to grasp anything that goes in her hands, I thought Lego swords and Evangelion weapons would be an interesting idea," Ward explained to Chron.com.

Since Olive's explosive debut, Ward has continued the trend and put her leopard gecko Stimpy in a variety of fabulous hats. Maybe it could be friends with this similarly fashionable toad.

Artist Emma Ward has charmed the internet with her pet chameleon, Olive, who will grab anything she's given.

Ward has inspired other pet owners to do the same thing...

...but she didn't stop with Olive. Ward later outfitted her gecko Stimpy with fabulous hats!

Emma Ward: Twitter | Tumblr
h/t: [ Bored Panda]

All photos via Emma Ward unless otherwise noted.

Related Articles:
Adorable Baby Panther Chameleon Still Thinks Its in the Egg Seconds After Its Born Adorable Baby Chameleons are Small Enough to Sit on Finger Tips 20+ Animals Who Have Perfected the Art of Camouflage

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Woman Discovers Her Pet Chameleon Will Hold Anything She Hands Her

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We think of dogs and cats as being the only pets that can make us laugh, but as artist Emma Ward shows us, that's not true. In a brief series of amusing images, she photographed her pet chameleon Olive holding tiny toy objects.

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I used to make this all the time, its fantastic, although the recipe I used is slightly different, I used one stick of butter and nine eggs instead.  In case anyone is just here for the desserts like me

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12 ounces semisweet or bittersweet chocolate, chopped

12 tablespoons (1 1/2 sticks) unsalted butter

1/4 teaspoon fine salt

6 large eggs, room temperature

1 1/2 cups granulated sugar

Confectioners' sugar and/or cocoa powder, for dusting

Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream

Really Vanilly Whipped cream:

1 cup (1/2 pint) heavy or whipping cream

2 teaspoons pure vanilla paste or extract

2 teaspoons confectioners' sugar

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12 ounces semisweet or bittersweet chocolate, chopped 12 tablespoons (1 1/2 sticks) unsalted butter 1/4 teaspoon fine salt 6 large eggs, room temperature 1 1/2 cups granulated sugar Confectioners' sugar and/or cocoa powder, for dusting Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream Really Vanilly Whipped cream: 1 cup (1/2 pint) heavy or whipping cream 2 teaspoons pure vanilla paste or extract 2 teaspoons confectioners' sugar

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Decided that if I'm going to eat ALL the carbs, they will be accompanied by ALL the vegetables!

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Decided that if I'm going to eat ALL the carbs, they will be accompanied by ALL the vegetables!

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This is my go to cookie recipe -- with or without toffee :) I highly recommend making a batch and freezing portioned cookie dough for impromptu cookie fixes.

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Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

Makes about 20

1

cup (2 sticks; 227 g) unsalted butter

2

cups (250 g) all-purpose flour

1

¾

1

cup (packed; 215 g) dark brown sugar

⅓

cup (73 g) granulated sugar

2

large eggs, room temperature

2

teaspoons vanilla extract

2

1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces

1½

cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Preparation

Step 1

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.

Step 2

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Step 3

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Step 4

Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong-sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Step 5

Bake cookies until edges are golden brown and firm but centers are still soft, 9-11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

How would you rate Brown Butter and Toffee Chocolate Chip Cookies?

Love, Love this cookie recipe I made them and they were gone before the next day.

Amazing! Using high quality ingredients really makes a world of different with these guys. If you can swing it get good quality butter and chocolate. For those saying the dough was too soft and needed more flour, your butter may have been too hot when you added it. Make sure to let it cool for a good 15 minutes! Happy baking!!

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Brown Butter and Toffee Chocolate Chip Cookies

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Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature. All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

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This recipe is easy and tastes AMAZING - I changed it a lot based on ingredients I had (more veggies, and noodles instead of rice) but definitely follow the recipe for the broth!!!

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If you want this take on classic chicken soup to have a similar consistency to congee, add 10-15 minutes to the cooking time so that it can become nice and thick. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

2-4 servings

¾

lb. skinless, boneless chicken thighs

⅓

4

garlic cloves, thinly sliced

1

2" piece ginger, peeled, thinly sliced

2

small sweet potatoes, unpeeled, cut into ½"-thick rounds

2

2

½

bunch cilantro, coarsely chopped

Freshly ground black pepper

Step 1

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10-12 minutes.

Step 2

Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15-20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.

Step 3

Divide soup among bowls. Top with cilantro and lots of black pepper.

Step 4

Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.

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If you want this take on classic chicken soup to have a similar consistency to congee, add 10-15 minutes to the cooking time so that it can become nice and thick.

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This baking option is offered during home school choice time (lol).

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Recipes

I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you've done over the weekend. They're for getting back on the gym horse, resuming those eight daily glasses of water, and going to bed early. They're for kale salad; they are not for chocolate cake. But, guys, those bananas that are one day from fruit flies are not going to eat themselves, and they must be addressed, which brings us to this.

I joked earlier this year that I had a new mantra to address all future cooking indecisions: WWAE (What Would Alex Eat?), because my husband rarely chooses wrong. Thus far, it's had spectacular effects: hazelnut-nutella linzer hearts, a chocolate-peanut butter cheesecake, and a dijon and cognac beef stew. (Don't worry; my interests haven't been fully occluded, see also: fennel and blood orange salad and stuck-pot rice - you know I can hear you snoring, right? - oh, right, and morning bread pudding with salted caramel.) And for years, he's been angling me to put chocolate in my banana bread. "But why?" I'd demand to know. "Banana bread is perfect the way it is. Can't there be one dessert that's not improved by the addition of chocolate?"

Well, Alex: 1, Deb: 0 on this one too because it's so good, I've made it three times in the past week. Three. That would be .42 loaves a day, had I not offloaded half-cakes with everyone that I could. The first one was ostensibly for testing, but, guys, it was pretty much perfect. I made the second one for tweaking, and, indeed, the small change I'd made did improve it so perhaps it was justified. But the third one, well, I made that one because the second one was gone and we were sad. This cake is like that. It's just about a one-bowl cake, requires no special equipment and can be made with stuff you already have around; there's basically no reason it cannot be out of the oven in the next 75 minutes. I mean, unless you're repenting or something boring like that, in which case, here's a kale-quinoa salad. And now you can have this for dessert.

Three years ago: Sally Lunn Bread + Honeyed Brown Butter Spread
Four years ago: Thick, Chewy Granola Bars and Arroz Con Leche (Rice Pudding)
Five years ago: Red Kidney Bean Curry, Thick, Chewy Oatmeal Raisin Cookies and Soft Pretzels and The Little Owl's Meatball Sliders
Six years ago: Spicy Sweet Potato Wedges and Rhubarb Big Crumb Coffee Cake
Seven years ago: Strawberry Rhubarb and Pecan Loaf

Double Chocolate Banana Bread
3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional; I skip it)
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You'll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.

See more: Tagged Bananas, Best of Smitten Kitchen Chocolate, Everyday Cakes, Photo

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Recipes I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you've done over the weekend. They're for getting back on the gym horse, resuming those eight daily glasses of water, and going to bed early. They're for kale salad; they are not for chocolate cake.

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Going to make this today, since I happen to have all the ingredients. LOVE Smitten Kitchen :)

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Recipes

I have been gushing in the margins about David Lebovitz's carrot salad (pardon! salade de carottes râpées) since I made it for the first time four years ago. It's exquisite in its simplicity, just lemon juice, olive oil, a pinch of sugar, some salt, pepper, and rough-chopped parsley, all applied in that old-fashioned taste-as-you-go method that basically guarantees it will be perfectly seasoned when you're done. (You do this with everything you cook, right? Yeah, I forget too.) And this week, as the carrots are towered high at markets, was the week I finally wanted to give it its due. But then I started thinking about that carrot soup we talked about in the early days of 2013, which we finished with a lemony-tahini swirl and topped with cumin and sea salt roasted chickpeas and how fantastically filling it was, a real meal in a bowl, and decided we needed a fresh spring-summer spin on it.

I have zero regrets. While no carrot salad could or should replace the perfection of the French classic, this is equally deserving of a place in the annals, right alongside this harissa, feta and mint stunner a lovely person sent me four years ago. Zinging with lemon, nutty with tahini, flecked with parsley, topped with almost smoky roasted chickpeas and then some chopped salted pistachios, I don't think I've ever had a bowl of grated carrots with so much complexity, so much to consider.

Along with you and your best summer cheer, of course, I think it would be welcome at any cook-out, maybe with some lamb skewers or even just with grilled pita wedges. On a weeknight, you could pile it atop some leafy greens for a more meal-like salad or serve it with the sesame-spiced turkey meatballs from my cookbook (which Orangette did a lovely lamb riff on recently). Or, for a lunch salad at work, keep the chickpeas separate and sprinkle them on as croutons before you eat it. It's not a contest or anything, but obviously, your lunch bowl will be the prettiest.

Carrots, previously: avocado salad with carrot-ginger dressing, carrot cake pancakes, carrot cake with maple-cream cheese frosting, carrot salad with harissa, feta and mint, carrot soup with miso and sesame, carrot soup with tahini and crisped chickpeas and pickled carrot sticks, roasted carrot and avocado salad

One year ago: Bowties with Sugar Snaps, Lemon and Ricotta
Two years ago: Strawberries and Cream Biscuits
Three years ago: Fudge Popsicles
Four years ago: Rustic Rhubarb Tarts and Scrambled Egg Toast
Five years ago: Raspberry Buttermilk Cake and Slaw Tartare
Six years ago: 30 Ways To Be a Good Guest and Haricot Vert with Shallots
Seven years ago: Coconut Pinkcherry Yogurt

Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios
Chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin

Salad
1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped

Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste

Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they're all coated. Spread them on a baking sheet or pan and roast them in the oven until they're browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they're toasting evenly. Set aside until needed.

Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don't worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you'll have extra and if you're like us, won't regret it) and pistachios and dig in.

Do ahead: Salad keeps well in the fridge for two days, however, I'd add the chickpeas and pistachios right before serving, so they don't get soft.

See more: Tagged Carrots, Best of Smitten Kitchen Gluten-Free, Photo, Picnics, Salad, Summer, Vegan, Vegetarian

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carrot salad with tahini and crisped chickpeas

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Recipes I have been gushing in the margins about David Lebovitz's carrot salad (pardon! salade de carottes râpées ) since I made it for the first time four years ago. It's exquisite in its simplicity, just lemon juice, olive oil, a pinch of sugar, some salt, pepper, and rough-chopped parsley, all applied in that old-fashioned taste-as-you-go method that basically guarantees it will be perfectly seasoned when you're done.

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This studio is doing zoom yoga sessions all this week. Check it out!

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San Antonio Fitness. We offer yoga, Bikram Yoga, Pilates, Inferno Hot Pilates, HIIT. Bust A Move Strength and Functional Fitness at each location.

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Made this last night and it made me forget I was stuck indoors. Pretty easy recipe if you were able to get some chicken before the shelves went bare!

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This post may contain affiliate links. Read my full disclosure policy.
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. It's the most popular chicken recipe on this website, and though it's a classic restaurant dish, it's really easy to make at home. With just one pan, you can have it on the dinner table in 45 minutes. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice, or mashed potatoes.

If your family loves Italian food like mine does, once you master chicken Marsala, try your hand at other Italian restaurant favorites, such as chicken cacciatore, pasta e fagioli, eggplant parmesan, penne alla vodka, and lasagna.

What You'll Need To Make Chicken Marsala

Marsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.

I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. This adds an extra step but you can save time by using pre-sliced mushrooms. (Or you can skip all this hassle by using chicken tenderloins.)

How To Make Chicken Marsala

If your chicken breasts are large, like the ones in the photo above, it's best to first cut them in half horizontally. (If you pound them without first halving them, they'll be ginormous and oddly shaped.)

Once you've got four flat filets, pound them each to an even 1/4-inch thickness.

Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.

Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside.

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first.

Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.

Add the shallots, garlic, and ¼ teaspoon of salt.

Cook for 1 to 2 minutes more.

Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium.

Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time).

Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.

Sprinkle with parsley, if using, and serve.

Video Tutorial

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Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Ingredients

Instructions

1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and &frac18; teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.

4. Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).

Pair with

Nutrition Information

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TESTED & PERFECTED RECIPE - Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

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This is one of my other favorite food blogs. Used to be all vegan, but she's changed over the last year. If you're looking for simple, nourishing recipes she's great!

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Celebrating simple cooking with recipes that require 10 ingredients or less, 1 bowl, or 30 minute or less to prepare. All eaters are welcome.

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Cookie and Kate

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Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I'm sharing my go-to lemon dressing recipe for all of your salad needs. It's light and lively, and goes with nearly any salad.

Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.

To make this lovely dressing, you'll need just five basic ingredients. Fresh lemons and garlic are key-please no pre-squeezed juice or pre-minced garlic here. You'll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.

This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I've enjoyed this dressing for years and know you will, too!

Continue to the recipe "

If there were ever a creamy potato dish worth making, it is this one. It's similar to scalloped potatoes, but better, in my opinion. It comes together simply and beautifully, with no roux required.

This potatoes au gratin recipe is actually known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné region in southeastern France, which is nestled next to Italy.

Gratin dauphinois features thinly sliced rounds of potatoes cooked in cream, sometimes with cheese but often without. This potato gratin includes a generous amount of Gruyère cheese, and I wouldn't want it any other way! The recipe is lightly seasoned with garlic, pepper and nutmeg, and the end result is just... magic.

If you would love a moment of happy silence at your bustling holiday meal, serve this recipe. I have literally watched people go quiet upon their first bite. That's when I know a recipe is just right!

You can also can prepare this recipe in advance, which is a big plus for a full-course meal. This dish would be welcome at Thanksgiving, Christmas, Easter, or any special occasion in between.

Continue to the recipe "

Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. This stunning roasted carrot dish features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce.

Don't be intimidated by its gourmet looks- this recipe is simple to make once you get going. It has several different components, but none are complicated, and they come together beautifully.

This recipe is an absolutely lovely vegetarian option for your holiday table. Call it a main dish for the vegetarians and a side dish for everyone else. It's also a well-balanced weeknight or special occasion dinner.

If this recipe looks familiar, it's because it's one of my all-time favorites. It even made it into my cookbook with a tahini sauce variation. Today, I'm sharing it again with updated photos and a video so you can watch how it all comes together.

Continue to the recipe "

Somehow, November is here and it already feels like winter outside. Grace went trick or treating for the first time yesterday in her Minnie Mouse costume. We dressed as Minnie and Mickey to match!

Below, you'll find plenty of seasonal recipes that will sustain you between now and your Thanksgiving feast. This collection highlights healthy everyday recipes. Check out my Thanksgiving roundup if you're planning your holiday menus. Stay tuned for new recipes coming your way shortly.

Apples
Gluten free and vegan (see notes)
"We made the apple oatmeal on this cool morning here in Kansas...and it was perfect. Topped it with some almond butter and a swirl of maple syrup. My 3 year old ate most of my portion along with his. So, kid friendly, as well! Another recipe well done!" - Jamie
More apple recipes "
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Have you tried a ranch water cocktail? If not, let me introduce you! Essentially a tall tequila soda with extra lime, the ranch water is more than the sum of its parts. If you use a great tequila and Topo Chico, it tastes quite special.

The ranch water is like a bubbly, light and totally unsweetened margarita. If even "skinny" margaritas are sometimes too sweet for you, try a ranch water instead. It's super refreshing and perfect on a hot day. When I'm at a bar without an exciting wine list, the ranch water is my go-to drink order regardless of the season.

Ranch waters hail from Texas, with Ranch 616 in Austin claiming to be "home to the original ranch water." I honestly can't recall when I first tried a ranch water-maybe it was during my month in Austin in 2015, or sometime in between. My brother lives in West Texas and I was delighted to discover ranch waters at his wedding reception a few years ago.

Pre-made ranch water cocktails in cans are becoming more popular, but you can't beat a homemade ranch water made with good tequila, bubbly Topo Chico and fresh lime. They're so easy to make. Find my recipe below!

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Make this spinach salad recipe to serve with your favorite main dishes! This fresh spinach salad features seasonal fruit, creamy goat cheese, toasted pecans, just enough red onion, and the perfect amount of vinaigrette. It's finished with a drizzle of thick balsamic vinegar or balsamic glaze.

This spinach salad is beautiful, absolutely delicious, and holiday worthy. It's also easily adjusted to the changing seasons, and simple enough to make on a weeknight. Hooray!

You'll see raspberries in these photos, which are wonderful. You're not limited to raspberries, though-this spinach salad would be equally great with apples, pears, strawberries and more. You'll find a full list of options below.

I've created quite a few green salad recipes over the years, but not a lot of spinach salad recipes. Arugula, kale, romaine and spring greens are usually my fresh greens of choice. The other day, I tried a spinach salad at a local French restaurant that inspired me to give fresh spinach in salads another chance. Let me tell you, this spinach salad is worth making! I love it and hope you do, too.

Continue to the recipe "

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Cookie and Kate is a healthy food blog that celebrates whole foods with fresh vegetarian recipes.