Summertime is finally here and that means we’re eating lots of delicious, savory salads! Fennel has an unmistakable fresh, licorice flavor that pairs wonderfully with the roasted potatoes, parmesan cheese, and a squeeze of lemon. I recommend eating this salad on an outdoor patio, deck, or yard with a glass of dry Italian Sauvignon blanc!
When you think of pesto, you probably think of basil. However, pesto can be made of all different types of leafy greens and herbs. Basil makes me think of summertime and I wanted to create a winterized version. I substituted winter herbs like rosemary, sage, and thyme in place of basil to create a more cozy pesto that can accompany your favorite salad, pasta or risotto dishes, sandwiches, crackers, cheese, and hors-d’oeuvres. Get creative! You may also just want to eat this pesto with a spoon… 😉It’s delicious.
Because these croutons are nut-free, people with nut allergies can also enjoy them. Add them to any and salad you choose, top a warm soup with them, or simply snack on them like crackers! You won’t be disappointed. 🙂
In this savory rendition, I’ve added pumpkin puree to the soup and trimmed it with winter herbs, raw walnuts, and salty feta cheese. Interested in making it vegan? Simply switch out the feta for a vegan brand (suggestion below)! The soup is accompanied by a quick-and-easy side salad topped with my famous flaxseed croutons!