Pumpkin Alfredo Tortellini – a fall twist on the classic alfredo sauce recipe! Tossed with tortellini and sprinkled with fresh sage and walnuts. You won’t be able to resist this one!

Pumpkin Alfredo Tortellini - a fall twist on the classic alfredo sauce recipe! Tossed with tortellini and sprinkled with fresh sage and walnuts. You won't be able to resist this one!

Yes, this is my 2nd pumpkin recipe this week.

FOR THE RECORD, I originally had 5 scheduled and then realized that I was being insane and moved things around.

But you may still get 3 pumpkin recipes this week.

Look, I enjoy pumpkin.

I dunno what else to tell you.

Anyway. How’s the week? We’ve made it halfway through. I’ve only been in the principal’s office once this week so we’re calling it a win so far.

You guys, I went my entire school life never getting in trouble. No detention, no meetings with the principal, nothing.


But I am in that principal’s office at least once a week with one of my boys.

Click for the full recipe


Quinoa is something that I’m just now learning to love. For years I’ve told you guys that I hated it and refused to even go near it. Mostly because I kind of think it looks like some kind of creature hatching out of an egg when it’s cooked.


I’m really into it lately though. I find that the more stuff I put on it, the more I like it. So you know I loved this recipe. It’s got asparagus, red onion, kalamata olives, and feta mixed in – and three of those four are on my top 10 list of favorite foods. Plus it’s topped with a tart, lemony dressing, fresh basil, and pine nuts!

I’m kind of obsessed with this salad right now and I am officially out of leftovers so it’s a sad situation. It’s so good. I had it for lunch and dinner the past two days and could seriously keep going.

Two years ago: Easter Bread
Three years ago: Baked Chocolate Doughnuts with Buttermilk Glaze
Four years ago: Broccoli Salad

Quinoa Salad with Asparagus, Feta, and Pine Nuts
adapted from Style at Home
For the salad:
  • 1 1/2 cups uncooked quinoa
  • 1 tablespoon extra-virgin olive oil
  • 3 cups water
  • 1 large bunch baby asparagus stalks cut off and cut into 1/2" pieces
  • 1/2 cup pitted Kalamata olives chopped
  • 1 red onion finely chopped
  • 1 cup crumbled feta cheese + more for garnish
  • 3 tablespoons toasted pine nuts for garnish
For the dressing:
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoons chopped fresh basil
  • Sea salt and freshly ground black pepper to taste
  1. Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least 2 minutes; drain.
  2. Heat the olive oil in a medium saucepan over medium-high heat. Add the drained quinoa and cook, stirring, for 1 minute to toast the grains and evaporate any remaining water.
  3. Stir in the water and bring the mixture to a boil. Reduce the heat to the lowest setting, cover and cook for 15 minutes.Remove the pan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
  4. Steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.
  5. When cool, combine the quinoa, asparagus, olives, onion and feta cheese in a large bowl.
  6. Whisk together the garlic, olive oil, lemon juice, oregano and basil in a small bowl. Add sea salt and pepper.
  7. Drizzle the dressing over the salad and toss gently to combine. Top with the additional crumbled feta cheese and toasted pine nuts and serve immediately.


This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Cooking Light and Real Simple, but all my opinions are my own. #pmedia #FreshandFab http://my-disclosur.es/OBsstV

I think this is my favorite time of year for food. I know I always get ridiculously excited for pumpkin in the fall but I think the vibrant berries and abundance of veggies in the stores right now get the win from me.

I have been making salads of pretty much just kale all winter so it makes my day to have a big salad full of color and fresh produce. I just feel better – body and mind – when my diet is full of fruits and veggies.

So last week I was bored and looking for a time waster and ended up driving to the big (Super) Target on the other side of town. Do you ever do that? Go to a different Target because they might have something different and better? It’s one of my favorite hobbies.

But I picked up a copy of the April 2014 issues of both Real Simple and Cooking Light. Real Simple because my house could use a good cleaning and the cover says it can help. Cooking Light because it’s just my all-time favorite food magazine.

And right now, you get a $5 Target gift card when you buy both! So hurry because it’s only while supplies last.

This Linguine with Garlicky Kale and White Beans comes from Cooking Light. This is what I love about Cooking Light. Pasta would usually be on my “no go” list this time of year but they do it in a way that makes it feel light and fresh and doesn’t ruin my diet!

Anything with kale just calls my name and beans are among my top 10 favorites foods. So this was a definite winner. I had it 4 separate times over the weekend and I’m still not tired of it. I’m really starting to dig “sauceless” pastas – the garlic really stood out in this dish and made the kale that much better.

It’s completely vegetarian and it’s light but still fills you up. I will definitely be making this one again.

Linguine with Garlicky Kale and White Beans
from Cooking Light, April 2014
Servings: 4 servings
  • 8 ounces uncooked linguine
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh garlic
  • 1/2 cup water
  • 1 8-ounce package prechopped kale
  • 1 15-ounce can unsalted cannellini beans, rinsed and drained
  • 3/4 teaspoon black pepper divided
  • 1/2 teaspoon salt
  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
  2. Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve immediately.


Confession: I’m an obsessive weather checker.

It’s extra ridiculous right now since we have snow in the forecast and if I stop obsessively checking it, the snow may disappear completely. That’s how my brain works. And how Colorado weather works.

But I can feel the snow in the air and it gave me a serious soup craving.

I wouldn’t normally make a vegetarian soup with my husband home but he’s still happily gnawing on turkey so I figured I’d be safe. I had no idea that he would actually eat half the pot without even realizing it’s meatless!

It’s really delicious and the big tortellini made it super kid friendly.

Tortellini Minestrone
adapted from Pink Parsley
  • 1 tablespoon olive oil
  • 2 carrots peeled and cut into 1/2-inch pieces
  • 2 stalks of celery cut into 1/2-inch pieces
  • 1 medium onion minced
  • 5 ounces mushrooms sliced
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • 3 cups vegetable broth
  • 2 1/2 cups V8 vegetable juice
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1 9-oz package fresh cheese tortellini
  • 1 medium zucchini halved lengthwise and cut into 1/2-inch pieces
  • salt and black pepper
  • 1/2 cup pesto for serving
  • grated Parmesan for serving
  1. Heat the olive oil in a large Dutch oven over medium heat. Stir in the carrots, celery, and onions,1/4 teaspoon of salt, and black pepper to taste, and cook until just softened, 3-5 minutes. Stir in the mushrooms, and cook until all the vegetables are softened, 5-6 more minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds.
  2. Stir in the broth, scraping up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce the heat to a simmer and cook about 10 minutes.
  3. Add the tortellini and zucchini and continue to simmer until they are cooked through and tender, 5-7 minutes.
  4. Season with salt and pepper to taste. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.

Tortellini Minestrone - yummy meatless soup! It's filled with veggies and cheese tortellini!