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Karista Bennett

Chef & Food Writer

blueberry recipes

Blueberry Lavender Hand Pies

Blueberry and Spinach Salad with Goat Cheese and Toasted Walnuts

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Morning walk 💚 I’ve taken a little time off

Morning walk 💚

I’ve taken a little time off this summer to move and to edit my upcoming book, For The Love of Seafood - 100 Flawless, Flavorful Recipes That Anyone Can Cook with #countrymanpress, January 2023. I’m so excited to share this book with you and my team and I will be posting a few sneak peeks of the book in the next month or two. Along with a few new fall recipes, stories and photos of life in my new hometown.

Love, Light and Peace, Karista 🙏🏻❤️

I remember how exciting it was to spot several lus

Over the past week I’ve been revisiting some of

Over the past week I’ve been revisiting some of my older recipes and this Summer Broccoli Salad caught my attention. It’s perfect for the hot summer weather we’re having and bonus, it’s so simple!

For the dressing I use vegannaise because I think it tastes good and makes the loveliest dressing texture. But if you’d rather use mayonnaise that works just as well. I eat this as a lunch entree but it also works well paired with grilled fish or shellfish for dinner.

The recipe is below! Happy Weekend! ❤️

Summer Broccoli Salad
2lbs Broccoli, washed and trimmed into bite sized florets (save the stalk for a soup or stock)
½ cup thinly sliced red onion, about ½ small to medium size onion
¼-1/3 cup sunflower seeds
1/3 cup dried cherries
For the Dressing:
¾ cup Vegannaise (or mayonnaise)
2 tablespoons apple cider vinegar
2 tablespoons honey
Salt and fresh pepper to taste

Whisk together the Vegannaise or mayonnaise, apple cider vinegar and honey. Season to taste with salt and pepper.
In a large bowl, add the broccoli, sunflower seeds, dried cherries and sliced red onions. Toss the
broccoli with the dressing and then chill until needed. Serve chilled or slightly chilled.

#summersalad #broccolisalad #broccoli #summerfood #summerrecipes

AND THE WINNER IS.... @guidedognotseaweed!!! Congr

AND THE WINNER IS....
@guidedognotseaweed!!! Congratulations! DM me for details.

Thank you to everyone who entered and thank you so much for your support! Wishing you all the loveliest of weekends.
Karista

It’s a Giveaway! 🎉🎊🙌🎁

To celebrate Alyssa Brantley’s new book, The I Don’t Want To Cook Book, we’re giving away a copy on Friday!

Alyssa is the founder of the popular food blog, @everydaymaven and is now the author of this delicious book filled with 100 tasty, healthy, low-prep recipes for when you just Don’t Want to Cook!

To enter:
1. Tag a friend (or as many friends as you like) in the comments below who would love this book. Each tag is worth one entry.
2. Follow @everydaymaven and @karista_bennett_author

That’s it! The winner will be drawn on Friday, July 22nd after 12pm PST.

Disclaimer: “Per Instagram rules, this promotion is in no way sponsored, administered, or associated with Instagram, Inc. By entering, entrants confirm that they are 13+ years of age, release Instagram of responsibility, and agree to Instagram's terms of use.”

#cookbookgiveaway #giveaway #cookbookauthors #foodstagram #foodies #idontwanttocookbook

Its hot out there and I’m thinking something col

Its hot out there and I’m thinking something cold and delicious like my Strawberry Coconut Milk Popsicles would be a welcomed afternoon treat. And bonus, I just happen to have a large stash of Oregon strawberries on my kitchen counter. 🍓🍓🍓

I created these a few years ago for an ice cream feature for one of my clients. They’re so good, I make them every summer! Because we’re all living in the heat right now, I thought you’d love the recipe too.

⬇️

Strawberry Coconut Milk Popsicles

Makes 8-10 popsicles
Ingredients
1-quart fresh strawberries, washed and hulled
1 15-ounce can whole fat coconut milk
8 ounces sweetened condensed coconut milk
1 teaspoon Vanilla

Directions
In a blender or food processor add the strawberries, coconut milk, sweetened condensed
coconut milk and vanilla until thoroughly combined.
Add the mixture to popsicle molds with popsicle sticks and freeze for at least 24 hours. To
serve, take them out of the freezer a few minutes prior to serving.

#bydesignpublishing #popsicles #dairyfree #icecream #popsiclerecipe #summertreats #oregonstrawberries #strawberries #oregonberries

What a beautifully written feature about The Orego

This is a delicious discovery! My book was include

In my first book, The Oregon Farm Table Cookbook,

He’s 5 today! #myfourthofjulypuppy #happybirthda

He’s 5 today! #myfourthofjulypuppy #happybirthdaygusgus
#cattledogsofinstagram #cattledogs #blueheelersofinstagram #heelernation #heelerlove

I am back in my kitchen and slowly coming down fro

I am back in my kitchen and slowly coming down from my post travel high. I won’t lie, it was hard to come home and merge into everyday life again.

If you follow my stories you might have noticed I was in Great Britain for most of May, with a quick hop over to Belgium to visit family. In the next week, I’ll post about this adventurous trip and include loads of travel information and recommendations, but until then, all I can say is that it was absolutely glorious and beyond my expectations.

Today however, I’m sharing a salad recipe that includes my latest obsession, roasted apricots. I haven’t written a formal recipe yet, I will post one soon. But if you want to make it this weekend, here you go!

It’s an easy salad of mixed spring greens tossed with my basil vinaigrette, then layered with a handful of chopped fresh herbs like mint, parsley and basil, sliced green onions, roasted apricots, a scattering of millet, farro or quinoa, chopped cooked bacon (optional) crumbled goat cheese or you could sub with crumbled feta or even Burrata, and pistachios or toasted pine nuts. Then I drizzle with additional basil vinaigrette.

This salad is loaded with flavor and roasting the apricots gives the salad a lovely sweetness and warmth. Enjoy! 😘
#springsalad #apricots #salad #freshfood #easyrecipes

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