Category Archives: Savory

Easy Vegetable and Bean Soup

Easy Bean and Veggie Soup | Pale YellowLet’s start our New Year right; veggies and bean.  Easy and delicious.   Healthful.  A recipe so good and tasty I made it several times throughout the fall.  Since a batch makes so many servings, it makes a for a simple week of lunches.  I love the different textures from the veggies and beans; the lentils make the soup seem almost creamy.

Easy Bean and Veggie Soup | Pale YellowCan we talk about how weird 2015 seems?  I type it lot for work, but it seems like this mysterious time of the future.  It’s hard coming to terms with this new year, I’m losing track of years and how much time has passed?  Is this what it feels like to get older?  My mom has been talking about her and my dad’s trip to NC for their “30th” wedding anniversary this spring.  Here’s the issue, I’m already 30 and they’ll be celebrating 35 years.  Oh the confusion and fun!  Maybe eating loads and load so bean and veggie soup will improve memory!

Easy Bean and Veggie Soup | Pale YellowOne Year Ago – Apple Cider Doughnuts

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Easy Vegetable and Bean Soup

Pale Yellow Original

Yield – 4-5 lunch servings


2/3 cup dried lentils, I used red & green

2/3 cup dried beans, I used black & pinto

1 dried bay leaf

1 tablespoon olive oil

5 ounces chopped white onion, I used frozen

5 ounces chopped red & green pepper, I used frozen

1/2 cup chopped carrot

1/2 cup chopped celery

1 quart (4 cups) low-sodium vegetable stock

2 generous pinches of salt

plenty of freshly cracked pepper

  1. The night before add the lentils and beans to a 1-quart mason jar with the bay leaf.  Add water to fill and let the beans soak overnight.
  2. Add the olive oil to a medium soup pot with a lid to let heat.  Saute the onions and peppers until soft.  Stir in the carrots and celery.
  3. Drain and rinse the legumes and add to the pot with the bay leaf.  Stir in the vegetable stock and season generously.  Lentils need a lot of salt.
  4. Cover and cook for 1 1/2 – 2 hours, letting the soup simmer on low.  Check the doneness of the beans, they should squish in your fingers when cooked through.
  5. Let cool and portion for this week’s lunches!

*Alternatively, add the drained beans, veggies, stock, and seasoning to a crock pot and cook on high for 5 hours.  Check the beans for doneness.  Even easier!Easy Bean and Veggie Soup | Pale Yellow


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Cranberry Brie Bites

cranberry brie bites | pale yellowThanksgiving is in three days and whether you are hosting or guest-ing it, here is my one and only Thanksgiving pro-tip.  Make homemade cranberry sauce.  There is zero chopping and minimal prep; toss all the ingredients in a saucepan and cook.  Easy and impressive.  Cranberry sauce should be homemade and should be made a few days in advance and stored in the fridge until dinner time.

cranberry brie bites | pale yellowBut let’s be fancy and not wait until the turkey is carved to indulge in some cranberry sauce; make adorable little bites filled with all the flavors of dinner in a tiny, cheesy bite.  If you’re hosting this is the perfect appetizer to have that early guest put together (I’m always that early guest) and if you’re a guest, this is a delightful treat to set out before the main meal.

cranberry brie bites | pale yellowI made the cranberry sauce tart, because that’s the way I like it, if you prefer a sweeter sauce add more orange juice instead of water and more sugar.  Do your self a favor and make a double batch of cranberry sauce, half for these bites and half for the turkey.  All my prep work for Thanksgiving is done now!  I’m going to sit back, bring the wine and enjoy!  Happy Thanksgiving!cranberry brie bites | pale yellowPrint the Recipe!

Cranberry Brie Bites

Yield – 30-40 bites + extra cranberry sauce


12 ounces fresh cranberries

1/2 cup orange juice

1 1/2 cups water

1/2 cup sugar

zest of one orange

pinch of salt

1/2 nutmeg, freshly grated

1/4 teaspoon cinnamon

1/2 pound brie cheese cut into small pieces

melba crackers, I used sea salt

dried sage

  1. Cranberry Sauce – Add the cranberries, orange juice, water, sugar, zest, salt, nutmeg, and cinnamon to a medium saucepan and heat until the mixture boils and the cranberries burst.  Continue to cook and stir until the mixture thickens.
  2. You can use the mixture straight away warm or cool completely.
  3. Assembly – Place a small piece of brie on a cracker and spoon about 1/2-1 teaspoon of cranberry sauce on top of the brie.  Sprinkle with dried sage.
  4. Enjoy!cranberry brie bites | pale yellow

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Vegan Lentil Burgers – SRC

Vegan Lentil Burgers | Pale YellowThe stress of work and the all the feelings of being overwhelmed have led to some poor eating choices.  During the past few weeks I have been making concerted efforts to eat healthier and think about my choices.  To help me along my path I have completed a 3-day juice cleanse, started each day with a green juice, and focused on meal planning with smaller portions.  Halloween candy has definitely reeked havoc in my plans as well as an emotional, “I-need-ice-cream-for-dinner” night, but I’ve been trying.

Vegan Lentil Burgers | Pale YellowChoosing a recipe for this month’s secret recipe club was more challenging than other months, because I usually gravitate to all things sweet and decadent.  Melissa from Smells Like Brownies, has some amazing sweet treats to choose from like cake batter ice cream (WOW!) and with a blog named “Smells Like Brownies,” you know there are going to be fantastic recipes!  Since I wanted a savory dinner options, I looked at the spanikopita (one of my favorite foods) and couscous stuffed eggplant with tahini sauce.  As delightful as all these recipes sounded, I settled on lentil burgers.newsrcbanner

When I want to buy veggie burgers I’m always disappointed by the weird list of ingredients and the weird fillers.  Why is it so hard to make a simple veggie burger?  These are simple burgers with honest ingredients.  There are plenty of healthful and simple ingredients like mushrooms, lentils, carrots, and thyme.

Vegan Lentil Burgers | Pale YellowOn top of being delicious, these veggie lentil burgers have a wonderful crunch from the panko crumbs on the outside.  They are moist and the fresh thyme adds fantastic flavor.  It’s nice knowing my freezer is now stocked with healthy veggie burgers for dinner any night of the week!  I served my burger bunless on a big piece of lettuce with tomato, caramelized crispy onions, and avocado dressing; a totally delish and perfect Sunday lunch!Vegan Lentil Burgers | Pale Yellow

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Vegan Lentil Burgers

Adapted from Smells Like Brownies

Yield – 8 patties


3/4 cup green lentils

2 cups water

2-3 tablespoons olive oil, divided

1 small onion

10 ounces baby bella mushrooms

1 carrot

2 cloves garlic

salt + pepper

2 teaspoons fresh thyme

1 cup old fashioned oats

1 egg, beaten

panko bread crumbs

lettuce, tomato, caramelized onions, buns, and condiments as desired

  1. Add the lentils and water to a small saucepan.  Bring the water to a boil and and then reduce to a simmer.  Cook until all the water is absorbed and the lentils are tender.
  2. Add 1 tablespoon of oil to a large saute pan.  Finely chop the onion, mushrooms, and carrot.  Saute until soft and add in the finely chopped garlic.  Season generously with salt and pepper.  This seasoning is for the veggies, lentils, and oats, so season well.
  3. Mix the veggies and lentils together with the oatmeal.  Stir in the egg.  Cover the mixture and let sit in the refrigerator for at least 30 minutes to cool completely.
  4. Divide the batter into 8 balls and pack together tightly, really squeeze together and then flatten into a patty.  Dip each patty in the panko bread crumbs.
  5. Heat the remaining olive oil a large saute pan and carefully place 4 patties in the pan and cook about three minutes until brown and crispy.  Carefully flip over and cook the other side.  Repeat with the remaining patties.
  6. Serve on a bun or lettuce leaf with toppings.Vegan Lentil Burgers | Pale Yellow


Filed under Dinner, Savory

Smoked Paprika Kale Chips

Smoked Paprika Kale Chips | Pale YellowTrue story, I ate all of the kale chips over a 24 hour period and I felt it.  Kale may be a good thing, but too much kale is another story and I may have hit the too much kale limit.

Smoked Paprika Kale Chips | Pale YellowI couldn’t help myself!  The kale chips were super flavorful from the salt and smoked paprika and the ground cashews + nutritional added a delightful cheese-like element.  It’s hard to go wrong with a tasty, crispy, healthy snack.

Smoked Paprika Kale Chips | Pale YellowRight after I saw this recipe I visited an apple orchard with a huge farmer’s stand.  The kale caught my eye and I immediately knew what I was going to do with it when I got home.  I’m not a fan of curry, so I modified the original recipe to handle my favorite love – smoked paprika.  Make this healthy snack soon, just don’t eat it all yourself!

Smoked Paprika Kale Chips | Pale YellowOne Year Ago – Fudge S’more Bars

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Smoked Paprika Kale Chips

Adapted from Shutterbean

Yield – 1-4 servings


1 large bunch flat leaf (lacinato) kale

1/4 cup ground cashews

1/2 cup nutritional yeast

3 heaping teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/4 cup grapeseed oil

2 teaspoons maple syrup

  1. Preheat the oven to 325 ˚F and line 3 cookie sheets with parchment paper.
  2. Rip the stems out of the kale and rip into large-ish pieces.  Wash and dry completely.
  3. Grind your cashews and add them to a large bowl with the yeast, paprika, cumin, salt, oil, and syrup.  Whisk to combine.
  4. Toss in the kale and massage to coat evenly.
  5. Spread the kale in a single layer on the baking sheets.  Bake for 20-25 minutes or until the kale is dried and crispy but not burnt.
  6. Let cool before storing.Smoked Paprika Kale Chips | Pale Yellow


Filed under Savory, Snacks

Apple and Honey Pork

Apple and Honey Pork - an easy crockpot dinner! | Pale YellowIf last week was fall food week, this is savory week.  There are not a lot of dinner recipes here on Pale Yellow, especially those featuring meat because meat is the one thing I lack the confidence to cook often.  A crockpot situation is a whole other story!  Pork tenderloin is not cheap and this is a sure fire way to cook it perfectly.  Add the apples, cinnamon, honey, and pork and set-it and forget-it!  This is an easy dinner for any night of the week and all it needs to finish out the meal is a nice side salad.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow

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Apple and Honey Pork

Adapted from Stockpiling Moms

Yield – 4-5 servings


1 granny smith apple

1 1/2 lbs pork loin

1/4 cup honey

1/2 tablespoon cinnamon

3/4 cup apple juice or cider

  1. Slice the apple into thin pieces.
  2. Make 4 or 5 slits in the pork loin and place apple slices inside the slits.
  3. Add the remaining apples to the bottom of a crockpot and place the pork on top.  Drizzle the honey over the pork and sprinkle the cinnamon on top.
  4. Gently pour the apple juice on the bottom.
  5. Cook for 5 hours on low or until a meat thermometer reads 170 ˚F.
  6. Let rest and then slice and serve.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow

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Quinoa with Patty Pan Squash

Quinoa with Patty Pan Squash | Pale YellowThis recipe born out of creativity with a new vegetable I had never tried nor heard of, the patty pan squash.  As the wonderful man at the CSA pickup told me, think of a patty pan squash like a zucchini that holds it shape better.  This is a perfect description because it is a summer squash, but lacking much of the water zucchini and yellow summer squash have.  The flavor is pleasant and the texture divine.

Quinoa with Patty Pan Squash | Pale YellowLike all food that I don’t know what to do with, I decided to toss it in a quinoa salad for lunch.  The rest of  the ingredients for this particular quinoa dish were inspired by the garden at work and the remaining ingredients from my CSA box.  Fresh picked leeks?  Absolutely!  Spicy little peppers?  Of course!  Use up all the parsley?  Obviously!

Quinoa with Patty Pan Squash | Pale YellowI understand that this might not be the easiest recipe to replicate, but replication is not the only purpose of blogging.  Hopefully this recipe will inspire you to try out a new vegetable at the farmer’s stand or grocery store.  You can really do whatever you want as long as you are tasting as you cook and put in things you enjoy!

Quinoa with Patty Pan Squash | Pale YellowThis particular quinoa dish made a volume of epic proportions!  I had lunch all week and then some.  The leeks provided tremendous light-oniony flavor throughout the dish while the the patty pan squash provided such crunch and bulk.  A little pepper adds spice so your lunch is never boring and parsley adds freshness.  Overall, this is a healthful and tasty lunch to make your work weeks more bearable! Quinoa with Patty Pan Squash | Pale Yellow

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Quinoa with Patty Pan Squash

Pale Yellow Original

Yield – 7 lunch servings


1 cup quinoa

2 1/4 cup water or vegetable broth

1 cup fresh fava beans, optional

2 tablespoons olive oil

1 small onion, chopped

2 leeks, washed well and finely chopped

1 jalapeno, deseeded and finely chopped

3 small patty pan squashes, chopped

salt + pepper

1 cup loosely packed parsley, chopped

  1. Add the quinoa and water to a medium saucepan and cook until water is absorbed, stirring frequently.  When the water is about 75% absorbed, stir in the fava beans to cook them.  Once cooked, turn off the heat and set aside.
  2. Add the olive oil to a large saute pan and heat.  Add the onion, leeks, and jalapeno and cook until softened.  Add the squash and cook until softened.  Sprinkle liberally with salt and pepper.
  3. Add the cooked quinoa and stir to combined.  Stir in the freshly parsley.
  4. Enjoy cold, room temperature, or warm – I preferred slightly warm.Quinoa with Patty Pan Squash | Pale Yellow

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Zucchini Fries with Chipotle Garlic Mayo

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowLet me tell you a story: I come home to my parents’ house and I was accosted by my father in a slight rage because the smell of garlic woke him up and he was disgusted.  So disgusted he had to open every window in the house and told everyone he saw that day how awful I made the house smell.  Here is the thing, don’t most people like the smell of garlic?  I think it smells fantastic and the roasted garlic is well worth the effort in the finished product.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowWhen looking for a recipe to make for this month’s Secret Recipe Club, I wanted to make a non-dessert.  I had been eating a lot of baked goods and other unhealthy food.  When I looked through Rebekah’s Family Food and Fun recipe index there were a ton of fantastic looking desserts and main dishes.  Unfortunately in addition to being a garlic-hater, my dad dislikes many foods like onions, any non-meat item, and spices.  My choices were limited, but then I saw the zucchini fries.

newsrcbannerZucchinis are abundant and in season, so let’s utilize them in a crispy snack with a spicy sauce.  This snack turned into my lunch one day, snacks for a full day, and breakfast the next day.  I ate the whole batch myself minus 2 pieces my mom tried.  True story.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowThe zucchini is soft but the outside coating is super crispy.  If you don’t have, or don’t want to use the shake and bake mix, click on the link below to find  the original recipe.  I normally don’t use mixes, but I worked with what I had, it can be difficult to find ingredients in the midwest.  It’s not just the midwest, I get frustrated when the grocery store in the Rockaways doesn’t have the ingredients I need.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowDipping the crispy, flavorful zucchini into a slightly spicy, garlicy mayo makes the whole experience fantastic.  I like a little bit of spice, but not too much, you know what I mean? I like a slight burn on my lips that keeps me coming back for more.  If you like something actually spicy, add more chipotle, but use caution!  Anyway, I highly suggest you make these zucchini fries for yourself or for a party.  They are easy and tasty and addicting.  Thanks for the recipe Rebekah!Zucchini Fries with Chipotle Garlic Mayo | Pale Yellow

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Zucchini Fries with Chipotle Garlic Mayo

Zucchini Fries adapted from Rebekah’s Family Food and Fun

Chipotle Garlic Mayo adapted from Saveur

Yield – 4-6 servings as a side, 2 for a crazy lady


Zucchini Fries

1 pound (about 3) zucchini

1/3 cup flour

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon paprika

freshly ground black pepper

2 eggs

2 tablespoons water

2 packets seasoned shake and bake panko bread crumbs


Chipotle Garlic Mayo

5 cloves garlic

3/4 cup mayo

2 tablespoons lemon juice

1 1/2 tablespoons adobo sauce

salt + pepper

  1. Fries – Preheat the oven to 425 ˚F and line a cookie sheet with parchment paper.
  2. Trim the ends of the zucchini, cut in half and then half lengthwise.  Cut each quarter into 4 or 6 pieces based on thickness.  Set aside.
  3. Add the flour, garlic powder, chili powder, salt, paprika, and pepper to a gallon sized bag.  Shake around.  Add the zucchini and shake some more to coat each piece.
  4. In a small bowl beat together the egg and water.  Place the panko is a separate bowl.
  5. Dip each piece of zucchini in the egg mixture and then the panko, be sure to fully coat the zucchini.  Place the zucchini on the cookie sheet making sure they don’t touch.
  6. Bake the zucchini fries for 15-20 minutes or until brown and crispy.  Turn once in the middle.
  7. Mayo – Peel and finely chop the garlic.  Place in a dry saute pan and cook until browned, about 6 minutes.  Let cool slightly.
  8. Stir together the mayo, lemon juice, and adobo sauce carefully.  Stir in the garlic and season to taste with the salt and pepper.
  9. Set aside for dipping.
  10. Best enjoyed the day they are made!Zucchini Fries with Chipotle Garlic Mayo | Pale Yellow

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Filed under Savory, Snacks