How’s your February chugging along so far? Mine is off to a solid start, and I’m already feeling a bit more positive now that the doldrums of January are past! As for things on the OSG front, we’re working away on our rebooted Friday FAQs and Things I’m Loving Lately series, as well as a couple new ones that will be launching in the coming weeks. And, of course, plenty of delicious plant-based recipe testing is going down, too. Things are just a-bopping around here!! It’s been fun getting into a groove with regular blogging again, and I’m so thrilled you seem to be enjoying the recent posts too.
I had a lot of requests to post this warm salad recipe after sharing it on Insta Stories and mentioning it in my most recent Things I’m Loving Lately roundup. Well, ask and you shall receive! I hope you love this cozy salad as much as I do. It’s a great way to use up any veggies lurking in the back of your fridge—I like to toss those on the pan to roast with a big batch of squash so I have plenty of leftovers for the next few days. The extra veggies and dressing make for a really quick reheat-and-serve lunch. If you’d like to pack this for a work- or school-day meal and still enjoy the “warm” aspect, you could store the squash separately and heat it up in the microwave before serving. Just a thought! I’d love to hear what you think if you try it out.
In case you missed it, I recently revamped my Two-Layer Raw Chocolate Brownies—just in time for Valentine’s Day! You can find the recipe on The OSG Recipe App (iOS/Android) and updated in the original blog post too. I can’t tell you how much I LOVE THESE BROWNIES….gahhhhh!! They would be a fantastic V-Day treat (and can be made ahead and stored in the fridge or freezer for easy prep!).