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Print Warm Mushroom and Arugula Salad Ingredients 1/2 bag baby arugula- about 4 cups 1 box of sliced baby bella mushrooms (8 oz.) 2 shallots (sliced thin) 1 garlic clove (minced) 1 tablespoon (chopped) fresh oregano 1 tablespoon (chopped) fresh thyme 1 tablespoon light olive oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar salt and pepper to taste shaved Parmesan cheese to taste Instructions In a medium-large saut pan, drizzle olive oil to heat up over medium-high heat

How To Make It: Fall Harvest Salad Ingredients For the salad 1 small butternut squash peeled, seeded, and diced tablespoon olive oil salt and freshly ground pepper cup (120 g) raw quinoa 1 cup (240 ml) water 2 cups (130 g) chopped kale leaves 2 small apples cored and sliced or diced Toppings cup (30 g) dried cranberries cup (30 g) pecans roughly chopped cup (50 g) crumbled feta cheese I used reduced-fat 1 tablespoon roasted pumpkin seeds For the apple cider vinaigrette 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar tablespoon honey or maple syrup 1 teaspoons Dijon mustard 1 garlic clove minced salt and ground black pepper Instructions Roast the butternut squash Preheat the oven to 400F (200C)

I mean if you're, like, a white dude that makes songs and sings and sells albums and that's your only job in the world, you should be pretty fucking grateful for it. Sobriety had helped him pay attention, he said, and to appreciate his circumstances, whatever they might be

A little nocturnal fresh air will do you some good