Bright and healthy with savory, sweet, color and crunch, everything you want in a stellar salad, this paella salad with spiced walnuts has it all!

I received free samples of California Walnuts featured in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

Click here to PIN Vegetarian Paella Salad with Spiced Walnuts!

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This quick-to-make vegetarian pantry chile opens what I’d normally say is too many cans. At least a month ago it might have felt that way. Not anymore. As we stay home and negotiate this COVID pandemic, it’s a darn good time to have a pantry full of canned food.

Click here to PIN Easy Vegetarian Pantry Chili!

Consider this recipe a meatless meal with a hug, a virtual hug from me, to you. Scared, anxious, worried, frustrated, disappointed, inconvenient, emotional–you’re not alone. We’re all in this together.

I hope this recipe nourishes you and helps you out in the home cooking department. Even if you’ve never boiled water, you can do this.

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Crunchy bok choy stirred into soft, chewy-creamy risotto—this classic Italian rice dish pairs two unassuming foods, Arborio rice and bok choy. Bok choy’s tender green leaves wilt into the hot risotto, and the sweet, the almost-white stalks keep their pleasing crunch. And best of all, this bok choy risotto cooks in your pressure cooker or Instant Pot in 5 minutes!

The truth is, I’ve never made risotto in anything but a pressure cooker. I thought risotto would be too much work. Then I read that busy modern Italian cooks use a pressure cooker to make risotto! Ta-da! Why go the labor-intensive standing-at-the-stove method when I can set the timer for 4 minutes, release the pressure and have risotto done and perfectly cooked? Learn here how to cook risotto in the pressure cooker!

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