Sautéed Veggies

If one thing makes me happy, it’s cooking with fresh veggies! They’re so bright and colorful, and full of nutrients. Plus, they taste delicious!

Fresh Veggies: Broccoli, Grape Tomatoes, Radishes, Asparagus, and Red Onion

These are the veggies that I used to sauté for dinner. Broccoli, grape tomatoes, radishes, asparagus, and red onion: all so good!

Fun fact: the broccoli and radishes here were grown by Austin’s parents!

Let’s Get Cooking

To start, I cut everything up. Onion and asparagus diced, radishes and tomatoes halved, and broccoli chopped.

I then heated olive oil over medium heat in a large pan and added three cloves of minced garlic. Add the onions first, and then the rest of the veggies except the tomatoes.

Sprinkle some salt, pepper, and paprika over the veggies and mix. Continue to cook.

Once veggies are almost done, add the tomatoes and 2 tbsp of butter to the pan. Cook until all of the veggies are tender.

I served these with my lemon salmon and some pesto rice. If you’d like to learn how to make lemon salmon, here’s a link!

Sautéed Veggies, Lemon Salmon, and Pesto Rice

Super simple, but super yummy!

If you like this recipe, give it a like or a follow! I would love to hear what you think!

Thanks for stopping by The Cooking Cactus!

Spring Salad

Spring Salad

I figured since it’s springtime and getting close to summer, we should do a fresh salad. Salads are fun because you can throw anything you want into it, and its bound to taste good. Besides, I’m sure you were hoping for a recipe to use with that balsamic vinaigrette…

This salad can be as big or as small as you want it, and there is no limit to the amount of the ingredients you can use. It’s a salad, after all!

Here we go!


  • romaine lettuce
  • spinach leaves
  • goat cheese crumbles
  • diced red bell pepper
  • grape tomatoes
  • croutons
  • candied pecans (or any other nut)

If you don’t know how to make candied pecans, you can learn how to do so here!


  1. Combine lettuce, spinach, bell pepper and tomatoes in a bowl and toss.
  2. Add the goat cheese, croutons and candied pecans. Toss together.
  3. Top salad with the balsamic vinaigrette and enjoy!

And there you have it! Pretty simple, huh?

If you try this out, please let me know! I’d love to hear your thoughts on it!

Thanks for stopping by The Cooking Cactus!

Candied Nuts

Candied pecans, actually, any candied nuts, are a great addition to salads. They give a great crunch and a little sweetness to it. You can use candied nuts for a variety of things other than salads. They can be added to granola, cookies, they’re even good to just snack on.

Another perk? Candied nuts are pretty easy to make! Are you ready for this? Three ingredients. That’s all.

  • 1 cup of water
  • 1 cup of sugar
  • 1/2 – 1 cup of nuts (depending on desired amount)

Now here’s how it’s done:

  1. Combine the water and sugar in a saucepan, and bring to a boil on high heat, stirring occasionally.
  2. When boiling, add the nuts, stir lightly, and turn heat to medium.
  3. Let nuts soak in the sugar water for about 3 minutes, stirring occasionally.
  4. Remove from heat and place nuts on a paper towel to cool.

Thanks for stopping by The Cooking Cactus!

Balsamic Vinaigrette

Hey guys! This next recipe is one of my FAVORITES! Literally, I put this vinaigrette on almost every salad I make at home now. It’s that good. The best part? It only has a few ingredients and is super quick to make!

To make this vinaigrette, it will make your lives a million times easier if you have an immersion blender. If you don’t know what that is, it’s that tall, skinny hand blender. If you don’t have one, you can use a regular blender, or if you feel like a work out, do it all by hand with a whisk! Don’t really recommend the last way though…

Shall we get started?


  • 1/4 cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp minced garlic
  • few dashes of salt and pepper
  • 1/2 cup olive oil


  1. Combine all ingredients except for the olive oil and blend until it is a smooth consistency.
  2. Once smooth, keep the blender running and very slowly drizzle the olive oil in a thin stream.
  3. Keep blending until the olive oil is fully combined and the consistency is thicker.
  4. Drizzle or pour over salad and enjoy!
Balsamic Vinaigrette

As always, feel free to reach out if you need any help!

Thanks for stopping by The Cooking Cactus!