Cheesy Vegetable Pasta Bake
This pasta is a mixture of my favorite winter vegetables - mushrooms, peppers, cauliflower, kale, and frozen corn. I use this combination in almost everything I make in the winter - quiche, scrambles, quesadillas. I combined my favorite vegetables, pasta, and two kinds of cheese. Topped with bread crumbs and baked until perfection!
Roasted Cauliflower, Snap Pea, and Avocado Pasta with a Walnut Basil Pesto
Vegetable Soup with White Beans and Rice
Veggie Quesadillas with a Tangy Chipotle Lime Sauce
In celebration of summer, markets, eating your veggies, and helping others, I wanted to share a recipe for grilled vegetable quesadillas. After my trip to the market this past Sunday, I actually came home with more produce than I could eat in one week. When this is the case, I like to fry up all the veggies I have no plans for and serve them in a warm tortilla with melted sharp cheddar, and a chipotle dipping sauce on the side. It is such an easy and healthy meal to prepare, which is exactly what I am looking for these days.
How to Plant a Small Space Lettuce Garden
I successfully planted a variety of vegetables at the beginning of the summer, and now most of them have either finished growing for the season or are close to it. At this point, I am eagerly waiting for the larger tomatoes to turn red so that I can harvest the last of my basil. After that, Caprese salads will be the only dish on my menu for the rest of the summer.
Simple Caprese Salad + the EDYN garden monitor and how it changed my life
As a little tribute to the EDYN garden sensor, I am sharing my favorite summatime salad, which is basically my favorite way to eat fresh tomatoes. A simple Caprese salad. The key to making a good Caprese is good quality ingredients. Fresh sweet tomatoes, fresh basil, a soft fresh mozzarella, good olive oil, and Maldon salt.
Cheesy Potato, Corn, and Zucchini Galette
I managed to pull off making another meal using the grill because it is still hot outside. I went to the market today and bought every variety of produce I could find - corn, cherries, zucchini, peaches, raspberries, mushrooms, potatoes etc. I'd been wanting to make a savory galette for a few days now, but contemplated the appropriate techniques for using the grill.
Sweet Corn, Peach, and Cherry Salad with Creamy Goat Cheese and a Lime Dressing
all the Spring Vegetables covered in a Creamy Lemon Goat Cheese Sauce
Winter Tabbouleh
This dish falls into the category of a wonderfully satisfying, nutritious and flavorful meal. I have taken some of the traditional tabbouleh flavors and combined them with a few seasonally appropriate ones of my own. I'd be hard-pressed to find a decent tomato this time of year, so it only seemed natural to put the traditional version on the back burner until next summer.
Grilled Orange Teriyaki Tofu Skewers with Aromatic Coconut Rice
Brown Butter Sauteed Brussel Sprouts with Cranberries and Toasted Almonds
In my family, we traditionally eat sprouts boiled, with butter, white vinegar, salt, and pepper. Ever since I can remember, this has been the way. Last year, I was on a brown butter kick. Literally, everything I made had it in the recipe. I tried sautéing some sprouts, after a quick steam, in some delicious nutty aromatic butter, and it worked.
