Hi everyone!! I hope you all are well. I have a new and easy recipe for you today! I developed this recipe while suffering from cabin fever during the shutdown (which is now over – woohoo!!!). I have a minor (okay, major) sweet tooth and it calls out to me when I work from home. I can silence my sweet tooth when I only work from home once a week. However, it started to become a problem when I was working at home on Monday, Wednesday, and Friday! To curb this I created an awesome new side dish, which I had for lunch on Monday.
Category Archives: vegetable
Hi everyone!! I have a recipe for one of my favorite summertime meals to share with you today! On the menu is….
Hi guys! I have a new recipe for you today! This past year I found myself sticking to some of my old favorites like broiled pork chops, blackened tilapia, roasted veggies, turkey burgers, and crock pot pulled chicken and pork. I did find some new favorites though and this recipe is one of them!
I bought a basil plant a few weeks ago when I made my Summer Vegetable Pie, and later I realized that I needed to use all my fresh basil on some new recipes. I saw this original recipe in my June issue of Bon Appetit. With a few tweaks here and there I had a lighter couscous salad that screamed summer. It’s super easy to boot!
One of the reasons I love summer is because all my favorite vegetables are in season. I love to roast squash and zucchini year round, but sometimes you just need to switch things up! I was inspired by a gratin on Kath’s blog, but didn’t want to add a ton of cheese to my vegetable side. Luckily, my experiment worked! This is definitely my new favorite way to enjoy summer veggies!
I like to try to have at least one meatless meal a week, and I usually substitute beans, quinoa, or tofu for that meat component. Chris will do the beans and quinoa without complaint, but tofu is a slightly different story. Although he will eat it, he likes to have it disguised. I discovered the best way to disguise it was to cut it up into small pieces, and then to stir fry it in homemade teriyaki sauce. My result? No leftovers :).
As I’ve mentioned before, I l.o.v.e. tomatoes. So, when I saw these beautiful, large vine-ripened tomatoes on special at the grocery store, I knew I needed to buy them, and create a dish that exhibited their flavor. These baked tomatoes have a salty tang from the feta cheese, and a great texture from the panko breadcrumbs.