Tag Archives: meatless main


Ratatouille, as many of you might be familiar with from the Disney/Pixar Movie, is a traditional French dish which consists of various vegetables and herbs. It’s a perfect summertime dish, because all the vegetables are in season, and it doesn’t require you to turn on the oven! To make this ratatouille you will need: 1 yellow onion, 1 1/2 zucchinis, 1 summer squash, 1 1/2 bell peppers (I used 1 orange and 1/2 red), 1 can of diced tomatoes, 2 cloves of minced garlic, 2 tablespoons of olive oil (divided), 1 teaspoon of herbs de Provence*, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

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Filed under bell pepper, dinner, easy, healthy, main course, meatless main, side, summer squash, tomato, vegetable, yellow onion, zucchini

Mushroom Quinoa Risotto

Risotto. So creamy and delicious.  Risotto gets a bad rap because it is typically very high in calories (cream, wine, butter…yum), and requires a lot of attention while cooking. This risotto however uses a very small amount of butter (1/2 tablespoon, compared to the average 3!), and it uses quinoa instead of arborio rice. For those of you that are unfamiliar with quinoa, it is actually a seed, and serves as a complete protein, you can find out more about quinoa here. There are 18 grams of protein and 9 grams of fiber in the one cup of quinoa used in this recipe! Quinoa is often used to replace grains for those with gluten-free diets. In fact, you can easily make this dish gluten-free, just be sure to check the label of your chicken broth. The brand I used does contain wheat gluten, but Swanson and Progresso both make gluten-free broths!

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Filed under dinner, healthy, lightened up, main course, meatless main, quinoa, risotto, vegetable

Deconstructed Guacamole Salad

Do you guys know what tomorrow is? Cinco de Mayo! I know it’s also the Kentucky Derby, but I made this salad for Chris and I before we left for Florida last week. I thought it was a perfect dish to celebrate Cinco de Mayo! A salad on Cinco de Mayo means less guilt when having a margarita! (A salad on Derby Day means less guilt when having a mint julep too!)

I frequently eat a salad for lunch. So, if I am committing to having one for dinner, then it needs to have a little something extra going on. In order to make this salad “dinner-worthy,” I roasted the tomatoes, sautéed the onions, and made a Honey Lime Vinaigrette with Cilantro.

To make two of my Deconstructed Guacamole Salads you need the following: 1 cup of grape tomatoes, 1/4 yellow onion, 4 cups (or handfuls) of spinach, 1 avocado, 1/2 cup crushed tortilla chips, 1 teaspoon of olive oil, olive oil cooking spray, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper (not pictured).

For the dressing, you need: 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon of honey, 1/2 minced garlic clove, 1/2 teaspoon of diced jalapeño, and 1 tablespoon of cilantro.

We want to begin by making the Honey Lime Vinaigrette with Cilantro, so the flavors can meld together.  Start off by dicing your jalapeño pepper.  I left out half of the seeds from the section I diced to add to the vinaigrette for spice, but you can leave more out for less heat.

Add 1/2 teaspoon of diced jalapeño, 1/2 of a minced garlic clove, and 1 tablespoon of olive oil to a small bowl or jar. Next add 1 tablespoon of honey.

Finally add 2 tablespoons of lime juice and 1 tablespoon of chopped cilantro.

Mix to combine, and set aside.

Now lets move on to the salad. Preheat your oven to 400 degrees. Slice one cup of grape tomatoes in half. Add tomatoes to a baking sheet coated with cooking spray. Spray your tomatoes with olive oil cooking spray and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

Place the pan in the oven and roast for about 10 minutes. In the mean time, cut 1/4 of a yellow onion into rounds. Add to a pan and drizzle with 1 teaspoon of olive oil. Saute over medium-high heat for 10-15 minutes.

Remove your tomatoes from the oven. They will be soft, but should maintain their shape.

Once your onion is soft and brown with a little char, remove from the heat.

Before adding the onions and tomatoes, toss 4 cups of spinach with half of the Honey Lime Vinaigrette. Add the spinach to a plate, then top with the roasted tomatoes and sautéed onions.

Add a few crushed tortilla chips as croutons, then finally, top each salad with 1/2 of an avocado. I fanned mine, meaning you remove the pitted avocado with a spoon and then slice it lengthwise, leaving a small part connected at the top so that the finished avocado will “fan out” along the salad. Drizzle with the remaining dressing and enjoy!!!

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Filed under avocado, dinner, healthy, main course, meatless main, salad, vegetable, yellow onion

Roasted Asparagus and Broccoli Israeli Couscous Salad

Hi guys! Welcome to the new Hudson on the Potomac! Thanks for making the switch with me! Please update your RSS feeds or email subscriptions using the links on the left side of this post.

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Roasted Asparagus. Roasted Broccoli. Pasta Pearls. Feta Cheese. Please tell me what’s not to like?! I came up with this Roasted Asparagus and Broccoli Israeli Couscous Salad in March when temperatures were in the upper 70’s.  I was itching for summertime, and super light but satisfying meals. I could eat this on its own as a meal, but I served it with quick and easy Grilled Lemon Chicken Breasts, to keep the male contributor to this blog happy.

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Filed under broccoli, cheese, healthy, main course, meatless main, pasta, roasted vegetables, side, vegetable