Gabriel asked me to marry him over a plate of pierogies, so they hold a special place in my heart. The ones we have in the marketplace are so deliciously simple to make and all they need is a little enhancement. Choose your favorite sausage or tofu and then add yummy sauerkraut!
Here’s another one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees to give a little added burst of flavor or oomph! This one is perfect for using up leftover cabbage.
Another delicious recipe featuring one of my most favorite veggies…Kalettes! I’ve been making a lot of roasted dishes lately, so I thought I’d mix it up a bit. You can substitute in Brussel sprouts or another leafy green for this recipe.
Are this season’s large sweet potatoes daunting? Don’t fret! Turn that sweet orange flesh into a spicy, thick stew…it’s vegan, too!
A zesty twist on a kitchen staple.
Personal sized squash are a great vehicle for grain dishes, especially risotto! You can make your risotto with arborio rice, wild rice, or even farro (which would make it farrotto)!
Gabriel and I make brunch every Sunday morning. It’s a fun ritual that allows us to spend time with one another. This recipe is something new I’ve been adding to our brunch rotation. It’s very simple and is great reheated the next day!
This recipe is one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees, even desserts, to give a little added burst of flavor or oomph!
This is my weekday go-to breakfast. You can play around with the ingredients and add things you like to it!
What does kohlrabi taste like? It has a mild, buttery taste (and texture) similar to cauliflower or sweet radishes. Use it in stews, with potatoes for mash, or in a fun, easy recipe like this one!