This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. I like using arugula for the greens, since they are related to radishes, but any greens will do!
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 a great way to use up any leftover turnips before they go bad.
I like whole roasting vegetables so I thought I’d give it a try with celery root. This recipe takes quite a while to cook but it’s soooo worth the wait! This recipe is a perfect add-on to the weekend family dinner.
Sometimes you just need pizza! I love dressing up a simple frozen pizza with all sorts of veggies and this is a great winter version for you to try out!
That’s not a typo…it’s seriously hash browns made with cabbage! Perfect for breakfast, brunch or lunch…or even dinner. Another great recipe to make when you have an abundance of cabbage!
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.
My top-crust vegetarian spin on a classic will have you looking at pot pie in a whole new light! Easy-to-make and extremely flavorful!
This recipe is an accident. My mother thought she was roasting turnips with her Sunday roast, but they ended up being watermelon radishes! This is a quick way to have the sweet and sour roasted radishes.
This is a really fun recipe to make! And much quicker than a frittata cooked in the oven. I love how it looks all layered and that texture it has.