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!
Didjaknow that kohlrabi has a delicate flavor which is highlighted when eaten raw? Here’s an alternative way to prepare it without using the oven or stove! Give it a shot!
Grain bowls are easy to make, perfect for a light dinner and you’ll want to prep extra to enjoy for lunch the next day. This one is with roasted veggies I love but feel free to customize it with your favorites.
This is the best way to get potatoes with a soft, pillowy inside and crispy golden outside. It takes an extra 10 minutes to cook…but totally worth it!
My mother gave me this recipe. She’ll collect two week’s of apples and then make this sauce. It’s delicious and low in sugar. If you have apples that you don’t know what to do with, this is the move!
Have too much kale in your fridge? This is a great way to use up a bunch! I think tuscan kale makes the best chips, but you can use any variety. Baking theleaves bring out a toasted, nutty flavor.