Biscuits are a great accompaniment to any meal and are actually easier to make than you think! I love the savory, faintly sweet flavor you get by using cooked sweet potato in this recipe.
Join Chef Diana in the kitchen to make this week’s Mushroom Farrotto (Risotto made with farro) with roasted squash. It’s a healthy twist on a classic dish!
Sunchokes are the tuber cousin of the sunflower. They have a lower glycemic index than potatoes, and can be cooked in the same way as potatoes. Sunchokes are particularly good browned and crispy! This is such an easy recipe, give it a try! ( You can eat the skins.)
Add some spice to this dish with harissa, paprika and cumin. This is not an overly sweet carrot dish so don’t be afraid!
A unique twist on risotto using farro instead of rice. If you don’t have farro you can use brown rice or long-grained rice, just adjust the liquid…but we love the nuttiness that the farro adds to this dish.
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!