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.
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.
Kalettes are one of my most favorite vegetables because it’s as if kale and Brussel sprouts (2 more of my most favorite vegetables) went and made a delicious baby! This really easy recipe will make it one of your favorites, too!
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!