Whole Roasted Celery Root
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.
All posts filed under: This Week
Sunchoke & Cabbage Pizza
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!
Spinach, Radish & Feta Frittata
Radishes are such an underused vegetable and I want to fix that! Time to move it out of the salad bowl and make it a star ingredient in an entrée!
Cabbage Hash Browns
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!
Cabbage & Carrot Kraut
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.
Sweet Potato, Mushroom and Kale Pot Pie
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!
Pan Roasted Watermelon Radish with Vinegar
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.
Rainbow Chard Layered Frittata
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.
Ingredient of the Week – Baby Bok Choy
High in Vitamins A, C & K and a good source of calcium, folacin, iron and potassium, Baby Bok Choy is a wonderful addition to your diet! It’s perfect in stir fries, salads or as a side dish. Here are a few tips on how to clean, store and use baby bok choy.
Kalettes and Chard Slaw with Spiced Apple & Honey Vinaigrette
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.