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!
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!
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.
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.
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)!