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.
This is a SUPER easy cake to make. You do not need to know how to bake to make this delicious creation. It’s light, has very little sugar and is one layer.
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!
Radishes are part of the cabbage family, and are closely related to arugula. Look at the leaves, don’t they remind you of arugula greens? The best way to store a bunch of radishes is to cut off the leaves and store them separately. You can add the tops to spice up your salads, or my favorite, make a spicy pesto!
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 perfect for using up leftover cabbage.
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.
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!