Roasted Romanesco Arugula Pasta

Roasted Romanesco Arugula Pasta

Posted in Mains

Make the most of multi-tasking and prep the pasta and while the veggies are in the oven for this easy Roasted Roasted Romanesco Arugula Pasta with lemon and garlic. Who doesn’t love a game? Ever

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Ingredients
  • 2 heads Romanesco or 1 head cauliflower
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 10 ounces, cavatappi, fusilli or gemelli pasta
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • 2 ounces baby arugula (about 2 handfuls)
Parmesan Herb Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash

Posted in Starters & Sides Tagged with

Seasoned in a mix of dried thyme, rosemary and oregano, this Parmesan Herb Roasted Acorn Squash is a simple fall side. And you don’t have to peel the squash! We currently have two pumpkins and

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Ingredients
  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup finely grated Parmesan
Roasted Cauliflower and Chickpeas with Herby Tahini

Roasted Cauliflower and Chickpeas with Herby Tahini

Posted in Starters & Sides Tagged with

The sauce on this Roasted Cauliflower and Chickpeas with Herby Tahini is pure magic. Try these veggies as a vegan side or main or as a flatbread topping. The best time to eat roasted veggies

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Ingredients
  • For cauliflower and chickpeas
  • 1 head cauliflower, leaves removed, bottom stem trimmed
  • 1-15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
Baked Pumpkin Risotto

Baked Pumpkin Risotto

Posted in Mains Tagged with ,

Canned pumpkin puree is just one reason to love this easy one-pot Baked Pumpkin Risotto. It is total comfort food with everything to love about fall. Risotto eats like a fancy version of comfort food.

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Ingredients
  • 1 tablespoon olive oil
  • 1 small white onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt plus more for serving
  • 1/2 teaspoon black pepper plus more for serving
  • 1/4 teaspoon red pepper flakes
  • 1 cup arborio rice
  • 1/2 cup dry white wine