Tagged: vegetarian

Baked Kale Barley Risotto

Baked Kale Barley Risotto

Posted in Mains Tagged with

Now that I’ve started baking risotto in the oven instead of cooking it in a pot on the stove, I don’t think I ever can go back. Being able to skip all the stirring, makes

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Ingredients
  • 2 garlic cloves, peeled
  • 3 cups torn curly kale
  • 1/3 cup roughly chopped walnuts
  • 1/4 cup grated Parmesan plus shaved Parmesan for serving
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper plus more for serving
  • 1/3 + 1 tablespoon cup olive oil
  • 1 cup pearl barley
Mushroom Tomato Frittata

Mushroom Tomato Frittata

Posted in Breakfast Tagged with

If there is a month for breakfast, December just might be it. With the holidays come lots of opportunities to sleep in and relax on days off school and work. It’s nice not to have

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Ingredients
  • 8 large eggs
  • 1/3 cup milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 ounces white button mushrooms, sliced
  • 1 cup chopped marinated roasted tomatoes
  • 2 tablespoons chopped parsley plus more for serving
Butternut Squash Black Bean Quinoa

Butternut Squash Black Bean Quinoa

Posted in Starters & Sides Tagged with ,

Things have settled down since all the anticipation of Thanksgiving and the actual holiday. It’s one of my favorite long weekends of the year from the cooking and the leftovers to the lounging and the

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Ingredients
  • 2 medium or 1 large butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa
Sweet Potato Grape Wild Rice

Sweet Potato Grape Wild Rice

Posted in Starters & Sides Tagged with

As the days are counting down to Thanksgiving, I am finishing up meal planning. Like last year, it’s a team effort. My brother and I are sharing cooking duties. On my list are two pies

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Ingredients
  • 1 cup wild rice
  • 1-3/4 cup water
  • 2 medium sweet potatoes (about 2 pounds), peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt plus more for serving
  • 1/2 teaspoon black pepper plus more for serving
  • 1 cup halved red grapes
  • 1/4 cup roughly chopped walnuts
Everything Roasted Butternut Squash

Everything Roasted Butternut Squash

Posted in Starters & Sides Tagged with

It doesn’t take much for Thanksgiving to get a bit too sweet. I’m not even talking about the pie, including this salted caramel apple one that you absolutely have to bake for dessert. There are

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Ingredients
  • 1 large or 2 small butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon everything bagel seasoning
  • 1 tablespoon minced chives
Sautéed Broccolini With Spiced Almonds

Sautéed Broccolini With Spiced Almonds

Posted in Starters & Sides Tagged with

If you’ve been a regular reader of my posts in the last month or so, you know I’ve been going on (and on) about my love of sheet pans. Yes, they are one of my

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Ingredients
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • Pinch of cayenne pepper
  • Pinch of garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup roughly chopped almonds
  • 1 tablespoon olive oil
Black Bean Chili

Black Bean Chili

Posted in Soups Tagged with , ,

Growing up in Cincinnati, my definition of chili was different than everyone outside the city limits. Cincinnati chili is a mix of ground beef, tomatoes and beans served over spaghetti. I think of it more

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Ingredients
  • 1 tablespoon vegetable oil
  • 1 large red onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 chipotle, roughly chopped, plus 2 tablespoons adobo sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, roughly chopped
Chili Lime Roasted Root Vegetables

Chili Lime Roasted Root Vegetables

Posted in Starters & Sides Tagged with

Sheet pans are not something I replace that often. Those brown marks and cooking spots are badges of honor. The more beaten up they look the better. It takes them getting warped and uneven for

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Ingredients
  • Juice of 1 lime
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 pounds root vegetables, peeled and cut into 1-inch chunks
  • 1 tablespoon chopped cilantro
Pumpkin Wild Rice Salad

Pumpkin Wild Rice Salad

Posted in Salads Tagged with ,

With just a week to go until Halloween, my five-year-old is very excited about pumpkins. We went apple picking last week, and conveniently enough, there was a pumpkin patch, too. From apples to cider donuts

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Ingredients
  • 1 small pie pumpkin (about 2-3 pounds)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup wild rice
  • 1-3/4 cups water
  • Juice of 1 lemon
  • 2 teaspoons maple syrup
Crispy Roasted Brussels Sprouts

Crispy Roasted Brussels Sprouts

Posted in Starters & Sides Tagged with

You might consider me more of a newbie when it comes to brussels sprouts. My childhood didn’t involve being forced to stay at the table to finish my sprouts or any other vegetable at dinner.

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Ingredients
  • 2 pounds brussels sprouts, root end trimmed, if large
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
Butternut Squash Baked Barley Risotto

Butternut Squash Baked Barley Risotto

Posted in Mains Tagged with ,

Soup season has me craving all things cozy. That includes chai lattes, sweaters and scarves. If it’s served in a bowl or mug that I can wrap my hands around to warm up, then I’m

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Ingredients
  • 1 tablespoon olive oil
  • 1 medium butternut squash, peeled and cut into 1/2-inch dice
  • 1/2 small white onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup pearl barley
Cheese Tortellini Pasta Bake

Cheese Tortellini Pasta Bake

Posted in Mains Tagged with ,

There is never a weekly grocery run where I don’t have pasta in my cart. Spaghetti for my husband, wagon wheels for my son and any shape of chickpea pasta for me. It’s no secret

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Ingredients
  • 1/2 pound broccoli florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound fresh cheese tortellini pasta
  • 1-1/2 cups tomato sauce
  • 1-14.5 ounce can diced tomatoes, juice drained
  • 3/4 cup pitted Kalamata olives