Tagged: vegetarian

Sheet Pan Mushroom Asparagus Gnocchi

Sheet Pan Mushroom Asparagus Gnocchi

Posted in Mains Tagged with ,

I have a huge sweet tooth, and I used to think that brownies were my comfort food. But things have changed.  All I want are roasted potatoes. They are my version of a hug in

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Ingredients
  • 1 pound shelf-stable or fresh gnocchi
  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 4 ounces sliced white mushrooms
  • 3 garlic cloves in their skins
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
Quinoa Pizza Crust

Quinoa Pizza Crust

Posted in Pizza Tagged with

I have an entire shelf in my pantry dedicated to grains. It is a challenge to keep it organized. I always find myself buying a bag of something that I don’t need. The problem is

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Ingredients
  • 3/4 uncooked quinoa
  • 1/4 cup water plus more for soaking
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
Frozen Vegetable Stir-Fry

Frozen Vegetable Stir-Fry

Posted in Mains Tagged with

Produce is where I spend the most time at the grocery. Fresh fruit and veggies always make up at least half of my list. But as of a week ago or so, things are different.

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Ingredients
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • 3 cups assorted frozen vegetables
  • 2 scallions, thinly sliced, white and green parts separated
  • 2 garlic cloves, minced
Three Bean Salad

Three Bean Salad

Posted in Salads Tagged with ,

Usually a three bean salad says classic summer side. Maybe for a picnic in the park or a barbecue. But our world has changed drastically in the last few days. My weekly grocery trip involved

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Ingredients
  • 1-15 ounce can kidney beans, drained and rinsed
  • 1-15 ounce can pinto beans, drained and rinsed
  • 1-15 ounce can navy beans, drained and rinsed
  • 1/4 cup finely diced red onions
  • 1 red bell pepper, diced
  • 2 handfuls cilantro, roughly chopped
  • 2 tablespoons minced chives
  • 2 tablespoons olive oil
Smashed Pea Roasted Fingerling Potatoes

Smashed Pea Roasted Fingerling Potatoes

Posted in Starters & Sides Tagged with ,

Potatoes are the ultimate comfort food. Like a security blanket, they are always there for you. Potatoes are storage vegetables that really don’t have a season. And most of us know how to cook them

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Ingredients
  • For potatoes
  • 2 pounds fingerling potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Tomato Olive Kale Sausage Penne

Tomato Olive Kale Sausage Penne

Posted in Mains Tagged with ,

Most people assume that I’m a vegetarian. While I love veggies and they are what I think of first when I’m trying to come up with something to cook, I still have non-vegetarian meals here

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Ingredients
  • 8 ounces penne pasta
  • 2 tablespoons olive oil
  • 4 3-ounce sweet Italian sausages, casings removed (vegetarian/vegan, chicken or pork sausage)
  • 2 garlic cloves, minced
  • 1 cup chopped Lacinato Kale, ribs removed
  • 1 cup roughly chopped pitted Kalamata olives
  • 1 cup marinated roughly chopped roasted tomatoes
  • 1/2 teaspoon kosher salt
Curry Tahini Roasted Cauliflower

Curry Tahini Roasted Cauliflower

Posted in Starters & Sides Tagged with

At least once a day I find myself trying to reason about food with my six-year-old.Most of the time my logic is ignored. My son doesn’t like to try new foods. The other day I

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Ingredients
  • 1 head cauliflower, leaves removed, bottom stemmed trimmed
  • 1/4 cup tahini
  • 2 tablespoons olive oil plus more greasing pan
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley for serving
Black Bean Soup

Black Bean Soup

Posted in Soups Tagged with , , ,

To be honest, I might be more excited about the toppings on this black bean soup than the actual soup. Trust me, the soup is really tasty. It’s very easy to make and full of

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Ingredients
  • 1 tablespoon olive oil
  • 1 red onion, roughly chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons cumin
  • 1 teaspoon ancho chile powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Orange Olive Salad

Orange Olive Salad

Posted in Salads Tagged with

Citrus is getting me through winter, but I admit it’s more about the zest than the actual flesh. From lemon to lime to orange, I love pulling out my microplane and adding zest to sweet

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Ingredients
  • 2 Navel oranges
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 cup Castelvetrano olives, pitted
  • 4 ounces watercress
  • 2 scallions, thinly sliced
Wild Mushroom Barley

Wild Mushroom Barley

Posted in Starters & Sides Tagged with

The other night on the way to dinner in our neighborhood, I saw a sign outside a restaurant that said “30 days till spring.” Yes, it’s a few days early for that proclamation, but close

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Ingredients
  • 1 cup barley
  • 2 cups water
  • 1 tablespoon olive oil
  • 8 ounces wild mushrooms (oyster, enoki, beech, portobello, shiitake, cremini), sliced, if large or separated, if in bunches
  • 2 garlic cloves, minced
  • 1 handful (1 ounce) baby spinach
  • 1/4 cup chopped parsley
  • 2 tablespoons minced chives
Chipotle Roasted Red Pepper Tomato Soup

Chipotle Roasted Red Pepper Tomato Soup

Posted in Soups Tagged with ,

My pantry is never without at least one can of tomatoes at all times. Canned tomatoes are the ultimate come-to-the-rescue ingredient that you can turn into a meal with just a few other things like

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Ingredients
  • 1 tablespoon olive oil
  • 1 small white onion, roughly chopped
  • 1 garlic clove, minced
  • 1-2 tablespoons chipotle en adobo sauce
  • 1-16 ounce jar roasted red pepper strips, drained
  • 1-28 ounce can crushed fire-roasted tomatoes
  • 2 cups water
  • 1 teaspoon kosher salt
Lemon Pepper Spaghetti

Lemon Pepper Spaghetti

Posted in Mains Tagged with ,

As I am writing this, I feel exhausted. Physically from the usual routine of running around and mentally from a very busy start to the year. My habit of staying up late and getting up

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Ingredients
  • 8 ounces spaghetti
  • 3 tablespoons olive oil
  • 1-1/2 to 2 cups torn curly kale leaves
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Juice and zest of 1 lemon