Thoughts and Inspiration: I have a farm share of veggies that arrives every other Thursday. It’s great… makes me try different things with all my favorite vegetables. This weeks recipe highlights yellow squash and zucchini stir fried together in a delicious asian sauce. It’s great on its own as a side dish, or you can serve it on top of some brown rice. Enjoy!
Thoughts and Inspiration: Hi All! I hope everyone had a wonderful summer and that you’re now off to a great Autumn! I took a bit of a hiatus this summer from posting recipes; I got busy with enjoying the weather and soaking in the sun. Hopefully I’ll have more time to get back to doing what I love best now… cook cook cook! My first recipe back is a healthy, gluten-free, delicious meal – Mexican flavors stuffed into a squash boat! I also discovered a new product that I’m a fan of! For all you vegetarians/vegans out there… check out the brand Beyond Meat (www.beyondmeat.com). It is a vegetarian meat alternative that is gluten free! Yes!… Gluten Free!!! It has no wheat gluten, like all the other fake-meat products out there. Give it a try! I’m a fan!
Thoughts and Inspiration: Happy Father’s Day all! I hope everyone is enjoying this beautiful Sunday! Today’s recipe is fun, flavorful and light! A perfect compliment to a Summer’s day – a medley of veggies, tossed together with a delicate sauce and a spritz of lemon to create a clean, delicious flavor. Enjoy!
Thoughts and Inspiration: Quesadillas are kind of awesome aren’t they?! You can literally put in any of your favorite ingredients, add some cheese, heat and voila! You have an irresistibly delicious dish! Mmm mmm mmm! Okay, so this recipe is of course a non-traditional quesadilla. I use a few veggies, along with harissa paste and oh boy do you have an awesome combination of flavors! For your busy weeknights, this is a winner recipe. I actually use the oven to cook the quesadillas, instead of the stove top, which helps save time and no added oil or butter (you mommies out there busy with your kids… pre-make the filling together, assemble and toss in the oven… just make sure to set your timer!).
Thoughts and Inspiration: We went out for Chinese food a couple nights ago and had leftovers. Of course we had tons of plain rice… What are you supposed to do with old rice? Fried rice is classic and yummy. Add in some veggies or your favorite protein and you have a pretty delicious meal.
Thoughts and Inspiration: This recipe is a mushroom shakshuka in a simmered and seasoned tomato sauce. It is a delicious dinner meal, or a hearty brunch ready for every palate. Make this dish with or without eggs, and you can easily replace the mushrooms with large diced eggplant if you wish! It is warming and perfect for the cold days coming up. Try it with some crusty bread and you’ll be wanting seconds for sure!
Thoughts and Inspiration: There are a few reasons why this recipe came about. My co-worker brought me in some amazing home-grown peppers from his garden. I mean who doesn’t LOVE fresh grown vegetables! I wanted to do something to highlight the pepper, sooooo of course I thought… let’s make some stuffed peppers! I was being a bit lazy and didn’t want to go to the grocery store, so I looked in my pantry to see what I could put together for a filling. As I scanned through my ingredients I saw a box of meatless breakfast sausage patties in the freezer… bingo! Isn’t sausage and peppers a thing?! Done! I cooked up the sausage patties with a few other ingredients and I landed a delicious dish!
Thoughts and Inspiration: I love cheese! I am sure if you have been reading my recipes you would know this about me already. It’s funny to admit this, but I sometimes find myself coming up with recipes/meals in order to create a conduit for cheese. Who does that?! Haha! I would seriously eat cheese every single day if I could!
Sooo… of course I love paneer. Paneer, an unripened curd cheese, is common in Indian cuisine. It is great sauteed, grilled or fried. This recipe laces paneer in with onions and peppers with a perfect blend of spices. It can be enjoyed with bread/paratha (I made kati rolls with it) or can also be used as a stuffing for dosas (be non-traditional and skip the potatoes!). As always be creative! Use it as a filling to make Indian stuffed mushrooms or hollow out a tomato, stuff the paneer bhurji and bake to perfection. The options are endless!
Thoughts and Inspiration: This is a really easy pasta salad that holds well especially for lunches! It has sweetness from the roasted peppers with a complimenting tart/brine flavor from the capers; the arugula adds a depth of earthiness, the mozzarella a little creaminess and the vibrant dressing ties all the flavors together. It’s simple and not at all over-powering. If you aren’t a fan of pasta, sub the shells out for farro, quinoa, freekeh or barley. (I made this for a private cooking event! Click here for more details: Private Cooking Event Details Dished).