Intended as a side, we made this dish our main and it more than held up to the job. In full disclosure, I gobble up any type of winter squash — especially if it’s roasted — so my review is probably a bit skewed. But, we enjoyed the diverse flavors and textures of this dish.
What does one do when they have a variety of cheeses leftover from a house party? Why, make mac and cheese — of course! If you’re looking for a healthy, light meal, you should probably move on because this beauty is guilty pleasure + comfort food at it’s best. But, after you expend numerous calories
“Once again, my life has been saved by the miracle of lasagna.” ~Garfield (Jim Davis) Ooey, gooey, cheesy lasagna. You can smell it, right? Your mouth is watering, isn’t it? Now, what if I told my vegetarian friends this ooey, gooey, cheesy lasagna contained no meat? And, for my low-carb friends, what if I told
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. Marge Kennedy You know how people claim that a “healthier” version of a food or dish actually tastes better than the original? And then you roll your
My husband and I have become accidental almost-vegetarians. Except for a few pieces of bacon in dishes last week, none of our meals contained any meat. It could be because the last few weeks of recipes have been comprised of essentially side dishes, which isn’t too far off from how I used to operate when
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson My gratitude-list for fall could be miles long. Okay, maybe I’m exaggerating a bit — let’s say A mile. But, regardless of the length, you can be sure one item that would make an appearance would be
When it comes to cooking, my husband can be a bit overambitious. Paired with his tendency to skim past the actual directions of a recipe, he can get himself in a place where, unknowingly, he’s an hour into a recipe with no actual dinner in sight. Direct quote: Yeah, I don’t really read the recipes.
Technically, this post should be titled “last week in our kitchen,” but I’m going with the better-late-than-never reasoning here. I point out the timing because when we made this dish, we had to experience an actual fall-like day yet this year — so we thought we would attempt to will the cooler temps with a
What did we love about this recipe? EVERYTHING. And, while I’ll give the most credit to the recipe itself, I believe the use of fresh, local peanut butter and honey made it that much better (not to mention carrots, cucumbers and radishes from the farmers market). Also, the roasting of the carrots and chickpeas added
Fall is just a few weeks away (woohoo!), which means the last of the corn season is here (boo). I feel that we’ve taken full advantage this year with locally-grown corn from our farmers market and trying a handful of new recipes. Just last night, we made a yummy corn and mushroom risotto that we
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