Rainbow Cauliflower Tacos with Cashew Cream

Do we really need another way to make cauliflower? Yes, yes we do! I got this idea from May I Have That Recipe because I liked the idea of using cashew cream on a taco and I loved the bright, beautiful colors. Although their recipe called for purple and yellow cauliflower (I could only find…

Vegetarian Tortilla Soup

In celebration of Cinco De Mayo, this vegetarian tortilla soup is packed with smokey flavor, spice, and crunch! Since you’re using lots of pantry ingredients, it’s convenient and quick to assemble. You can regulate the heat level with the amount of jalapeno pepper you add. I’m only using half but if you like it hot,…

Roasted Cabbage Wedges with Crispy Parmesan

I know! I know! Cabbage, really? Well, my prediction is that cabbage will be the new kale and lookout Brussels sprouts because this sweet and creamy roasted veggie is taking its well-deserved seat at the cruciferous table. Like kale and sprouts, it’s in the nutrient powerhouse family of cancer-fighting cruciferous veggies and we should all…

Mushroom Bourguignon

Bourguignon refers to a stew that is made with beef, braised in red wine. I came across this recipe from Melissa Clark at the nytimes.com and thought it was an interesting way to make a hearty stew without meat. Since the traditional dish gets its intense, savory flavor from beef, we’ll be using some vegetable…

Parmesan Crusted Smashed Potatoes with Fresh Herbs

Potatoes are so versatile and can be served with any meal. They can be baked, mashed, roasted, and made into a salad. These smashed and roasted potatoes topped with Parmesan and fresh herbs are my favorite way to eat them.

Baked Salmon with Dill and Ginger Citrus Salad

Fresh dill with salmon is a beautiful combo. Add the sweet and sour zing of ginger and citrus and you’ve got a winning dish. Baking the salmon at a low temperature allows time for the flavor of the dill to infuse into the salmon and keeps the salmon moist and flakey. Serve the salmon alongside…

Pizza Beans

Looking for ways to boost the nutrients in your diet, add more beans! In fact, the Dietary Guidelines for Americans recommend eating at least 3 cups of legumes per week. I get that not everyone is as excited about beans as I am so I thought you could use a little coaxing. These pizza beans…

Winter Salad with Roasted Butternut Squash

Salads are not always my go-to once cold weather sets in but I’ve found that if I change up my summer salad veggies for more seasonal ingredients, I enjoy them so much more. This salad recipe was sent to me by my cousin Deborah, and I loved her easy to assemble wintery ingredients. She used…

Zucchini Ribbon Pizza with Walnuts and Parmesan

One of my favorite series of cookbooks is from Erin Gleeson, The Forest Feast. What I love about her books is that she makes cooking healthier so easy! Her recipes are more of an assembly of ingredients. You can mix and match ingredients and her measurements are more of a suggestion rather than a rule….

Mastering Mezze

Mezze refers to a mixture of small dishes, served as either an appetizer or a light meal. This style of eating is very popular in the Middle East and Mediterranean countries. Mezze staples include dips, vegetables, salads, and bread. I will often assemble ingredients that I already have in the fridge and the pantry so…

Chickpea and Rosemary Frittata

5-ingredient or less recipes can be a game changer in the kitchen, especially around the holidays. Eggs are wonderful as a fast weeknight dinner or holiday brunch and a frittata couldn’t be easier. Here we are combining eggs with chickpeas, fresh rosemary and parmesan cheese. Don’t be fooled. This small list of ingredients packs big…