This flavorful side dish or salad is similar to a raita which is a traditional Indian sauce or side. I based this recipe off a traditional raita but because I didn’t have all of the ingredients, I had to make some swaps. I used a thicker Skyr type yogurt, swapped parsley for cilantro and since…
Category: “On the Go” Lunches
Chicken Piccata Meatballs
Meatballs are such a convenient little package of delicious protein. They are easy to make, can be batch cooked and frozen for future meals and can be made with a variety of ingredients for lots of flavor combinations. Chicken piccata is such a classic dish so when I stumbled on this recipe for piccata meatballs,…
Shredded Tofu Stir Fry with Shitake Mushrooms
Sometimes changing the texture of a food can transform an entire recipe. This brilliant idea of shredding tofu from Melissa Clarke at the NYTimes completely changes the way you’ll think about tofu. Shredding it allows the tofu to absorb more flavor and get coated in the sauce. It’s deliciously combined with umami rich shitake mushrooms…
Sheet Pan Veggie Frittata
One pan. Tons of veggies. Feeds a crowd. Great for any meal. This sheet pan veggie frittata ticks all the boxes. Mix everything together in a bowl, pour into a sheet pan and bake. 20 minutes later you have a delicious meal that’s also healthy!
Crispy Sheet Pan Gnocchi and Bok Choy with Scallion Cream
One pan dinners can be game changer on busy weeknights but I often find the flavor and texture comes up short. Not this recipe! Roasting, frozen gnocchi, straight from the freezer, results in a crispy exterior and soft, pillowy interior. Everything gets coated with chili crunch oil and drizzled with a creamy yogurt sauce, adding…
Chickpea Noodle Soup
This is an intensely flavorful vegan alternative to chicken soup. The combination of miso, nutritional yeast and ginger makes a fragrant broth and the chickpeas add texture as both a crunchy garnish and creamy soup component. If you watching your sodium intake, be careful of the type of noodles you buy. The original recipe called…
Pan-Seared Tofu with a Sweet and Sour Sticky Glaze
Firm tofu gets coated in cornstarch then pan-seared until browned on both sides. The sweet and sour sauce gets added to the seared tofu and as it sizzles in the hot pan, it creates a thick, glossy glaze that adheres to the tofu. This is a fast and easy way to make intensely flavored tofu…
Harissa Scrambled Tofu with a Refreshing Cucumber Salad
I was thrilled to discover Yotam Ottolenghi’s cookbook, Ottolenghi Simple. The recipes in this book are designed to keep the ingredient lists short and cooking techniques simple. This recipe is a vegetarian twist on scrambled eggs. As he mentions in the recipe, double or triple the harissa onions because they keep in the fridge for…
Roasted Curried Cauliflower and Egg Salad
If you’re getting bored with typical salads, try this flavorful combination of roasted cauliflower, hard boiled eggs in a curried yogurt dressing. It’s another winner from Yotam Ottolenghi’s cookbook, Ottolenghi Simple.
Pan Con Tomate (Bread with Tomato)
Pan Con Tomate, or bread with tomato, originated in northern Spain as a quick snack or tapas. It is incredibly delicious and I’ve officially voted this my favorite summer dish! I can’t think of a better way to showcase my husband’s brilliant summer gems. Pan con Tomate requires only four ingredients but each one should…
Rainbow Cauliflower Tacos with Cashew Cream
Not another cauliflower recipe but hear me out! This vegan taco recipe is amazing! You’ll notice that the ingredient list looks long but each step is quite easy and the recipe moves from step to step rather smoothly. You’re always doing something while you’re waiting. Making the pickled cabbage while the cauliflower bakes and the…
Light and Easy Mac and Cheese
Macaroni and cheese is delicious but we all know how rich and energy dense it can be. Not to mention the time commitment of making a cream sauce and precooking the pasta. Well, with this just as delicious recipe, there is no need to make a sauce, no need to precook the pasta and it’s…
Judy Matusky, RDN, LDN 