I love lasagna, but I don’t make it often because it takes so long to make. Well, these lasagna stuffed mushrooms have many positive qualities of lasagna, while taking much less time to make!
During summer, I like to cook these mushrooms on the grill instead of heating up the oven. When the temperature starts to drop, like now, I enjoy having the heat of the oven in the house. In short, either cooking method works. Continue reading
Posted in Dinner, Pasta, Vegetarian Main Dish
Tagged Basil, Cheese, Marinara, Mushrooms, Pasta, Vegetarian
Friends, I love to grill. At least once a week I fire up the charcoal and enjoy some time on the patio. This week I am working with Cabot Cheese to create budget-friendly grilling recipes. My grilled sweet potato black bean quesadillas are simple to make, as well as hearty and satisfying.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time. Continue reading
Posted in Mexican, Quick and Easy, Vegetarian Main Dish
Tagged Black Beans, Cheese, Chipotle, Sweet Potato, Tortillas, Vegetarian
Are you tired of zucchini yet? I hope not, because I had soooo many zucchini in my garden this summer that I had to find lots of fun ways to eat them, and therefore created a lot of new recipes, like this ravioli and zucchini with parmesan black pepper sauce.
Even if you are tired of zucchini, you have to try this sauce. It would be good with any pasta/veggie dish. It’s so simple to make and loaded with flavor! Continue reading
Posted in Pasta, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Pasta, Quick and Easy, Vegetarian, Zucchini
My husband has said hands down, this soft zucchini taco shells recipe is his favorite way to enjoy the gluttony of zucchini that has come out of our garden this summer. It might be a good way to sneak some veggies in for picky eaters too!
What make this recipe a taco shell and not just a tortilla? Masa harina is the flour used to make corn tortillas, the base for most authentic tacos. I use it here to give these tortillas the flavor of a corn tortilla, and help bind the zucchini together. Continue reading
Posted in Component Cooking, Gluten Free Dishes, Mexican
Tagged Cheese, Eggs, Vegetarian, Zucchini
Do you guys ever have those moments when you see a picture of a recipe and you just have to make it!? Well it happenend to me when I saw two of my favorite ingredients together: black beans and pasta! I made my own healthy tweeks to this black bean taco pasta salad recipe.
First of all, I don’t mess around with taco seasoning packets. I stock so many spices, there is no need! Also, those packets have added ingredients that you don’t need. Just keep a well stocked spice rack and you are set! Continue reading
Posted in Gluten Free Dishes, Pasta, Quick and Easy, Side Dish, Southwestern, Vegetarian Main Dish
Tagged Black Beans, Cheese, Noodles, Peppers, Quick and Easy, Sweet Corn, Tomatoes, Yogurt
It’s finally zucchini season! Zucchini is one of my favorite summertime produce items. They grow plentifully in my garden, so I have to come up with new and exciting ways to use them, like this tex mex black bean zucchini skillet.
This skillet meal is fast and simple, made with ingredients that I always have stocked in my pantry like frozen corn, salsa, and black beans. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Southwestern, Vegetarian Main Dish
Tagged Beans, Cheese, Quick and Easy, Sour Cream, Sweet Corn, Tomatoes, Vegetarian, Zucchini
This is hands down my favorite enchilada recipe. When I make enchiladas, I don’t bother with other recipes because this mushroom lentil enchiladas recipe is the best! The caramalized swiss cheese is enough to make me swoon!
I have posted a similar recipe before (find it here), but I have improved upon it by adding some subtle spices that round out the earthiness of the mushrooms and lentils. Seriously guys. Best. Enchiladas. EVER! Continue reading
Posted in Dinner, Mexican, Vegetarian Main Dish
Tagged Cauliflower, Cheese, Lentils, Mushrooms, Spinach, Tortillas, Vegetarian
Mexican food is my aboslute favortie cuisine, so I figured, why not have it for breakfast? This veggie breakfast quesadilla is loaded with scrambled eggs, diced veggies, and cheddar cheese!
Honestly, this recipe is so simple and quick, you could make it for a speedy weeknight dinner, or easy on-the-go lunch as well. It doesn’t even really have the “breakfast for dinner” vibe like when you have pancakes for dinner. Continue reading
Posted in Breakfast, Mexican, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Eggs, Peppers, Quick and Easy, Tomatoes
One of the most popular dishes on the blog is my goat cheese baked artichoke hearts recipe. I decieded to turn this side dish into a meal with pasta! I made this goat cheese artichoke pasta with asparagus fresh from my garden!
Spring is the perfect time of year to be reaching for jarred or frozen veggies, becasue there is not much in season. Enter artichokes hearts. I recommend getting the jars packed in water. Frozen can get dry when cooked, and brined can over do-it on the salt! Continue reading
Posted in Pasta, Quick and Easy, Vegetarian Main Dish
Tagged Artichokes, Asparagus, Cheese, Garlic, Go, Noodles, Quick and Easy, Vegetarian
If you’re a subscriber, right now you are thinking, really? Butternut squash in March? Apparently I hoarded my garden squash all winter and still have some. Not sorry. This week I have a simple butternut gruyere pasta bake that you are going to love!
Why will you love it? Let me list the ways. 1) Super easy to make. 2) Gruyere cheese is totally worth the splurge because it is absolutely delicious (and you only need a little). 3) Roasted caramilized butternut squash in a white wine miso sauce? Yes please! Continue reading
Posted in Gluten Free Dishes, Pasta, Vegetarian Main Dish
Tagged Butternut Squash, Cheese, Garlic, miso, Vegetarian
