This recipe for mushroom dill ravioli was born from a mistake. I put mushroom dill ravioli on my menu plan, but didn’t double check the ingredients list before I went grocery shopping.
The original recipe called for mushroom-filled ravioli, which would have been tossed in a garlic dill sauce much like this one. My mistake was to buy cheese ravioli and fresh mushrooms, and it was a delicious mistake indeed. Continue reading
Posted in Pasta, Quick and Easy, Vegetarian Main Dish
My favorite spring vegetable is asparagus, hands down. For me it is partially nostalgic because I grew up eating fresh picked asparagus and now I grow it in my own garden as well. Asparagus lends itself well to many dishes. Most often I eat it as a side dish, but it also works in pasta dishes and salads like this asparagus and corn salad.
This salad is also a side dish, but you could easily turn it into a simple meal by adding some protein, like canned chickpeas. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Side Dish, Vegan
Tagged Asparagus, Garlic, Sweet Corn
Before I knew what Pangrattato was, I used to call it spaghetti with breadcrumbs. Pangrattato is Italian for breadcrumbs. Most often when I see this title used, it is used as a topping on pasta. Garlic and nutritional yeast pangrattato pasta is just one in a million ways to make pangrattato.
All you have to do to make pangrattato is to heat oil in a skillet, add breadcrumbs and seasonings and cook until toasted to crunchy perfection. Use it to top all your favorite pasta dishes, or just put in on plain spaghetti with an extra drizzle of olive oil. You can use it on casseroles, and many other dishes as well. Continue reading
Posted in Pasta, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Garlic, Noodles, Nutritional Yeast, Pasta
Are you a smooth blended soup person, or a leave it chunky soup person? For myself, I’m still deciding because this creamy roasted garlic and parmesan white bean soup is delicious both ways.
If I’m being honest, I usually serve this soup only half blended to get the best of both worlds. The blended white beans become ultra creamy but a few chunks of veggies here and there make give it some texture. Continue reading
Posted in Gluten Free Dishes, Soup, Vegetarian Main Dish
Tagged Celery, Garlic, half and half, Parmesan, White Beans
This chickpea harissa bread soup is a variation of lablabi, a Tunisian chickpea stew. The traditional stew has a thin broth with chickpeas served over toasted bread. This version is also served over toasted bread, but the broth is thick and creamy.
The Italians also have a version of bread soup, usually made with stale bread and tomatoes. Italian bread soup has you add the bread to the pot at the end of cooking. I prefer this version of bread soup where the bread is toasted and added to the bowls. It maintains more texture, kind-of like a crouton. Continue reading
Posted in Soup, Vegan, Vegetarian Main Dish
Have you tried crispy smashed potatoes yet? They have been an internet “thing” for a while now, but I think serving them with creamy Peruvian chile sauce makes them even better!
So, what’s in the sauce? The secret ingredient is aji amarillo paste, a spicy Peruvian yellow chile condiment. A little goes a long way, so I mix it into creamy mayo with lime juice and garlic to make an addictive dipping sauce that you will come back to again and again. Continue reading
This recipe is a classic example of how good canned vegetables can be. I have tried this seared artichoke and white bean pasta recipe with frozen artichoke hearts as well and found it to be a little too dry. The artichokes that are canned in brine are better suited for searing because they don’t dry out as much while they caramelize.
The searing process adds not only a pop of color, but also bring out the sweetness of the artichokes beautifully. It takes a little time, so be patient. The end result is a delicious yet simple pasta dinner. Continue reading
Posted in Pasta, Quick and Easy, Vegetarian Main Dish
Tagged Artichokes, Cheese, Garlic, Pasta, Quick and Easy, White Beans, Wine
I don’t think there is such a thing as a perfect fish taco. It can’t be because there are just so many good ways to do it, no one recipe could ever be the best. Nevertheless, I am always in the pursuit of perfecting recipes and fish tacos are easily a food group in my house, so here is another variation for you to try: smoky trout tacos with lemon garlic aioli.
Can we talk about aioli for a minute, please? Does anyone actually use eggs to make their aioli? Maybe I’m the only one that is totally hooked on the ease of using mayo, but what can I say? It’s delicious, easy to make, and I don’t have to fuss with raw eggs. Win-win in my book. Continue reading
Posted in Fish and Seafood, Quick and Easy, Tacos
Tagged Fish, Garlic, Lemon, Quick and Easy, Romaine, Tomatoes, Tortillas
When I first tried this creamy cashew wild rice soup with mushrooms, I was blown away! I could not believe that the soup I was eating was dairy free and vegan.
The blended cashews in this soup add more than creaminess, they also add nuttiness that pairs perfectly with wild rice and mushrooms. Continue reading
Posted in Gluten Free Dishes, Grains, Soup, Vegan, Vegetarian Main Dish
Tagged Carrots, Cashews, Garlic, Mushrooms, White Beans, Wild Rice
This easy garlic roasted salmon recipe is so simple, and yet is my favorite way to make salmon. It really lets the flavor of a quality salmon shine instead of overpowering it with seasonings and glazes.
That being said, you can mix it up by stirring in additional toppings. Try ¼ tsp red pepper flake for a spicy version. Try 1 tsp fresh minced rosemary for an herbed version. Mix in 1 tsp honey for a sweetened version. Continue reading
