vegetables
MISO YOUR MUSHROOMS

MISO YOUR MUSHROOMS

MISO YOUR MUSHROOMS Sautéeing the mushrooms first, then mixing in the miso butter ensures that every bite is glazed with the rich buttery, miso flavor…without too much richness. large sauté pan 2 pounds small portobello mushrooms (washed, destemmed, and sliced into...

PANKO EGGPLANT FRIES

PANKO EGGPLANT FRIES

EGGPLANT FRIES Eggplant is one of those vegetables that can be made in at least 10 different ways, creating multiple textures and flavors. I have always been a huge eggplant fan, but these truly surpassed my expectations. A tasty and fun side dish to any meal. 1 large...

GRASPING FOR GAZPACHO

GRASPING FOR GAZPACHO

GRASPING FOR GAZPACHO We are coming to the end of tomato season out east, but they are still out there! Gazpacho is one of the easiest and freshest dishes you can quickly prepare in the blender. Season it to your liking and keep it around for about 4–5 days in the...

BEAT THE HEAT HUMMUS

BEAT THE HEAT HUMMUS

BEAT THE HEAT HUMMUS The heat can be stifling at times, so creating those no-heat-needed meals is key for staying cool when you feel like a sweaty betty :). This hummus is a satisfying blend of quality tahini paste (Soom, my favorite brand, which I have previously...

BBQ BRUSSELS

BBQ BRUSSELS

BBQ BRUSSELS Brusselsprouts never get old in my world😊. And when grilling season begins, we tend to use the oven a lot less. Use a grill pan to keep it simple, or wrap them in thick foil and flip for even cooking. Just peek to be sure they are crispy before you remove...

GINGERED CARROTS

GINGERED CARROTS

GINGERED CARROTS Carrots do not always get the love and desire they deserve :), unless you ginger them and roast them in an iron skillet. OMG. They are quick and simple to prepare, yet pretty and delicious to eat! cast iron skillet 1 Tablespoon olive oil3-4 large...

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