Bring to a boil, down to a simmer.
I fell for radicchio salads back in 2007, shortly after I moved to Portland. This is my favorite salad, and I’ve even been known to whip it up for a late night snack after work. Although I don’t make it exactly the same way every time, I follow a pretty close routine. It’s very basic,
This is a dish that seems sort of fancy, but is really super easy, especially if you want to use store-bought pie crust. (No judgement here!) Often times I am inspired by ingredients to create, and the idea for this recipe came while I was enjoying some Face Rock Creamery Vampire Slayer. I was thinking
These “nachos” are so satisfying. They hit most of the flavors I love in real nachos, but with the added nutrition and satiating fiber of sweet potatoes. I mentioned in my Lasagna Spaghetti Squash post how I’m happy to incorporate extra vegetables into my meals when I can. While I’ll never turn down a good
Spaghetti squash has been a normal part of our fall and winter dinner rotation for years. While I do also eat pasta and carbs, I love vegetables too, and I’m always happy to get extra veggies into our meals. We have roasted spaghetti squash with tomato sauce and mozzarella many times over the years, but
This is such a simple meal that satisfies me on so many levels. First of all, I have not met roasted cauliflower I did not like. Secondly, it is spicy from a generous amount of Aleppo Pepper flakes and a little cayenne. Finally, it’s served on a bed of creamy yogurt with preserved lemon, adding
I love to incorporate this easy recipe into a meal as the main dish. Half of a filled squash on its own is pretty filling, but it also pairs nicely with a salad or even rice. It takes minimal prep, but it does take awhile to cook, so plan ahead. It is perfect for this
Down to a Simmer 