I love an easy recipe for summer parties, easy weeknight dinners and just generally maximizing my time spent enjoying summer versus being tethered to the kitchen. This fuss-free tomato tart recipe is just such a dish!
Every year my uncle grows corn on a patch of land that was once a part of my grandparents’ dairy farm. Each summer we find ourselves saddled down with huge baskets full of corn and my favorite way to use up our portion is to make this buttery garlic parmesan grilled corn on the cob recipe!
Remember the bad rap that brussels sprouts used to have? They were often served mushy, overcooked and therefore tangy and bitter. It turns out, we were cooking them wrong all along! This easy oven roasted brussels sprouts recipes will make a believer out of just about anyone and they’re so simple to make!
This recipe came about this winter when I was trying to plan dinner for some friends coming over mid-week. I was looking for an easy soup recipe that I could make in one big pot and serve up with some crusty Italian bread and a couple bottles of wine and call it good. This creamy tortellini soup with spinach checks all of those boxes, plus it’s made with just a handful of ingredients.
It’s Monday, so it feels like a good day to talk about poutine. Vegetarian poutine, specifically, made with an easy homemade vegetarian gravy that will leave you wanting for none of the flavor you love about gravy. Some of you may be wondering, “What the heck is poutine?!” In short, it’s a Canadian dish featuring fries layered with cheese curd and then smothered in gravy. Usually it’s beef gravy, but often it’s chicken gravy. Today we’re making it with vegetarian gravy so that your vegetarian pals (like me) can get down with the poutine goodness, too.
As a vegetarian I tend to love Thanksgiving sides best of all. Have you tried my vegetarian stuffing yet?! It’s insanely good. But these? These scalloped sweet potatoes are epic. They’re creamy and the right blend of salty and sweet from the mix of cheeses and sweet potatoes. Best part is, you can prep them the night before and just pop them into the oven when it’s time.
We host Thanksgiving every year at our home and it’s something Bob and I both look forward to all year. Keeping the Thanksgiving celebrations going all weekend long is one of my favorite ways to spend the holiday weekend as we transition into the holiday season. It’s my favorite time of year and filling the house with friends all weekend long makes my soul happy. So today we’re talking Thanksgiving leftovers! Namely, how to use them up along with how to host your friends for a day after Thanksgiving party featuring a menu starring all your favorite leftovers. Today I’ve teamed up with Dixie Plates to share my seriously epic leftover stuffing dumplings and how you can turn your Thanksgiving weekend into a weekend-long holiday extravaganza!
We’ve been eating copious amounts of pickled red onions lately. On tacos, on breakfast sandwiches, on salads piled high with watermelon and feta. The reason why is simple. I started playing around and realized just how insanely easy they are to make and how they make basically everything more delicious. They might not work on chocolate cake. But then again, maybe they would! I won’t tell you how to live your life or how to eat your pickled red onions, I just have to insist that you make a jar. Five ingredients, no cooking, no fancy processes. The result is a delightfully pink onion that even non-onion lovers will love – they don’t have any spice to them at all, but they have the best crunch!
I’m a really big fan of simple ingredients that are perfectly paired together. I also really love potatoes. While those two things may seem completely unrelated, I’m here to tell you otherwise with these super tasty smashed potatoes! Don’t they look kind of fancy? Well they’re not! You just need to be able to boil water and operate your oven at a very minimal level and these beauties can be making your palate happy with just the teensiest amount of effort. They’re topped with fresh lemon juice, Greek yogurt, lemon zest and chives for a flavor combination that is light and refreshing and seriously delicious. I love these as a party appetizer! You can line them up on a tray so friends can just grab them and bite right in! Or they’d also make a great side to a weeknight or weekend dinner. I like boiling up a bunch of potatoes and then just smashing and baking off a few at a time during the week for breakfast or dinner. So good! And that, friends, is my ode to smashed potatoes. Try these! You’ll love them.
I had a very sick two year old on my hands all of last week. High fevers, a cold, a touch of a stomach bug. It was also sub zero temperatures most of the week, with wind chills hitting -30 far more than once. It was a long week, for sure. The kind of long week that always seem to fall during the darkness of winter when you’re resisting the need to take down your holiday decor and already longing for spring. One of those. Basically, it was a “warm bowl of soup and all the wool blankets” kind of week, a week that practically begs for my favorite homemade veggie soup with vegan dumplings. This is the very best “chicken soup” recipe for those of us who don’t eat chicken, but still need that warm, yummy hug of a dish to make you feel better on crappy winter days when your kid’s fever won’t break and the air outside hurts to breathe.
After a seriously prolonged heat wave that felt more like summer than summer did, it finally transitioned into soup and sweater weather over the last few days. This morning the air has that special crispness that only fall can bring and my big ol mug of coffee was even more welcome than usual. As recently as last Wednesday, I had the AC cranking and this morning I had to kick on the heat to warm things up a bit. Have I mentioned how wonky our weather can be here in Upstate New York? Ha! At any rate, let’s talk soup! In particular, nine seriously scrumptious ideas for topping your soup to take it from so-so to insanely delicious. This would be a really fun idea for a party, too! Serve up a few different soups and a bunch of toppings and let friends and mix and match their favorite flavor combinations. Or just take your weeknight dinner to the next level the quick and easy way with a really over the top bowl of soup. Either way, you’re winning in either scenario.
An alternative title to this post could easily be, “Best Ever Vegan Tomato Soup.” Because it is indeed the best ever and it is indeed vegan. It’s also about the easiest thing to make that there ever was, even if you wanted to make a big pot on a weeknight. The basis is a bunch of roasted tomatoes, onions and garlic. Drizzled with olive oil, sprinkled with salt and pepper and bursting with flavor. I like a variety of tomatoes (such as tomatoes on the vine, cherry tomatoes and little heirloom tomatoes) for little extra depth of flavor, but truly you can use whichever kind of tomatoes you have on hand or that look good in the grocery store. A big bowl topped with French bread croutons makes a meal unto itself or the perfect accompaniment to a grilled cheese sandwich. (I’ll be sharing one of my favorite grilled cheese recipes next week! Yum!)