Kale Pesto with Vegetable Noodles

Kale Pesto is an unlikely deliciousness and it came about as many good ideas do – at Farmer’s Market! It finally occurred to me that kale could be used for something other than Green Smoothies. I asked one of my favorite farmers how she prepares it, and she said she makes pesto with it. Now that’s an idea I probably … Read More

Parmesan Roasted Asparagus

Roasting asparagus brings out all of it’s natural goodness. It’s sweetness and flavors intensify with the heat. After eating asparagus steamed or raw for most of my life, roasted definitely bring things to a whole new level. I believe it was the Barefoot Contessa who first did Parmesan Roasted Asparagus, but who can keep track anymore? My version of this … Read More

Summer Slaw with Creamy Cilantro Dressing

This slaw is a great addition to barbecuing season. It’s simple crisp flavors complement most everything. In addition, it’s easy to change around. You could add mangos and Grilled Chipotle Chicken, (that’s what we had for dinner) or you could add feta cheese and toasted pumpkin seeds. Or… for a classic combination, you could simply pair it with ribs and … Read More

Vegetable Noodles

Today we are making Vegetable Noodles. It’s more of a how-to than a recipe, but you will find a printable recipe option at the bottom of the page. I first made vegetable noodles about a week ago, and I was surprised by how easy it was. I had seen the concept before but never tried it. I thought that it looked like a time-consuming task. I mean, who has time to be making vegetable strands when it is already 7:00p.m. and dinner isn’t even started? The answer is … me! I timed myself, and it took only 6 minutes to turn 2 pounds of zucchini into ‘pasta strands’.

Easy Green Salad with Vinaigrette

This basic, easy to assemble salad is a follow-up post to the Roasted Sweet Potatoes. Together these two recipes make up dinner at least once a week for us. This recipe is just a guide, you can use whatever vegetables you have on hand. Sometimes I use only a couple of vegetable toppings if I’m in a hurry or we haven’t been grocery shopping in a bit. The point is this dinner is about being easy and customizable.

Roasted Sweet Potatoes

Roasted Sweet Potatoes with butter and sea salt are my new favorite thing for dinner. Sweet potatoes with olive oil and sea salt are a close second but butter wins out every time for me. Now these are really good, but truth be told, they are also my favorite because they are so quick and easy to make.

Apple Cheddar Salad

Cheddar and apples is a tough combination to beat. It was always my favorite childhood snack. These days I prefer my cheddar and apples over a bowl of greens with creamy dressing and freshly ground black pepper.

Roasted Vegetables

These Roasted Vegetables are good with everything, it really isn’t and exaggeration. They come together quickly and they can be a side dish or the star of the meal. They are great stirred into risotto or for breakfast with eggs. We have even eaten them topped with guacamole and salsa for a quick and delicious dinner. The possibilities are endless.

Butternut Risotto

This Butternut Risotto is an all vegetable dish, no rice, prepared “risotto style”. Don’t worry we will do traditional risotto another time. We usually enjoy this risotto as a vegetarian dinner with a salad. We have also served it as a side dish, (side note: butternut squash pairs well with steak).