This roasted red pepper pasta can be served vegetarian or you can add Italian sausage – spicy or mild. I love this because it comes together so quick but it tastes different than the classic pasta with marinara. Sometimes you want pasta but you want …
This lentil and veggie soup for babies and the family is an easy way to make dinner for everyone. It was an instant hit with Arden (6.5 months at the time) and was a hit with the adults too! This is also dairy free for …
This summer we are growing a whole lot of tomatoes. There is always a point where you have a huge abundance of green tomatoes but no ripe ones. Enter: fried green tomatoes.
I never cared for this dish growing up, but after making it myself, it might be a new favorite!
2-3 big green tomatoes
1/2 cup all purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs (I toasted some old sourdough and threw it in the food processor!)
1/2 cup buttermilk
Salt & paprika
Oil to fry (I used olive)
Instructions:
Preheat the oven to 300 degrees if you’re making these for dinner and have other things to cook. This will keep them warm while you do everything else!
Get 3 bowls ready: one with flour, one with buttermilk, one with the crumbs, cornmeal, pinch of salt, dash of paprika. Heat a large skillet to medium-high heat and add in enough oil to coat the pan plus some.
Slice the tomatoes about 1/4 inch thick. Dunk in the flour, then buttermilk, then cornmeal mixture. Carefully place in the hot skillet. Cook about 4 minutes each side.
We ate them as a dinner side with some ranch! Plus chicken thighs and a salad with arugula, beets, and goat cheese.
When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting! I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how …
Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly. Gnocchi is made with very minimal ingredients that you …
Anchovies, capers, and olives were three of my least favorite foods growing up. Therefore, pasta puttanesca was off the table. But now I LOVE them, so this dish is one of our favorites! It’s pretty easy to put together and you end up with delicious leftover wine to drink as well.
Neither my husband nor I eat onions and I can’t eat garlic, so I left them out/replaced them. It’s a sad world but I make do.
-2 bell peppers, diced
-2 carrots, diced
-4 anchovy fillets
-2 tbsp tomato paste
-1 28oz can San Marzano tomatoes
-3/4 c dry red wine
-1 bunch basil
-1/3 c capers
-3/4 c olives of choice
Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own …
We make this dish for Placemat meals all the time and it’s always a hit with the guests! This is pretty similar to all the “vegan queso” recipes you see out there – but I don’t like calling it queso. It doesn’t look, smell, or …
Okra was never my favorite vegetable growing up, but it is one of Theron’s favorite there is. I do think they’re a beautiful vegetable so I often get sucked into buying them at the farmers market. This was an awesome way to use them in a way that I knew I’d like!
Tofu and okra unite with a delicious peanutty sauce and rice to make a spicy, flavorful stir-fry.
Serves roughly 2-3
Ingredients:
-1 jalapeno, sliced
-1 tbsp coconut oil
-2 cups cooked rice
-Fresh mint
-Fresh ginger
-Okra (I used maybe 10 pieces?)
-1 block extra firm tofu
-Tamari (gluten free soy sauce)
-Peanut sauce (didn’t measure, but recipe-ish below!)
Rough Peanut Sauce:
-Equal parts tamari and rice vinegar, a dash of toasted sesame seed oil, a dash of maple syrup, a heaping tablespoon of white miso, and two or three tablespoons of peanut butter. Whisk it all together!
Instructions:
1. Preheat oven to 425 degrees F.
2. Press your tofu for an hour+ to dry it out, chop it, toss it in tamari.
3. Slice the okra into pieces. Roast the tofu and the okra for 20ish minutes, till crispy.
4. Pan fry the sliced jalapeno in coconut oil in a hot cast iron. Removed them and throw in some cooked rice without wiping out the pan. Add in fresh ginger and mint.
5. Once the rice is sort of crispy, remove and put it in bowls. Top with the roasted tofu, okra, jalapenos, and peanut sauce.
Summer is my favorite time of year for food. The produce is the best during this time – so many fresh items from the garden or the farmers market! I try to get as many of the ingredients for this cold corn summer salad from …
