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 …
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 to substitute things based on what you have.
To modify this for low-FODMAP, use a dairy free yogurt and/or cream and be sure to use low-fodmap vegetables.
- 1/3 cup tahini
- 1/3 cup full fat Greek yogurt*
- 1/3 cup cultured sour cream*
- Dash of maple syrup (or honey)
- 1 tsp diced preserved lemon (omit this if you don’t have it!)
- 2 tsp lemon juice
- Big pinch of salt
- 2ish tsp mild vinegar like white wine or rice
*Use all Greek yogurt, or all sour cream, or even normal yogurt would be good
- Broccoli and carrots, or whatever vegetables you want to use!
- 2 tbsp olive oil
- 1-2 tsp kosher or sea salt
- Fresh dill and mint
Whisk everything together and spread it out on a plate and pop it in the fridge. Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft. Toss them in the herbs and pile them on top of the sauce!
Roasted Herby Vegetables and Tahini Sauce
- 1/3 cup tahini
- 1/3 cup full fat greek yogurt
- 1/3 cup cultured sour cream see notes
- dash maple syrup or honey
- 1 tsp preserved lemons, diced omit if you don't have
- 2 tsp lemon juice
- pinch kosher or sea salt
- 2 tsp mild vinegar (white wine or rice)
- Whisk everything together and spread it out on a plate.
- Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft.
- Toss them in the herbs and pile them on top of the sauce!
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 …
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 plan for it, shown below. I was winging it most of the time and it was pretty time consuming to make ravioli. Next time, I’m definitely going to just make spaghetti or something more simple! This isn’t one of my typical “easy weeknight dinner” type of recipes – but it really was so so delicious that I thought it was worth posting! I hope you find this helpful, and be on the look out for more pasta recipes in the future!
-2 3/4 cup (350g) all purpose flour
-4 large eggs
-1 egg yolk
-1 tbsp extra virgin olive oil
-Pinch of salt
-1 butternut squash, peeled and chopped
-1 cup lacinato kale, diced
-2 cups whole milk ricotta
-1/2 cup parmesan
-1 tbsp extra virgin olive oil
-1 tsp sea salt
*Note: this will make WAY more than enough filling. I highly suggest making stuffed shells with the remaining filling! Or maybe even a lasagna!
-1/2 cup butter
-1 tbsp dried sage
-1 pint small cherry tomatoes
-1 tbsp heavy cream
Pasta Dough: (see photos below for a visual explanation!)
- Add the eggs, olive oil, and salt to a small bowl and set aside. Grab a bench scraper and keep it close – this will help in the end, or if you break the barrier of your flour mountain.
- Create a mountain and a crater out of your flour that will be big enough to hold all of the rest of the pasta ingredients.
- Add the remaining ingredients to the crater and use a fork to slowly and carefully break up the eggs and whisk them together.
- Slowly pull in some of the flour from the crater and incorporate it into the wet. Be careful not to break the barrier, but it you do, don’t freak out! Grab your handy bench scraper and push the flour up the walls to reform the barrier. If all hope is lost on the barrier, simply start to work everything together at this point.
- If you don’t break the barrier (I definitely did), then once the flour and wet ingredients have all come together, roll it up into a ball.
- Knead your dough for 10 solid minutes. This is tiring but it is worth it and necessary! After the 10 minutes your dough should be a deep yellow, smooth and soft to the tough ball of tight dough. Wrap it in plastic wrap and let it rest for 1 hour. This rest is crucial!
- Roast the butternut squash cubes at 425 for about 30 minutes, until softened and browned. Remove from the oven and allow to cool.
- Mash the squash with a fork or a potato masher and combine with remaining filling ingredients.
- Fill a piping bag or a large ziplock bag with the corner cut out and set aside.
- Cut your rested pasta dough into 4 equal pieces. On a well floured surface, roll out two of the dough hunks as thin as you possibly can in equal shapes. This is where a machine comes in handy because this was exhausting and sort of hard – but you can do it!!
- Pipe out about 8-9 heaping tablespoons of filling a few inches apart from another on one sheet.
- Take the second sheet and lay it on top. Press out any extra air around the filling.
- Use a mason jar lid or a biscuit cutter to stamp out the individual ravioli. Press the edges closed with a fork.
- Repeat with the second two hunks of dough.
- Bring a large pot of water to a rolling boil and cook your ravioli for 5-7 minutes, until dough has softened. Remove with a slotted spoon. You may need to do this in 2 batches to not overcrowd the pot.
- Melt the butter on medium heat and stir constantly.
- As soon as you see it begin to brown some, about 3-4 minutes in, add the sage and the tomatoes. Continue to stir until the butter has browned (but not burned!) and there is a nice nutty smell coming from it.
- Whisk in a bit of heavy cream to give it some body. Crush the tomatoes. Pour on top of the ravioli and enjoy!
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 either my backyard or the Richland Park Farmers Market down the street. Supporting local farmers is a great way to give back to your community and get nutrient dense produce for yourself!
Servings: a lot
-6 ears of corn
-1 pint cherry tomatoes
-Juice of 1 lime
-1 bunch cilantro
-A few radishes
-1 or 2 handfuls arugula
-1-2 tbsp chili powder (I used the chili lime seasoning from TJs!)
-salt and pepper to taste
-dash of cayenne for a little kick
1. Put half the corn cobs in a really hot cast iron to get a nice char all over them, then let them cool. Cut all the corn off the cobs (do it right in the bowl you’re using to avoid mess!)
2. Thinly sliced the radishes, dice the avocado, slice the cherry tomatoes, dice the cilantro really finely, and add that & everything else to the corn. Mix it and add salt as you see needed. Serve cold!
Cold Summer Corn Salad
- 6 ears corn on the cob
- 1 haas avocado
- 1 pint cherry tomatoes
- juice of 1 lime
- 1 bunch cilantro finely chopped
- handful of radishes sliced thin
- 1 handful arugula
- 1-2 tbsp chili powder
- salt and pepper to taste
- optional: jalapeno, diced
- Put half the corn cobs in a really hot cast iron to get a nice char all over them, then let them cool. Cut all the corn off the cobs (do it right in the bowl you're using to avoid mess!).
- Thinly sliced the radishes, dice the avocado, slice the cherry tomatoes, dice the cilantro really finely, and add that & everything else to the corn. Mix it and add salt as you see needed. Serve cold!
I love getting take out from our favorite local Chinese restaurant Lucky Bamboo, all the onions and garlic involved often hurt my stomach. I tried my best to recreate the flavors in this Kung Pao Tofu and Veggies dish. Serves: about 2 Sauce Ingredients:-1/4 cup …