I love making nutrient dense, veggie-forward meals that offer amazing flavor. This quesadilla filling consists of mashed sweet potato, taco-spiced veggies and creamy black beans. I added sharp cheddar for a nutty note, but you can definitely leave the cheese out if you want this to be completely plant-based. Top with avocado and fresh cilantro … Baked Sweet Potato and Black Bean Quesadillas
‘Tis officially the season for get-togethers and comfort food. Pimento cheese is one of my favorite simple appetizers to prepare around the holidays. This slightly spicy version is fantastic served as a dip with veggies, crackers or pretzels; it can also be used as a sandwich spread. Store any leftovers in an airtight container in … Pepper Jack Pimento Cheese
Getting into the colder months means stocking up on root vegetables (like potatoes, carrots and beets) and cruciferous vegetables (like broccoli, cauliflower, cabbage and Brussels sprouts). These types of veggies are both great for roasting and they are the perfect pairing with maple and balsamic. The crunchy, toasty pecans add a wonderful texture and flavor … Maple-Balsamic Fall Veggies with Toasted Pecans
I’ve always been a mushroom lover and this dish has them front and center. The buttery mushrooms are delicious paired with nutty gruyere, white cheddar and Parmesan. The rotini noodles soak up the sauce, making each bite extra cheesy. Serve this with a green salad or steamed veggies for a yummy weeknight meal. 2. Add … Gruyere Mushroom Mac and Cheese
Squash season is upon us and I love cooking with it in a variety of ways – steamed, roasted, pureed…all delicious. This miso marinade is so flavorful – it’s salty/sweet flavor melds perfectly with the sweet squash. This recipe could be made with other varieties of squash as well (such as acorn, kabocha or delicata). … Miso Glazed Squash
This salad is bursting with delicious fall flavors – the white balsamic dressing compliments the toasty maple pecans and nutty goat cheese perfectly. The pear, pomegranate and cherries add wonderful freshness and sweetness. Serve this salad on its own or pair with salmon or chicken for a beautiful and healthy fall meal. 2. Place pecan … Fall Salad with Maple Glazed Pecans
Pumpkin season has just kicked off and I’m all in! The flavors of this pasta are pure fall – creamy pumpkin, a little nutmeg and fresh sage from the garden. Serve this with a leafy green salad and enjoy! 2. Meanwhile, add olive oil to a large skillet and warm over medium heat. Add garlic … Pumpkin Pasta
Ahh, late summer – apples and squash are starting to be in season and I’m so ready to enjoy the harvest. We recently went apple picking at a local orchard and I couldn’t wait to enjoy all the varieties. For this recipe I used honeycrisp apples, but golden delicious or gala would work perfectly as … Baked Apples
We love to incorporate at least a few plant-based meals into our weekly menu. Delicious and filling, this eggplant and chickpea curry is full of flavor and chock-full of health benefits. If you have any leftovers, it also makes a great lunch to enjoy hot or cold. 2. Meanwhile, heat the remaining 2 tablespoons of … Roasted Eggplant and Chickpea Curry
The cherry tomato plants that I planted several months ago are finally starting to bear fruit and I can’t get enough of the sweetness! Today I stopped by the farmer’s market to pick up some sourdough bread for this yummy panzanella salad. The crisp bread pieces soak up the vinaigrette and tomato juices, providing a … Cherry Tomato Panzanella
