Cutting to the point with great recipes!
TL/DR – Creamy Roasted Butternut Squash Soup. A picky eater favorite! Roasted butternut squash and carrots in veggie broth with onion, garlic, fresh sage and fresh thyme, simmered, blended and enhanced with heavy cream. – Aside from the roasting time, which is entirely hands-off, this …[read more]
TL/DR – Mushroom Stroganoff. Mounds of thinly sliced mushrooms cook down into a beautifully creamy buttermilk and sour cream sauce, complimented by lots of fresh thyme and sage. – Say what you will about buttermilk, but I keep it in my fridge pretty much consistently …[read more]
TL/DR – Grilled Squash with Basil Lemon Buttermilk Dressing. A great way to use up all of the squash from your summer garden: grill it and serve it with a creamy, tangy homemade salad dressing! Your squash will thank you. – Here we are again …[read more]
TL/DR – Kale Pesto. An easy and highly nutritious recipe for a vibrant green sauce that is great not only on hot pasta, but dolloped, slathered or served on the side of just about anything. – Pesto: a terribly delicious sauce made with some kind …[read more]
TL/DR – Sauerkraut Potato Salad. Highly underrated sauerkraut, along with fresh dill, turn ordinary potato salad into a very tasty side for bratwurst or any main dish. – Sauerkraut is one of those things that is often forgotten. The fact that it is cabbage can …[read more]
TL/DR – Kale Alfredo. A satisfying vegetarian dinner, Kale Alfredo is creamy, vibrantly green, delicious and packed with dark leafy green nutrients. Picky eater approved! – The first attempt I made at this recipe during the development stage, I accidentally made kale whipped cream. “Oops.” …[read more]
TL/DR – Fennel Frond Pesto Toasts with Mushrooms and Goat Cheese. Who says you can’t enjoy ALL of the fennel? Try these easy and delicious toasts with goat cheese, mushrooms and a vibrant green, tasty pesto made from fennel fronds, lemon, pine nuts, olive oil …[read more]
TL/DR – Roasted Potatoes with Creamy Herb Sauce. Potatoes coated in olive oil and minced fresh dill and parsley, roasted until crispy and served with a creamy dill and parsley sauce. – When in doubt, roast some potatoes. Do it on high heat, like 450 …[read more]
TL/DR – Avocado Peanut Bulgur Salad. A clap-back at the avocado peanut sushi roll, this bulgur salad is packed with tangy sweetness from lime and white balsamic vinegar and offers a nice kick from jalapeƱo. It’s also vegan! – As the pandemic began to ease …[read more]
TL/DR – Sweet and Spicy Beans and Plantains. An easy vegan side dish! Roasted black beans, sweet onion and ripening plantains are tossed in a sweet and spicy mix of maple syrup, vinegar and spices. – Plantains are ugly things. They are also delicious, versatile …[read more]
