Celebrating #TacoTuesday in a big way today! Why? Besides celebrating almost two months at my new job and some perfect sunny days recently, I’m celebrating the fact that this is the first meal I have fully prepared by myself since I severely hurt my hand since the end of June. Since I needed to undergo…
Stewed Greek-Style Cannellini Beans
Happy Fri-YAY, peeps! Today, I’m sharing a yummy, easy vegan dinner because we are now in Lent. Well, everyone is in Lent except us Eastern Orthodox Christians (we start on Monday!). For the past five years, my whole crew has gone vegetarian/vegan for the whole 40 days… which means I am currently in major meal…
Roasted Vegetable + Farro Grain Bowls
I love playing with my food. Which means that I LOVE grain bowls. My favorite way to eat is having the ability to create my own meal from a bunch of different options right in front of me (pancake bar, mimosa bar, chili bar… you name it, I love it!). Grain bowls lend themselves beautifully to…
Thai Quinoa Salad
This one’s an oldie, but a goodie! I came up with Thai Quinoa Salad during the spring semester of graduate school because I wanted to start challenging myself by using ingredients that I wasn’t too familiar with. Quinoa was really starting to rise in its popularity, so I knew I wanted to try it out….
White Bean and Mushroom “Meatballs”
When I stumbled upon this recipe on Pinterest, I knew I had to make it. (anyone else as obsessed with Pinterest as I am?) It was a recipe for meatballs made with white beans and mushrooms and I knew that I wanted to try it out – we wanted to start trying new/different meals for…
Roasted Edamame
Who loves edamame as much as I do? I don’t know when I first started eating fresh soy beans, but they are probably one of my favorite ingredients to work with. I throw them into salads, use them as a side dish, and have them star in vegetarian meals. But my favorite use for edamame? Snack…
Greek Leek Pie (Prasopita)
Leeks are my new jam. Like, let’s put them in anything and everything. I think my obsession with leeks started when I found the world’s largest leeks at the farmer’s market in the fall. The leeks were about 2 feet long and weighed about 2 pounds each. And I was able to buy a bundle…
Roasted Cabbage
Happy St. Patrick’s Day Eve! When people think of St. Patrick’s Day, three things come to mind – fun, family, and food! And nothing is more fun than getting together with your family and celebrating with lots and lots of amazing food. Like Corned Beef and Cabbage. Because traditions! Yet, having said that, sometimes you need…
Rustic Leftover Leek and Potato Quiche
Let’s talk about leftovers. Leftovers are very… interesting. People either love them, hate them, or love the challenge of transforming them into something else. I love nothing more than trying to take leftovers and create them into a whole different dish. But while dinner leftovers are one thing, what about those random leftover INGREDIENTS hanging out in…
Roasted Brussels Sprouts with Pecans and Dried Cranberries
Happy Wednesday, kiddos! We are almost done with the first week of January 2016… CAN YOU BELIEVE IT? (me either!) As we were cleaning out our fridge (because who doesn’t love reorganizing their house on January 2nd?), I found a forlorn bag of Brussels sprouts in the bottom of our crisper drawer. Never one to…