Happy Monday, friends! One of our resolutions for 2020 was to try to eat more plant-based foods during the week. And to be perfectly honest, it’s been challenging! And although this particular recipe does not have any plant-based protein, it doesn’t have meat, so we are placing this in the win column! This lemon pepper pappardelle is one of my all-time favorite finds at Trader Joe’s and I love finding new ways to enjoy this delicious pasta. Here is my super easy weeknight Lemon Pepper Pappardelle wth Asparagus and Basil recipe:
With fall in full swing in Northern Virginia, I have been searching for all my fall recipes to make. It’s the season of comfort food (did you catch my lighter version of fall comfort food post here?) but that doesn’t mean comfort food has to be unhealthy. I picked up some of my favorite fall vegetables at Trader Joe’s the other week to create the most delicious roasted fall vegetable pasta. This pasta truly captures all the flavors of the season and I couldn’t be more excited for it!
As summer begins to wind down, I have been trying to work in all our favorite summer recipes while I can. We usually have pizza once a week on Fridays, so I am trying to fill the next few Fridays with a few summer pizza recipes. After find squash for a great price at the store, I stocked up. It’s one of my favorite vegetables to add to our cauliflower rice (more about cauliflower rice here) which has been our go-to for weeknight meals lately. Having some squash left over, I decided to incorporate this vegetable into a pizza. This Summer Squash Pizza is a fresh and delicious summer pizza recipe.
A salad I have been making for years, this Kale Caesar Salad makes for a great summer dish. Swapping a few ingredients from the traditional recipe yields a yummy and healthier version of a classic salad.
It’s hard to believe the Fourth of July is just around the corner. Wasn’t it just Memorial Day? Regardless, it’s time to take advantage of all the BBQ dishes! I always love to share recipes with a different spin, so when I was coming up with ideas for recipes, I wanted to try a spin on the traditional summer dish, cheeseburgers. I’ve shared several versions of veggie burgers, but since the Fourth of July is the perfect time for get-togethers, you might be looking for bite-sized dishes to serve your guests. A deconstructed burger, these cheeseburger kabobs are the perfect food to serve at your Fourth of July party or any summer party!
I have never met a caprese salad I did not like. This peach caprese salad included! While the traditional version of this salad featuring tomatoes, mozzarella and basil will always be my favorite, I spotted this peach caprese recipe in the new Magnolia Table cookbook (buy it here) and I knew I had to try it.
For those of you who have followed along for awhile now, you may remember that Friday night is pizza night in our house. I always love coming up with new pizza recipes to try out on Fridays, it’s the perfect way to end the work week! A few weeks ago, I realized I hadn’t shared a pizza recipe with you in awhile! This pesto potato pizza combines a few of my favorite ingredients and is a fun, veggie spin on this Potato, Leek and Prosciutto Pizza that has been one of our favorites for years.Read More
I am not one to eat fried food that often, but there is one fried food I will always make an exception for: fried green tomatoes. If I am at a restaurant with this delicious southern appetizer on the menu, you can bet I am ordering it. I hesitate to declare a “favorite” but fried green tomatoes are definitely high on my list of favorite foods. And while I have found some restaurants that have pretty good fried green tomatoes, I figured it was time to make my own. After trying a few recipes, I have finally found one that is a winner.
It is hard to believe Easter is just a little over a week away. It is even more difficult to believe given the cold temperatures and snowy forecasts we have here in D.C. Deviled eggs can be a year round food (they have even been popping up on restaurant menus around here lately!) but they seem especially fitting for Easter. And while the traditional deviled eggs are always a crowd favorite, I wanted to mix it up this year and share deviled eggs, three ways!
About once a month, I sit down and begin to brainstorm food post ideas. I always take into consideration upcoming holidays and other food worthy events when my making list. However, my favorite recipes to come up with are healthy spins on classic, sometimes even comfort food, dishes. I have shared quite a few here on the blog, including Buffalo Cauliflower, Zoodle Mac & Cheese and Cauliflower “Potato” Salad. I was trying to think of a comfort food that would be easy to spin into a healthier dish when I instantly thought of one of my favorite restaurants: Founding Farmers. With several locations around the Washington, D.C. area, the restaurant features farm to table dishes with an expansive vegetarian section. One of the vegetarian dishes is the “Many Vegetable Mushroom Loaf”. *Side note: I would highly recommend Founding Farmers if you are ever visiting the D.C. area!
Since meatloaf is one of our favorite winter dinners, I thought I would try a play on the Founding Farmers menu item: vegetarian “meat” loaf.
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