Yes, I am roasting vegetables again! This is a quick recipe since I already showed you how to roast broccoli and brussels sprouts. Remember the basic method? It’s listed below. Just trim and add two bunches of broccolini. That was easy, make this and let me know how you like it. Roasted Brussels Sprouts…
Category: Gluten Free
Mixed Greens and Asparagus Salad with Fresh Cranberry Dressing
This salad has become a favorite of many. I like that I can make it to feed a crowd. The fresh cranberry dressing brings a brightness to the grassy greens and asparagus. This is a great Thanksgiving side. Try it this year for your family and friends and let me know how well it goes…
Lentil Tacos
Tacos are the best! My ears perk up when I hear how different ingredients transform themselves into a tortilla and the term taco gets assigned. I’ve been wanting to add lentils into my list of go to ingredients for awhile. Here’s some lentils in taco form. Simple and delicious. My 7 year old ate these…
Basil Pesto
Presto! That’s how fast you can make Pesto. If you are harvesting massive amounts of Basil from your summer garden, then it’s time to make massive amounts of Pesto. Get out your food processors, and some garlic, pine nuts, olive oil all that basil and Parmigiano. I use this of course on pasta, but it…
Cauliflower Pizza Crust
I have had several requests lately from friends to send along my version of this recipe. I thought cauliflower was so 2016 but apparently it’s not and still going strong. What a great way to get veggies into your kids and yourself. Don’t be fooled, it’s not like pizza dough crust but a delicious alternative…
Spicy Chipotle Black Bean and Roasted Corn Salsa
My family loves a good Tailgate Party. This year is no exception. We serve traditional items and have lightened them up a bit. There’s always some veggies and fruit around, but I like to have a couple of healthy options. Who wants to feel too weighted down on a beautiful autumn day in Bloomington ,…
my plate your plate 