Recipes Archives - Page 8 of 115

Crustless Spinach Feta Pie Recipe

I made this recipe after seeing it on TikTok, and I devoured it for breakfast every day until it was gone. I love spanakopita and this crustless version was exactly the flavor and consistency I was familiar with but without all the phyllo + butter. I did not miss the crunchy phyllo dough, because the feta and dill is where all the flavor is! You might be questioning all the dairy since I don’t eat a lot of it. I do favor goat and sheep dairy because it’s easier to digest than cow, so I recommend you seek out goat or sheep feta. Cow feta is bland and dry anyway. You can also sub in goat gouda for the mozzarella and omit the Parmesan or swap in Pecorino (a sheeps milk cheese) for the Parmesan. My point is that it’s easy to make this vegan, egg-free, or cow’s milk-free. I am also going to use this formula and swap in other vegetables or leftovers!

Pasta alla Vodka Recipe

This is a classic sauce that is so easy and everyone loves it. If you don’t eat pasta, serve it over zoodles, spaghetti squash or do what I do – a smaller amount of pasta supplemented with lots of cooked, seasonal vegetables (e.g. asparagus, carrots, peas, mushrooms.) You can make it spicy or not at all. One of the reasons I wanted to share this recipe is to show you different ways you can swap for heavy cream in a savory recipe. I never have heavy cream just hanging around the fridge, and I also never feel the need to buy it either. When I refer to a ”rich, homemade cashew milk” in the recipe, I’m talking about making it with a base like JOI and doubling the quantity of cashew base I usually use. Some people swap coconut milk for heavy cream and don’t detect a coconut flavor; some people do and don’t care for it. Lastly, the vodka is optional, but the alcohol does burn off so you can give this to children. And, the vodka actually does provide a balancing flavor to the tomatoes and helps to emulsify the sauce.
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Dinner Planner – Week of February 12, 2024

If you are looking for Super Bowl ideas, check out last week’s dinner planner. I am going pretty traditional with a lot of appetizers like spinach-artichoke dip, guacamole, salsa and chips, vegan queso, carrot dogs in a blanket and friends are bringing stuff too. Then I’m doing two types of chili, a topping bar, corn muffins, a big salad with slow cooker chicken taco meat on the side and my friends are bringing desserts! I have Valentine’s Day ideas for you and then maybe you get to relax next weekend for the holiday weekend! Here’s your dinner planner for the week:

Vodka Sauce Chicken Parmesan Sliders with Mozzarella and Pesto Recipe

I started a slider series on Instagram in anticipation of Super Bowl Sunday and I am loving all the recipes! They were so fun to make and even more fun to eat! I love planning menus for entertaining and these sliders could not be more perfect for Super Bowl Sunday or any game day or movie night or whatever. Check out my Instagram for the other recipes and I have an epic breakfast sliders recipe in my newsletter!

Sour Cherry Almond Cake Recipe

This is a beautiful and easy olive oil cake that can be enhanced with sour cherries, blueberries, or no fruit at all. If you want a very tall cake, use an 8-inch round, but make sure it is a deep cake pan. Otherwise, use a 9-inch round. If you don’t have a 9-inch springform pan, it is worth the investment. I’ve made it with both sizes and I would use a 9-inch if your 8-inch is not very deep. If you want to do something special for Valentine’s Day, you can use the stencil idea for any baked goods or just the pink powdered sugar idea without a stencil. It’s easy and fun!

Collard Wraps with Peanut Sauce Recipe

If you haven’t tried collard greens as a wrap, this is my encouragement to do so! Collard greens are softer and milder than kale or cabbage, but just as nutritious and make a perfect vessel for all sorts of fillings. Whatever you would wrap in a tortilla or lavash, you can put in a collard leaf. This is not really a recipe as much as a technique so you can increase or decrease the quantities accordingly. I always love a spread, dressing, sauce or something juicy to go IN the wrap or be available for dipping. See some suggestions below and you do you!Continue reading

Broccolini with Garlic, Chili Flakes, and Vinegar Recipe

Broccolini is actually a hybrid vegetable, a cross between broccoli and Chinese broccoli that was invented in 1993. It was first grown under the name “Asparation” because of its asparagus-flavor undertones, and then later it was renamed “broccolini” in the United States instead. Broccolini/Asparation has a long, leggy stem, small florets, and small, if any, leaves, and is more tender and sweeter than either of its parents. On the other hand, broccoli rabe, also known as rapini, is not a broccoli derivative at all and is instead more closely related to the turnip. It’s a bitter green, similar to a mustard green, with thin stalks, little buds, and lots and lots of leaves. It’s particularly popular in Italian cooking, where it’s often sautéed in garlic and/or used in pasta dishes. You can do this recipe with broccolini, broccoli, broccoli rabe, cauliflower or any cruciferous vegetable. You can even roast the vegetables in a cast iron skillet at 400 degrees F without the garlic and chili flakes and then bring the skillet to the stove and add the garlic and chili flakes to cook those for a few seconds and then add the vinegar. As I always say, there’s not one way to cook something!Continue reading

Carrot Ginger Soup with Miso and Tahini Chickpeas Recipe

Give me all the warm and cozy soups right now! I am living on this exact soup right now and I have eaten it almost every day for the last week. It is so delicious and EASY. Miso gives a great savory flavor boost here. Low-sodium miso is a little less flavorful. Lighter misos are a bit sweeter than darker, more aged misos (e.g. red and brown.) Honestly, the tahini chickpeas take this soup from good to amazing. If your tahini is very thick and dry, you can thin it out with water. For those of you who like a little heat, feel free to add a little sriracha or a pinch of cayenne with the ginger.Continue reading