Category: vegetarian

Walnut and Parsley Pesto

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Pesto is an incredibly easy and delicious condiment. More often than not, it’s made with pine nuts and basil leaves. We love this type of pesto as much as the next, but we really wanted to expand our pesto-rizons (I’m not apologizing for that dad pun). Especially when we were gifted a package of Capello’s Gnocchi.

While this pesto was a refreshing topping for our gifted gnocchi, don’t feel obliged to play within the “pasta” sandbox. This pesto is great scrambled with eggs, tossed into sautéed greens, mixed with additional oil to make a salad dressing, or topped on your favorite protein baked in the oven. Have fun with this quick-to-make pesto!

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Sunday Broccoli-Mushroom Egg Bake

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I love breakfast, and I really appreciate the value that a large egg bake creates for Brent and me during a busy week. On a typical work-week morning, I spend anywhere from 10 to 20 minutes preparing breakfast for Brent and myself. Most of those mornings, one or both of us has to run out the door with that food in a to-go container, destined to eat in the car or at the office, rather than sitting down at our kitchen table to enjoy it and each other’s company.

This Sunday Broccoli-Mushroom Egg Bake, and others like it, often change that. Not only is it easy to make and delicious, it saves me time morning after morning as the week progresses. When there’s a breakfast casserole available, it takes me just a couple of minutes to pack up a piece for Brent and myself so I can sleep in an extra few minutes. Or, even better, Brent and I can actually take 10 minutes to eat together before starting our busy days.

Whip this up on Sunday morning, enjoy it, and save the left overs to make your work-week morning routine a little less hectic. We hope you enjoy it!

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Sweet Potato Tater Tots

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Growing up, there were a handful of treats in the house that we had as an occasional appetizer or a late night snack. Often the answer was Lay’s potato chips with sour cream and onion dip. Less often, but much more awesome, we had tater tots. This was before sweet potatoes were all the rage, but even still we had sweet potato tater tots sometimes, too.

This challenge has been on my cooking bucket list for months now, and we’ve had a few false starts. Now I’m happy to share this recipe—with a crunchy exterior and chewy, savory center, this tater tot is going to rock your world. If you haven’t pan fried in oil before, please use care and wear an apron or heavy-duty armor, depending on your familiarity. Even if you have to go out and rent a HAZMAT suit, you are not going to regret it for these delicious tots!

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Roasted Root Vegetables

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Root vegetables are an amazing source of earthy flavor, but we rarely bring them home from the market. For holiday dinners this season we wanted to try something new. This recipe makes an amazing side with your favorite protein, and is just as good as cold leftovers as a snack—especially after a cold, winter run.

We’ve whipped up these roasted root vegetables three times since the holidays, and I see it becoming a fairly regular staple throughout the year. While we use carrots, red onion, beets, and parsnips in the recipe below, feel free to be creative with whatever root vegetables you have available (and let us know how it turns out!). I’ll take a mixture like this over mashed potatoes or pasta any day.

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Dinner Rolls

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Since choosing to live a gluten- and dairy-free lifestyle three years ago, we have generally skipped the toast, croissants, and other bread-y goods prepared by family and friends for brunches, dinners, and parties. We have ventured on a few successful baking adventures—see our Orange-Cranberry Bread, Bacon Jalapeño Bread, and Pumpkin “Cornbread.”

Still, we have shied away from rolls, donuts, and croissants until recently. A few weekends ago, I was doing some exploratory ready about egg replacement (because one of my nephews is allergic to egg, among other things) and learned that chia seed flour can mimic the stretchy consistency of glutenous dough.

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