I (Heather) think I’ve told you: Breakfast is one of my favorite meals of the day, and I love eggs. I love them fried, scrambled, poached, baked—any way you can think of. It’s most interesting and fun to mix up whatever vegetables are available in the refrigerator. This is a simple and tasty egg bake, even though it was crafted with leftover ingredients. Make it anytime for grab-and-go weekly breakfasts, for brunch, or even breakfast for dinner! We hope you enjoy it.
Making salads has become a new hobby for us in recent months because we’ve trying to increase our vegetable intake without buying the same 3 salad blends from Costco. While we took initiative and recreated one of those staple Costco salads at home, we were still running thin on ideas. Enter: Savoy cabbage.
Growing up, I didn’t think there was any more than one type of cabbage, and I was perfectly fine having nothing to do with it. Ham hocks and sauerkraut and corned beef were the only times in my life I smelled or saw cabbage, and it did not appeal to me. Thankfully, my palate (or stubbornness) evolved and now these are among my favorite foods. This creamy celery seed cabbage slaw is a refreshing and light salad that has a slight tang. It’s been just what the doctor ordered this summer, and we think you’re going to love it. Let us know in the comments how you like to prepare your cabbage!
Roasted vegetables are some of my favorite side dishes, especially at wood-grilled restaurants where the vegetables are both roasted and smoky. It’s no secret on this blog that we are crazy about Brussels Sprouts. While they’re great on their own, a slow roast with seasoning is a treat.
These Roasted Mustard Brussels Sprouts are great on their own sprinkled with sea salt, or paired with the protein of your choice. We think you’ll love this recipe and hope you’ll add it to your meal plan this week.
Despite the 60-degree and sunny weather this past weekend, I was craving soup. I think my body subconsciously wants winter to stick around a little longer; with snow in the forecast for this Friday, it just might get its wish. How do we have balmy weather one weekend and snow the next? I don’t know—that’s the mid-Atlantic region and global warming for you. But I digress.
This hearty soup is sweet and savory; and, like most soups, it gets better with age. So, make a batch of this on a Sunday and enjoy it through the week (if you can keep yourself from slurping it all up in one sitting!).