Tag: whole30

Winter Vegetable Soup

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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!).

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Zucchini Spaghetti alla Puttanesca

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Puttanesca sauce has been an occasional dinner item when dining out in the past, but I hadn’t had this sauce in years; it is a tangy, flavorful sauce that is bright and refreshing. When I learned the history of this sauce, I knew it was time to make the recipe our own.

The not so family-friendly etymology of puttanesca (allegedly) is from the Italian word puttana, meaning, well, “lady of the night.” Some digging into this folk-lore unravels the story as this sauce was so easy, anyone could make it, or that it was a recipe that these women would make between clients. Another version of this story is that it’s many ingredients (capers, anchovies, olives) is promiscuous, like its namesake. Regardless of the truth behind this name, we think you’ll love this puttanesca sauce. It’s delicious by the spoonful or served with zucchini noodles or your favorite gluten-free noodle.

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Lobster Cauliflower Risotto

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Sunday was our first Valentine’s Day together as a married couple. Honestly, I nearly forgot it was coming. We have been so busy with work and getting settled into the new house, it seemed to sneak up on us. We don’t normally put a lot of stock into Valentine’s Day, but it crossed my mind that maybe we should have planned something nice.

But, I simply grabbed a few extra special ingredients at the store and we spent Sunday normally. We went to the gym, cooked a few recipes, and watched a movie. Still, something was extra special that day. Maybe it was the magic of Valentine’s Day. Or, maybe it was the magic of this recipe. We hope you enjoy it as much as we did!

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Roasted Asparagus Salad with Shallot-Basil Vinaigrette

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Asparagus is one of the greatest vegetables out there, if you ask us. As our first recipe in our new house (still full of boxes), this was a grand slam. This salad is delicious on its own, and pairs nicely with a seared piece of steak, chicken, or fish. Throw this into your regular salad rotation and mix up your salad game.

Despite eating asparagus constantly while in Munich and Berlin, we still can’t get enough. Spargel, as it’s known, is most popular in its white variety, and is available almost everywhere. This was reverse of our experience here in the US, as they made a point to call out “green asparagus” where we would assume the vegetable was green, unless otherwise described. It was truly remarkable.

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Balsamic Pork Pizzaiola

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This past weekend, we moved into our new home. It was a long but exciting weekend. Admittedly, we ate out or ordered in a few times, much more than we normally would. Then, Sunday afternoon, we realized our stovetop was not working.

So, today’s recipe came from a necessity to be creative with our cooking plans. While we wait for the stove to be fixed under our home warranty, we’ll be using our Instant Pot a lot this week—Tomato Soup, Split Asparagus Soup, maybe an adapted version of our Hearty Stovetop Chili, and we might even make this recipe again. We hope you like it, too!

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