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Who knew carrots could be SO good?! Roasted carrots are an easy, healthy and affordable side dish. This is the only roasted carrot recipe you'll ever need!
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Strawberries roasted on top a mozzarella and goat cheese pizza, topped with fresh basil and a drizzle of balsamic reduction.
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A simple, grilled strawberry and goat cheese sandwich with gourmet flavor, no panini press required. Serve with a side of easy-to-make balsamic honey sauce.
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These peanut butter oatmeal cookies are 100% delicious. Plus, they’re gluten free and easy to make in just one bowl. Meet your new favorite peanut butter cookie recipe! Recipe yields about 27 cookies.
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These party nuts are a little sweet and a little spicy. They’re completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own—I love to add fresh rosemary! Recipe yields 5 ½ cups mixed nuts.
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Super simple, moist and delicious almond meal and honey cake with no refined sugar! Feel free to change up the flavors—I added raspberries and orange zest.
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Learn how to make za'atar, the classic Middle Eastern seasoning, with this easy recipe. You'll need dried oregano, sumac, sesame seeds, marjoram and thyme.
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Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious!
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Our butternut squash lasagna recipe features roasted winter squash, a from-scratch white sauce, and plenty of creamy, cheesy goodness.
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This thick and hearty soup is packed with colorful vegetables.
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Greek lentil soup is a sunny, bright bowl that's perfect for getting cozy on chilly days.
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This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm.
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This flavorful entree won’t leave you hungry since it uses convenient canned beans in place of meat.
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A friend made Buffalo chicken dip and that got me thinking about creating a vegetarian dip with the same flavors. This addictive dip is so amazing, no one will miss the meat.
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I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year.
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Ditch the store-bought marinara for this spaghetti sauce without meat. You can prepare a batch to toss on pasta, eggplant Parmesan or a pizza.
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1 pound medium carrots, thinly sliced 1/2 pound medium parsnips, peeled and thinly sliced 1/2 pound Yukon Gold potatoes, peeled and thinly sliced 1 small onion, halved and sliced 2 garlic cloves, minced 1-1/2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 cup half-and-half cream 1/4 cup heavy whipping cream
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This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls.
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I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance.
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We had leftover roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Now we also add caramelized pumpkin seeds (my brother's idea) and a homemade dressing.
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