Category Archives: Recipes

Roasted Eggplant, Red Pepper & Cherry Tomato Linguine

Summer’s hottest days are here….and so is summer eggplant! I can’t resist the dark purple beauties when I see them at the market. Roasting eggplant until it is gooey and caramelized is my favorite way to prepare it. Throw some crisp, red bell pepper in the mix and some roasted cherry tomatoes and you’ve gotContinueContinue reading “Roasted Eggplant, Red Pepper & Cherry Tomato Linguine”

Roasted Carrot & Farro Salad with Tarragon

This is my new favorite spring dinner dish. If you aren’t familiar with farro, time to try it. Roasted Carrot & Farro Salad with Tarragon is a perfect light vegetarian weeknight meal but elegant enough for your next dinner party. The stars of this vegetarian dish are not the players you’d expect. For me, itContinueContinue reading “Roasted Carrot & Farro Salad with Tarragon”

Baked Cauliflower Quinoa Ricotta Meatballs with Fresh Herbs

Frittata Fans were pretty excited when I posted Baked Cauliflower Quinoa Meatballs in Turmeric Sauce. The vegetarian cauliflower meatball recipe is definitely a crowd pleaser. It has all the warm, comfort food components that you need for a chilly winter night. Baked Cauliflower Quinoa Meatballs in Coconut Turmeric Sauce Now that warmer weather is here,ContinueContinue reading “Baked Cauliflower Quinoa Ricotta Meatballs with Fresh Herbs”

Finding A Way to Love Tempeh

I did a little unplanned experiment recently. Starting talking about my quest to find the best way to cook tempeh. My friends are used to me giving a rundown of what I made last night or what I’m making for the next 3 days. I talk ingredients and method and wait to see if itContinueContinue reading “Finding A Way to Love Tempeh”

Caramelized Onion & Mushroom Frittata

Easter Sunday is nearly upon us. Time to start thinking about a fabulous Easter brunch menu. This mushroom frittata is dressed in its Sunday best after the star ingredient get a little simmer in butter and white wine. ‘Fraid of Fungus? Are you afraid of mushrooms? I used to be. Raw mushrooms elicit strong reactions.ContinueContinue reading “Caramelized Onion & Mushroom Frittata”

Lemony-Dill Salmon Farro Salad

Spring is here! At least it is in the south. Sorry Minnesota. Time to lighten up the meal plan. Nothing hints of spring like fresh dill. This lemony salmon farro salad is a great way to welcome spring to your dinner table. Divine Intervention I originally planned to make this dish using a high qualityContinueContinue reading “Lemony-Dill Salmon Farro Salad”

Pesto Spaghetti Squash with Broccoli and Roasted Peppers

I’m a fan of spaghetti squash but sometimes struggle with creative ways to use it. Spaghetti Squash Is Not Pasta I don’t use spaghetti squash as a substitute for pasta. I don’t put red sauce on it. If I want spaghetti, I want spaghetti. Don’t Squash Experimentation This recipe was a compilation of a fewContinueContinue reading “Pesto Spaghetti Squash with Broccoli and Roasted Peppers”

Pickled Quail Egg & Prosciutto Roll

I’m “wrapping up” the On A Roll homemade sushi series today with a little bonus roll – pickled quail egg & prosciutto roll with mustard greens. This one is definitely not vegetarian or vegan, but it is unique and it is delicious! Pickled Quail Eggs?? 😳 When I moved to South Louisiana back in 2003,ContinueContinue reading “Pickled Quail Egg & Prosciutto Roll”

Kimchi, Tofu and Sesame Noodle Roll

The kimchi sushi roll is the final vegetarian/vegan recipe in my homemade sushi On A Roll series (spoiler alert – the final recipe coming up next is not vegetarian or vegan). How This Party Got Started Inspiration for trying to make sushi at home came from a vegan kimchi sushi roll I got at theContinueContinue reading “Kimchi, Tofu and Sesame Noodle Roll”