The BEST Spring Lemon-Herb Orzo Salad

The BEST Spring Lemon-Herb Orzo Salad

The BEST spring lemon-herb orzo salad! It’s so easy to make and packed with fresh flavors from tons of herbs, lemon juice, feta cheese and crunchy peppery radish! I love to make this for potlucks, tailgating and make ahead lunches. It’s a vegetarian pasta salad everyone will love!

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Southern Goat Cheese Grits & Vegetable Bowl

Southern Goat Cheese Grits & Vegetable Bowl

Make this southern goat cheese grits and vegetable bowl! It’s a bowl of creamy stone ground grits with goat cheese melted in, topped with garlicky sauteed spinach, roasted sweet potatoes, and black-eyed peas, then topped with salsa verde! Feel free to use any seasonal veggies you like to switch it up.

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Mustard Green and Sausage Orecchiette

Mustard Green and Sausage Orecchiette

Mustard Green and Sausage Orecchiette! Just seven ingredients to make this easy, family friendly meal! Cook sauteed mustard greens with sweet Italian sausage and lightly caramelized onion which adds sweetness to this bitter green. Toss with ear shaped pasta for a dish the whole family will love! Takes less than 30 minutes for this weeknight meal!

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Spring Asparagus and Goat Cheese Pizza

Spring Asparagus and Goat Cheese Pizza

My black car is officially yellow, so it’s time to break out the asparagus recipes, starting with this spring asparagus and goat cheese pizza! While I am usually adamantly pro-tomato sauce on pizza, I love this pie topped with garlic oil, two cheeses, crisp-tender asparagus and thin slices of Yukon gold potatoes. Don’t be skeptical of potatoes on pizza - the crispy rounds of potato are so good! And as I’m writing this, I’m realizing proscuitto or bacon would be a very welcome addition.

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Vegan Peanut Ginger Cauliflower Veggie Burgers

Vegan Peanut Ginger Cauliflower Veggie Burgers

Homemade veggie burgers can be hit or miss. This recipe for vegan peanut ginger cauliflower veggie burgers are a hit! Made with a combination of quinoa, oats, chickpeas and rice cauliflower seasoned with ginger, soy sauce, peanut butter and fresh herbs. Enjoy over a salad on in a bun with an easy sriracha mayo!

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Spaghetti with Tempeh Sausage Marinara and Artichokes

Spaghetti with Tempeh Sausage Marinara and Artichokes

This spaghetti with tempeh sausage marinara is a weeknight version of one of my favorite weekend dishes! It swaps crumbled tempeh seasoned with sage, fennel, basil and oregano for sausage to make it a vegetarian meal. Add artichokes for veggies and texture! This easy recipe takes less than 30 minutes hands on time!

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Spicy Harissa Bean Soup

Spicy Harissa Bean Soup

This simple, budget-friendly recipe for spicy harissa bean soup is my favorite way to clean out the pantry of all those random mason jars of beans that accumulates when you shop in the bulk aisle. Learn tips for cooking perfect dry beans, and ideas for other recipes for using up harissa.

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Browned Butter Spaghetti with Roasted Cauliflower

Browned Butter Spaghetti with Roasted Cauliflower

In all my years of blogging, and all my years of pasta eating, this browned butter spaghetti with roasted cauliflower is my absolute favorite pasta dish! With a rich browned butter and garlic sauce, juicy cherry tomatoes, sweet caramelized cauliflower and briny capers, there’s so many flavors packed into one bowl of pasta. Learn how to make this veggie packed bowl of spaghetti at home!

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Vegetarian Ramen Noodle Soup with Shiitakes and Bok Choy

Vegetarian Ramen Noodle Soup with Shiitakes and Bok Choy

This vegetarian ramen noodle soup with bok choy and shiitakes is soooo good! The broth is super rich and flavorful thanks to an easy trick. Use whole grain ramen for extra fiber. Plus, you can make it in just over 30 minutes so it’s weeknight friendly!

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Vegetarian Polenta Lasagna with Kale, Butternut Squash & Mushrooms

Vegetarian Polenta Lasagna with Kale, Butternut Squash & Mushrooms

Inspired by my all time favorite vegetarian lasagna recipe, this weeknight friendly recipe for vegetarian polenta lasagna with kale, butternut squash and creminis is sure to become a new favorite! Use precooked lasagna rounds in place of lasagna noodles, which makes it gluten free too. Layered with caramelized fall vegetables, spicy arrabiata sauce, and lemony ricotta.

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Chard Stuffed Acorn Squash with Za'atar and Tahini Drizzle

Chard Stuffed Acorn Squash with Za'atar and Tahini Drizzle

Chard stuffed acorn squash with za’atar and tahini drizzle is a show stopper, but is surprisingly weeknight friendly! You could serve this as a vegetarian main for holiday entertaining! Simply roast acorn squash halves seasoned with za’atar, a Middle Eastern seasoning mix, and stuff with chard, feta, chickpeas, pistachio and top with a quick tahini drizzle!

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Pan-Fried Gnocchi and Chicken Sausage Salad

Pan-Fried Gnocchi and Chicken Sausage Salad

Pan-fried gnocchi and chicken sausage salad is just as good as it sounds! With roasted red peppers, arugula and quick pickled shallots, it’s packed with flavor! Even better? It’s made in less than 30 minutes, so you can enjoy this substantial salad any night of the week!

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Goat Cheese Polenta with Mushroom Chickpea Ragu

Goat Cheese Polenta with Mushroom Chickpea Ragu

Would you believe you can have this bowl of creamy goat cheese polenta with chickpea mushroom ragu on the table in less than 30 minutes! Made with instant polenta and an easy protein packed vegetarian ragu, this is some serious Italian comfort food!

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Easy Herbed Ricotta Fettuccine

Easy Herbed Ricotta Fettuccine

Is there anything more comforting than creamy pasta? Enjoy a bowl of comforting goodness in less than 15 minutes with this recipe for easy herbed ricotta fettuccine, made with an simple no-cook sauce of ricotta blended with garlic, herbs and olive oil. Add your favorite seasonal vegetables to make it a meal!

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One Dish Vegetarian Greek Rice Casserole

One Dish Vegetarian Greek Rice Casserole

This one dish vegetarian Greek rice casserole is so easy to make! Just bake rice with chickpeas, spinach, sauteed garlic and onions, tons of fresh herbs and lemon! Top it off with feta cheese and bake until the rice is tender and crispy on the bottom of the pan! Easy to make with shelf stable ingredients so it makes the perfect pantry meal.

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