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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Coconut Cherry Muesli

Coconut Cherry Muesli

Coconut cherry muesli is super easy and budget friendly to make! Made with oats tossed with dried cherries, shredded coconut, almonds, and cashews with oats. Enjoy it by itself with milk, or mixed with yogurt and topped with berries and honey for easy overnight oats. Packed with fiber for a filling breakfast!

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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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Dark Chocolate, Coconut and Almond Granola

Dark Chocolate, Coconut and Almond Granola

This dark chocolate, coconut and almond granola is the BEST granola for snacking! Or, enjoy it with milk or yogurt for a satisfying breakfast. Made with mashed bananas and maple syrup, it’s lower in sugar but still plenty sweet. With chunks of dark chocolate, roughly chopped almonds, quinoa and big clusters, it’s got tons of crunch too!

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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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Three Bean Tortellini Minestrone

Three Bean Tortellini Minestrone

This Three Bean Tortellini Minestrone tastes like it’s been simmering all day, but you can make it in just over 30 minutes! Thanks to the addition of READ’s canned three bean salad, it gets the yummiest depth of flavor despite just a quick simmer on the stove! It’s vegetarian too, but even meat lovers will like this soup!

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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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Browned Butter Pear and Dark Chocolate Baked Oatmeal

Browned Butter Pear and Dark Chocolate Baked Oatmeal

My favorite cake was the inspiration behind this recipe for browned butter pear and dark chocolate baked oatmeal. My banana and berry baked oatmeal is a regular in our house, so I decided to switch it up with this more fall-appropriate version. I love to make this dish to use up pears that are a little past their prime. Perfect for a make ahead breakfast!

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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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