Cuisine: Vegetarian
Yellow Eye Bean Soup
These Yellow Eye Beans are from Rancho Gordo. They are amazing heirloom bean producers located in Napa, California. I decided to make this rustic Yellow Eye Bean Soup from The New York Times. These beans are absolutely incredible, and very creamy inside. These beans are rich, creamy, and mild and are traditionally used for New England style baked beans. There is nothing better on a cold night than to have rustic bean soup with some crusty bread.
By - Prep: 20 mins
- Cook: 1 hr 35 mins
- Yields: 6 - 8 Servings
Parmesan Criss-Cross Sweet Potatoes with Balsamic Glaze
Parmesan Criss-Cross Sweet Potatoes with Balsamic Glaze is a perfect side for your autumn menu. The sweetness of the potatoes really works with the saltiness of the parmesan cheese. I actually forgot to put the balsamic glaze on, so I guess you could say it's optional!
- Prep: 15 mins
- Cook: 55 mins
- Yields: 4 Servings
Chile Crisp Fettuccini Alfredo with Spinach
The creamy and subtly spicy Chile Crisp Fettuccini Alfredo with Spinach is outstandingly good. The chili crisp gets sizzled in butter before adding cream and parmesan cheese. Chili crisp is a condiment of oil infused with peppers, onions, and garlic, and is satisfyingly crispy, and crunchy. This recipe will be on repeat.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 6 Servings
Baked Feta and Tomatoes with Spaghetti Squash
This Baked Feta and Tomatoes, which is a viral TikTok recipe, get stirred up with roasted spaghetti squash. If you are not into eating carbs, this is for you. It's full of flavor. If you want to add more protein, you could use chicken or shrimp.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Couscous, Cherry Tomato & Herb Salad
This Couscous, Cherry Tomato & Herb Salad is a perfect accompaniment to all sorts of grilled meats and vegetables. You can make the couscous, onion, and raisin mix 1 day in advance, and keep them separately in the fridge, just bring it to room temperature before serving.
- Prep: 25 mins
- Cook: 15 mins
- Yields: 4 Servings
Crisp Gnocchi with Brussels Spouts and Brown Butter
This Crisp Gnocchi with Brussels Spouts and Brown Butter is incredibly easy to make and also done in a single skillet. You begin by crisping the Brussels sprouts, then you set aside the sprouts to brown the gnocchi. Then add butter, honey, lemon, and a bit of red pepper flake and cook it until the butter browns,
searing the gnocchi until it's crispy and golden on the outside but soft and chewy on the inside. It gets topped with freshly grated Parmesan.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Maitake Wild Rice Salad
Maitake mushrooms sometimes called Hen-of-the-Woods, or "dancing mushrooms" in Japan, are found at the base of trees, particularly old-growth oaks or maples. Compared to other mushrooms, maitake has shown better results in preventing and treating cancer and other health conditions. Maitake also has a positive effect on overall immunity. This Maitake Wild Rice Salad uses walnuts, which pair well with the nutty wild rice. I actually used a wild rice blend which is finished with lemon juice.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Cheesy Hasselback Potato Gratin
Who doesn't love a cheesy potato gratin? This Cheesy Hasselback Potato Gratin has creamy, layered potatoes that are baked to become crispy browned on top. It's a recipe where Hasselback potatoes meet gratin. The potatoes are thinly sliced and put in the casserole dish vertically, which creates way more crispy edges.
- Prep: 25 mins
- Cook: 1 hr
- Yields: 6 Servings
Ikra, Eggplant Spread
Ikra is a Ukranian vegetable spread that's made of roasted eggplant, bell peppers, onions, carrots, and garlic. I had it at a restaurant recently and decided to make my own. This deliciously healthy spread can be served with sliced bread, pita chips or would work well with a charcuterie board.
- Prep: 35 mins
- Cook: 1 hr 5 mins
- Yields: 6 Servings
Hot Corn Dip
This Hot Corn Dip is from Celebrate with Babs, by Barbara Costello, 2022. I have to say, it didn't last long, it's so good. You can make it ahead and put it in the oven before serving. I divided it into 2 separate casserole dishes, which worked well.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 10 - 12 Servings
