Mushroom and goat cheese flatbreads
The mushroom flatbreads can be baked or grilled and make a great meatless Monday dinner. If you find yourself, like me, constantly reaching for beautiful mushrooms at the grocery store, these flatbreads are for you! Somewhere between a pizza and a mushroom crostini, these flatbreads have been a hit with my whole family. The creamy goat cheese with a little zip from lemon zest sets off the meaty, garlicky mushrooms. How to make mushroom and goat…
Grilled Portobello mushroom burgers
These Portobello mushroom burgers get beautifully caramelized by marinating mushrooms and onions before grilling. With a super easy pesto mayonnaise, peppery arugula, and roasted peppers, these burgers will be a summertime hit. It’s grilling season! While grilling is often where meat recipes shine, I love to have a good repertoire of vegetarian recipes for the grill as well. These Portobello mushroom burgers are every bit as hearty and satisfying as a beef burger or steak sandwich…
Creamy tomato pasta with fennel and sausage
This pasta celebrates fennel by using it three ways and gets it’s creaminess not from heavy cream but from a dollop of tangy sour cream added at the end of cooking. My family loves Italian sausage pastas in all forms, and I adore fresh fennel. This pasta is a marriage of the two – just a bit different enough when I want a break from jarred sauce but still easy enough to make on a weeknight.…
Grilled Thai steak lettuce wraps
These crunchy and fresh lettuce wraps pack a ton of flavor with a simple Thai-inspired marinade and herby lime sauce for drizzling. By marinating the meat in advance, this dish can be made in less than 30 minutes and paired with steamed rice to make an easy weeknight dinner. I’ve been feeling ready for spring, grilling season, and the move toward lighter, fresher meals. These lettuce wraps are a dish I’ve been making for years with…
Caramelized brussels sprouts with citrus soy vinaigrette
This super easy side dish combines brussels sprouts that have been roasted till deeply browned and crunchy with a citrusy soy vinaigrette that gives a zesty, umami punch. Cauliflower has been getting all the attention lately, but I still love all the ways brussels sprouts have been reinvented over the last 10 years. One of my favorite versions is served at Eloise Nichols in Houston – served super crunchy and tossed in a dressing of white…
Southwest Spinach and Artichoke Dip
This hot spinach and artichoke dip has a southwest flare from the addition of poblanos, tomatillos, and chipotle chile powder. A jazzed up party favorite that is sure to wow your family and friends. Warm, cheesy, slightly spicy, complex in flavor – this is what I want in a dip. Living in Texas, I often filling this craving with queso, but sometimes I want something a little different. Enter this southwest spinach and artichoke dip. I’ve…
Caramelized vegetables with balsamic and roasted garlic
Roasted vegetables are a go-to in so many homes. They are easy to make, keep your stove free, and can pair up with a variety of proteins to complete a meal. But they are rarely a star in their own right. With this recipe, the humble roasted veggie gets a glow up from a super quick balsamic & roasted garlic glaze that gets added to the pan in the last few minutes. This glaze allows the…
Cauliflower puttanesca pasta with lemony breadcrumbs
Perfect for a plant-foward meal, this twist on the classic puttanesca features braised cauliflower florets, which act like sponges soaking up all the garlicky, briny flavors of the sauce. Puttanesca gets its punch from a combo of anchovies, garlic, capers, and olives. The bold flavor of the puttanesca sauce can already hold its own, but when topped with a shower of lemony, golden-brown breadcrumbs, the texture is out of this world. I enjoy topping leftovers with…
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