Can’t get enough pumpkin this time of year? Then you’ll definitely want to make my Creamy Sausage and Pumpkin Pasta Bake a part of your meal plan this week! It’s cheesy, creamy, and full of all that pumpkin flavor you’re craving this fall.
I have been incredibly busy these past two weeks. Nothing like the New Year to motivate you to start new projects or push toward finishing old ones. But, despite all the work ahead of me on these projects, I want to ensure that I take…
Winter farmers markets are in full swing, and we are transitioning from squashes and apples to a wide variety of root vegetables. One of these winter vegetables is the humble sunchoke, which I love to buy whenever I see it at the winter market. And since it’s snowy and cold outside, there’s nothing better than making Creamy Sunchoke Soup to celebrate the flavors of the December harvest.
Recently, when shopping at a farmers market here in Anchorage, I saw these Bulls Blood beet tops, and I knew I had to buy them. And while I didn’t know exactly what I was going to use them for, I did have some pretty specific…
Risotto is one of those dishes that sounds fancy, but is easy to make once you learn the techniques. It’s also a blank slate that can be used to highlight whatever is currently in season. Asparagus and mushroom risotto is one of my favorite ways…
Quinoa bowls are fantastically versatile. Have one random, leftover chicken breast? Toss it in. Half a bunch of asparagus? Sauté it up. Leftover mushrooms? No problem. This ramp and asparagus quinoa bowl is a flavorful way to repurpose pre-cooked spring veggies, or lots of little leftovers.
I love radishes; the sharp, peppery bite is such a perfect salad ornament. But I am here to tell you that radishes aren’t only good raw. My Whole30 “butter” braised radishes bring new dimension to this common vegetable. Even picky eaters will love the mellow…
After I graduated from college, I spent several years in snowy New England, where I was introduced to the awesomeness that is kale soup. There’s a large Portuguese community in Massachusetts, which is where this style of kale soup originates. But I like to put…
Soup is one of my favorite things to make when wintery weather takes over. This butternut squash soup is a great balance of sweet squash and spicy ginger and chili oil.
It’s extremely easy to make, and can go from stove to table in about 35 minutes (if you don’t count the prep time). Oh, and it makes great leftovers – make a double batch and freeze the leftovers for nights you don’t feel like cooking, but want a healthy meal.
