This Blueberry and Lamb Bolognese may sound like a step too far, but I urge you to get out of your comfort zone and try blueberries in a savory dish. We don’t often think of blueberries in a savory way, but they provide two important…
Carrot Top and Quinoa Tabbouleh is a great recipe to have in your back pocket to prevent food waste. It uses a ton of herbs, so it is a great way to use up whatever is leftover from purchasing a whole bunch, including the tender…
Cooking salmon has a huge return on the time and effort invested. It’s a flavorful fish that can stand up to many different cooking methods and flavors. Here, I mix sour, floral limes with cool mint to make an enticing combination for this Whole30 mojito salmon with crispy, roasted fingerling potatoes.
I’ve really become a fan of sheet pan meals, especially for weeknight meals when I’m cooking after work. Most sheet pan meals plop everything on the pan and then the meal roasts in the oven, but this dinner is a little different. While the potatoes roast in the oven, you’ll prepare the salmon en papillote, which is a cooking method that will gently steam the salmon. The little parchment packages are placed on the sheet pan as the potatoes finish crisping up. This dinner is fast, and easy, making it perfect for nights where you want dinner fast and don’t want to do dishes afterward.
Roasted green beans is one of my favorite fall-transition side dishes. Fresh green beans taste nothing like their canned cousins; they maintain their texture a whole lot better, and roasting them brings out a sweetness in addition to any grassy notes. Add a tomato confit…
