Veggies Posts
Spicy White Pizza with Bacon, Shrimp & Asparagus
For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.
Roasted Blue Potato Wedges with Fresh Herbs
This is a really simple recipe. It’s a great, easy weeknight alternative to french fries. I tossed the potato wedges with some fresh, minced herbs, garlic, and olive oil, then baked ‘em in the oven.
Cauliflower Gratin with Toasted Walnuts
Here’s your proof, folks. I do eat my veggies. Granted, I prefer my veggies covered in cheese. (OK, I’ll admit it: I’d probably eat a newspaper if you put enough cheese on it.)
Ginger Sweetie Pie Biscuits
These biscuits are a versatile companion for almost any cold-weather meal. Made with mashed sweet potato, they’re moist and fragrant with ginger.
Pasta with Brown Butter & Chanterelles
Chanterelle mushrooms have got such a fantastic flavor—and when you infuse it into melted butter, half a dozen mushrooms goes a long way. This is an elegant and luxurious appetizer for about four, or main course for two.
Tapenade
Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.
Classic Bread & Butter Pickles (No Canning Required!)
This recipe produces classic bread and butter pickles—the kind my mom used to make every summer when I was a little mouse. They’re sweet. They’re tangy. They have a fabulous crunch. Like my Quick, Fresh Pickles, there’s no canning required for these babies (in fact, they just need an overnight soak in the fridge).
Super Simple French Fries (Crisp & Crunchy in Just One Step)
No soaking? Only one fry? Start the potatoes in cold (yes, cold) oil? Come on. I had to try it. And man, am I glad I did. Hands down, these are the easiest, most delicious fries I’ve ever made.
Spicy Guacamole
I’m totally guilty of having guacamole for dinner. Not the most well-balanced meal, I know, but I don’t do it that often. (And hey, I do usually dip veggies and rice crackers in it, as well as chips!) When we’re in a pinch and don’t feel like cooking, chances are I’ll grab a few avocados and go to town.
Garlic Scape Pesto from The Garlic Farm in West Granby
Recently, my mom and I took a little road trip around the countryside in Northern Connecticut. When we happened across The Garlic Farm in West Granby, we knew we had to pull in and investigate. Here’s a photo tour of the farm, a bunch of info on garlic scapes (including how to cook them), plus a super simple recipe for some of the most garlicky, mouthwatering pesto you’ve ever had.
