A vegan take on the classic crab soup. I had come across some recipes that had you use hearts of palm to mimic seafood in lobster rolls or crab cakes. I have to say I was intrigued but was slightly less than convinced it would be as good as […]
My version of the Italian soup, ribollita.
Noodles for breakfast? Yes, please! Bacon and eggs are a must and time-saving coleslaw mix and refrigerated noodles make this a tasty possibility.
Two fall favorites in one surprisingly light and flavorful soup.
This is celery-scented comfort in a casserole.
Cobbler isn’t just for peaches! Drop biscuits top this savory mix of tomatoes, corn, and basil for a hearty side or light main.
A great way to use up odds and ends of summer produce.
Who needs lettuce when you have nutty wild rice, peppery watercress, and juicy mango?
Pressing and then marinating the tofu with jarred artichoke hearts makes for an extremely flavorful, vegan pasta salad.
Smoked paprika adds a smoky richness and depth of flavor to this cozy dinner.