Your new favorite weeknight pasta dinner.
A classic side made with extra tasty with the addition of leeks and shallots.
Want to make a quiche but without the fuss of a rolled crust? Line the tin with potatoes instead! Then fill with a spinach mushroom custard with dollops of goat cheese.
A great way to use up odds and ends of summer produce.
Smoked paprika adds a smoky richness and depth of flavor to this cozy dinner.
This recipe is basically a tasty, vaguely Italian dip scooped into peppers and roasted until it is creamy and piping hot. What’s not to love?
Miso is the savory secret to this mushroom-packed pasta
Ingredients: 16 oz fresh baby spinach 1 small carrot 1/4 small red onion 1/2 stalk celery 16 oz sour cream 2 tablespoons mayo 1/2 teaspoon ground mustard 1/4 teaspoon ground coriander 3 tablespoons finely diced Italian parsley salt freshly ground black pepper Directions: Heat a small amount of water to […]
Ingredients: 1/2 onion, chopped 8 oz crimini mushrooms, coarsely chopped 8 oz baby spinach salt freshly ground black pepper 4 hot dogs 4 brioche hot dog buns 1-2 tablespoons Dijon 3-4 oz Emmenthaler cheese Directions: In a medium pan, saute the onion and mushrooms until the onions are translucent. Add the spinach […]
Ingredients: 4 pieces bacon, cut into bite-sized pieces 1/2 onion, small dice 1 lb “baby” spinach 1/2 teaspoon paprika 1/4 teaspoon granulated garlic 1/4 teaspoon celery seed hot sauce salt freshly ground black pepper 1 pint shucked oysters, drained 3/4 cup fresh bread crumbs (I used cheese bread) 1/2 cup […]