A totally yummy, cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner.
Megan’s special request to celebrate at home was this graduation pasta dish – a medley of pasta, garlicky tomato sauce, beans, chick peas, pepperoni, peas, basil, and plant-based parmesan.
Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing Italian tomato salad to go with a loaf of fresh bread for a quick lunch.
This version of easy deviled eggs isn’t too spicy, so it’s a friendly finger food for kids of all ages. Thanks to Tim for making these for us. 🙂
This is a quick, easy pizza dough variation that doesn’t need time to rise. You can have hot, fresh, delicious pizza in a flash! No yeast, no dairy.
Creamy zucchini pasta a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.
Tuna bean salad is a great way to skip that mid-afternoon energy crash and keep your mind and body as healthy as possible. It also happens to taste delicious.
This is my Italian grandparents’ gnocchi recipe as I remember it, except I like to make butternut squash gnocchi sometimes instead of potato.
Imagine a pizza you might have at a self-care retreat on the coast of France – loaded with caramelized onions and leeks, mozzarella, and kalamata olives on a nourishing, partly whole wheat crust. That’s what this sumptuous dinner is, and I hope you enjoy it as much as we did! This is part of our 1,000 Food Experiments toContinue reading “Leek, Onion, and Olive Pizza with Whole Wheat Crust: #97 of 1000 Sustainable Food Experiments”
When I don’t know what to make for dinner, I usually throw together some kind of pasta dish. Here we have a lovely garlicky tomato sauce with pinto beans and chopped up greens (baby kale, chard, and spinach), topped with pecorino romano cheese. Most folks went back for seconds! This is part of our 1,000 FoodContinue reading “Spaghetti with Beans and Greens: #88 of 1000 Sustainable Food Experiments”