We had to try the dish that caused a feta shortage in Finland. The original recipe is slightly adapted here. ingredients 1 pound / 450 grams pasta of choice (I used gemelli)1 block (7 ounces / 200 grams) greek feta cheese1/2 cup olive oil1 - 2 Tablespoons Calabrian Chile paste (or 1/2 - 1 teaspoon... Continue Reading →

vegan spinach stuffed shells

tofu ricotta adapted slightly from Simple Veganista. ingredients 18 jumbo shells 1 Tablespoon olive oil 2 garlic cloves, minced 4 cups packed fresh spinach leaves (about 4 ounces), roughly chopped 1/2 cup vegan parmesan 1 Tablespoon chopped fresh basil 2 cups marinara sauce optional, for topping: fresh basil, additional vegan parmesan FOR THE TOFU RICOTTA... Continue Reading →

baked rigatoni & creamy tomato sauce

Tonight is all about the cheesy, hearty flavors of baked pasta. We’re coating fresh rigatoni with a simple tomato sauce that gets a boost of silky texture from heavy cream. Mushrooms and spinach add hearty texture and balance out the richness. For another layer of savory flavor, we’re topping the pasta with fresh mozzarella, then... Continue Reading →

butternut squash baked pasta

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it! from Bon Appétit. ingredients ½ cup hazelnuts or walnuts 4 Tbsp extra-virgin olive oil, divided, plus more for drizzling 1 large onion, finely chopped 3 garlic cloves, thinly sliced ½ tsp crushed red pepper flakes... Continue Reading →

butternut squash parmesan

This hearty winter squash recipe is a twist on traditional eggplant Parmesan with fewer steps (there’s no need to wait around for the squash pieces to dry, plus you don’t have to fry them!) but no less satisfaction. from Bon Appétit. ingredients 6 Tbsp. extra-virgin olive oil, divided 3 garlic cloves, finely grated 1 tsp.... Continue Reading →

hatch chile mac & cheese

This is quite spicy as written- if you want it less spicy, increase the ratio of mild/hot Hatch chiles. The cheeses can be customized depending on your preferences or what you have available- just make sure to use about a pound total. When Hatch chiles are unavailable, try roasted poblano peppers instead. adapted from Wegmans.... Continue Reading →

savory indian second baked sweet potatoes

from Moosewood. ingredients 2 large (~8oz) sweet potatoes 1 cup diced onions 1/3 cup water, unsweetened apple juice, or orange juice 3 garlic cloves, minced or pressed 1 1/2 tablespoons grated fresh ginger 2 teaspoons ground cumin 1 small fresh green chili, seeded and minced 2/3 cup diced red and/or green bell pepper 3 tablespoons... Continue Reading →

baked ziti with roasted vegetables

from Cookie and Kate. ingredients 1 medium head of cauliflower, cut into bite-sized florets 1 red bell pepper, cut into 1″ squares 1 medium yellow onion, sliced into wedges about ½″ wide 2 Tbsp extra-virgin olive oil, divided ¼ tsp fine sea salt, divided 8 ounces ziti, rigatoni or penne pasta 4 cups (32 ounces)... Continue Reading →

Create a website or blog at WordPress.com

Up ↑