Pasta with Goat Cheese, Asparagus and Lemon
I was inspired by this recipe from Bon Appetit. Their recipe looks great as is, but I only had half of the amount of goat cheese on hand, and no tarragon, so…
“Caesar” Salad
This is my slightly adapted version of Brannon’s Caesar Salad from Shauna Niequist’s book Bread and Wine. This is now one of my favorite salads. As described in the book,…
Slow Cooker Pumpkin Oatmeal
Serve this oatmeal with brown sugar, craisins, and nuts for topping. -3 c rolled/ old fashioned oats -6 c water -3/4 c milk (cow’s or almond) -1 can pumpkin -1…
Broiled Hearts of Romaine
This is my friend Jill’s recipe. She serves them with a poached egg on top, and some bread as a vegetarian dinner. I think they are great for a side…
Vietnamese Noodle Bowl
For the last few months I have been constantly craving Vietnamese Vermicelli Noodle Bowls and Vietnamese Iced Coffee. They have quickly become my favorite foods, so I thought I’d give…
Curried Tofu Salad
This is a vegetarian knock off of my favorite curried chicken salad. Serve on bread as a sandwich, or on a bed of your favorite greens for a light lunch….
Vietnamese Pickled Vegetables
These are a great combination of spicy and sweet. This batch filled up two large canning jars for me, so halve or double the recipe as needed. You can use…
Parsley Pesto
This is a different twist on the classic basil pesto. I like to bulk up all of my pesto sauces with spinach for extra nutrition. Toss with warm pasta for…
