Mushroom “Risotto”
I call this “risotto” because it is a cheater version of risotto that is baked in the oven, rather than watched and stirred regularly. I’ve made it with both peas…
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,…
Green Well Salad
This salad is from the book Bread & Wine, but has been adapted slightly. It has quickly become my favorite salad ever! I didn’t even know I liked goat cheese…
Pumpkin French Toast Bake
This is such a quick and easy way to enjoy the flavors of french toast for a crowd, rather than cooking up a bunch of individual slices of french toast….
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…
