We all know a great pizza must have a perfect crust. Chewy with a few crispy bits here and there; delicious flavor all its own.
But an amazing “pie” is just as much about the pizza sauce, too.
MoreOur Very Favorite Homemade Pizza Sauce
Garlicky Stewed Green Beans & Tomatoes
It makes me feel uncool to admit this because she’s so dang popular, but The Pioneer Woman is one of my favorite food personalities. And you know what? I’m just going to say it. I think Ree is pretty awesome. I thoroughly enjoy so many aspects of her blog – her writing is engaging and her photography stunning – and I’ve always had success when I’ve tried her recipes. And her TV show is totally fun to watch.
MoreRoasted Red Pepper & Tomato Soup
Mmm … soup. Loved, cherished, maybe even a little admired, and made very, very often around here once autumn comes around. It’s something that lends itself well to our mixed-diet kitchen: so many amazing soups start out already vegetarian, and so many more just need a little stock swap – a hearty, rich vegetable stock in place of chicken or beef broth. And then perhaps a little meat on top or simmered with half the batch for a few minutes at the end.
MoreOrzo Salad with Chickpeas & Cherry Tomatoes
This salad became a fast favorite when I dug into the first batch a couple of years ago, and it remains a fave – especially this time of year when tomatoes are in season, sweet onions are plentiful, and the garden overflows with basil and mint.
Protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta provide the basis for this delicious meal-in-a-bowl. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you’ve got a simple – and simply winning – salad.
(Wow. The word “winning” just really doesn’t work anymore, does it? Thanks a lot, Charlie!)
MoreKale & Toasted Walnut Pesto Pasta with Cherry Tomatoes
My friend Megan is a seriously hard-working mama of two adorable (and busy!) girls. A version of this recipe appears in her family’s regular simple-weeknight-meal rotation, and it’s easy to tell why: it’s a cinch to put together, it’s delicious, and, well … it’s delicious. She even brought us all the fixings to whip up a welcome batch of Pesto Pasta when we were fresh home from the hospital with our newborn a few months back. We love Megan.
Megan’s version uses basil pesto, and it’s terrific. For this variation, I used kale and toasted walnut pesto for a slight variation in flavor along with some nutrient-loaded, omega-3 superfood power.
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I’m a vegetarian. I married a meat-eater. These recipes & ideas help us make it work. Happily! Read more ...
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