Easy Manicotti

Vegetarian

This is one of the easiest recipes that I have made. Honestly. There is no boiling, no chopping, the most labor intensive work is filling the shells and this tastes like it takes so much more work. You will love how delicious and easy this is!  Continue reading “Easy Manicotti”

Cheesy Spaghetti Squash

Vegetarian

I was wondering my grocery store one day and saw these huge spaghetti squash on sale. I was constantly seeing recipes using them and I wanted to try them out for myself. This recipe is great if you love creamy, cheesy goodness but trying to cut down on the pasta and carbs.  Continue reading “Cheesy Spaghetti Squash”

Egg and Black Bean Hash

Vegetarian

I love skillet meals, they make clean up so much easier and I love using my cast iron skillet to make things because it cooks everything perfectly. This Egg and Black Bean Hash is full of delicious goodness like crispy potatoes, baked eggs, and spicy black beans! I was in love with this dish at first bite and it’s the perfect lazy Sunday dish for your house.  Continue reading “Egg and Black Bean Hash”

Grilled Foil Potatoes

Vegetarian

Here in New England we are the furthest thing from grilling weather, however I do know some people who fire up their grills in 3 feet of snow, but I know that there are people who live in areas where you can grill year round! If you want a side that will accompany whatever you are making then these Grilled Foil Potatoes are easy to make and come in their own serving pack! If you go camping a lot, this is a great recipe to keep on hand to eat around the fire! If you are looking for awesome grilling recipes to go with your foil potatoes, check out my BBQ Bacon Chicken Kabobs or my Garlic Basil Pork ChopsContinue reading “Grilled Foil Potatoes”

Brussels Sprouts with a Creamy Sriracha Dipping Sauce

Vegetarian

I was recently contacted by Tracey Medeiros, an amazing cook and author of Dishing Up Vermont and The Connecticut Farm Table Cookbook, who told me about a great local event coming up. The Aldrich Contemporary Art Museum in Ridgefield, CT with be debuting a new lifestyle event series called Contemporary Social on Friday, March 2, 2018. It’s a festive evening that celebrates culture, cuisine and craft. Tracey will be featured there doing a book signing and cookbook food samples. She will also be discussing her latest projects and the farm to table and non-GMO movements.

In honor of the event, I’m featuring a recipe from Tracey, Brussels Sprouts with a Creamy Sriracha Dipping Sauce that was quoted as “Brussels sprouts with creamy sriracha dipping sauce will convert even purported sprouts naysayers.” by Maria Buteux Reade from Edible Green Mountains Magazine. Tracey is becoming a great local voice on non-GMO cooking and more wholesome, farm to table eating. If this is a topic that interests you, I recommend you check out more of Tracey’s books! You can find The Vermont Non-GMO Cookbook here and The Vermont Farm Table Cookbook here. Don’t forget to check out the event in March to be able to speak to Tracey in person! 

Continue reading “Brussels Sprouts with a Creamy Sriracha Dipping Sauce”