Cream Cheese Mushroom Burger
A blended burger with Oyster, Cremini, & Shitake mushrooms mixed with ground beef, and portabella mushroom mixed with a cream cheese blend.
Category: Vegetable
Quick Rice and Tomato side dish
Living on a budget inspired me to come up with this super tasty and healthy side dish. Pairs beautifully with White Fish or grilled Pork Chop and Fresh Broccoli!
Herbed Fennel Salad
Sometimes a dish comes together just exactly as you’d hoped. This is one of those dishes. Crisp and sweet and savory and herbaceous, I served this alongside grilled lamb and it was perfection. You could serve this with some olives and crusty bread for a light lunch.
Springtime Zoodles and Noodles
In the springtime we naturally want to shift to brighter, fresher and more vegetable forward eating. This dish uses zoodles plus spaghetti for a lighter but still satisfying pasta experience. Bonus – if you grow zucchini, here is another way to use up the bounty!
Basil tomato squash
A fresh taste of summer. Low calorie, big flavor, satisfying. I just created it tonight instead of a caprese salad. (Because someone ate all the fresh mozzarella, ugh.)
Zuccheroni – Vegan Pepperoni
This started as a wild experiment for a family member who was trying to become a vegetarian. Made from thinly sliced zucchini “cured” in olive oil and spices, it can be served cold as antipasto, or baked onto a pizza.
Creamy Cucumber Soup
A light, refreshing, and tangy chilled soup full of bright fresh herbs.
Spiced Carrots, Chickpeas, and Herbs
These golden brown carrots and chickpeas, paired with the punchy and tangy dressing, is something you’ll want to serve at every meal! Eat as an appetizer, side dish, or even main course.
Pear fried rice
Fried rice with bacon, hot links, pears and edamame topped with scallions.