Tag Archives: vegetarian recipes

11 Cauliflower Recipes You’re Gonna Love

My love of cauliflower is a recent development…I actually spent the first 20 years or so of my life never having tasted it. I know, I know…BLAME MY PARENTS! 😉

In the last few years, I’ve actually come to love cauliflower and all the amazing things you can do with it. I’ve had it in mac n’ cheese, as a mashed potato substitute, and just roasted with garlic and salt (YOU GUYS IT’S SO GOOD).

In an effort to eat healthier and cut out unnecessary carbs, I’ve been looking for more cauliflower recipes…and I thought I’d share a few of my faves! From spicy snacks to amazing pasta dishes, here are 11 cauliflower recipes you’re gonna love!

11 Cauliflower Recipes You’re Gonna Love


  1. Cauliflower Pasta with Tahini Sauce
  2. Cauliflower Rice
  3. Cauliflower Potato Salad
  4. Cauliflower Bread
  5. Baked Cauliflower Bites
  6. Cauliflower Pizza Crust
  7. Cauliflower Tacos
  8. Spicy Roasted Cauliflower
  9. Low Carb Cauliflower Hummus
  10. Cauliflower Tater Tots
  11. Cheesy Cauliflower Fritters

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Brown Sugar-Glazed Carrots

In my adult life, I get way too excited about simple things.  Like having no plans on the weekend, finding the perfect socks that hug my feet, actually fitting into my pants, and finding fun foods that are new and exotic.

Granted, carrots are by no means exotic or new to me, but these colorful and vibrant carrots were literally the highlight of my last shopping trip.  What makes boring carrots even better?  COLOR!!


These carrots taste exactly the same as the carrots we all know and love, but come in a bag filled with yellow, orange and purple roots that, when sliced and served, really dress up your plate.  PLUS, when you combine them with a sweet brown sugar glaze…I mean…COME ON, NOW!


These carrots are super easy to make and can be whipped up in less than 30 minutes.  They’re a fun side dish alongside pork or chicken and are great for serving a dinner party or large group of folks.


Brown Sugar-Glazed Carrots


  • 1 bag multi-colored or plain carrots (about 8-10 carrots total)
  • 1/2 teaspoon salt
  • 2/3 cup packed light brown sugar
  • 1/4 cup butter
  • Zest of 1 orange



  1. Cut carrots into coins, about 1/4 in. thick.  Set aside.  ALL THE PRETTY COLORS!
  2. Heat water, about 1 in. high, in saucepan.  Add carrots and salt.  Cover and heat until boiling.  Reduce heat and simmer, covered, for 12 to 15 minutes, or until carrots are tender (you should be able to cut one in half with a fork).
  3. In the meantime, combine brown sugar, butter, and orange zest in skillet over medium heat.  Stir constantly until sugar is dissolved and mixture is bubbly.  This should really only take a minute or two…don’t overcook it as your sauce can burn.  Once bubbly, remove from heat.
  4. Drain carrots.  Stir carrots into brown sugar sauce.  Toss to coat.  Cook over low heat about 5 to 8 minutes, stirring gently, until carrots are glazed and hot.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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5 Beautiful Winter Salads

Oh salad…how I love and hate you.

parks and recreation parks and rec ron swanson salad vegetables

I know they’re health and all that, but seriously…WHERE’S THE FLAVOR??  Salads often come drenched in dressing and are packed with veggies that are bland and water-logged.  No. Thanks.

If I’m gonna jump aboard the salad train, I’m making it myself…and these five stunningly beautiful winter salads are just the ticket!

Packed with flavor, color, and nutrients, these salads make great lunches or dinners…or could even be served alongside a chicken breast or pork chop.

The great thing about these winter salads is that they’re packed with seasonal ingredients…no where will you find meely tomatoes and soggy cucumbers that are all out of season…these salads feature bright and juicy pomegranate seeds, seasonal nuts and berries, Brussels sprouts, kale, and a whole slew of other vegetables that you can easily find at the store during these cold winter months.

So keep in mind that not all salad is created alike.  You CAN have a healthy salad that actually tastes GOOD with these tasty and easy winter salad recipes!


Warm Brussels Sprouts and Pear Saladsalad1

Holiday Honeycrisp Salad

Butternut Squash and Bacon Salad

Mandarin Pomegranate Spinach Saladsalad4

Pomegranate Pecan Salad with Cinnamon Applessalad5

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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11 Delicious Honeycrisp Apple Recipes

The coming of fall means one of my favorite fruits is in season…HONEYCRISP APPLES.

Tasty on their own but super easy and fun to bake with, Honeycrisp apples have become a favorite apple breed for kids and adults alike. They are super sweet, making them a tasty and healthy treat for kids, and they’re packed with a high water content, helping to fill you up with fewer calories.

Like the Jazz and Jonagold apples, Honeycrisps are great for using in pies and in any recipe where you want to add a little refreshing taste and texture. Celebrate fall and rejoice in the tasty loveliness of these amazing apples with these 11 Honeycrisp Apple Recipes!


Honeycrisp Apple Sangria
Damn Delicious
This. Drink. Is. Beautiful. Hello new Christmas spritzer!

Caramel Honeycrisp Apple Bars
Imperial Sugar
What goes better with apples than caramel? Look how oooooy goooooy these are!!

Honeycrisp Apple Hummus
Turnip the Oven
This is the perfect dip for fall football games and blustery movie nights.
Honeycrisp Apple Hummus

Honeycrisp Apple Turnovers
Pepperidge Farm
Packed with cheddar and cranberries (two flavors that LOVE apples), these turnovers would be tasty for breakfast or dessert!

Brussels Sprouts with Honeycrisp Apples
The perfect compliment to pork, this flavorful side dish is packed with bacon, onions, apples and sage. YES PLEASE!
Brussels Sprouts with Honeycrisp Apples

Honeycrisp Apple Tart
The Redhead Baker
Simple and rustic, this tart screams fall!


Crock Pot Baked Apples
Peaceful Bend
Another simple and classic treat, these baked apples would go perfectly with vanilla ice cream…and let’s talk about how AMAZING your house is going to smell…


Holiday Honeycrisp Salad
Five Heart Home
A delicious salad that will feed a family, this dish also features walnuts, cranberries, and blue cheese (I’d use goat cheese). I’ve made this loads of times and it’s always delicious!
Screen Shot 2016-09-07 at 1.57.16 PM.png


Vanilla Bean Honeycrisp Applesauce
Self Proclaimed Foodie
If you’ve never had homemade applesauce, you’re missing out. PLUS Honeycrisps are so sweet that you don’t even need sugar for this recipe!


Honeycrisp Apple Quesadillas
Home and Plate
Another recipe featuring cheddar and bacon, these quesadillas are a game-changer.
Honeycrisp Apple Quesadillas with Bacon and Cheddar | www.homeandplate.com | These honeycrisp apple quesadillas with bacon and cheddar are the perfect lunch or snack and they are school and kid friendly. 


Chicken Salad with Honeycrisp Apples
The Cozy Apron
Packed with flavor, this is one sandwich that screams fall!
Honeycrisp Chicken Salad | thecozyapron.com

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Cheese Ravioli with Peas and Arugula

I don’t know about you, but I love anything with arugula in it.  Spicy and refreshing, this green adds a great bite to everything from a plain salad to a pasta dish.  In this Cheese Ravioli with Peas and Arugula recipe, it brings a bright, springy flavor to this comforting winter stable.


I meant to make this meal with smaller mini raviolis, which are better for cooking and browning in the pan, but all I could find were these larger rounds.  They did work really well and gave this dish a nice look, but the raviolis did tend to fall apart once I tried browning them.  Something to look out for if you decide to tackle this recipe.


Like all my favorite recipes, this one can easily be altered to suit your needs.  If you want more/less peas, bacon, arugula, or want to try adding something totally wonky, go for it!  Despite the fact that this recipe uses heavy cream, it’s actually quite light.  It’s wonderful in the winter, but would also be a great dish for the spring.

And, like most other pasta dishes, this one is quite tasty cold, as well!


Cheese Ravioli with Peas and Arugula Recipe



  • 4 slices bacon, cooked and chopped
  • 3 tablespoons butter
  • 1 20-ounce package frozen cheese ravioli
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1/4 teaspoon garlic powder
  • 3 cups loosely packed baby arugula
  • Salt and pepper to taste



  1. Cook frozen ravioli according to package directions.  Drain ravioli and set aside.
  2. In a large saucepan over medium-high heat, melt the butter.  Add the ravioli and cook until golden brown, about 3-5 minutes.
  3. Reduce the heat to medium and add the frozen peas, heavy cream, and garlic powder into the saucepan.  Mix carefully so ravioli doesn’t rip apart.
  4. Bring the sauce to a simmer, stirring occasionally.  If the sauce is too thick, add water 1 tablespoon at a time until sauce is proper consistency.
  5. Add arugula and toss until arugula begins to wilt, about 1 minute.


Do you like arugula?  Share your favorite arugula recipe below!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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9 Delicious Kale Recipes

In her book, Seriously…I’m Kidding, Ellen DeGeneres has a chapter called, “The Secret to Life”.  The page simply reads, “Kale.”

Known for its numerous health benefits and mineral content, kale has become a favored wonderfood for everyone and anyone who is trying to eat healthy or lose weight.  It’s packed with vitamins and nutrients, it’s versatile and delicious, and best of all…very forgiving.  It’s pretty hard to screw up a kale recipe…so it’s a great ingredient for those who are a bit intimidated to start cooking more “exotic” dishes.

My relationship with kale is fairly new…I only recently discovered it and the bond was instantaneous.  If you’re looking for some easy and delicious starter recipes to see if you have a taste for kale, check out Kale Tortellini Soup and Fettuccine with Sausage and Kale.  Both are easy and quick to make, so they’re great for weekday meals and last minute dinner ideas.

If you already know that you love kale, you HAVE to check out these other amazing recipes.  Who would have thought that kale would be the perfect addition to everything from mashed potatoes to avocado dip!


1.  Quinoa and Kale Patties from Yummy Supper

2.  Moroccan Kale Salad from Pure Wow

3.  Trapanese Pesto Pizza with Shrimp and Kale from Bev Cooks

4.  Crustless Kale Quiche from Ingredients, Inc.

5.  Kale Pesto from Weelicious

6.  Tropi-Kale Stuffed Avocados from Natalia

7.  Kale Mashed Potatoes from Food Loves Writing

8.  Baked Egg and Kale Cups from One Hungry Mama

9.  Creamy Kale & Avocado Dip from Sweet Sugar Bean

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pepita Pesto Pasta with Roasted Squash

I love cooking with squash in the winter and fall.  If you get it at the right place and time, you can get an awesome deal, and 1 medium butternut squash can easily feed several people.

While I have to credit Rachel Ray for this delicious meal, I will say that this is no where near a 30 minute meal, as she claims.  It does take some time, but it’s well worth the wait.  Perfect for a cold winter night, this meal is soul food at its finest.

You can also liven this dish up by adding some sausage, like we did here, or some blackened chicken.  The squash is good in this recipe, but I think using a meat would be much better.  And I don’t recommend altering the pesto at all…it’s so good just as is!  If you don’t like pumpkin seeds or have any allergies to them, they can easily be omitted without loosing flavor, but the pesto is my favorite part of this dish!  I might make it again in the summer to marinate chicken or maybe fish.

Pepita Pesto Pasta with Roasted Squash


  • Salt and pepper
  • 1 lb. quinoa penna or whole wheat penne
  • 1 ½ lbs. butternut squash or pumpkin—pealed, seeded and cut into bite-sized pieces
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • Nutmeg, for grating
  • 1 cup chopped parsley and cilantro
  • ½ cup grated romano cheese
  • 1/3 cup toasted pumpkin seeds
  • 2 jalapeno peppers, seeded and cut into small pieces
  • 2 cloves garlic, crushed
  • 1 lime, juiced


1. Preheat the oven to 450 degrees. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

2. While the pasta is working, on a baking sheet, drizzle the squash with oil and season with salt, pepper, and grated nutmeg. Roast until tender and charred at the edges,, about 18 minutes.

3. Meanwhile, using a food processor, pulse 1/3 cup oil, the herbs, cheese, peppers, garlic, pumpkin seeds, and lime juice. Season with salt and pepper.

4. Add the pesto, reserved pasta cooking water and squash to the drained pasta. Toss gently and serve.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Eggplant Parmesan Deconstructed

I’m a girl with Italian in her blood.  I am from Chicago, after all.  And as any true Italian Chicago girl knows, there’s nothing better than eggplant Parmesan on a cold fall or winter day.  It’s warm and delicious in every way, but despite the fact that the main ingredient is a hard core veggie, the way eggplant parm is traditionally prepared turns this delicious dish into a heart attack on a plate.  Not to mention that it can take an entire day to make!

So I began thinking of other ways to enjoy eggplant Parmesan without having to work out extra hard the next day…and the day after that.  So here I give you my deconstructed eggplant parm recipe.  This eggplant is baked in the oven, rather than fried in oil…and dare I say the baked version is much better!  If you’re craving a traditional eggplant parm dish, you can also throw these bad boys onto the stove in a splash of extra virgin olive oil.  Cook them for about 5 minutes per side and you’re good to go.

I also omitted the pasta and turned this into more of an open-faced sandwich.  You can easily omit the bread, too and enjoy the baked eggplant as is.  It’s a hearty dish that takes a quarter of the cooking time of traditional eggplant Parmesan so it’s great for a weeknight meal.  We served ours with a quinoa mushroom risotto (yum!) and some delicious Three Floyd’s Broo-Doo beer!  This was a Chicago meal if there ever was one!

Eggplant Parm Deconstructed


  • 1 cup Italian breadcrumbs
  • ¾ cup grated Parmesan
  • Pepper to taste
  • 2 eggs
  • 1 Tbsp. milk
  • 1 eggplant, sliced crosswise on an angle, about ¼ inch thick
  • 2 cups marinara sauce
  • 2 12-inch sub loaves
  • 1 lb. fresh mozzarella, thinly sliced


  1. In a shallow dish, combine breadcrumbs, Parmesan, and pepper.  In another shallow dish, whisk eggs and milk.
  2. Dip eggplant in egg mixture, then crumb mixture.  Transfer to a greased baking sheet.
  3. Once all your eggplant is done, bake it in a 450 degree oven for about 20 minutes, or until golden brown.   Flip eggplant half way through so it browns on both sides.
  4. Lay your bread out open faced on the plate.  Top bread with cheese slices and top cheese with warm marinara sauce (we made our own sauce from tomatoes and seasoning, but any ol’ sauce will do).  The warm sauce will help melt the cheese.
  5. Top sauce with cooked eggplant.  You could top your eggplant with more sauce, if desired.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Homemade Deep Dish Pizza

Any true Chicagoan will tell you…there’s nothing like diving into a deep dish pizza.  It’s jam packed with carby, cheesy, goodness that’s just as good as healing the soul as chicken soup.

As if cleaning my apartment wasn’t enough of a task this weekend, I decided to make my very first deep dish pizza…we’re talking hand made crust, too.  It was actually much easier than I thought it would be…and was the perfect end to an exhausting weekend!

deep dish!



1 package active dry yeast

1 cup warm water

1/4 cup vegetable oil

1 1/2 teaspoons sugar

1 1/2 teaspooons salt

1 egg

4-4 1/2 cups all purpose flour

In the bowl of your standard mixer, dissolve the yeast in the warm water.  Add oil, sugar, salt, and 1 cup of flour.  Mix until combined.  Add egg and 1 cup of flour.  Mix until combined.  Add remaining flour until dough begins to pull away from the sides of the bowl.

Dump dough out on a clean floured surface and knead the dough until smooth, about 8-10 minutes (place the heal of your hand in the middle of the dough ball and push out and away from you.  Turn the dough and repeat).

Place dough in a clean bowl and cover with a light towel.  Allow to sit for at least 1 1/2 hours, or until dough has doubled in size.

Dream about your delicious pizza.



1 14.5 oz can of diced tomatoes

1 tiny can of tomato paste (I think it’s a 6 oz can)

Mix together and set aside.  Add oregano to taste if you’d like.


1-2 8 oz. blocks of white mozzarella cheese

Slice cheese into small squares.  Use as much or as little cheese as you’d like.  To keep it traditional, use enough to cover the entire pie…and then some 😉


I used 1 lb. ground Italian sausage…but you can use whatever you’d like.  I precooked the sausage before adding it to the pizza…a step I recommend.


Spray deep dish pan or 2 9″ round pans with non stick cooking spray.  Once your dough is ready, roll it out to fit either a deep dish pie pan or 2 9″ round pans.  Make sure dough goes up the sides of the pan as well.  Add toppings, followed by cheese, and then the sauce.  Bake in a 425 degree oven until crust is brown, about 30-40 minutes.

Let the pizza rest for 10-15 minutes before serving.



Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pasta with Baked Cherry Tomatoes

Spaghetti with marinara sauce is a go-to staple for thousands of families.  It’s cheap, easy, and almost always satisfying.  But if you’re looking for something a little more “grown up”, consider pasta con pomodori al forno, or pasta with baked cherry tomatoes.  The tomatoes still give you the taste of sauce without the mess.

pasta with baked cherry tomatoes


3 pints cherry tomatoes, halved
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata

Arrange a rack in the center of the oven, and heat to 350 degrees.

Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.

Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.

As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.
As soon as the tomatoes are done, remove them from the oven.

When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.

Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately.

Courtesy of http://www.lidiasitaly.com/.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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