Shiitake and Portobello mushrooms team up in this basic and easy to prepare recipe, alongside sun-dried tomatoes and spinach.
This breakfast dish is hearty and very easy to throw together. This goes great alongside fresh fruit.
Asparagus, Portobello mushrooms, and red pepper are complemented by balsamic vinegar in this healthy and tasty salad.
French onion soup, while meatless, is generally not vegetarian-friendly. Not only does the broth have a beef base, but the soup is covered in Gruyere cheese. Gruyere cheese is often made with animal rennet. I become jealous when my husband orders French onion soup when we dine out, so I decided to make a me-friendly version at home.
With temperatures dropping, it’s the perfect time for stew. Rather than beef, this hearty stew uses seitan, making it vegetarian-friendly.
The caramelized onions in this recipe complement green beans in a way that will please any sensible eater.
If you want to add a bit of sweetness to your salad, the honey in this dressing will please you. Ready in five minutes!
Zucchini Parmesan is an excellent option for anyone that loves zucchini. It’s easier than eggplant Parmesan and just as wonderful!
If you are a vegan or allergic to eggs, you can still make many recipes that call for eggs by substituting flax seeds. There is a cost savings when you substitute flax seeds for eggs. Check out my cost analysis at the bottom of the page.
If apple picking yielded more apples than you know what to do with, you’ve come to the right place. Cinnamon, cardamom, and nutmeg add a savory flavor to apples in this simple recipe.
Potatoes are complemented by rosemary, garlic, and sea salt in this savory recipe. Add a salad to make it a meal.
With the fall and apple picking season underway, it’s time to heat up the oven and make apple crisp. Apple crisp is simple to make and yet always sensational. Don’t forget the ice cream!
Instead of topping crackers, why not top zucchini slices? This is an excellent option to serve at a party and very quick to prepare.
If you take a look at the ingredients on a typical bottle of salad dressing, you may realize you probably shouldn’t drizzle that across your otherwise healthy salad. The good news is that making dressing at home is easy. After a trip to the store today and looking at the ingredients, I decided homemade is the way to go. I’ll be working to add salad dressing recipes to the site, but let’s get started with this creamy dressing.
Yogurt takes center stage in this salad dressing, which means no guilt! Watching calories? Don’t add cheese to your salad, since it’s found its way into the dressing.
Tofu is baked in lemon and honey and then placed on ciabatta rolls and topped with romaine lettuce, avocado, and tomato in this recipe.
Poblano peppers, spinach, and cilantro bring green and flavor to this side dish. Switch things up and serve this in place of Spanish rice.
Who doesn’t love adding to their quinoa recipe arsenal? This salad is a great way to do so. Quinoa and chickpeas are complemented by poblano peppers, pine nuts, and sun-dried tomatoes in this summer salad recipe. It’s loaded with nutrients and flavor. This versatile dish can be eaten as a meal or a side.
I can’t imagine anyone will complain about two salad recipes in a row during bikini season. This salad has a bit of citrus alongside almonds and spinach, all topped with a honey mustard based dressing and sprinkled with toasted almonds. Enjoy!
After making eggplant Parmesan in the microwave, I wanted to try something different. This is a lighter dish, making it a great option during the summer.
If you like extra spice, increase the Sriracha, or simply keep the bottle handy at the table. If you’re anything like my MIL, Sriracha probably has a spot at your table most nights anyway.
This salad is an excellent way to add a splash of color to your dinner table. If you like things spicy, don’t hesitate to increase the Sriracha sauce.
This garlic aioli recipe only calls for four ingredients, that you likely have on hand already. It only takes a minute to throw together. Garlic aioli makes a nice dip and can be spread on sandwiches in place of mayo. It pairs nicely with spicy baked zucchini strips, which is shown by its side in the picture above. Don’t skip the refrigeration step or the lemon juice won’t have time to do its thing and the flavor won’t be as good.
Corn on the cob flavored with butter and herbs cooked on a grill.
While easy to prepare, this cole slaw recipe is sure to impress. Cole slaw makes a great addition to any barbecue, and it’s the perfect time to barbecue with Independence Day just around the corner. You probably have the majority of these ingredients on hand. It only takes a few minutes to prepare and is made ahead, which means one less thing for you to worry about at dinner time.