Here’s another perfect weekday dinner that comes together in about an hour. And if you make a big enough pan, you’ll have enough leftovers for another night. The creamy Fontina cheese is a nice change from the traditional Mozzarella, and mixing the half-and-half into the sauce adds another layer of depth and richness in flavor.
It’s also a perfect meal for vegetarians, much to the chagrin of my daughter. Halfway through our dinner, she asked me, “This is really good, Mom. What kind of meat is stuffed inside the pasta?” When I told her there was no meat, just carrots, fennel, onion, garlic and radicchio, she paused, thought about that for a moment and then kept eating.
That’s a success in my book!
I had one of those moments the other night, where I found myself staring blankly, into the pantry, trying to decide what I had a taste for. I kept waffling back and forth between pasta and veggies, until I finally just decided to make them both! As it turned out, I was very pleased with the results.
The creamy chickpeas and feta cheese added a healthy dose of calcium and protein; the cashews and crisp broccoli contributed a nice crunch, and the dried fruit and shredded carrots gave just the right amount of sweetness against the tangy curry and rice wine vinegar marinade. It satisfied both of my cravings and the colors made for a very pretty dish!
This heart-healthy dish has become my summer go-to salad. It’s always a hit with company and rarely do I have leftovers afterwards. The cumin and lime juice in the marinade perfectly compliment the creamy black beans and chick peas; and brightens up the spicy red onion, the crisp bell peppers and the fresh sweet corn. Once you take a bite, it’s almost impossible to stop eating it!
I also love the beautiful colors. They really make the salad stand out, especially when you put it on the table next to all those boring mayonnaise based pasta salads, deviled eggs and dried out veggie trays and ranch dip. Bring this dish to your next gathering and I guarantee your friends will be asking you for the recipe!
This galette is the perfect summer supper when squash is in abundance and you want something light and easy to prepare. The bright lemon zest in the ricotta filling has just the right level of acidity to compliment the savory, creamy cheese and the sweet, golden, flaky pie crust.
I’ve served this as main course along with a salad for my vegetarian friends, or as the side dish to accompany a filet of grilled salmon or chicken for my fellow meat-eaters. It get’s rave reviews both ways!
One of my dear, friends and fellow foodie, gave me some beautifully aromatic Lime Kaffir leaves and spicy Thai peppers last summer, which inspired me to create my own version of a Vegetarian Thai Green Coconut Curry.