Approachable, everyday recipes
Who doesn’t love grilled cheese? Add roasted veggies to make it a meal, even better!
You can roast whatever veggies you have on hand, but my favorite combination is zucchini, bell pepper, and onion. The combo is delicious and makes the sandwich feel heartier. Even better? You can roast the veggies ahead of time so the sandwich comes together in no time. Perfect for busy nights.
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I LOVE anything spicy! But spicy noodles, that’s at the top of my list!
I’ve been trying to come up with a recipe for spicy noodles that wasn’t spicy peanut noodles for a while now. I love spicy peanut noodles and make them fairly often, but I wanted a lighter alternative. These noodles fit the bill. Spicy, salty, acidic, and flavorful because of the addition of cilantro and chives. My mouth is watering just thinking about them!
The secret ingredient in this recipe is Trader Joe’s Chili Onion Crunch. Have you tried it? It’s extremely versatile and I’ve been using it in everything from a dipping sauce for potstickers, to on top of charred vegetables, but it really makes this recipe.
When I make these noodles I tend to serve them with a vegetable, like charred broccoli. But they would be equally as delicious with shrimp, salmon, chicken, or edamame. They’re also great cold the next day, so be sure to make extra.
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I’m trying to get better about making quick and easy weeknight meals. As much as I love to cook, the last thing I want to do when I get home from work is spend hours on dinner. Enter this ravioli.
I used butternut squash ravioli because: 1. it’s fall so it seemed like the right decision, and 2. I love the subtle sweetness of the squash with the onions and cherry tomatoes. Honestly, I think the onions and cherry tomatoes are the stars of this dish. The onions start to soften and break down as they cook, and the addition of the cherry tomatoes turn the mixture into a jam-like substance. Perfect with the butternut squash ravioli, or really any ravioli.
While this is the perfect weeknight meal, it looks so impressive you could even serve it for a dinner party. Just make sure to buy multiple packages of ravioli, as your guests are sure to eat a lot. Happy (easy) cooking!
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Caramelizing onions is an art form. I remember watching my Nana caramelize onions when I was little and thinking it looked so easy. Boy was I wrong! It took me years of trial and error to figure them out, but I still stay true to my Nana’s instructions. She would cook them low and slow using both canola oil and butter. Canola oil for the heat, butter for the flavor. The result? Perfectly caramelized onions.
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I like to call these tacos a “formula meal.” Almost every time I cook, I try to make enough to have leftovers. This way Rich and I can eat it for lunch or dinner the next day.
These tacos use leftovers of my chili lime roasted shrimp and slow cooker black beans. All I had to do was saute some peppers and onions, and heat the tortillas and dinner is served.
Shrimp + black beans + sauteed veggies + tortilla = dinner.
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It feels like fall here in Columbus, so I’m taking full advantage and starting to make all my fall favorites. I started with pumpkin chocolate chunk muffins last week, and this week I’m making butternut squash soup. The soup tastes like fall in a bowl, in the best way possible.
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As you have probably figured out, I am obsessed with farmers markets. Lucky for me, there’s a farmers market right by my office that’s open at lunch on Tuesday’s and Friday’s in the summer and early fall. This makes my life so much easier. Less trips to the grocery store and less meal planning make for one happy girl.
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