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 have a confession. I’m a vegetarian. I know what you’re thinking… But Gretchen, there are shrimp recipes on The Thompson Kitchen! I know, I know. But here’s the thing, Rich isn’t a vegetarian. Because of this, most of what I cook is vegetarian, and Rich will either eat the vegetarian version, or we’ll add some fish or meat to it.
This is why this baked foil packet salmon is so wonderful. It couldn’t be easier. Throw a piece of salmon in a piece of foil. Add olive oil and some seasoning and viola! Rich is happy, I’m happy, what more could we want?
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This past weekend my mom and I roasted red peppers with Rich’s aunt Ricki, mom, and Grandma. They roast red peppers every September and then freeze them for the season. So smart, because they can pull out perfectly roasted peppers for months after.
We roasted, peeled, and cut over 120 (!!) peppers this year. It sounds like a lot, but when you have five people and start an assembly line, it goes faster than you think. So call some of your friends, open a bottle of wine, and host a pepper roasting party! You’ll thank me when your pulling perfectly roasted peppers out of your freezer in January.
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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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