Roasted Veggie Bowl With Tahini Dressing

Let’s roast all the things! Let’s coat them all in a creamy tahini dressing! And add some pop and zip with a pomegranate walnut salsa! And, let’s prep it all in advance so this does-a-body-good roasted veggie bowl is ready when you are. Heads up: you will *always* be ready for this. The combo of flavors and textures is everything. Cauliflower, chickpeas, squash, onions, apples, maybe some diced chicken if you want? Yes! Plus a sweet and nutty dressing and a tart, crunchy topping. Ev-ery-thing 🙌

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Spicy Chicken and Pineapple Tacos

Taco fans… I gotchyu. Smoky, spicy, chipotle-y ground chicken mixed with softened red onions and tiny bits of pineapple, piled up on charred flour tortillas, topped with a creamy broccoli stem slaw and more sweet/tart little chunks of sunshiney pineapple. This is it, ya’ll!

3 Spicy Chicken and Pineapple Tacos on a black plate
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Hazelnut Root Vegetable Gratin

The other day, on a #stayinghome whim, I placed an order with Misfits Market – that newish online organic produce delivery service. The box we got was filled with a random selection, including carrots and rutabagas. I also had some potatoes I needed to use, a bunch of hazelnuts, and a craving for comfort food. Are you seeing where we’re headed here? Hazelnut Root Vegetable Gratin 🙌

Gratiiiiinnnnn!

Root vegetable gratins are full of silky layers of starchy veggies (any kind!), all surrounded by thick, aromatic cream (this one is heavily scented with lots of garlic, rosemary, and thyme) and finished off with a savory, crunchy topping (hazelnuts, breadcrumbs, and parmesan, ya’ll!)

Hazelnut Root Vegetable Gratin served on a plate with green beans on the side
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Roasted Veggie Fried Rice with Sriracha Mayo

OK, if I had a million dollars today, I would bet it all that this recipe is going to blow you away with its simplicity and deliciousness. The leftover vegetables sitting in your fridge are just crying out for this pan of sizzly rice topped with a creamy spoonful of garlicky sriracha mayo. Maybe you’re not sitting on a container of leftover roasted vegetables, but it’s worth making some real quick to help this fried rice situation happen.

A plate of roasted veggie fried rice with a. Dollop of sriracha mayo on top, next to a skillet of roasted veggie fried rice
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Sausage and Broccoli Pizza with Hot Honey

Living that pizza life today, drizzled in hot honey 🙌 We’ve also got fat dollops of ricotta cheese, thinly sliced red onion, a roasted garlic crust, and, of course, crispy crumbles of sausage and perfectly roasted/borderline burnt broccoli. I feel like I’m really delivering the goods today.

Sausage and Broccoli Pizza after it’s baked, drizzled with hot honey
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Roasted Garlic Pizza Dough

Roasted Garlic Pizza Dough because… why the heck not? Why order plain french fries when sriracha fries are on the menu? Or, why drink water when there’s wine? Pizza dough is a delicious, yeasty, blank canvas and roasted garlic is your sweet, aromatic crayon to liven it up with. Mixing some soft, oozy cloves of roasted garlic into your pizza dough gives it an infusion of garlicky flavor that is the perfect match for almost any pizza topping. Next week, I’ll be posting a sausage and broccoli pizza that is truly next level thanks to this roasted garlic crust 🤤

Sausage broccoli pizza on roasted garlic crust

do it yourself

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Mulligatawny

Well, here we are. The holy grail… every good thing in food combined in one bowl… Mulligatawny soup. Beam me back to the 1800’s to hug whoever thought of putting spicy curry in a creamy soup with chicken and rice. As if rich, creamy chicken soup isn’t comforting enough, add some warm spices and fragrant basmati rice in there, please. I am so into this. Team Mulligatawny, all day.

A pot of mulligatawny soup with a wooden spoon
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Crispy Pecorino Romano Chicken

Scientifically speaking, crispy chicken is the antidote to frustration, weariness, and any general dissatisfaction you may be carrying around from your workday. If you are feeling less than perfect today, this Crispy Pecorino Romano Chicken has your name all over it. Crackly crunch, juicy chicken, and a smidge of fat to make you feel indulgent. Add grated Pecorino Romano cheese to that mix and you’re in Crispy Chicken Heaven. The cheese is mixed in with the breadcrumbs, along with a couple spices, to create this perfect, shatteringly crisp crust that tastes salty and buttery and amazing.

3 pieces of Crispy Pecorino Romano Chicken on a baking sheet with a small bowl of garlic mayo and lemon wedge
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Sweet Potato Corn Chowder

Chowder day! I’m a big chowder fan, mostly because of the cream and… well, yeah – it’s the heavy cream. And the texture. Sometimes a thin, brothy soup is just not what I’m after – gimme thickness. Gimme richness. Gimme chowder! In case creaminess is somehow not enough of a selling point for you, let me also mention that in this Sweet Potato Corn Chowder recipe, I am sharing my Top 2 Tried and True Tricks for Making Soup Delicious. They are easy, workable for almost any soup recipe, and they deliver on flavor and texture every single time.

Two bowls of Sweet Potato Corn Chowder on a wooden table
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Swoodles and Zoodles with Spicy Peanut Sauce

Can we get a hybrid name for vegetable noodles? Just, an all-encompassing vegetable noodle term? This recipe title is too long, for goodness sake. You guys are familiar with these things though, right? Swoodles and zoodles are spiralized sweet potatoes and zucchini. In this recipe, they’re teaming up with some thinly sliced bell pepper, jalapeño, and onion, lightly sautéd until they’re tender but still have some bite. I like to retain a tiny bit of crunch in the veggies so they stand up well to the creamy sauce. Ooo- that Spicy Peanut Sauce; we’ll discuss that in a second. Look how stinkin’ pretty the spiralized veggies are:

Spiralized sweet potato and zucchini in a stainless steel bowl
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