This bowl brings together some southern BBQ favorites: Coleslaw, sautéed greens, BBQ- with a twist… its vegan! Instead of BBQ beef, this recipe features BBQ tofu cubes. The base of the bowl is nutty and chewy farro, and you top it with a mix of colorful BBQ classics.
I make a lot of chicken soup for my family and the big question is always what to do with the soup chicken. I learned this recipe from my mother, who did not like to waste anything. She would take leftover cooked chicken from soup, in particular the chicken breasts and make this east chicken chow mein, which we all loved! Make this your own by adding your favorite veggies to the mix.
Imagine coming home after a long day to a tender BBQ beef sandwich. This slow cooker meal is so easy and you wont believe how much flavor these sandwiches have. All you have to do is chop some onions and pour some wine and soy sauce over it and let it cook while you work or play and finish it off with an easy BBQ sauce. These are delicious served on a crusty ciabatta bun alongside my lemony slaw.
Pasta Puttanesca This is a great pantry pasta that you can pull together in no time, with ingredients that you likely have sitting around in your house. I love the salty and spicy ingredients here, like capers, olives, anchovies and red pepper flakes, that give this pasta its kick. Feel free to include your own additions or take out those that don’t suit you.
Want an easy weeknight salmon recipe with about 4 ingredients? This pan seared salmon cooks, which cooks along with fresh lemon, rosemary and garlic, will impart flavor and be done in no time. I love to serve the fish alongside the roasted lemon slices and garlic – they are my favorite part of the dish. Serve fish with Mashed Potato salad with balsamic Vinaigrette alongside, or plate fish on top of a mound of the potatoes.
This is a mix between a soup and a stew. My favorite part about this Ribollita is the crusty garlic bread that sits on the bottom of the bowl and absorbs all of the amazing flavors of the sage, beans, vegetables and broth. This is a filling and healthy vegan meal that you can pull together in no time. (Adapted from Shira Bocar, Healthy Appetite)
This is a classic creamy cauliflower soup recipe, lightened up. It has all the warm flavors that come with sweet cooked cauliflower and nutmeg, along with sautéed onions, leeks and celery for some added depth. I use milk, to lighten things up, but you can, of course, use cream if you’re feeling indulgent….
I love a tangy slaw with lots of lemon and crunch from the cabbage. This one hits the spot, especially eaten along with BBQ beef sandwiches. I like to use less mayo for a lighter version, and this one uses considerably less mayo than many others. If you like your slaw less crunchy let it sit for a few hours before serving.
If you want a pasta dish that is a little off the beaten path and beautiful, this is the one! The pasta turns bright purple from the beets and the white ricotta on top creates a bright contrast. I’m calling this a pesto, but it has a very different flavor profile from your standard basil/garlic/pine nut pesto. The beets and walnuts, along with the sundried tomatoes create an earthy depth of flavor – but don’t leave out the ricotta on top. It really rounds out the dish with a creaminess that pulls it all together.