I normally associate lasagna with summer veggies. This is a great winter version, that uses butternut squash, Kale and mushrooms along with the warm flavors of nutmeg, sage and thyme to create an earthy and filling lasagna to be enjoyed as the snow falls and summer is a distant memory.

Creamy Cauliflower Soup

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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….
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When I need a quick dinner, I often turn to a breakfast recipe. This fritata is easy to make and packed with flavor. With the smoked salmon and dill, as well as the sautéed scallions and onions it’s the best combination of bagels and lox and your favorite omellete all in one. If you don’t have a large enough sautee pan to bake this in the oven, you can make it in a 9 by 13 pyrex dish instead! To round out the meal, serve this with a green salad and my easy crispy roasted herbed potatoes.

Vegetarian Deli Reuben Sandwich

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If you love overstuffed, warm Deli Reuben sandwiches, you have to try this vegetarian version. It has all of the flavors of the sauerkraut, with the sweet relish dressing and swiss cheese, but with a meat substitute of marinated and crisped tempeh or tofu. Make sure to load on the Kraut and dressing and eat alongside my sweet potato fries for a delicious deli dinner at home!

Sea Bass over Potatoes and Leeks

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This is my go-to company fish dinner, if I am having guesys on a weeknight. The creamy and buttery sea bass topped with crunchy garlic rosemary breadcrumbs is already a delicious mouthful. Plating the fish over warm potatoes, leeks and a pungent balsamic dressing pushes this dish over the top. It is rich tasting, and just filling enough for a special weeknight dinner.

Palacsintas

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This is the Hungarian version of crepes, although much easier to make, once you get the hang of it, and much more fun to eat. These very thin pancakes are traditionally served with a mixture of ground nuts, cinnamon and sugar, which are sprinkled generously on the palacsinta, after which you roll it up and eat it like a long jellyroll! For a more updated version, swap out the cinnamon, nut mixture for your favorite Jam. You’ll never forget the recipe, as its 1:1:1: egg, milk and flour. I always make at least double, since there never seem to be enough to go around!

Sweet Noodle (Lokshen) Kugel

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This is a great sweet treat for the Jewish food lovers out there. This version of lokshen kugel combines a sweet and cinnamon-y custard with raisins and noodles that bake up together for a cheesey and chewy bite. Even though it tastes like dessert, this is traditionally served as a main course – so enjoy! If you want to get in your greens, try serving this alongside my salad of mixed greens with roasted pears and spiced nuts.
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Have you ever had a super thin and crispy boneless chicken breast? This is the one to try. The key to this dish is twofold: pounding the chicken breast thin and the bright lemon and caper sauce that your pour over the top. Serve this with your favorite risotto and tasteguru’s arugala and fennel salad.

Goat Cheese and Leek Quiche

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Quiche is one of those favorite dinners in our house and this quiche is just a little extra classy. Instead of some of the more traditional versions (like broccoli cheddar, featured on this site) this quiche combines sautéed leeks, with their earthy flavor, and creamy goat cheese, with its slight tang to balance the flavors. Make this for family dinner or when friends pop over for a last minute brunch. You can double this recipe and freeze one quiche for another occasion.

Chocolate Cobbler

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I know I say I’m not a dessert person – both because it’s not my go to crave-able food and I don’t like to measure… But, every once in a while, I do bake. Even more rare, is for me to serve a dessert (that is not fruit) on a weeknight…Now that I’ve gotten all of the apologies out of the way, I had to share this recipe. I had never heard of a chocolate cobbler, but came across this one from The Pioneer Woman and it is a great and EASY throw together dessert for a special weeknight meal.