Tag: vegetables
The Hidden Vegetables Cookbook: 90 Tasty Recipes for Veggie-Averse Adults by Heidi Herman
Hidden Vegetables is a brand new cookbook that will allow you to hide all sorts of goodness in your meals. I made some Omelet Muffins and did just that.
Autumn Buddha Bowl Recipe (A Belated “In My Kitchen”)
A few birthday items, some produce, a Buddha Bowl recipe and some pumpkin stuff. That’s my November IMK in a nutshell. (Oh, and a new cookbook!)
A Review: Rodney Scott’s World of BBQ
I new cookbook, some new BBQ techniques and a plethora of new (and delicious recipes). Here’s what’s new “In My Kitchen.”
A Movable Thanksgiving Feast for Food ‘n Flix
This month’s FnF film is Planes, Trains and Automobiles. Come along for the ride and to sample Garlic Confit Rubbed Roasted Turkey Breast, Cranberry-Apple Relish with Honey, Cheddar and Pepper Muffins, Rosemary Sweet Potatoes with Crispy Shallots, Ginger Green Beans, Massaged Kale Salad w/Pomegranate and Pumpkin Pie Oatmeal Bars.
Two Sheet Pan-Roasted Trifecta Vegetables
Trying to get enough veggies into your diet? Here’s a simple and easy and quick way that will keep you in healthy colorful vegetables all week. The colors of this recipe prompted the title “trifecta.” Not only is it a beautiful dish, it’s also a win-win!
Veggies…the rest of the meal
Healthy and delicious! Green Beans with Garlic and Mushrooms, Garlic Cauliflower with Sesame Seeds, and Red Wine Maple Glazed Carrots from a special holiday meal.
An Uncommon Surprise
Find out what surprise was on my doorstep that made an otherwise crappy day very uncommonly good.
Healthy Eating: Roasted Carrots and Cauliflower (with a kick) #BloggerClue
C.L.U.E. celebrates healthy eating for January. In honor of this month’s theme, I present TWO recipes to you today: Mediterranean Roasted Cauliflower (with garlic paste) and Honey-Roasted Sriracha Carrots.
Roasted Veggies (Part Quatre)
Roasted veggies to round out a great smokin’ meal and a great cooking class with 3 Guys Smokin’.
Herb & Garlic Roasted Spring Vegetables (another recipe from our cooking class)
If you haven’t been keeping up, this is the third installment of some great recipes we learned at a recent cooking class. We attended a class at The Stock Pot’s Cooking School. Our instructor for the evening was Chef Grant from Tavern on Brady. So far, I have featured his classic deviled eggs, balsamic roasted…