Chilled Quinoa & Veggie Salad with Lemon-Herb Vinaigrette

With a mix of raw and roasted veggies, fluffy quinoa, chickpeas, and a tangy lemon-herb vinaigrette, this colorful salad packs a tasty and satisfying punch. Loaded with protein, this salad is terrific for dinner or as meal-prep item to enjoy during the week.

Lemony Artichoke Pasta with Spinach

This refreshing pasta is a quick and easy way to bring a little vibrant goodness into your life. The tender pasta tossed with briny artichoke hearts, irony spinach, fresh lemon, and a simple sauce of garlic and olive oil creates a delightful entrée with layers of bright flavor.

Eggplant Caponata Pasta

Caponata is a Sicilian favorite of fresh eggplant stewed with olives, garlic, tomatoes, herbs, and vegetables in an agrodolce (sweet-sour) sauce. Often served as a dip or appetizer, caponata has many variations. This version turns the base of stewed eggplant into a rustic, deeply-flavorful pasta sauce, creating a warm and comforting, yet elegant and refined pasta dish.

Brandied Fruitcake

This decadent and complex fruitcake layers together sweet, nutty, boozy, and floral flavors to create an addictive treat that tastes like the showstopper of a medieval feast. Want to send your mouth on a dizzying journey that will reconfigure your conception of the limits of flavor? Pair this fruitcake with a thick slice of cambazola blue cheese.

Penne Pasta with Hearty Lentil Bolognese Sauce

Bolognese, the classic Italian pasta dish, is a rustic and hearty ragout traditionally made with ground beef and a bounty of herbs and vegetables in a richly-flavored tomato sauce. In this version, meaty, creamy lentils stand in for the beef to create a satisfying, protein-packed entrée

Braised Brussels Sprouts with Pickled Mustard Seeds

These braised Brussels sprouts are a true flavor bomb. The perfect side for a vegetarian Thanksgiving dinner!

Vegetarian, Salads & sidesLee CarterOctober 13, 2020braised brussels sprouts, roasted veggiesComment

Hearty Mushroom Stroganoff

Before I started eating more plant-based, one of my favorite meals at a bistro near my parents house was beef stroganoff, a dish that originates in Russia. Many times, beef stroganoff already has mushrooms in it—this version simply doubles down.