Doesn’t matter if you call it a cutlet or a croquette – it’s delish either way!
Continuing on the food waste reduction effort: turn your broccoli stems into a satisfying savory sauce.
Make your leftover vegetable bits work for your benefit: recycled as soup!
This pillowy bed of quinoa is a dreamy backdrop for roasted veggies of all kinds.
Green split pea soup with fresh herbs and a hint of lemon. It whispers that spring might be on it’s way – if of course it weren’t snowing outside…
No one will ever suspect the green beans were frozen!
Kale for breakfast? On Christmas Eve? In my world – yes. This also makes a super speedy side dish for any spread, so feel free to use it that way if greens to start the day aren’t so much your thing.
Cashew-creamy potato casserole oozing with comfort for a cold and snowy day.
A fast and fabulous vegetable side-dish to pair with anything Indian or to enliven plainer fare.
Not into squash? Check out the variations after the main recipe!
Another one-pot meal for cooler weather featuring a wealth of warmly-coloured root vegetables and creamy barley.
One of my co-workers had a particularly productive spaghetti squash harvest and as a result, I’ve been gifted with a couple dozen the beautiful gourds. When you’ve got 21 spaghetti squash hanging about, there’s only so much squash and tomato sauce a person can take. So I’ve been branching out, finding other ways to use…