Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish, Vegetarian

Veggie & Pesto Packed Primavera Pasta Salad

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The warm weather has finally rolled in, and it’s beginning to feel like summer. Verdant grass, trees, and flowers call for vibrant veggies to be used. I’ve been craving pasta and also pesto lately, so it only makes sense to use both for a pasta salad. In this Primavera Pasta Salad, your veggies can be a combination of fresh and frozen. I usually have frozen edamame and peas on hand in my freezer among some others (like cauliflower pieces and cauliflower rice). Fresh asparagus, peppers, and celery add a bite and a crunch. Add lemon juice, pesto, and spices for a summery and bright take on pasta salad.

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Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish, Seafood, Vegetarian

Ravenous for Winter Risotto

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Mmmm, this Butternut Squash Risotto with Parmesan, Peas & Shrimp is delicious. What a wonderful winter (and gluten-free) dish. While time-consuming to make, it’s really not all that difficult. This would be easy, yet an impressive dish to serve when entertaining. Risotto is also so easy to add a twist to make it your own. You can make it meatless, add chicken, kale, zucchini, lobster, pancetta, mushrooms, asparagus, broccoli, pumpkin, shaved Brussels sprouts . . .  and the list goes on. The key to making a good risotto is to add the broth hot so it takes less time to heat, to continue adding broth for the rice to absorb and to stir constantly. This makes the rice plump, decadent and a perfect dish.

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