Tag: rosemary

Breakfast/Brunch, Dairy-Free, Entrée, Gluten-Free, Italian, Meal Prep, One Pot Dish

Eggs & Prosciutto for Dinner

Annie

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I love eggs, and I love any time that I have an excuse to eat eggs for dinner. Eggs, Chickpeas, & Prosciutto in a Creamy Tomato Sauce was the perfect impromptu dinner. Ted and I saw this recipe, while we had prosciutto and soppressata to use up from a local  salumeria called Bricco in Boston’s North End. This seems like a fitting meal, as we leave the North End for the other side of the harbor in Charlestown. We ate this as a dinner, and I added more spices and red pepper for a quick. I cut the heavy cream in half and swapped for almond milk, again, because that’s what we have on hand in our fridge. Plus, almond milk is a bit healthier than heavy cream. Pair with this bread to soak up the juices and that runny yolk. Oh, and don’t be like me and only add 7 eggs; apparently I miscounted!

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Bread, Breakfast/Brunch, Dairy-Free, Italian, Lightened Up, One Pot Dish, Side, Vegan, Vegetarian

Savory Rosemary Pumpkin Bread (No Knead!)

Annie

This No-Knead Rosemary Pumpkin Bread could be a savory addition to your Thanksgiving table. I love this with dinner as a side or in the morning as toast. I made this recipe last winter at a ski house and a few times at home. It seems complicated because you have to let the dough rise twice, but there’s no kneading involved. Because the dough is so wet and sticky, the theory is that the gluten doesn’t need help forming via kneading; instead the dough comes together on its own. The hardest part of this is planning because you have about 3 hours of time where the dough needs to sit. The original recipe for this calls for a spiced version with walnuts and cranberries, but I prefer the addition of whole wheat flour and fresh rosemary. I’ve baked this as one round loaf, two smaller loaves, and in a Dutch oven. I love all three, and recommend a Dutch oven if you prefer your bread perfectly crisped and crunchy on top with a soft center.

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Dairy-Free, Entrée, Lightened Up, Meal Prep, Side, Vegan, Vegetarian

Easy & Savory Roasted Veggie Farro Bowls for Meatless Monday

Annie

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This is a meatless meal prep recipe that I can’t believe I haven’t posted sooner, but midterms happened and life. . ., but this is one of those recipes that you’re bummed when your leftovers are gone. I love the chewiness and whole-grain nature of farro, and it’s quite easy to prepare. I had leftover rainbow carrots, haricot verts (think green bean’s skinnier cousin) and rainbow potatoes from slow cooker Italian sausage soup. Roasted in the oven with a little Salz und Pfeffer, rosemary, red pepper flakes and garlic was the right choice. Toss with farro, pistachios, dried cranberries and a quick “dressing” of lemon juice, apple cider vinegar and extra virgin olive oil. Then, you have the perfect Roasted Vegetable Farro Bowls with Cranberries and Pistachios. It’s tart and fresh with the vinaigrette, savory from the veggies and full of texture thanks to the farro, pistachios and dried cranberries.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegan, Vegetarian

Stay Warm & Cozy with These Harvest Bowls

Annie

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I made a similar roasted veggie bowl last year with sweet potato instead of squash, but since then, I’ve somehow perfected this. Maybe it’s because the sauce is juuuuust right; I mixed a little hummus and tahini, apple cider vinegar and dijon mustard. Besides making the dressing and having the quinoa cooked ahead of time, this bowl is really a one pan meal then. You can roast all the veggies at once, adding kale at the end and then keeping the chickpeas separate is they don’t get soggy. These Roasted Vegetable Harvest Bowls keep you full without feeling overly stuffed and kind of even make you feel like you just indulged at Sweetgreen without leaving your home.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Cozying Up with Rosemary Red Lentils

Annie

IMG_8543Happy meal prep, Sunday! Besides the balmy weather lately (and it coming up again this weekend), it’s been a bit chilly some night to start off fall and October. I made this one pot dish of Rosemary Sweet Potato Red Lentils and it’s beyond easy to make — it’s another one of those dump and stir kind of recipes. It’s cozy and surprisingly sweet with the sweet potatoes and raisins, but in a good, savory, dish-me-up-more kind of way. Rosemary is perfect for the fall and colder months and using fresh herbs will make your kitchen smell heavenly.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish

One Pan Grilled Chicken Buddha Bowls

Annie

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I’m not even sure what I threw together last night, but this was a great impromptu dinner. Roasted some veggies, already had grilled chicken from Whole Foods, might as well grab an avocado . . . and Grilled Chicken Buddha Bowls with Roasted Veggies are born. Yesterday was a bit chilly and grey and using the oven didn’t sound like the worst idea, even though it’ll be July this weekend. I tossed sweet potatoes, chickpeas and kale in rosemary, garlic and paprika. After roasting in the oven, the sweet potatoes were tender, while the chickpeas and kale were crispy with a crunch. The kale was almost like kale chips, which is never a bad thing. Paired with that perfectly charred taste from the grilled chicken and creamy avocados, these bowls hit the spot. Although grain-free, I’m still calling this a buddha bowl since all these pieces came together in that perfectly assembled way.

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Dairy-Free, Entrée, Gluten-Free, Italian, Meal Prep, One Pot Dish

One Pan’s the Way to Go

Annie
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Roasting veggies always seems to be winter thing, but what happens when you toss in some spring asparagus, fresh rosemary, lemon juice and lemon zest? A bright, easy dinner. One pan kind of easy. Also great when you’re in a rush and can just pop everything in the oven and let it run its course. Roasting the chicken keeps it oh-so-juicy and prevents it from drying out. Before you know it, you’ll be savoring that One Pan Lemon Rosemary Chicken & Veggies saying, “that was easy.”

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Dairy-Free, Drinks, Gluten-Free, Vegan, Vegetarian

Spicing Up Classic Cocktails

Annie

Rosemary Grapefruit Gin & Tonic

The holidays are upon us. This time of year calls for office parties, friends gathering and holiday happy hours. To match the festive occasion, try dressing up your classic G&T this season. Citrus is at its peak and rosemary has that hearty evergreen essence. (The fresh rosemary used came from Perin’s herb garden still thriving somehow outside our window.) Add the two together for a Rosemary Grapefruit Gin & Tonic. I made these on a whim for roommates on Friday and we all gave these a sure nod of approval. Cheers!

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Dairy-Free, Drinks, Gluten-Free, Vegan, Vegetarian

Tart & Spiced Holiday Moscow Mules

Annie

IMG_5678Another tasty take on a Moscow mule — a (Christmas) Cranberry Moscow Mule. The copper mugs are just so fun, they’re begging to be used after making the lovely Apple Cider Moscow Mules. A splash of diet ginger beer and cranberry juice give the classic drink a balance between spice and tart. Omit the vodka for a tasty mocktail. If you’re feeling exceptionally festive, garnish with fresh cranberries and a sprig of rosemary. While Christmas has passed, at least you have another option to ring in the New Year. Cheers!
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Entrée

Pasta & “Pasta” Pairings for Pumpkin Sauce

Annie

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Ok, I promise — this is my last pumpkin recipe, but does it really count as new if I’ve previously posted this recipe? I love this Creamy Pumpkin Sauce; it’s quite easy to make and sure to impress. Maybe you’ve already exhausted that original spaghetti squash pairing idea or maybe you just have no idea what to do with the sauce in general or with its leftovers. Not a fan of spaghetti squash? Try these tortellini pairings below. Love spaghetti squash? Make the below recipes swapping tortellini for spaghetti squash. (Discover an easy way to cook spaghetti squash here.) Not a pasta fan? Just use sautéed kale and/or spinach as a substitute for anything pasta. No matter the way you choose to prepare this, you honestly can’t mess up because any combination is delicious. As a possible contender for holiday dishes or entertaining, here’s two options to transform any meal (pasta or not) using the creamy pumpkin sauce:

  • Creamy Pumpkin Sauce Tortellini with Tuscan Kale, Browned Chicken & Roasted Purple Cauliflower
  • Creamy Pumpkin Sauce Tortellini with Rosemary, Delicata Squash, Baby Spinach & Cherry Tomatoes

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