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

A Risotto Recipe to Warm You Up


I can’t believe I haven’t posted this yet! This risotto is so yummy and comforting now that it’s getting cold. I made this right after the NCLEX — the boards to become a registered nurse — and it was a welcome distraction. There’s something so therapeutic about making risotto with all the stirring and mixing. I had this idea for a pumpkin leek combination and something about it seemed like it needed some bacon. For a curve ball, I used a dry red wine (since that’s what I had), but I think it adds some depth of color to this fall dish. I should also admit I’m not sure if it made a true 7 or 8 cup batch between all my “tastings” oops. . . Here’s a recipe for Pumpkin Leek Risotto with Turkey Bacon to soothe your soul and warm you to your toes.

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Breakfast/Brunch, Entrée, Gluten-Free, Vegetarian

This Quiche Has Got You Covered

Sage, Kale & Caramelized Onion Quiche

Sage, Kale & Caramelized Onion Quiche. All I can say is yummmm. I’ve never had a quiche expand so much while baking, that it rose up and out of the pan to get that goldeny-brown crust. Ironic since it’s crustless! I had some sage leftover after the Grapefruit Sage Water and the Crispy Sage Chickpeas over Sweet Potato Mash. Quiche is great to make ahead of time and then pull out pieces of breakfast, lunch or even dinner during the week. Pair with a fresh salad and it’s dinner or with half a grapefruit for breakfast. Plus, it’s easy to make — and delicious!

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Dairy-Free, Entrée, Gluten-Free, Vegan, Vegetarian

Move Over, Meat — Welcome Meatless Monday

Crispy Sage Chickpeas over Sweet Potato Mash

Sometimes you need a little less meat in your life. I stumbled across BuzzFeed Food, which is a winning combo because I like BuzzFeed just as much as I enjoy food, so can’t go wrong there. This recipe was under five dinner options to make from one grocery list (quinoa & carrot ribbon salad,  spaghetti squash with bacon, goat cheese and spinach . . . have I tempted you to look yet?). I like sage, I love kale, and the idea of Meatless Monday is starting to become a routine in my cooking. It was easy enough to pop the sweet potato in the microwave and then let the chickpeas, onions and kale roast in the oven after tossing them with agave and sriracha. If you really can’t make it meatless, let (a smaller serving) pair with with steak, roasted chicken or pork chops. Otherwise, enjoy your Crispy Sage Chickpeas over Sweet Potato Mash just as it is.

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Dairy-Free, Entrée, Italian, Vegan, Vegetarian

No-Cream-Added Creamy Squash Pasta


Another fall classic — Creamy Hubbard Squash Linguine with Zoodles & Sage. When my mom and I went to buy local orchard apples and pumpkins at Wallingford’s Orchard, we also picked up spaghetti, delicata and hubbard squash. (Hubbard is a light grayish-blue in color, teardrop in shape and similar to butternut squash in taste.) Maybe I just needed a break from pumpkin, or I’ve just been dying to try this delicious squash linguine recipe I found on Pinterest. The puréed squash is rich and creamy, so much so, you’d never know there’s no cream; the sage amplifies natural flavors and resembles thyme in taste. The hubbard and sage sauce might be bursting with so much flavor that it could be a knockout on its own — soup anyone? Having previously roasted the squash, the only thing to do next was to try this linguine recipe. I added in both “zoodles” or zucchini noodles and sautéed spinach for some needed veggies, and whole-wheat linguine for better carbs. The zoodles and whole-wheat linguine seamlessly blend; you’d never know you’re eating zucchini instead of pasta at times. The modifications were delectably perfect, and I can’t wait to have this again.

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