Tag: thyme

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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Entrée, Gluten-Free, Meal Prep, Side, Vegetarian

Deliciously Different Roasted Beet & Peach Salad

Annie

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I’m slowly but surely becoming a beets fan. Golden beets tend to be a bit sweeter and milder compared to their more “earthy” red counterparts. Roasting beets brings out their natural sweetness and tenderness. Along side peaches, balsamic vinegar and fresh thyme, this non-traditional salad is bursting with flavor — and color! With brown rice as the base, Roasted Beets & Peach Salad will be your new summer staple.

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Breakfast/Brunch, Entrée, Gluten-Free, Meal Prep, Vegetarian

Passing 2017 with a Potato Thyme Quiche

Annie

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Have to close out 2017 with a bang, right? This Thyme Potato Crust Quiche was a winner. Remember my sweet potato crust quiche? Here’s a take on that. I love breakfast potatoes and hash browns for brunch. I’m not sure what it is about the starchy side, but I associate seasoned potatoes with breakfast. I made a potato crust for this eggy dish and added thyme to complement the sharpness of the parmesan and give flavor to the potatoes. For a quiche, it’s really filling from the potatoes, and adding a dash of hot sauce (or ketchup) does juuuust the trick.

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

Positively Perfect One Pan Veggie & Sausage Roast

Annie

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I found these cute, petite rainbow carrots at Trader Joe’s a few weeks ago and knew I wanted to make a veggie roast. The summer I was in Munich, it was quite unseasonably cold and rainy. My friend, Katie (aka Katinka), roasted Bavarian pork sausage, apples and potatoes. This is my take on it: Roasted Rainbow Veggies with Apple Chicken Sausage. The leeks get crispy like Brussels sprouts and the carrots, zucchini and sweet potatoes are tender after the roasting. The dried thyme makes your kitchen smell AWESOME (emphasis on awesome clearly), and the apple sausage is a sweet, savory addition to balance out the garlicky cauliflower mashed potatoes and sweetly cooked veggies. This may be the easy one pan dish and the quintessential fall meal.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Soup

Snuggle Up with Some Detox Soup

Annie

Giada's Detox Broth

This soup smells heavenly. The fresh ginger, cinnamon, garlic, onion and cloves just have the right amount of flavor to offer. The garlic and ginger offer healthy digestion. The hardest part of this soup is the prep. There’s some chopping involved, but once completed, you literally dump everything into the pot and relax. The broth for this soup is originally from Giada DeLaurentiis‘ Giada’s Feel Good Food. Instead of straining the broth and reserving the liquid, I kept the soup as is, added everything I had on hand but the kitchen sink and enjoyed a piping cup of Giada’s Detox Soup.

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Entrée, Gluten-Free, Italian, One Pot Dish, Vegetarian

The Best Meatless Bolognese

Annie

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You have to trust me. This is delicious. Like I-need-seconds-right-now delicious. Like better than any dish served at Matzaluna (Allie knows what I mean). The ingredient list may look a wee bit long and/or intimidating, but this Creamy Vegetable Bolognese is really quite simple. I must admit, I don’t care for mushrooms. It has nothing to do with flavor and everything to do with texture. I just can’t get over that chewiness. By tossing the mushrooms into a food processor with all the other vegetables, you take care of that texture issue. This sauce would be perfect over your favorite pasta (spaghetti squash or zoodles), meat, white fish or even on a crusty piece of bread as an app. I loved it. Another winner from Giada’s Feel Good Food. I can’t wait to make it again, but I think I’ll need a double batch next time . . .

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