It’s an Autumn Saturday morning in Chicago. As I sit here and type this, I’ve already seen the weather go from dark and cold, to windy and pouring rain. Now, its slightly breezy and a lovely 70 degrees F and sunshine. Why am I telling you this? Well, for one thing, my fiance isContinueContinue reading “Maple and Harissa Roasted Carrots”
Category Archives: Vegetarian Recipes
Kale Salad with Breadcrumb Croutons
I’m guilty of it. I’ll readily admit. I’m guilty of eating kale multiple days a week. I love it in my Fall Quinoa and Kale Salad, Kale and Brussels Sprout Salad with Bacon, Almonds, and Pecorino, and Kale and Corn Salad with Basil Lime Vinaigrette. All incredibly tasty, satisfying, and hearty. But just because kaleContinueContinue reading “Kale Salad with Breadcrumb Croutons”
Stove-top Gnocchi (not mac) and Cheese with Peas
Fun enough for the kids. Just grown up enough for the adult palate as well. So simple to make. Ready for it? Sure you are. This is a fun twist on macaroni and cheese. I like creating an opportunity to introduce children to new foods and expand their palates, while simultaneously eating something with a senseContinueContinue reading “Stove-top Gnocchi (not mac) and Cheese with Peas”
Roasted Tomato and Arugula Pasta Salad
I’ve got roasted garlic and tomatoes, and I’ve got feta cheese, and I’ve got arugula, and I’ve got artichokes, and I’ve got a deliciously lemony dressing. And, you may partake with me on one condition; that you listen to (read) my short rant about Spring weather in Chicago. Those of you not dealing withContinueContinue reading “Roasted Tomato and Arugula Pasta Salad”
Arugula and Cauliflower Salad with Farro, Feta and Avocado
Stuck in a salad rut? Well, not anymore. This one has a fantastic variety of delicious and beautiful attributes. Time to bust that salad rut! (That sounds kinda weird, but I’m gonna roll with it.) Charred cauliflower is a fun and unique salad ingredient. When combined with the nutty farro, a hearty quality isContinueContinue reading “Arugula and Cauliflower Salad with Farro, Feta and Avocado”
Crispy Asian Brussels Sprouts
I get it. Telling you “Asian roasted Brussels sprouts are the perfect bar food snack” makes me sound like a food snob. But if you’re reading this, you’re either already a food snob, or you’re on the road to becoming one. So let’s embrace both our inner food snobbery, and this fantastically delicious andContinueContinue reading “Crispy Asian Brussels Sprouts”
How To Make Homemade Pumpkin Puree
Stop wasting your money at Starbucks on pumpkin bread. Start baking with homemade pumpkin puree. It couldn’t be easier. Sugar pumpkins are an excellent choice for cooking and baking. These smaller squashes have a firm, sweet flesh and are only about 6 to 8 inches in diameter. These particular pumpkins are great for roastingContinueContinue reading “How To Make Homemade Pumpkin Puree”
Fall Quinoa and Kale Salad
Take a look at this salad. Tell me that doesn’t look beautiful and delicious. But don’t actually tell me that, or type me that, or whatever … because you know it’s not true. You know this baby looks fantastic. What you may not know is the little trick I used to make it tasteContinueContinue reading “Fall Quinoa and Kale Salad”
How to Freeze Homemade Basil Pesto
Are you reluctantly saying goodbye to summer? Here’s my perception. Whip up a large batch of homemade pesto. Then freeze it. IN ICE CUBE TRAYS!! (yes, that deserved the double exclamation point). We all love the smell and taste of fresh basil pesto. We need it during the non summer months. That said, here’sContinueContinue reading “How to Freeze Homemade Basil Pesto”
Classic Hummus
Don’t buy it. Make it yourself. More fun and flavor are to be had! If you normally read something like the above in a food blog or publication and think to yourself, “sure, I should do that,” … but then, upon further and deeper thought, you say to yourself (honestly) … “Even though that looksContinueContinue reading “Classic Hummus”
Emily Always Cooks 