vegetarian

Tomato Basil Pasta with Parmesan Cheese

I was looking through the recipes we’ve shared here over the past year, and I cannot believe we hadn’t shared this one for tomato basil pasta yet. It’s such a staple in our dinner repertoire (and I’m making it again tonight). It hits 3 points:

So easy to make
Inexpensive!
Perfect in summer since you don’t need the oven

I love the cherry tomatoes that are out this time of year. And this is the perfect dish to use them in! They get a little blistered and yummy. And topping off the pasta with some freshly shaved parmesan cheese makes it all even more delicious.
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Summer Peach Panzanella

It’s summer and that means peach season! And the start of something new Josh and I want to do on the blog. So every once in awhile, we’re planning on taking an ingredient or dish and making a his take and a her take on it… and hopefully no mis-takes! (Sorry, I couldn’t help myself). So this week, we bring to you peach recipes from both of us! First up, mine… a delicious, summery peach panzanella salad.

Have you ever heard of panzanella? It’s basically a salad made with stale bread. Last summer, we went to a going away potluck for a neighborhood friend and the host made a peach panzanella salad. I kept going back for seconds, then thirds, then fourths…
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Spring Risotto with Asparagus and Peas

Risotto is one of those things that I feel is so daunting. That may be why I’ve only attempted to make it a few times. But, I must be pretty lucky, because every time it seems to come out great! And I’m not the only one that thinks so, Josh does too (I hope he’s not just being nice).

I’ve been wanting to cook up a fresh, spring risotto. So I found this recipe from Rachel Ray and adapted it to fit what I had in the house and what I wanted to use. I left out the pancetta and saffron and added peas. So while this recipe is certainly not vegan, it can be made vegetarian if you switch out the chicken stock for vegetable stock! Of course, if you don’t care about such things, you could always add pancetta or bacon in too. (Which I may next time I make it. Everything’s better with bacon, right?)
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Spicy Charred Edamame

I love snacking. Give me a lazy Sunday afternoon with some snacks and some tv and I’m a pretty happy girl. It’s so easy to fall into the rut of just pulling out a bag of chips or making some popcorn. I’d rather do something that’s almost as easy and worlds tastier and healthier.

Enter this charred, blistered, and perfect edamame.

Edamame is so easy to make. If you get frozen, like I do, you just follow the directions on the package. This usually either involved boiling in some water or cooking in the microwave. I usually do the boiling method though. Just as easy! And then with this recipe, you just take that boiled edamame and toast it up in some olive and sesame oil. I like to throw in a jalapeno for some heat. It gets all caramelized and yummy. I usually leave the seeds in for some extra spice, but if you’re a little reluctant to have your mouth on fire, leave the seeds out. It will still be tasty.

You end up with a perfectly blistered and charred edamame that has a little spicy kick. Perfect for snacking. Perfect for sharing. If you’re feeling generous. A spicy, salty treat.
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Breakfast Tostada

Yup, it’s that time of year. Almost Cinco de Mayo. Living in Texas most of my life, it’s always been a holiday that’s been fun to celebrate. However, I keep my celebrating pretty tame. nowadays Usually it just involves some sort of Mexican food and a margarita. For a recipe I wanted to share this year, I decided to do a little twist on avocado toast. And how do you elevate it to new levels of delicious and put a little Mexican spin on it? You fry up a tortilla, of course and use that in place of the bread! Enter the breakfast tostada. Super-delicious, super-easy, and super-crispy.
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Mixed Berry Smoothie Bowl

Happy Friday! I don’t know about you, but I am so glad the weekend is almost here. I caught a cold last weekend, and I’ve spent most of this week feeling rotten. I’m feeling a lot better, and I’m excited to rest and relax this weekend and just enjoy not being sick!

I will say, when I’m sick, I do try to get as many vitamins as possible, hoping it will speed the cold along. And I absolutely adore smoothies for that purpose. Being able to pack those antioxidants and vitamin c in is perfect! Lately, I’ve been seeing more and more photos of smoothie bowls, and now that I’ve tried it? I’m sold. It’s all the deliciousness of a smoothie with toppings!
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