Black Pepper Ricotta Gnocchi with Butternut Squash and Swiss Chard in Béchamel Sauce
Soft ricotta gnocchi in a creamy parmesan béchamel sauce with fall vegetables. Rich and comforting, perfect for a cool fall or winter night.
Toggle header
Recipes to Remember and Experiments in the Kitchen
Savories
Garlicky Beans and Greens
Print Recipe Garlicky Beans and Greens Course Main Dish Keyword Vegetarian Servings Ingredients 6 tbsp extra virgin olive oil2 14 ounce cans white beans drained6 cloves garlic chopped4 cups spinach2 cup broccoli roasted, small florets1/2 cup shaved parmesan6-8 ounces artichoke hearts chopped, (I usually use …
Carrot Ginger Turmeric Soup
This is the healthiest soup out there sure to sooth any cold or sore throat. Print Recipe Carrot Ginger Turmeric Soup Course Main Dish, Side Dish Keyword carrot, ginger, miso, soup, sweet potato, tumeric, Vegan, Vegetarian Servings Ingredients 2 pounds carrots peeled and chopped1 pound …
Vegetarian Mushroom Bourguignon
This vegetarian riff on the French classic beef bourguignon is a rich stew of mushrooms, herbs, and vegetables simmered in red wine. Once you remove the meat and serve it over quinoa it might no longer be quite as French but it still tastes great. …
Fall Salad with Lemon Tahini Vinaigrette
Butternut squash, pomegranate, goat cheese, and almond salad tossed with a lemon tahini vinaigrette.
Pumpkin and Butternut Squash Risotto
Creamy pumpkin risotto with pronounced spices, butternut squash, and parmesan cheese
