Mushrooms and Greens on Toast
Mushrooms and Greens on Toast adapted from Tara O’Brady’s Seven Spoons Cookbook Ingredients: 3 tablespoons unsalted butter, divided 1 tablespoon olive [...]
Mushrooms and Greens on Toast adapted from Tara O’Brady’s Seven Spoons Cookbook Ingredients: 3 tablespoons unsalted butter, divided 1 tablespoon olive [...]
Sheet Pan Roasted Vegetables from Cooking Light Ingredients: 3 tablespoons olive oil 2 tablespoons whole-grain mustard 1 tablespoon chopped fresh [...]
Mini-Mushroom and Sausage Quiches adapted from a recipe by Eating Well Ingredients: 8 ounces breakfast sausage 1 teaspoon extra-virgin olive [...]
Farmers Market Fried Rice from Eating Well Ingredients: 2 teaspoons + 2 tablespoons peanut or canola oil, divided 2 large [...]
Sweet Potato and Spinach Quesadillas from Health.com Ingredients: 2 medium sweet potatoes (1 pound total) 1 cup red-wine vinegar 1/2 [...]
Creamed Spinach with Mushrooms adapted from Cooking Light Ingredients: 4 teaspoons canola oil, divided 8 ounces sliced mushrooms 1 - [...]
Spring Vegetable Risotto with Poached Eggs adapted from a recipe by Alison Roman Risotto only sounds intimidating—if you can stir, [...]
Green Vegetable Sauce from The Cook’s Encyclopedia of Pasta Ingredients: 2 carrots 1 zucchini 3 ounces of green beans [...]
All-Green Juice Adapted from ReBoot Your Life.™ Ingredients: Handful of romaine hearts Handful of kale or collard leaves, stemmed Handful [...]
Vegetable Soup with Barley This recipe comes from my mom, who got it from her friend, Bernita, in North Fort [...]