This is a flavorful accompaniment to roasted pork or chicken. It would also make a nice addition to a salad or wrap sandwich (Lately I’ve been obsessed with Trader Joe’s Brown Rice Tortillas for making wraps). Continue reading
Butternut Squash and Chestnut Soup
A thick, warm autumn soup for a stormy day. Hope everyone on the East Coast is hanging in there. Continue reading
Bell Peppers Stuffed with Wild Rice
A hearty vegan dish good for a chilly fall evening. Continue reading
A Perfect Pot of Beans
I prepare these in bulk and then throw them into salads and sides or dress them up with sauce and veggies for a main course. They are a bit time consuming to prepare, but they taste so much better than canned. Continue reading
Sesame Ginger Salmon Burgers
These deliver a taste of Asia without the soy. Easy for a quick weeknight meal. Continue reading
Chicken Pot Pie
I hadn’t had chicken pot pie in years, but I had a craving for this hearty fall favorite, so I thought I’d give it a go. I pre-cooked a top pie crust to make sure that it would not have a soggy texture. Continue reading
Monday Morning Extra: Single Gluten-Free Pie Crust
A versatile crust for savory or sweet pastries. Continue reading
Chard and Currant Pasta
This is easy to throw together for a quick weeknight dinner. Continue reading Belgian Waffles
These have a light, fluffy texture and are delicious with maple syrup, fresh berries and rice whipped “cream.” Its hard to tell them apart from the gluten, egg and dairy version. Continue reading
Greek-Style Ratatouille
This version of the Provençal classic substitutes carrots for the zucchini and relies on Eastern seasonings rather than the French standards of basil and thyme. The eggplants in this dish are so tender and flavorful that they melt in your mouth. Continue reading
The Resourceful Kitchen 