Vegetarian

My cheesy orecchiette is just the cheesiest! Featuring both American cheese and Colby jack, it is super creamy and is topped with crunchy roasted asparagus!

Pasta•Vegetarian

Cheesy Orecchiette with Asparagus

These roasted brussels sprouts with cream sauce will be your new favorite side! They feature a garlic cream sauce, balsamic glaze, and crunchy pine nuts.

Side Dishes•Vegetarian

Roasted Brussels Sprouts with Cream Sauce

Vegetables are the star in this spinach and mushroom enchiladas recipe, featuring white cheddar and a fresh green chimichurri sauce made from herbs.

Entrees•Mexican•Vegetarian

Spinach Mushroom Enchiladas

This spaghetti with burst tomatoes is the perfect answer to the question of what to cook on those hot summer nights that is simple, refreshing, and exploding with flavor. Roasted cherry tomatoes are paired with a pistachio pesto for a new twist on a classic dish.

Entrees•Pasta•Vegetarian

Spaghetti with Burst Tomatoes

This hearty whiskey parmesan soup features ditalini noodles, fresh kale and sautéed mushrooms in a wholesome whiskey and parmesan rind broth.

Pasta•Soup•Vegetarian

Whiskey Parmesan Soup

These blistered miso green beans are paired with a spicy glaze made from white miso paste, mirin, sesame oil and rice vinegar and are topped with crushed peanuts.

Asian•Side Dishes•Vegetarian

Blistered Miso Green Beans

This roasted beet tart makes the perfect fall side dish, with beautiful deep red and golden beets, candied pistachios, goat cheese, and arugula salad.

Baking•Side Dishes•Vegetarian

Roasted Beet Tart

A recipe for simple homemade potato and carrot gnocchi, paired with a classic browned butter and sage sauce.

Italian•Pasta•Vegetarian

Carrot Gnocchi with Brown Butter

A recipe for easy pumpkin pancakes with a quick homemade berry compote, the perfect breakfast or brunch recipe for this fall.

Breakfast•Vegetarian

Easy Pumpkin Pancakes with Berry Compote

1
2
3
…
5
Next Page »