Hummus has always been one of my favorite side dishes. This recipe is pretty easy to prepare and delivers big on flavor. Enjoy!
Great way to enjoy spicy homemade cornbread, and drizzled with honey for good measure… Continue reading “Meatless Mondays! Jalepeno Cheddar Cornbread”
This was a Christmas side dish experiment that turned out really well. The sweetness of the squash, savory chard, crunch of the nuts, and some holiday spices make this veggie dish a winner, enjoy! Continue reading “Have A Veggie Merry Christmas”
Simple sweet and delicious baby carrots, enjoy! Continue reading “Meatless Mondays! Easy Honey Glazed Carrots”
This dish was inspired by my good friend and fellow blogger Rena from Athens, Greece Continue reading “Meatless Mondays Are Back! Greek -Style Stuffed Tomatoes”
1 large jicama (1 1/2 pounds), peeled & cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup chopped red onion
1 14 oz can of Cannellini Beans (drained & rinsed)
1 large fresh nectarine sliced into small squares
1/2 cup chopped fresh cilantro
2-3 mint leaves finely chopped
1/3 cup lime juice
1 Tbsp olive oil
dash of cayenne
dash of paprika
Simply toss all ingredients together (except lime juice, salt, and olive oil) and refrigerate for about 1 hour. Remove and add lime juice and olive oil and toss well. Salt to taste and enjoy. Bon Appetit!
At one point in my younger years I really did not like mushrooms and I really could not tell you why. Today I enjoy all different types of them, so I like to experiment and try them in a multitude of ways. This recipe will make a hearty appetizer or if you want you can serve it up with crusty bread to soak up the garlic flavored juices. Bon Appetit!
1 lb medium-large baby bella mushrooms
4 oz of Stilton cheese
juice of 1/2 lemon
6 Tbsp melted butter
1/2 cup chopped walnuts
1 cup of white bread crumbs or panko (I used stale baguette I had in the kitchen already)
3 garlic cloves, finely chopped
5 Tbsp chopped fresh parsley
1 oz of freshly grated parmesan cheese
salt and fresh ground pepper to taste
First, core the stems from the mushrooms with a pairing knife, leaving only the cap. Pre-heat the oven to 400 degrees Farenheit and place the mushrooms in an ovenproof dish and sprinkle half the garlic over them, then drizzle about 3 Tbsp of the melted butter over them along with the lemon juice. Season with salt and pepper and bake 15-20 minutes. Remove from the oven and allow to cool.
Gently cream the Stilton cheese with the chopped walnuts and mix in about 2 Tbsp of the breadcrumbs, then fill the mushrooms evenly with the mixture, do not over-stuff. Pre-heat the broiler. Mix the remaining garlic, breadcrumbs black pepper, and melted butter in a bowl and stir in the parmesan cheese and parsley. Cover the stuffed mushrooms with the breadcrumb mixture and broil for about 5 minutes until crisp and browned. Serve immediately and enjoy 🙂