recipes

Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.

For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been sautéed in nutty browned butter.

There’s always potatoes in my pantry, usually several different kinds. We really love potatoes and I make them many different ways. I like certain types for different uses. The Yukon Gold potatoes are my favorite for mashed. The texture is creamy, they have a buttery taste and they even hold well if you need to make them a day ahead of time

I’ve mentioned before that my in-laws tend to host fabulous brunches for us nearly every time we come for a visit. I won’t say no to that! The food is always amazing and, bonus, it gives me the opportunity to bring something as well. Normally I tend to lean toward something on the sweeter side (muffins, scones, etc.) but last time I decided to try this strata. This is basically a savory bread pudding, and a tasty one at that. With spinach, onion, Gruyere and Parmesan cheeses, this was sure to be delicious. Needless to say, this was very well received.

It is incredibly convenient in that all the prep work is done the night before, and in the morning all you have to do is bake and serve. I thought the overall flavors of the dish were great, but there are a couple of changes I will make next time. First, I will double the amount of spinach. If an ingredient makes it into the title of a recipe, you should get more than the occasional bite of it. Plus, spinach is tastes good, and is good for us. Also, I will omit the mustard called for in the original recipe. I found it unnecessary, and it seemed to overpower a lot of the other flavors. I’ve included these changes in the version below. Enjoy!

Ingredients needed for our easy to cook kielbasa & cabbage skillet

This is an incredibly quick, easy and flexible recipe which allows you to make ahead, or serve right away. I often serve this with a nice piece of steak, and pour the sauce over it.

I’ve added some suggestions at the end of the recipe to hopefully inspire you to change it around (if you want to) and create a wonderful dish your family will enjoy.

This can be served as a starter, with some nice warm crusty bread to mop up the lovely sauce, or as a side dish, or as part of a pasta dish, or as a brunch, served on a slice of toast. The choice is yours, so please enjoy!

“Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.”

Easy healthy quick dinners = my saving grace right now!!

“This is a summer favorite at my house. So easy and tasty, and complements steak, ribs, chicken or fish. By the way, these can be done in the oven under the broiler as well.”

“I’ve been making this casserole for almost 20 years and it’s always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.”

“This pot pie couldn’t be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.”

“Here’s our impossibly easy pies packed with pork and Green Giant(R) mushrooms; made using Original Bisquick(R) mix – perfect for breakfast.”

“These are simple and so yummy … there are never any left to bring home from holiday parties!”

“I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn’t even tell that it wasn’t beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!”

“This incredible meatloaf is sure to be a family favorite. It’s SIMPLE to make using turkey, loads of cheese, and Italian bread crumbs.”

“If you like spinach and Mexican food, you’ll love these easy vegetarian enchiladas made with ricotta cheese and spinach.”