Category Archives: DINNER

Zucchini Noodles in Easy Tomato-Basil Cream Sauce

Homemade zucchini noodles topped with garlic cashew cream sauce. This vegan raw pasta dish is so easy to make - no cooking required!

Homemade zucchini noodles topped with garlic cashew cream sauce. This vegan raw pasta dish is so easy to make – no cooking required!

If you’re new to zoodles, don’t worry! They’re nothing fancy or hard to make. All that you … read more

Linguine With Asparagus, Prosciutto, Mozzarella

spring-pasta-linguine-asparagus-prosciutto-mozzarella

Ingredients

  • 1 teaspoon lemon zest, plus 3 Tbsp. fresh juice (from 1 large lemon)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 8 ounces uncooked whole-grain linguine
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Bucatini With Artichokes and Caperberries

spring-pasta-bucatini-artichokes-caperberries

Ingredients

  • 8 ounces uncooked bucatini or fusilli pasta
  • 3 tablespoons unsalted butter
  • 1 14-oz. can whole artichoke hearts in water, drained well and halved
  • 1/2 cup chopped yellow onion (from 1 small onion)
  • 1 ounce
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Ranch Seasoned Oven Fries

Oven fries with baked-on ranch seasoning are delicious on their own or dunked into your favorite dipping sauce. Get the video or written recipe - whichever works best for you!

Oven fries with baked-on ranch seasoning are delicious on their own or dunked into your favorite dipping sauce. Get the video or written recipe—whichever works best for you!

These oven fries could not be simpler to make. Just sprinkle on … read more

tomato-glazed meatloaves with brown butter mashed potatoes

accidental ketchup

I am a sucker for a good meatball. Something happens when you mix otherwise one-dimensional ground meats up with fresh breadcrumbs, herbs, seasonings and make a great sauce to go with it and that is that I will swat your

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Braised Belgian Endive

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons unsalted butter
  • 6 heads Belgian endive (about 5 oz. each), bottoms trimmed, halved lengthwise (or quartered if larger)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium vegetable
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