Vegetables – Kristen's Recipes

Simple Zucchini Fritters

November 8, 2026 Kristen

Simple Zucchini Fritters

1 large or 2 small zucchini

¼ C, chopped Scallion

2 eggs

1/4 cup all-purpose flour + scant tsp. baking powder

salt and pepper for seasoning – to your taste

Sunflower oil or olive oil

Take a box grater and on the side with the largest holes shred the zucchini. Place in a colander in the sink and sprinkle with 1/2 tsp. of salt. Mix well and gently so salt gets in all the nooks and crannies. Leave like this for around 10 minutes or so. Take a clean kitchen towel – flour sack style is best – place the salted zucchini in the towel and wring out the excess moisture. If you don’t have a towel you can just wring it in your hands!! Place the squeezed zucchini in a large bowl. Using the same grater shred the scallion – Gently stir in eggs, salt and pepper. Mix well then slowly add flour. Again mix well so there are no lumps. Heat a large sauté pan over medium-high heat. Add 2 T. of oil. Heat just until the oil sputters when you drop a small spoonful of the zucchini batter into the pan. Carefully spoon about 2 T. of zucchini batter into hot oil. Keep spooning batter spacing the fritters a couple inches apart. Cook until golden about 2 or more minutes. Lower the heat a bit to medium flip the fritters and keep cooking till golden on the other side about 2 or 3 minutes more. Remove cooked fritters from pan to a plate that has been lined with paper towels. Continue till all batter is cooked. You may need to add more oil to pan – just be sure to let oil get hot before you start frying the next round. Serve as is or you can serve the firtters with a side of sour cream or creme fraiche with some fresh dill or basil finely chopped and mixed into cream. Lemon Basil Oil or Garlic Aioli would also be tasty.

Roasted Cauliflower with Garlic, Lemon and Parsley

November 3, 2026 Kristen

Roasted Cauliflower with Garlic, Lemon and Parsley

1 large head cauliflower, cut into small florets

3 T. olive oil, or enough to coat well.

6-8 cloves garlic, rough chopped

1 T. coriander seeds, whole if possible (or use ground)

1 tsp. caraway seeds (or sub more cumin seeds)

1 tsp. cumin seeds, (or ground cumin)

3/4 tsp. salt

1/2 tsp. pepper

1/4-1/2 tsp. chili flakes

zest of one lemon

1/2 cup chopped flat-leaf parsley

Preheat oven to 425F. Trim leaves off the cauliflower and cut it into small 1 -inch florets. Place in a bowl and toss with the olive oil. Add the garlic, coriander seeds, cumin seeds, caraway seeds, salt, pepper, chili flakes, lemon zest. Toss to coat well. Place on a parchment-lined baking sheet and roast in the middle rack of the oven for 20-25 minutes, tossing halfway through, until fork tender and lightly edges are lightly crispy. Note: Depending on the size that you cut them this may need more or less time. Place in a serving dish making sure to get all the seeds from the tray- and toss with the fresh chopped Italian parsley right before serving. Taste for salt, add more if needed. TIP: If your cauliflower is cut too big, your garlic may burn, so cut it into small florets (or for larger florets, cook at 400F for 30 minutes)

Servings: 4
Serving Size: 1/4 of recipe

Calories: 160
Fat: 11 g
Fiber: 5 g
Protein: 5 g

Best Sauteed Mushrooms for Steak

October 29, 2026 Kristen

Best Sauteed Mushrooms for Steak

1 lb mushrooms

1 T. butter

1 T. olive oil

2 garlic cloves

1-2 T. chopped parsley

fine sea salt and pepper

Prepare mushrooms: Clean the mushrooms by wiping them with kitchen paper. Slice into medium-thick slices. If very small, halve them. Heat the butter and the olive oil in a large skillet or nonstick pan. Sauté mushrooms: Add the minced garlic, stir continuously for about 20 seconds, then add the mushrooms. Stir well. Cook on medium heat for 7-8 minutes until the mushrooms are golden. Add the chopped parsley and salt and pepper to taste. Serve immediately.

Servings: 4
Serving Size: about 1/2 C.

Calories: 83
Fat: 7 g
Fiber: 1 g
Protein: 4 g

Instant Pot Steamed Corn

October 26, 2026 Kristen

Instant Pot Steamed Corn

6 fresh young corn

Husk and rinse the corn. Place the steam rack inside the Instant Pot®. Fill the inner pot with 2 C. (500 mL) of water. Stack corn on the steam rack. Close the lid and turn the steam release handle to the Sealing Position. Select and adjust the or to set 12 minutes of cooking time. Steam corn. When it is done, wait another 5 minutes. Open the pressure cooker using natural release. Take out the steamed corn and enjoy.

Servings: 6
Serving Size: 1 ear

Calories: 99
Fat: 1 g
Fiber: 3 g
Protein: 3 g

Halloween Boards

October 23, 2026 Kristen

Smashed Brussels Sprouts

October 17, 2026 Kristen

Smashed Brussels Sprouts

1 lb. of Brussels sprouts

1½ T. olive oil

½ tsp. fine sea salt

¾ tsp. mild curry powder, such as madras or Balti

2 T. Walnut pieces, (or more to taste)

2 T. Dried cranberries, (or more to taste)

Trim off woody ends on Brussels sprouts and wash. Bring a medium saucepan of water to a boil, and boil Brussels sprouts for 10 minutes. Drain and place in an ice bath to stop the cooking. Drain again and dry thoroughly with paper towels. I gave the sprouts a good squeeze to rid them of excess water as well. Preheat oven to 425°F. Line a large, rimmed cooking sheet with foil. In a bowl, toss dried Brussels sprouts with olive oil, sea salt and curry powder. Place them on the cookie sheet and smash each sprout with the bottom of a mason jar or measuring cup. Arrange the sprouts on the cookie sheet so there’s room between each to brown. On the middle oven rack, bake Brussels sprouts for 30 minutes, or until the bottoms and edges turn golden and crispy. Serve immediately with walnut pieces and dried cranberries to taste.

Servings: 4
Serving Size: about 3/4 C.

Calories: 132
Fat: 8 g
Fiber: 5 g
Protein: 4 g

Charred Brussels Sprouts with Warm Honey Glaze

October 9, 2026 Kristen

Charred Brussels Sprouts with Warm Honey Glaze

1½ lb. brussels sprouts, trimmed, halved

¼ cup extra-virgin olive oil

½ tsp. kosher salt, plus more

Freshly ground black pepper

¼ cup honey

⅓ cup sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

3 Tbsp. unsalted butter

3 scallions, thinly sliced on a diagonal

1tsp. finely grated lemon zest

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Servings: 6
Serving Size: 1/6 of recipe

Calories: 226
Fat: 15 g
Fiber: 5 g
Protein: 4 g

Easy Roasted Cabbage with Amazing Onion Dijon Sauce

October 6, 2026 Kristen

Easy Roasted Cabbage with Amazing Onion Dijon Sauce

1/2 medium green cabbage, about 1½ lb.

1 T. olive oil or garlic infused olive oil

salt and pepper

Sauce*:

3 T. butter or margarine to be dairy free

2 T. minced fresh onion or shallot or white part of sliced green onion (and chop the green for sprinkling on when serving)

1 T. Dijon mustard, or to taste

1/2 tsp. minced garlic (can use 1/4 tsp. dried, granulated garlic)

1/8 tsp. each salt and pepper

optional: chopped chives or parsley for serving

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. (TIP: dark brown edges are some of the best, crispy parts so don’t be afraid of browning!) Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (Alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using). To serve, place the wedges on a plate, whisk sauce again well* and drizzle over wedges. Sprinkle with chives or parsley, if desired.

Servings: 4
Serving Size: 1 wedge with sauce

Calories: 155
Fat: 12 g
Fiber: 4 g
Protein: 2 g

Zucchini Corn Fritters

October 6, 2026 Kristen

Zucchini Corn Fritters

3 cups packed shredded zucchini

1 cup corn kernels

2 large eggs

1 T. light mayonnaise

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh basil

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. dried dill weed

½ cup all-purpose flour

3 ounces shredded 2% Milk Mozzarella Cheese

1 ounce Parmesan cheese, finely shredded

2 T. olive oil

Place the shredded zucchini into a colander in your sink. Cover the zucchini with paper towels and squeeze down to release the excess liquid from the zucchini. Stir the zucchini and do it again with fresh paper towels once or twice more until minimal liquid is released. Transfer the shredded zucchini to a large mixing bowl and add the corn, eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, shredded Mozzarella, and shredded Parmesan cheese. Stir until well combined. Add a T. of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add about half the zucchini mixture ¼ cup at a time, making ¼ cup piles and pushing down on the top of each one with the back of a spoon or spatula to flatten it into a patty (should make seven patties). Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way, making an additional seven patties (the second batch may cook slightly quicker), and transfer them to the serving plate when finished. Serve warm

Servings: 4
Serving Size: 1/4 of fritters

Calories: 295
Fat: 16 g
Fiber: 2 g
Protein: 15 g

Air Fryer Garlic Balsamic Green Beans

October 5, 2026 Kristen

Air Fryer Garlic Balsamic Green Beans

12 oz uncooked trimmed green beans

1 T. olive oil

1 ½ T. balsamic vinegar

2 large garlic cloves, finely grated

¼ tsp. red pepper flakes

¼ tsp. salt

Place all of the ingredients into a mixing bowl and stir to coat. Use your fingers to separate the grated garlic and massage it into the green beans. Transfer the coated green beans to the basket of your air fryer, spread into an even layer, and drizzle any remaining coating on top of the beans. Set the air fryer to 375/380 degrees Fahrenheit (mine only goes by tens so I did 380) and cook for 10-14 minutes until cooked to your preference. Check the taste and add more salt if desired.

Servings: 4
Serving Size: about 3/4 C.

Calories: 64
Fat: 4 g
Fiber: 2 g
Protein: 2 g

Flaky Broccoli Cheddar Soup Mini Pies

September 27, 2026 Kristen

Flaky Broccoli Cheddar Soup Mini Pies

2 T. extra virgin olive oil

1 small yellow onion, chopped

kosher salt and black pepper

3 C. roughly chopped broccoli florets

1 C. cremini mushrooms, chopped (optional)

1 clove garlic, minced or grated

2 T. fresh thyme leaves

1/4 tsp. freshly grated nutmeg

1/4-1/2 tsp. cayenne pepper

2 oz. cream cheese, at room temperature

1 1/2 C. shredded sharp cheddar cheese

1/2 C. shredded Havarti cheese

1 box frozen puff pastry, thawed

1 egg, beaten

everything bagel spice, for sprinkling (optional)

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook 5 minutes, until softened. Add the broccoli, mushrooms (if using), and season with salt and pepper. Continue cooking another 5-10 minutes or until the broccoli begins to char. Add the garlic, thyme, nutmeg, and cayenne, cook another minute. Remove from the heat. Stir in the cream cheese, 1 C. cheddar, and Havarti cheese. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 C. cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown. Serve warm, topped with additional thyme.

Servings: 9
Serving Size: 1 mini pie

Calories: 474
Fat: 35 g
Fiber: 2 g
Protein: 12 g

Buttery Mushroom and Clam Pasta

September 23, 2026 Kristen

Buttery Mushroom and Clam Pasta

3/4 lb. bucatini or other long cut pasta

2 T. extra virgin olive oil

1 lb. mixed wild mushrooms

kosher salt and pepper

1 ear yellow corn, kernels removed

4 T. butter

2 cloves garlic, smashed

2 T. fresh thyme leaves

1 T. fresh chopped oregano

3/4 C. dry white wine

2 T. balsamic vinegar

12 little neck clams, rinsed and scrubbed

1/4 C. manchego cheese, grated (optional)

1/3 C. parsley, roughly chopped

crushed red pepper, to taste

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 C. of the pasta cooking water. Drain. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, corn, garlic, thyme, and oregano. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. Add the reserved pasta cooking water, the wine and the balsamic vinegar. Stir in the clams. Bring the mixture to a simmer over medium heat. Cover the pot with a lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopened clams. Stir the pasta and manchego cheese. Remove from the heat and stir in the parsley, discard the garlic cloves. Divide among bowls and top with fresh herbs and crushed red pepper. Enjoy!

Servings: 4
Serving Size: 1/4 of pasta

Calories: 603
Fat: 20 g
Fiber: 5 g
Protein: 19 g

Marry Me Roasted Cauliflower

September 5, 2026 Kristen

Marry Me Roasted Cauliflower

1 medium cauliflower (cut into florets)

1 T. olive oil

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 T. olive oil

3 cloves garlic (finely minced)

1 tsp. Italian seasoning

1/4 tsp. chili flakes

1 C. vegetable broth (low sodium)

1/2 C. cream (use coconut cream for a dairy-free option)

1/2 C. chopped sun-dried tomatoes

1/3 C. Parmesan cheese (grated)

1/4 tsp. black pepper (or more to taste)

1 T. fresh parsley (chopped for garnish)

Start by heating your oven to 425°F (220°C). While the oven is heating, take the cauliflower and cut it into uniform florets. Make sure the pieces are roughly the same size so they cook evenly. Rinse the cauliflower under cool water and pat it dry with a paper towel to ensure it crisps up when roasted. Once dry, remove any leaves from the cauliflower head and trim the stem so the florets break off easily. You want the florets to be a bite-sized size, as this will allow for the perfect balance of crispy edges and tender interior. Now it’s time to season your cauliflower! Place the florets in a large mixing bowl, then add the olive oil, garlic powder, paprika, salt, and pepper. Toss everything together until the cauliflower is well coated in the seasoning. This step is crucial for ensuring every bite is bursting with flavor. Next, spread the seasoned cauliflower in a single layer on a parchment-lined baking sheet. Make sure the florets aren’t overcrowded so they can roast properly and get crispy on all sides. Roast the cauliflower in the preheated oven for about 20-25 minutes. The cauliflower should be golden brown and tender when done. If you want an extra crispy texture, you can broil the cauliflower for an additional 1-2 minutes, but keep a close eye on it to prevent burning. While the cauliflower is roasting, it’s time to make the creamy sauce that will bring everything together. In a medium saucepan, heat 1 T. olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and slightly golden. This will release the garlic’s natural oils, adding a wonderful aroma to the sauce. Next, pour in the vegetable broth and bring it to a simmer. Let it cook for about 5 minutes to reduce slightly and intensify the flavors. Now, stir in the cream, Italian seasoning, and sun-dried tomatoes. Allow the sauce to simmer for another 5 minutes so the flavors can blend together perfectly. Once the sauce is done simmering, reduce the heat to low and stir in the Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Taste the sauce and adjust the seasoning with additional pepper if needed. When the cauliflower is finished roasting, remove it from the oven and transfer the florets into the saucepan with the sauce. Toss everything together so that each piece of cauliflower is well-coated in the creamy sauce. The cauliflower will soak up the flavors, and the sauce will provide a rich, velvety texture.To finish, garnish with freshly chopped parsley to add a touch of freshness and color. Serve immediately.

Servings: 4
Serving Size: 1/4 of recipe

Calories: 261
Fat: 21 g
Fiber: 4 g
Protein: 8 g

Zucchini Parmesan

August 29, 2026 Kristen

Zucchini Parmesan

2 T. extra-virgin olive oil

3 cloves garlic, smashed

4 ounces pancetta, cubed

2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note)

Kosher salt and freshly ground pepper

1 large egg plus 1 large yolk

1 ounce Pecorino Romano, finely grated (1 C.), plus more for serving

¼ tsp. finely grated lemon zest

8 ounces spaghetti or linguine

½ C. thinly sliced fresh basil leaves

In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes. Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 C. pasta water; drain. Slowly whisk 2 T. hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 C. at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.

Servings: 4
Serving Size: about 1 1/4 C.

Calories: 452
Fat: 21 g
Fiber: 3 g
Protein: 19 g

Gorgeous Veggie Board

August 17, 2026 Kristen

Beet Hummus

1 roasted beet peeled and chopped

1 can chickpeas (15 oz) drained

2/3 cup tahini

2-3 zest & juice lemons about 1/3 cup of lemon juice

2 cloves garlic chopped

1/3 cup olive oil

1 teaspoon cumin or more to taste

1 teaspoon kosher salt

1 handfull chopped herbs

Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil and blend until smooth. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.

Everything Bagel Hummus

1 can chickpeas, rinsed and drained

2 teaspoons garlic

¼ cup tahini

1 tablespoon olive oil

1 lemon, juiced

2 tablespoons water

1 tablespoon Everything Bagel Seasoning

Combine all the ingredients in a food processor and mix until smooth. You may need to add a touch more water to get the consistency you want. After the rest of the ingredients are smooth add in the Everything Bagel Seasoning. Mix together but don’t break apart the spices too much. Serve with an additional sprinkle of Everything Bagel Seasoning on top.

Crudité Board

August 13, 2026 Kristen

Morel and Spring Vegetable Hash

August 6, 2026 Kristen

Morel and Spring Vegetable Hash

This hearty vegetarian hash kicks off spring by combining English peas, baby spinach, morels, and spring onions with crispy potatoes. Farmers harvest mild spring onions before the bulbs grow to full size; they have small white or deep purple bulbs and tall green tops. (Use two sweet onions if you can’t find spring onions.) Morels are my favorite mushroom to use in this hash, but you can also substitute your favorite mushroom if you don’t want to splurge on morels. Serve the hash on its own or dish it up with poached eggs and toast to make it a more substantial meal.

4 large red potatoes, cut into 1/2-inch pieces

1/4 C. extra-virgin olive oil

1 T. finely chopped fresh rosemary

Kosher salt and freshly ground black pepper

1/2 lb. fresh morel mushrooms

2 T. unsalted butter

1/2 lb. asparagus, trimmed and cut into 1 -inch pieces

4 spring onions, trimmed and cut into %-inch rings

2 garlic cloves, finely chopped

2 T. finely chopped fresh flat-leaf parsley

2 T. finely chopped fresh thyme

Finely grated zest and freshly squeezed juice of 1/2 lemon

1/2 lb. fresh or frozen shelled English peas

4 C. tightly packed baby spinach

Arrange a rack in the center of the oven and preheat the oven to 400°F. In a medium bowl, toss the potatoes with the oil, rosemary, and a pinch of salt and pepper. Transfer the potatoes to a large baking sheet and roast for 30 minutes or until crispy and fork-tender. Remove the potatoes from the oven and set aside. Bring a medium pot of salted water to a boil. Add the morels and boil for 10 seconds. (This cleans the morels and kills any worms or spores that might be in them.) Using a slotted spoon, transfer the morels to a cutting board. Pat the morels dry, halve them, and set aside. In a 12-inch cast-iron skillet set over medium heat, melt the butter and cook until blond. Add the asparagus and spring onions and cook, stirring occasionally, until the onions start to wilt and the asparagus gets a little color on it, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden brown, about 1 minute. Add the morels, cover the skillet, and cook until the morels release their natural juices, about 1 minute. Remove the lid from the skillet and add the potatoes, parsley, thyme, lemon zest, and lemon juice and stir to combine. Add the peas and spinach, stir to combine, and cook, stirring frequently, until the spinach wilts, about 2 minutes. Season with salt and pepper. Using a large serving spoon, divide the hash among four to six large bowls or plates. Now eat.

Servings: 4
Serving Size: 1/4 of hash (about 2 C.)

Calories: 484
Fat: 21 g
Fiber: 13 g
Protein: 14 g

Curley Corn Ribs

July 31, 2026 Kristen

Curley Corn Ribs

4 cobs corn, husks removed

4 cloves garlic, minced to a fine purée

4 C. vegetable oil, for frying

2 shishito peppers (or jalapeño peppers), seeds removed and thinly sliced, for serving

1 tsp. flaky sea salt, to season

Rub the corn cobs with the minced garlic until every crevice has been coated. Using a sharp chef’s knife, cut the cobs into four quarters lengthwise (see Note). Place the corn cob “ribs” into a large bowl and set on the counter to marinate for a minimum of 1 hour. Meanwhile, in a large, heavy pot over high, heat the vegetable oil. Once the temperature has reached 360ºF (182ºC), use a slotted spoon to gently submerge the corn “ribs,” one at a time, in the oil (this will avoid any hot splashes). Fry a maximum of four “ribs” at a time. Fry the cobs until they begin to curl and the kernels turn golden brown, 5 to 10 minutes. Once the cobs are ready, use the same slotted spoon to remove the corn. Let the cobs drain on a paper towel–lined plate. Continue this process until all the cobs have been cooked. Plate cobs with the thinly sliced shishito peppers and large dollops of zhoug. Finish with flaky sea salt, to taste. NOTE: The cobs are meant to be quartered, but if you have difficulty, then you need to get your knives sharpened. No need to risk your life; just cook them whole and fry a little longer than suggested, about 15 minutes.

Zhoug

1 C. fresh cilantro leaves

1 tsp. ground cardamom

½ tsp. ground cumin

4 cloves garlic

½ tsp. kosher salt

1 shishito pepper, seeds removed and roughly chopped

¼ C. extra virgin olive oil

To a mortar, add the cilantro, cardamom, cumin, garlic, and salt. Begin to grind and crush into a paste with the pestle. Add the shishito pepper and continue grinding. Lastly, pour in the olive oil and mix until a pesto-like consistency has formed. Taste before seasoning with more salt, if needed. Set aside for serving. Extra zhoug can be sealed in a jar or airtight container and stored in the refrigerator for up to 1 week.

Milkweed Buds with Bacon, Garlic, Chilies, and Anchovies

July 29, 2026 Kristen

Milkweed Buds with Bacon, Garlic, Chilies, and Anchovies

Not all milkweed is edible! Raw milkweed contains compounds that need to be denatured by cooking. Eating it raw may make you sick. Take only one flower or pod off of each milkweed plant. Only harvest from large, healthy colonies. These can often be found near agricultural areas, abandoned fields, and fringe areas.

Search for tight clusters of flower buds that feel heavy for their size. You can use the larger, more mature clusters that have uncurled, but they’re not quite as good

8 oz. tight milkweed buds washed

3 slices bacon sliced thin

3 cloves garlic minced

1 red mild chili pepper minced

3 anchovies minced

½ lemon juice plus zest

Bring a pot of water fitted with a steaming basket to a boil. Add the milkweed buds to the steamer and steam for 3 minutes. Meanwhile, add the sliced bacon to a skillet over medium heat. Fry until crispy. Set aside the bacon and discard all but 1 T. of grease from the skillet. Increase heat to medium-high and add garlic, chiles, and anchovies. Sauté for 1 minute. Add the steamed milkweed buds and bacon (for crispier bacon, you can add it at the end) and sauté for 2 minutes. Add lemon juice and zest, toss and plate. Enjoy!

Blistered Peppers with Lemon-Paprika Aioli

June 29, 2026 Kristen

Blistered Peppers with Lemon-Paprika Aioli

2 garlic cloves, chopped

Flaky sea salt

1 C. mayonnaise, homemade or store-bought

Finely grated zest and juice of ½ lemon

¾ tsp. hot smoked paprika

1 T. canola or vegetable oil

8 oz. shishito or Padrón peppers

Place the garlic on a cutting board and sprinkle with a pinch of salt. Smash the garlic with the side of a knife until pureed. Place the mayonnaise in a bowl and add the garlic, lemon zest and juice and paprika. Stir to combine and set aside. Heat a large, heavy skillet over medium-high heat. Add the oil and swirl to coat. When it begins to shimmer, add the peppers and a pinch of salt and cook, stirring frequently, until they’re blistered all over, about 5 minutes. Transfer to a serving bowl, sprinkle with salt and serve with the aioli.

Servings: 8
Serving Size: 1 oz. peppers with 2 T. aioli

Calories: 204
Fat: 22 g
Fiber: 1 g
Protein: 1 g

Roasted Acorn Squash with Panko

June 28, 2026 Kristen

Roasted Acorn Squash with Panko

1 acorn squash

1 T.(ish) olive oil

1 T. butter

1 clove garlic, chopped

a few leaves of thyme, sage, or both (reserving some for garnish)

½ C. panko (gluten-free people: use gluten-free breadcrumbs)

Preheat oven to 400°F. Cut the acorn squash horizontally (against the ridges rather than with them), to get lovely scalloped edges. Drizzle the squash pieces with the olive oil, sprinkle with salt and pepper, and roast until they’re soft (about 20 minutes.) Heat the butter in a skillet, add the garlic and herbs. When fragrant, toss in the panko. As you stir, the panko will toast and absorb those fall flavors. Sprinkle the panko atop the plated squash, garnish with fresh herbs and enjoy.

Servings: 4
Serving Size: 1/4 squash with topping

Calories: 127
Fat: 7 g
Fiber: 2 g
Protein: 2 g

Tomato Pepperoni

June 27, 2026 Kristen

Tomato Pepperoni

1 T. mustard seeds

1 tsp. black peppercorns

1 T. fennel seeds

1 tsp. anise seeds

½ tsp. red pepper flakes

¼ tsp. smoked paprika

Kosher salt

1 garlic clove

2 tsp. soy sauce

1 tsp. pure maple syrup

1 pint (290 g) cherry tomatoes

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat. Using a spice grinder or mortar and pestle, grind the mustard seeds, peppercorns, fennel seeds, anise seeds and red pepper flakes until finely ground. Stir in the paprika and ½ tsp. of salt. This is more than you need for this recipe, so save what you don’t use for making more tomato pepperoni or for seasoning fun things like pork chops or roasted cauliflower. Place the garlic on a cutting board and smash it with the side of a knife, then sprinkle it with salt and mash it into a paste with the knife. In a small bowl, blend the garlic, soy sauce and maple syrup with a fork. Slice the cherry tomatoes crosswise into ⅛-inch rounds that look like pepperoni, if pepperoni were made from fresh tomatoes. In a mixing bowl, gently toss the tomatoes with the soy sauce mixture, then pour off the excess liquid and add 1 T. of the spice blend and toss again. Arrange the tomato slices in a single layer on the baking sheet and bake for 15 minutes. Reduce the oven temperature to 200°F (90°C) and continue baking for another 50 to 60 minutes, or until the tomatoes are shriveled and lightly caramelized. Remove the tomatoes from the oven and let the slices cool on the baking sheet, then transfer them to a container until ready to use. The tomato pepperoni can be kept frozen for up to 1 month.

Servings: 4
Serving Size: 1/4 of batch

Calories: 23
Fat: 0 g
Fiber: 1 g
Protein: 1 g

Buttery Pan-Roasted Radishes

June 22, 2026 Kristen

Buttery Pan-Roasted Radishes

1 bunch fresh radishes with leaves

1 T. olive oil

1 T. butter, or a little less if you’d like

1/4 tsp. flaky sea salt, such as Maldon, or kosher salt

1/2 lemon, for juicing

1 tsp. minced fresh chives

1 tsp. minced fresh tarragon

Trim the stems and leaves from the radishes, and clean the radishes and greens thoroughly. They can be very sandy. Cut the radishes into halves or quarters, depending on the size. Set aside. Heat the olive oil in a skillet over medium heat. Add the radish greens with the water still clinging to the leaves and sauté with a pinch of salt and fresh pepper until wilted. Set aside. Melt the butter in the pan over medium heat. Add the radishes with a pinch of salt. Cook over medium-high heat about 3 minutes. Shake the pan to turn them to brown on all sides. Reduce the heat to medium-low. Add the lid and cook, shaking occasionally, until fork tender and brown, about 5 to 8 minutes. Add the lemon juice, chives, tarragon, and the rest of the salt. Toss. Taste for seasoning, and serve over a bed of the cooked radish greens.

Quick Braised Celery and Leeks

June 21, 2026 Kristen

Quick Braised Celery and Leeks

1 fresh, crisp head of celery

2 fresh, medium-sized leeks

2 T. butter

2 sprigs fresh thyme

3/4 tsp. kosher salt, or to taste

1/2 C. water or unsalted chicken broth

fresh black pepper

1 ripe lemon, quartered

Trim the top and bottom stump from the head of celery. Rinse well. Set aside the innermost leafy stalks. Prepare the leeks: Cut off the bottom stump and dark green tops and discard, leaving the white and light green section. Slice the leeks lengthwise through the center. Place the long halves flat-side down on a cutting board, and slice the leeks into 1/4-inch thick semicircles. Rinse well. TIP: You can use the dark green leek tops for chicken stock. Heat a braising dish or 10″ skillet with a lid over medium-low heat with the butter and thyme. When the butter has melted, add the leeks and stir. Stir in 1/4 C. of broth or water, and 1/2 tsp. of kosher salt. Reduce the heat to the lower side of medium-low and cook, covered, for about 15 minutes, stirring with some frequency, until the leeks are very soft. TIP: The goal here is to not get too much color on the leeks. Check the leeks once or twice while cooking. If they look dry or brown, stir in an additional T. of water. Remove the lid and give the leeks a stir. Lay the long celery stalks on top of the leeks in a single layer. Add the remaining water or broth and sprinkle with the remaining 1/4 tsp. of kosher salt and some turns of fresh black pepper. Cover and cook for about 10 minutes, or until the celery is al dente. Fish out the thyme sprigs and taste for seasoning. Transfer the celery to a serving platter. If liquid remains in the pan, stir the leeks and cook, uncovered, until most of the liquid has absorbed and the leeks look very melted and saucy. Spoon the leeks over the celery and garnish the dish with some more black pepper, a squeeze of fresh lemon juice, and some reserved celery leaves. Serve immediately.

Servings: 4
Serving Size: about 1 C.

Calories: 97
Fat: 6 g
Fiber: 3 g
Protein: 2 g

Za’atar And Parmesan Smashed Broccoli

June 17, 2026 Kristen

Za’atar And Parmesan Smashed Broccoli

1 large broccoli crown, approximately 1 pound

½ tsp. garlic powder

1 tsp. za’atar

¾ cup grated Parmesan

Cut the broccoli crown into florets. Slice any large florets in half. Preheat the oven to 425 F. Line a large baking sheet with parchment paper. Place a large pot filled with water over high heat. When the water is boiling, add the broccoli to the pot. Cook the broccoli for 5 minutes, or until tender. Drain the broccoli in a colander. Place the broccoli on the baking sheet. Use a glass to gently press the broccoli flat. Sprinkle the garlic powder and za’atar over the broccoli. Sprinkle the Parmesan over the broccoli. Bake for 10 minutes, or until the cheese has melted and is lightly crisp. Serve.

Servings: 4
Serving Size: about 1 C.

Calories: 122
Fat: 6 g
Fiber: 3 g
Protein: 11 g

Grilled Asparagus with Citrus Oil

June 2, 2026 Kristen

Grilled Asparagus with Citrus Oil

2 bunches asparagus, ends trimmed

3 T. olive oil

1/4 tsp. salt

1/4 tsp. ground black pepper

1-1/2 T. fresh orange juice

1 tsp. chopped fresh thyme

1 tsp. orange zest

Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss asparagus, oil, salt and pepper. Place asparagus on hot grill rack; cover and cook 6 minutes or until tender-crisp, turning once. Transfer asparagus to same bowl. Add orange juice, thyme and orange zest; toss. Makes about 30 asparagus spears.

Servings: 6
Serving Size: 5 spears

Calories: 77
Fat: 7 g
Fiber: 2 g
Protein: 2 g

Crispy Sugar Snap Peas

June 1, 2026 Kristen

Crispy Sugar Snap Peas

1/2 T. Sodium Soy Sauce

1/2 T. sesame oil

1-1/2 tsp. orange zest

1 tsp. Coarse Kosher Salt

1 tsp. Pure Ground Black Pepper

1/4 tsp. refrigerated ginger stir-in paste

1 lb. sugar snap peas

Preheat oven to 450°; line rimmed baking pan with parchment paper.In large bowl, whisk soy sauce, oil, orange zest, salt, pepper and ginger paste; add peas and toss. Spread pea mixture on prepared pan; roast 15 minutes or until tender-crisp, stirring once. Makes about 2-1/2 C.

Servings: 5
Serving Size: 1/2 C.

Calories: 53
Fat: 2 g
Fiber: 2 g
Protein: 3 g

Roasted Fennel with Parmesan Cheese

May 8, 2026 Kristen

Roasted Fennel with Parmesan Cheese

2 fennel bulbs

kosher salt

fresh ground black pepper

1 T. olive oil

3/4 cup Parmesan cheese, fine grated

Preheat oven to 375 degrees F, (190° C). Cut stem and root off the fennel bulb. Remove outer layer of fennel bulb and rinse with cold water if you notice some soil. Pat dry. Slice lengthwise into 1/4 to 1/3 inch slabs. Place in greased sheet pan in one layer. Sprinkle with salt, pepper and good olive oil. Grate or sprinkle Parmesan cheese on fennel slices. Bake in oven for 40 to 50 minutes until the fennel is nicely browned. Serve hot

Servings: 4
Serving Size: 1/2 fennel bulb

Calories: 145
Fat: 9 g
Fiber: 4 g
Protein: 9 g

Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil

April 18, 2026 Kristen

Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil

2 T. unsalted butter

4 medium Idaho potatoes

2 C. heavy cream

Kosher salt and freshly ground black pepper

Fresh thyme, to finish

White truffle oil, to finish

6 T. unsalted butter, cut into pieces

9 shallots, thinly sliced

Pinch of sugar

1 tsp. fresh thyme leaves

Kosher salt and freshly ground black pepper

Preheat the oven to 375° F and butter a 10” x 10” x 2” casserole. For the gratin: Peel the potatoes, then carefully slice into ⅛-inch-thick rounds. Arrange some of the potatoes in an even layer in the casserole, overlapping their edges. Drizzle with 2 T. of the cream and season with salt and pepper. Repeat this process with the remaining potatoes, cream, salt and pepper to form 12 layers, or until all the potatoes are used. Press down on the potatoes to completely submerge them in the cream. Cover and bake the potatoes for 30 minutes, then remove the cover and continue to bake until the cream has been absorbed, the potatoes are cooked through, and the top is golden brown, about 30-45 minutes longer. For the caramelized shallots: In a large sauté pan, melt the butter over medium heat. Add the shallots, a pinch of sugar, thyme leaves, season with salt and pepper, and cook, stirring occasionally until golden brown and caramelized, about 15 minutes. To serve: Top the hot potato gratin with an even layer of the caramelized shallots, scatter some additional thyme leaves and lightly drizzle with truffle oil.

Sautéed Pea Tendrils with Green Garlic

April 16, 2026 Kristen

Sautéed Pea Tendrils with Green Garlic

2 tbsp. olive oil

2 tbsp. green garlic, white and tender green parts finely chopped

Pea tendrils, about 4 cups roughly chopped (this was the amount in the bag from the farmers market)

Ground smoked sea salt

Fresh ground black pepper

Pinch of red pepper flakes

Heat olive oil over medium heat in a medium frying pan. Add green garlic and sauté 1 minute to let it start softening. Add pea tendrils and sauté about 2 minutes, until wilted but still a but crunchy. Season with smoked sea salt, pepper and red pepper flakes

Servings: 2
Serving Size: about 1/2 C. cooked

Calories: 140
Fat: 14 g
Fiber: 1 g
Protein: 2 g

Stephanie’s Skillet Corn

April 13, 2026 Kristen

Stephanie's Skillet Corn Stephanie’s Skillet Corn

2 T. Oil

6-8 ears of Cor

1 tsp. salt

2 T. Heavy Cream

¼ C. Flour

Preheat oven to 425F. When oven is hot, pour 2 T. of a mild-tasting vegetable oil into a 9″ cast iron frying pan, and swish it around so that the sides and bottom are well coated. Put the skillet in the oven for 30 minutes. With a sharp knife, cut the kernels from 6-8 ears of corn, catching the kernels and the juices in a bowl. Add one tsp. salt, 2 T. of heavy cream, and 1/4 C. of flour, and mix it up. CAREFULLY remove the hot skillet from the oven. Pour the contents of the bowl into the scalding hot skillet, flatten it out with a spatula, and cook until it is browning around the edges, and a little bit browned on top, about 40 minutes. Remove the pan from the oven, and let it sit for 5 minutes. Loosen the edges of the contents with a knife, and invert the pan onto a plate. It’s like a corn cake. It is so good.

WOW Spinach Gratin

April 12, 2026 Kristen

WOW Spinach Gratin

4 T. unsalted butter

2 medium-sized yellow onions, chopped

1/4 C. unbleached flour

3 C. organic whole milk (I heated it in the microwave for 45 seconds)

1/4 tsp. freshly grated nutmeg

a few pinches of cayenne

1 1/2 C. grated Gruyere cheese

3 16 oz. bags of organic, chopped spinach – thawed

1 tsp. kosher salt

1/2 tsp. ground pepper

Panko breadcrumb topping:

2 T. unsalted butter

1 1/2 C. panko breadcrumbs

sea salt, to taste

Squeeze the liquid from the thawed spinach, handful by handful. Set aside. Heat milk to simmer in saucepan (I used the microwave).Melt the). Meltr in a heavy-bottomed pot. Add onions and cook until wilted but not browned, for about 7 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add nutmeg and cayenne. Turn off the heat. Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix well. Pour into a greased 9×11 glass or ceramic baking dish. Prepare crumb topping. Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted. This happens quickly, so make sure you don’t burn the crumbs. Gently smooth the toasted panko on top of the gratin. Bake for 25-30 minutes at 375F until bubbling.

Servings: 10
Serving Size: about 3/4 C.

Calories: 266
Fat: 15 g
Fiber: 5 g
Protein: 14 g

Smoky Corn with Green Garlic Butter

April 11, 2026 Kristen

Smoky Corn with Green Garlic Butter

1. T. green garlic butter
1 cup corn kernels, fresh or frozen
1/2 tsp. smoked paprika

Heat a medium frying pan over medium heat. Add 1 T. green garlic butter. Add corn and smoked paprika and sauté until corn is cooked through, about 2-3 minutes.

To make the green garlic butter, heat a small frying pan over medium heat. Add 2 T. butter and green garlic (1/4 cup green garlic, white and tender green parts finely chopped) and sauté a couple minutes until soft but not brown, reducing heat if needed to prevent burning. Add 1 T. lemon juice and season with salt and pepper (makes about 1/4 cup).

Servings: 2
Serving Size: about 1/2 C.

Calories: 95
Fat: 4 g
Fiber: 2 g
Protein: 3 g

Chinese Asparagus Salad

April 10, 2026 Kristen

Chinese Asparagus Salad

2 bunches of asparagus

4 C. of water

2 T. lite soy sauce

2 T. Asian sesame oil

1 clove garlic, minced

1/2 tsp. sugar

Sesame seeds

Mix the soy sauce, sesame oil, garlic and sugar in a bowl and set aside. Trim the tough woody ends of the asparagus spears and slice the spears into 1″ diagonals. Blanch in boiling water for 1 minute and drain. Pat dry with paper towels so the dressing adheres well. In a serving bowl, add the asparagus pieces and pour the dressing over. Toss to coat. Sprinkle with sesame seeds and refrigerate at least 2 hours before serving.

Lidia’s Baked Fennel Gratin with Prosciutto

April 8, 2026 Kristen

Lidia's Baked Fennel Gratin with Prosciutto Lidia’s Baked Fennel Gratin with Prosciutto

2 1/2 lb. fennel, trimmed and cut in wedges (I used 4 small heads)

1/3 C. butter, melted

3 oz. smoked prosciutto (also known as “speck”), thinly sliced

kosher salt

freshly ground pepper

1/2 C. Parmigiano-Reggiano, freshly grated

Bring about 4 quarts of water to the boil in a large pot. Drop in the fennel wedges and cook them at a gentle boil for about 8 minutes, just until you can pierce them easily with a sharp knife tip. Lift out the wedges and drain well. Cut the prosciutto slices crosswise into strips, about 1/4-inch wide. Set a rack in the middle of the oven; preheat to 375F degrees. Coat the bottom of a 9 x 13 inch baking dish with a spoon or 2 of the melted butter. Lay the fennel wedges in one layer, filling the dish, and scatter the prosciutto strips over and in between the wedges. Drizzle the remaining butter all over. Sprinkle on a bit of salt & pepper. Finally, sprinkle over the grated cheese, covering the whole dish evenly. Bake the dish for 35 minutes or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp.

Servings: 6
Serving Size: about 1 C.

Calories: 210
Fat: 14 g
Fiber: 6 g
Protein: 9 g

Crostini di Cavolfiore (Cauliflower Crostini)

April 6, 2026 Kristen

Crostini di Cavolfiore (Cauliflower Crostini)

1 head of cauliflower, boiled or roasted

1/4 C. olive oil

kosher salt & pepper

1/2 tsp. pimenton (smoked Spanish paprika)

a few stems of kale, blanched for a few seconds only

anchovies for garnish (optional)

semi dried or roasted cherry tomatoes (I make my own oven roasted tomatoes from the leftovers on my plants, they stay for months)

garlic for rubbing the toasts

Whiz the cooked cauliflower w/ the olive oil (you may not need the whole 1/4 C.) in a food processor until it is pureed. Season to taste w/ kosher salt, pepper and pimenton (smoked paprika or harissa). Toast some bread slices and rub a cut side of garlic all over the warm bread so the oil is released and toast is nice and shiny. Spread the cauliflower puree over the toast. Top with a kale leaf and some roasted tomatoes (anchovy would be better in my book). Eat for lunch or serve as a crostini idea. Enjoy and eat your vegetables. 🙂

Roasted Cauliflower with Gremolata or Salsa Verde

April 5, 2026 Kristen

Roasted Cauliflower with Gremolata or Salsa Verde

Medium Head Cauliflower

1 large bunch of fresh flat leaf parsley (you can also add cilantro and some mint)

2 garlic cloves, minced

1/4 C. olive oil

juice of half a lemon

zest of a large lemon

pinch of sea salt & pepper

Pre-heat oven to 425F. Remove cauliflower leaves and trim sides of the stem, leaving the stem for effect. Slice cauliflower into 1/4″ thick slices. Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt. Roast for 25 minutes until golden brown. Make the gremolata. Chop the herbs fine and place in a bowl. Add in the rest of the ingredients, slowly drizzling the olive oil to create a nice dressing. Gremolata traditionally does not have olive oil in it, but this version uses it so you can drizzle it over the cauliflower. Plate the roasted cauliflower and pour some green sauce over the vegetables.

Zucchini & Leek w/ Gruyere & Olive Oil Crust

April 3, 2026 Kristen

Zucchini & Leek w/ Gruyere & Olive Oil Crust

250 grams (8.8 oz., a little more than a C.) of light whole wheat flour, or a 50/50 mix of all-purpose and whole wheat flour

1 tsp. fine sea salt

1 tsp. dried herbs (I used dried dill but rosemary is good too)

1/4 C. olive oil

1/4 C. + 1 T. ice water

Mix the flour w/ the salt & herbs in a bowl. In a measuring cup, add the water and olive oil together. Mix with a fork until it becomes thick and emulsified. Pour into the flour and mix w/ a fork until it become a ball of dough. You can press the dough into an 8″ pie or tart pan, but I rolled my dough out so it fitted nicely into my pan. Keep the dough chilled until ready to use (cover it if you are making it ahead or it will dry out).

Make the filling:

2 zucchini, grated and drained in a colander (squeeze out the moisture)

2 fat leeks, sliced

1 T. butter

1 T. olive oil

kosher salt & pepper

handful of fresh dill

1 egg, plus 2 egg yolks

1/3 C. of heavy cream or half & half

1/2 C. of grated Gruyere cheese

Dijon mustard for the bottom of the crust

Sauté the leeks and zucchini in the butter and olive oil until leeks are wilted. Season with kosher salt. Let cool. Spread some Dijon mustard on the bottom of the pastry crust with a silicone spatula. When mixture is cool, spoon into the tart pan. Whisk the eggs, cream and Gruyere and season w/ a pinch of salt & pepper. Pour over the zucchini and leek mixture in the pan. Bake in a 375F oven for 25-30 minutes until quiche is puffed and golden. Let rest 10 minutes in the pan and remove tart pan ring. This will be your new method to bake tart dough! So easy and delicious.

Servings: 8
Serving Size: 1 slice (1/8 of tart)

Calories: 309
Fat: 18 g
Fiber: 5 g
Protein: 9 g

Roasted Mushrooms & Garlic on Toast

April 1, 2026 Kristen

Roasted Mushrooms & Garlic on Toast

I used a mix of mushrooms; cremini, shitake and button. Slice the mushrooms in quarters or halves, depending on their size. You don’t want to slice them, because they will be too thin and burn. Place a piece of parchment paper on a sheet pan and toss the mushrooms with olive oil and kosher salt. I added in 6 whole garlic cloves because the roasted garlic is amazing spread on the toast! Throw on whole thyme sprigs and roast in a 400F oven for 25 minutes. Now you are ready to use them on buttered toast; polenta or omelet.

One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

March 30, 2026 Kristen

One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

4 good quality sausage links, cut in half

1/2 head of cabbage, purple or green, cut into quarters (leave the stem intact, so the cabbage stays together when cooking)

small yukon gold potatoes, cut in half (the smallest you can find)

kosher salt & pepper

olive oil

Mustard Sauce

1 T. apple cider vinegar

1 T. grainy mustard

1 T. Dijon mustard

1 T. honey

1 tsp. soy sauce

3 T. olive oil

sea salt & pepper

Whisk mustard sauce with a fork, and save for later. On a parchment lined sheet pan, lay out the cabbage quarters and scatter the little potato halves around. Place the sausage halves in between the potatoes and cabbage.