Great as a side dish for grilled meats, or a meal on its own.
This would make an excellent holiday meal – especially spring holidays like Easter.
Forever finding ways to fit more tacos in my life – here’s another meat free option that make veggies the star of the show.
Feel free to swap in or out veggies that you have on hand, this recipe is more of a suggestion rather than a mandatory list of ingredients. Try cauliflower, bok choy, snap peas, or bean sprouts.
Cabonara is probably my favorite of the Roman classics (though Amatriciana is giving it a run for its money). It’s silky, creamy, salty, and pungent.
Ribollita is one of my favorite things to make. Traditional ribollita is a Tuscan peasant’s dish – making good use of stale bread. I always love those stories, of how people have made scraps that seem like garbage into something so delightful. A tiny bit of meat, some beans, some veggies, a little stock, a little bread. It’s simple, and it’s wonderful.
Right now, most of us have a lot more time on our hands – and at home – than usual. Maybe you’re looking for ways to fill that time. Maybe you’re looking for ways to stretch a buck. Maybe you want to be more environmentally conscious by using every part of the animal. Maybe… you just really like chicken stock. I’m here for you, I get it, let’s do it. I think you’ll really like it.
A taste of Tuscany – this ravioli is a tribute to simple ingredients used well.
Dress up a can of black beans for a quick and easy taco night side dish!
Vegetarian tacos! None of the guilt, all of the flavor.