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.
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.
How to spatchcock and roast a very simple chicken.