Yes, you read that correctly. I’m posting roasted brussels sprouts for Meatless Monday. Before you grumble about how much you hate brussels sprouts (I’m looking at you, mom!), just hear me out. I used to dislike them as well. However, once I started roasting them and realizing how flavorful they could be, I started to develop an affinity for them. So, maybe give them another shot by trying this recipe! If you still don’t like them, I’ll never tell you to eat them again. I promise.
Have you ever had one of those meals that was so amazing you knew you’d never forget it? Well, I did three years ago in a wonderful town in Northern Minnesota called Duluth. My boyfriend and I were on our way north for a weekend getaway in Lutsen, Minnesota, during law school one fall and were told to stop in Duluth for dinner. Everything we had that night at New Scenic Café was excellent, but I especially remember a fig tartine appetizer. When my boyfriend brought figs home a couple of weeks ago, I decided to finally try to recreate it. Although I didn’t quite remember all of the ingredients, I remembered the general idea of the flavors I loved. The sweetness of the real maple syrup balances perfectly with the flavors of the gorgonzola. This is the stuff dreams are made of, people.
I can’t believe it is already Labor Day. This summer flew by. However, that means more of my favorite food. No, not pumpkin, although I will share some pumpkin recipes this fall. I mean sweet potatoes! I think I’ve mentioned that sweet potatoes are my favorite food, but if I haven’t, I’m saying it now. Sweet potatoes are my favorite food. I make them sweet or savory depending on my mood. When I’m feeling savory (and healthy), I make this quinoa salad. I like the versatility of the dish because it is filling enough that a bowl of it is a satisfying meal for lunch or dinner, but you could also use it as a side dish. After a trip to the Minnesota State Fair this weekend, I may need a detox with this healthy salad. No regrets.
Hola! Bienvenidos a Meatless Monday! I received another Summerland LA vegetable delivery yesterday, so decided to use some of the goods for the Meatless Monday recipe. We got some amazing Hungarian Peppers and I wanted to cook some of those first. I used the peppers as a filling for these arepas and they add just enough spice, but these aren’t spicy by any means. You could top these with spicy salsa to add some heat. They’re also great with fresh tomatoes or greens.
We’re back at it with Meatless Monday! I love cooking stir fry because it has lots of veggies, is easy to make in big portions, and makes for great leftovers. This vegetable stir fry is a go-to with me and I put in all of my favorite vegetables. You can add or remove vegetables depending on what you like, making it completely customizable. You’re going to want to make this ASAP.
After Minnesota defrosts from the winter, people are outside all the time during the summer. Summer was always a time for lakes, grilling, and burgers. Summer is almost over [what? How is it August?] and we can’t let the summer pass by without a burger recipe! I love a good burger, but I am not into those frozen store bought burgers. I wouldn’t mind trying a veggie burger, but the frozen varieties don’t look appetizing to me. I will never choose those over a real burger. These black bean burgers, however, are filling, healthy, and flavorful. Like many of my recipes, they’re also easy! You can make these in a skillet, bake them in the oven, or cook them on the grill. So, try these black bean burgers for Meatless Monday. Or any day.
We have a short and sweet Meatless Monday post today – avocado toast! Avocado toast is one of my favorite healthy snacks. It is quick, filling, and healthy. There are many variations you can make too, such as adding other veggies, adding a meat like prosciutto, adding cheese or adding various seasonings. The recipe I’m sharing today is a basic avocado toast recipe that you can build from and this is the standard way I like to eat avocado toast. The recipe can easily be multiplied depending on how many people you’re feeding. If you cut the toast into small pieces, it makes a great appetizer. Note: This recipe can be made gluten free by substituting your favorite gluten free bread.
The Lawful Kitchen 