This is a delicious casserole dish. It does take a little longer than you’d think, because you have to saute the veggies for 10 min, then add some stuff, then simmer for another 10 mins, then put the whole thing in the oven for 15. In addition to chopping, grating cheese, etc.
1. Added two boxfulls of organic spinach from Aldi and some leftover chopped yellow potatoes that could have been added to the veggie saute no problem.
2. You could also use two cans of beans instead of the 1lb the recipe calls for (I used white beans rather than the larger ones in the recipe).
3. I used the large stainless steel saute pan for the whole thing, stovetop to oven.
4. Next time just buy pre-grated mozzarella. It’s just going to melt on top and it’s so much easier.
5. The only issue with portioning out leftovers is you have to be careful not to get all of the cheese in 1-2 tupperware containers since it tends to stick together.
pizza beans (cookbook preview!)
I loved this! So refreshing but also filling. The most time is taken up preparing the veggies.
1. Double the sauce recipe.
2. Veggies: added 2 shredded zucchini, a cucumber, and shaved carrots
3. Ribboned Omelet: This was surprisingly easy and delicious. Though after 4 days I think the salad was past its prime from the eggs, so eat this up sooner.
4. Could add in some crunch: toasted sesame seeds, roasted peanuts, etc.
cold noodles with miso, lime and ginger
sesame soba and ribboned omelet salad
Fantastic! And so versatile! I used farro instead of pasta, green olives I had on hand, sunflower seeds instead of pine nuts, and added grated zucchini to the mix. You could really put almost anything in this and it will be delicious. It also comes together pretty fast. A winner!
Wow, this was incredibly delicious! It’s also very easy to make, though it took me about an hour start to finish (prep only, then 20 ins of baking). It’s easy to prep as you go, chopping the cauliflower while the (quick cooking) farro is cooking, grating the cheese while the cauliflower is sauteing, etc. Also, I made it all in the large stainless steel skillet. A few more notes:
1. I added some chopped spinach and white beans.
2. Cut back on the salt. I added some to the cauliflower while it was sauteing, and some of the caper juice ended up in the dish, so maybe avoid doing that next time but keep the same amount of salt the recipe calls for.
3. There is such a thing as too much sage. The second time I made this I really put in too much. Measure those two tablespoons!
4. It’s almost better reheated–it was a little dry straight out of the oven. Could consider adding in some cream (usually on hand!) or maybe just more ricotta swirled into the casserole mixture itself rather than dolloped in the middle.
5. You can use a full bag of TJ’s quick cooking farro and a full block of Aldi Havarti cheese. With the spinach and white beans, it all fits in the 9 x 13 dish.
6. This will make the kitchen floor messy! Cauliflower etc everywhere. Just a heads up:)
crusty baked cauliflower and farro
Yum! I think this has potential if you change the proportions a bit.
More oranges, cabbage, and dressing, less sweet potato. Also I used a whole pomegranate and I shredded the sweet potato because nobody got time to julienne.Make sure to chop the cabbage a bit so the pieces aren’t so long.
Would be great to take to a party, as it’s sturdy and keeps in the fridge for up to 5 days.
Yum! And very easy. A great way to use up spinach that is starting to wilt. I used a bag of baby spinach from Trader Joe’s, and it cooked down to a medium sized serving for one. Also, I’m pretty sure I had the right amount of spinach, and it turned out way too salty! Cut it down at least in half.
Delicious, and whips up fast with the immersion blender! WOuld definitely make again. Was skeptical of the nonfat yogurt but it turned out delicious. Also didn’t have lemon, so substituted white balsamic vinegar. Tossed with spinach, black beans, olives and cucumbers. Yum!
Incredibly simple and delicious! I shredded my zucchini instead of dicing it, used up some leftover shallots and added white beans and mushrooms. I think the mushroom really sent it over the top. Could work with other veggies too: peas, carrots, spinach, broccoli/cauliflower if you steamed it a bit first.
UPDATE: I used 3 medium-large zucchini plus one small package of mushrooms, and while the pan was a bit crowded it still turned out really good. Also the 3 additional tablespoons of butter don’t seem to add much when there’s already 1 tablespoon and sheavy cream.
This is probably the best broccoli I’ve ever tasted. Very easy dish, too! Goes great with roasted chicken drumsticks, delicious and the oven does double duty.
1. Used the immersion blender and its measuring cup to blend the dressing. I had to add a little bit of water for there to be enough liquid to blend, but this was no problem.
2. Just a touch too salty. I may have used the wrong measuring spoon, but next time I’ll try using just a little less.
Update: Tried with frozen green beans and it was delicious! But don’t leave them in too long, I overcooked them one time and they came out really bitter.
Update: Tried with frozen broccoli and it turn out mushy and gross.
Update: Don’t add too much water to the mixture to avoid adding excess moisture to the roasting process. A small splash is enough. Also, rough chop the larger pieces of garlic, there always seems to be a least one that doesn’t want to blend.
Delicious! I don’t like kale, so I substituted spinach. Also used dried cranberries instead of cherries. Very yum, would definitely make again!