Last week I pulled some chili from the freezer for a desperation dinner (nothing fresh and no desire for carryout). The chili had several types of beans and vegetables and Beyond Meat burger crumbles. It occurred to me that not one soul could have noted the difference between the plant based meat and the real thing. It’s that good. Continue reading →
It would be easy to categorize this dish as a variation of macaroni and cheese, which is what we all tend to call pasta in a creamy, cheesy sauce. But there are veggies in this pasta, with a sauce made creamy from blended white beans and artichoke hearts, as well as feta cheese, and green peas and roasted red pepper nestled among the noodles. This, my friends, is not your mother’s mac and cheese. Continue reading →
Know why pasta dinners are so popular? Boil water, add pasta, open jar of sauce and that’s that. Wouldn’t it be great if you had easy-to-defrost homemade sauce in the freezer, like kale apricot pesto or herbed roasted tomatoes? Now add sun-dried tomato pesto to that list.