Tag Archives: vegetarian
I’m on a bit of a health kick lately, what with the New Years and all.
So tonight, I whipped up these delicious roasted green beans with mushrooms. They’re a great go-to side dish. Super easy, totally healthy, and a little different than your traditional steamed green beans.
It’s an irrefutable fact that everything tastes better grilled. Broccoli is no exception.
And since it has been unusually hot this winter, we have been taking advantage of the extended grilling weather. Enjoy it while it lasts, folks! The snow is coming, and I’m sure it’s with a vengeance.
The first time I made this recipe, it was mostly out of laziness. Boy bought broccoli, and I figured we would just roast it (like we do with 99.9% of our vegetables). But I knew our main dish would have me down at the grill anyway, so I just decided it would be easiest to throw the broccoli on there too.
It’s Thanksgiving, y’all! And what does that mean? Squash casserole, people. Oh yes.
Today I had the great pleasure of preparing my Granny’s squash casserole with the master herself.
This lovely young woman is the mother of my mom. She lives in the big city of Chapel Hill, TN, and she makes the best dern squash casserole on the planet. I’ve been eating it since I could eat. It’s simply heaven.
Today is a pizza kind of day. Do you agree? Of course you do.
We have a fantastic local place that is walking-distance from our apartment (Galla’s — holler!), and we often turn to them to satisfy our pizza cravings. But sometimes, we like to make our own. And sometimes, they turn out perfect.
Today is one of those days. Buckle up, people.
There is nothing sexy about lentil soup. I know that. You know that. We aren’t kidding ourselves here.
But I have to tell you, when I made this soup one blistery winter evening, Boy scarfed it down and went back for seconds before I even sat down.
And today, in the midst of one of Georgia’s hottest summers, we enjoyed some surprisingly delightful weather. So I decided to celebrate by whipping up this pot of goodness.
We cook a fair amount of vegetarian dishes in my house, and this is one of our favorites by far. We make it for Meatless Monday (it’s vegetarian), for company (it seems impressive), or just for us (it’s delicious).
It’s also a great dish to make over the weekend, when you have a little more time on your hands, because there are a few steps involved. It keeps great in the freezer!
Not to brag or anything, but my dad’s chili is pretty famous in Franklin, TN. It has won countless awards at the First United Methodist Church’s annual chili cook-off (an accomplishment that requires no further embellishing), and I recently took first place at my company’s chili cook-off with his recipe. Every time he cooks it, he makes a massive batch to share with family and friends. Everyone looks forward to chili season and seeing my daddy at their door.
I guess you can say I’m the daughter of a celebrity.
Cauliflower is all the rage these days. I see it scattered across my Pinterest feed, used in place of potatoes, flour, and — in this case — rice!
I’ve always been a cauliflower fan, so I’m happy to use it any way I can. Boy, on the other hand, has a weird aversion to the stuff. He doesn’t hate it, but it’s one of the last veggies he would request for a side dish. I think it has something to do with the fact that his father hates cauliflower. Boys and their daddies.
Aka, the best side dish ever.
Honestly, this isn’t much of a recipe. It’s really just a reminder that it’s always a good idea to throw a whole bunch of chopped vegetables together and roast them.