While this Italian rice dish takes time to become creamy and velvety, it’s easy to make and very versatile. Add tofu or shrimp for protein, different vegetables and seasoning for variety, or keep it simple with parmesan cheese like we do. And no, you can’t pull it off in 30 minutes on Chopped!
Of Scottish origin and often served with tea, these scones are like a sweet biscuit. They’re not too sugary and are fairly light with a golden exterior and soft interior. Blueberry is our favorite add-in, but we’ve prepared and enjoyed this recipe with cranberries, raisins, and just cinnamon as well.
My kids grew up watching their mothers haul the kitchen scraps to the compost bin in the corner of our yard day in and day out in all types of weather. They had to listen to me talk excitedly each year about the early spring tradition of digging up the cooked compost from “the pit” and moving it to the vegetable garden, followed by moving the uncooked compost from the bin into “the pit” for next spring, and finally cleaning out and repairing the bin to begin anew. The smell, the worms, the browns and greens, all of it they have heard every year for their whole lives.
This healthy and flavorful creation can be enjoyed as a breakfast, snack, or compliment to a main meal. The granola provides a textural element to the smooth yogurt and soft berries and is the perfect topping for cereal, smoothies, ice cream, and any other dish that needs some crunch or calories.
Even non-peanut lovers will enjoy this Asian noodle dish with its subtle peanut flavor and complementary vegetable toppings. Served warm or cold and simple to prepare, it’s an ideal recipe for when you’re short on time and need something quick and satisfying to put on the table.
For as long as I can remember, I’ve been a vegetarian. Both of my parents are pescatarian, so I grew up eating very little meat. I cut meat out altogether when I was seven, mostly for ethical reasons, then fish at age twelve, and I’ve never gone back. Being a vegetarian is all I’ve ever known, so you can imagine my surprise when my lifestyle was met with skepticism and disapproval by the doctors who treated me for my eating disorder.