For those of you who may be having a quiet Sunday and want to celebrate Easter with a simple brunch I wanted to share an egg-based recipe today. Mushroom crustless quiche is a great way to have eggs that taste just a little more decadent. Made with a generous amount of mushrooms, cheese, fresh herbs and eggs, this baked dish puffs up golden brown and tastes warm and delicious. Have it with a simple salad and a Greek yogurt granola parfait and this brunch is sure to feel extra special. Continue reading Crustless Mushroom Quiche→
Though its winter around here fall-inspired butternut squash can still be found at the grocery stores giving this hearty barley soup that nutty sweetness.
Caramelized onions and gooey cheese are awesome together any way you look at it, and when stuffed inside pasta shells? They taste positively outstanding 😋👌!
I had half a tube of lemongrass paste leftover from when I made some tofu pockets and not really knowing what else to use this herb for, decided to make an Asian-inspired butternut squash soup.
The idea for a leek and bok choy soup came about after a Sunday morning trip to the farmer’s market where I had bought some big fat leeks and a bunch of bok choy.
