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Posts Tagged ‘pasta’

by Caitlin Saniga

Coriander-spiced cauliflower pasta with grated egg and pine nuts

Cauliflower is a vegetable I often seem to overlook. It gets lost in the colorful variety of produce at the grocery store. But its mild, tender sweetness is truly the star of this plate. Let it linger in the pan without stirring for longer than feels comfortable, and it’ll caramelize nicely.

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by Sarah Steimer

Pasta with brown butter beets and orange-sage ricotta

Don’t skimp on the seasoned ricotta! The orange zest and sage really add a fresh bite to the earthy pasta. The walnuts are a must as well, for the crunch factor. This dish is a playful pink for Valentine’s Day — but it also offers some very deep, wonderful flavors and velvety texture. Romance on a plate!

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by Sarah Steimer

Creamy sweet potato sauce over pasta

This sauce looks like the brightest, fakest cheese sauce you could possibly find. Except it’s completely real and totally delicious — not to mention healthy. I was going to say this would be a great way to trick kids into eating healthy, but who care about that. Trick AND treat yo-self.

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by Caitlin Saniga

Pasta with mushrooms and bacon

This is my idea of a hearty winter dish. Mushrooms, bacon, sauteed yellow onions and Parmesan cheese all rank high on my list of favorite comfort food ingredients.

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by Caitlin Saniga

Avocado perciatelli alfredo

This is one of those dishes that I probably never would have thought of on my own but is a total “duh!” combination. It’s creamy and rich, and your significant other will worship you if you whip it up on date night.


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by Sarah Steimer

Mac and cheese with cauliflower, tomatoes and mustard breadcrumbs

It’s mac and cheese season! But that doesn’t mean it has to be all heavy. Swapping out some of the pasta with cauliflower helps to lighten the dish, along with folding in greens and using skim milk.

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by Sarah Steimer

I've been picking up these little gold cherry tomatoes from the farmer's market for weeks now, and I'm in love with them. I've eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.

I’ve been picking up these little gold cherry tomatoes from the farmer’s market for weeks now, and I’m in love with them. I’ve eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.


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