Cooking Irish this Week – Well, Kind Of!
Super cozy meal with a smooth, velvety potato topping and a saucy and flavorful mix of vegetables, this Veggie Shepherd’s Pie was the exact dinner I wanted to make for St. Patrick’s Day this year.
Veggie Shepherd’s Pie
Ingredients 2 russet potatoes (approximately 1 lb), peeled and diced 2-3 tablespoons O&V Unflavored EVOO or vegan butter * ¼ cup milk or almond milk or vegetable stock 2-3
Gremolata Will Make the Difference!
I love oven roasted broccoli and we eat it often at our home. This version is topped with a zingy gremolata that takes it to a whole other level. I could eat just this for dinner!
Roasted Broccoli with Panko Gremolata
Ingredients 2 tablespoons Italian parsley, finely chopped 2 tablespoons rosemary, finely chopped 2 large cloves garlic, peeled and grated 1 tablespoon lemon zest 2 teaspoons fresh lemon juice, divided ½ cup
Sprouts are Good for You!
This delicious carrot with sprouted lentil salad makes a great side, or stuffed in a pita bread it makes a great easy, healthy and crunchy lunch!
Sprouted Lentil & Carrot Salad
Ingredients 2 cups matchstick carrots (See Chef Note) 1½ cups sprouted lentils (See Chef Note) ½ cup pitted O&V Kalamata olives, sliced * 4-6 pitted dates, chopped (optional) ¼ cup
Earthy, Sweet, Tangy and Delicious!
Roasted sweet potato rounds topped with well spiced lentils and spinach are a perfect balance of earthy and sweet. This dish can be served as a hearty appetizer, side dish or an entrée.
Sweet Potato Rounds with Moroccan Lentils
Ingredients 4 medium sweet potatoes, scrubbed 4 tablespoons Moroccan Spice oil (divided) * Salt to taste 1 cup dried brown lentils or pardina lentils, rinsed 4 cups water 2-3 bay leaves 1
Warming, Vegan and Delicious
This incredible coconut ginger carrot bisque is so easy to make and has the most amazing slightly sweet and perfectly spiced flavor
Coconut Ginger Carrot Bisque
Ingredients 1 ½ tablespoons Unflavored EVOO 1 large yellow onion, chopped 2 tablespoons ginger paste or minced ginger 4-5 cloves garlic, minced 1 ½ lb carrots, chopped 1 ½ teaspoons ground