Main Dishes

I love cooking in our crock pot, especially on the weekends. You throw everything in first thing in the morning, and by dinner time, you have a hot and hearty dish. Crock pots dishes are just so easy to make and not at all fussy.

I’ve been on a soup kick lately. Maybe it’s because it’s winter (but it’s like 80 in Phoenix today, so cold weather isn’t the motivator). Really, I think it’s because soup is so comforting.

Asparagus was 88 cents a pound at the grocery store last weekend. Yay! Seriously, I was really excited. Sometimes, it’s the small things in life.

Do you do meatless Mondays? This asparagus farro risotto with sweet peas is a great choice. Farro is my new favorite grain.

I’m constantly looking for healthy ways to incorporate more veggies into my life. It’s even better if I can find a recipe that freezes really well so I can take leftovers to work for lunch. Enter, the easiest and super healthy vegetarian lasagna recipe.

There’s this vegetarian restaurant in Phoenix that makes the best Thai peanut tofu dish that I order nearly every time I go there. I love their tofu because it has a crispy exterior and it is just the perfect fried tofu texture. Their peanut sauce is a hint spicy, and works so well with the crunchy veggies.

My absolute favorite salad is a pear and gorgonzola salad with a light lemon vinaigrette dressing. I recently had lunch with friends at one of our favorite lunch spots, Postino, and after having their mixed green salad, I knew I had to try to replicate it on my own.

When Barilla asked me to create a simple, one-pan recipe for this time-strapped millennial, I was up for the challenge. It can be such a struggle to prepare a healthy and nutritious dinner on demand most nights because, like many of you, I’m juggling a full-time job, two little kids and trying to keep up with my blog. Dinner often takes a back seat to all my other priorities.