Remember cooking isn’t as much about being precise or exact in the ingredients you use as it is about experimenting
with flavors and learning what you like. And if you start with good quality, whole ingredients you’re halfway there.
Stuffed Peppers (Lentil, Quinoa & Vegetables)
These peppers are full of flavor and stand as a meal on their own. This is a dish that willRead more.
Chicken Tinga Tacos
This shredded chicken is full of flavor and perfect in a taco, tostada or even over rice. We loved makingRead more.
Skillet Italian Mac & Cheese (Finished in Oven!)
Ingredients 1 box of elbow macaroni pasta. 1 lb. of pork sausage or sweet Italian chicken sausage. 1-2 tbsp oliveRead more.
Baked Spaghetti Pie
This is a baked version of my grandmother’s Spaghetti Pie, which is made from scratch, as opposed to using leftoverRead more.
Pan Fried Baby Artichokes (Carciofi Fritti)
Often, you’ll find this dish served with a side of lemony garlic aioli, but we love it drizzled with warmedRead more.
Slow-Cooker Short Rib Ragu
This meaty sauce cooks itself while you’re away at work! And gives you more than one option for an easyRead more.
Italian Sausage with Peppers & Onions
Sausage and Peppers can be done two ways: skillet on stovetop or sheet-pan roasted in oven. Both are fabulous! BelowRead more.
Eggplant “Pizza” Slices
Okay. Okay. I know we don’t mess with pizza, but eggplant makes a great vessel for holding tomato, cheese andRead more.