Watch Me Make Stovetop Asiago Penne on TCL!

Watch me make a creamy, cheesy one pot pasta on Twin Cities Live!

Sweet Potato and Artichoke Salad

Do you want a salad that really says “Fall?” A little more substantial, delicious warm, with some cooked vegetables as well as raw? This Mediterranean-inspired sweet potato salad delivers a riot of colors, flavors, and textures to wake your palate from its slumber. With tender sweet potato cubes, crunchy celery and peppers, tangy olives and capers, and a garlicky lemon dressing, this is sure to be your new Fall favorite.

Roasted Tomato Sauce, Make Pasta, Freeze the Rest

I didn’t have a huge harvest this week, but that’s the great thing about this method. 10 tomatoes, 60 tomatoes, it works either way. Just halve them, roast them, puree them. Use them today, in this easy pasta, or freeze the sauce for later. My small pile of tomatoes made about 3 cups of puree, and I used 1 cup for this pasta. The rest went into the freezer, for winter pasta feasts, soups, and other uses.

Moroccan Carrot and Tart Cherry Salad- Meal Prep Salad

Do you eat a salad with dinner? It’s a good habit to have, as long as it doesn’t get repetitive. If you’re getting bored with your usual green salad, try this easy carrot salad, with tangy tart cherries and a little Moroccan-inspired spice. It’s a make-ahead salad, that actually improves with a few hours in the refrigerator, making it a savvy meal-preppers dream. This is my go-to as a side for a Tagine, or to jazz up any meal.

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Mediterranean Potato Salad on TCL

Mediterranean Potato Salad on TCL

On today’s “Monday Night Meals” segment I made a big salad of potatoes, chickpeas, olives, zucchini and more, all bathed in a lively balsamic vinaigrette. As we assembled the salad, I put to rest your concerns that potatoes are “too high-carb” to enjoy.
Go ahead and dig into potato salad, it’s a delightful and wholesome food!

Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes

Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.

In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.

The Real Food Journal

Moroccan Carrot and Tart Cherry Salad- Meal Prep Salad

Moroccan Carrot and Tart Cherry Salad- Meal Prep Salad

Do you eat a salad with dinner? It’s a good habit to have, as long as it doesn’t get repetitive. If you’re getting bored with your usual green salad, try this easy carrot salad, with tangy tart cherries and a little Moroccan-inspired spice. It’s a make-ahead salad, that actually improves with a few hours in the refrigerator, making it a savvy meal-preppers dream. This is my go-to as a side for a Tagine, or to jazz up any meal.

Have You Tried Long Beans?

Have You Tried Long Beans?

If you haven’t tried Long Beans yet, I hope you’ll find your local Asian Market or Farmer’s Market and seek them out. They look like your usual green beans, but when you serve a platter of Long Beans and Mock Duck in Black Bean Sauce, everyone will want to know how you made green beans taste so much better than usual.Long beans are similar to green beans in appearance and use, but are actually from the cowpea family. They are picked while immature, so that the pods are tender and the seeds are small and mild. The flavor of long beans is often compared to asparagus, if you can imagine a green bean-asparagus hybrid. I’m not sure that I get that flavor, but I do find the taste of long beans much more complex and interesting than regular green beans. They stand up to strong flavors, like this black bean and garlic sauce.

Plum and Crystallized Ginger Crisp

Plum and Crystallized Ginger Crisp

It’s one of the great ironies of life that the best fruit for baking is always ripe when it’s too hot to bake. I know, I know, tart cherries and peaches and plums are special summer treats, and I should revel in the chance to stand by my hot oven and bake. Of course, you can always freeze your fruit to bake later, as I often do with my tart cherries, or the Peach harvest. My best solution is the simple crisp. It bakes in about 35 minutes, and requires very little effort. This Plum and Crystallized Ginger Crisp is a sweet and juicy way to celebrate my locally grown plums.