Roasted Tomato and Eggplant Antipasto is a delicious way to preserve the late summer harvest. Charcuterie boards are all the rage and this easy recipe is a winner, even to those who think they don’t like eggplant. The secret to this super tasty recipe? Most of the ingredients are roasted on a sheet pan.
Category: Vegetarian
Napa Cabbage and Ramen Noodle Salad
This awesome crunchy zesty salad can be served 2 ways. One, with uncooked ramen noodles added right before serving for an extra crunchy texture or made ahead with the ramen noodles soaking up some of the dressing so they’re softer. Either way, Napa Cabbage and Ramen Noodle Salad is always a crowd pleaser.
Beet and Goat Cheese Salad
The only thing better than a salad topped with fresh beets, tangy goat cheese and candied nuts is a Beet and Goat Cheese Salad made with beets and lettuce grown in your own garden and harvested the same day. You can’t get any fresher than that!
Roasted Artichokes and Cauliflower
A simple side dish featuring artichokes and cauliflower topped with fresh parmesan. Using canned artichokes makes the prep quick and easy and it’s a great way to introduce a new vegetable to anyone who hasn’t tried them.
Mushroom Toast with Poached Egg and Arugula
Not only is this recipe great for brunch, it’s also a delicious option for a vegetarian main meal. Good quality mushrooms are mandatory since they’re one of the stars of the show. The other star, a perfectly poached egg, when cut open oozes golden yolk to take this dish over the top.
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