I’ve been keeping things pretty light this first week of the new year, and I figured I’d keep it going for at least one more day with this vegetable linguine. Its light but full of flavor. There’s broccoli, carrots, garlic, red onions, zucchini, crushed red pepper and white wine. Adding all of these veggies makes me feel a little bit better about my, probably excessive, pasta consumption.
This is another one of those dishes that I remember eating frequently at the restaurant I worked at. Surprisingly it was not a big seller among the customers, but a few of us employees loved it. One of the reasons we loved it so much was because it was so easy to modify to suit our tastes. You can add just about any vegetable that you would like to it. If I remember correctly the restaurant version served it with baby corn, I’m not to big of that so I simply omitted it from my recipe. If you’re not keen on the vegetables that I’ve chosen go ahead and add some of your favorites. Just remember to cook the vegetables that take the longest first.
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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