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creamy avocado veggie pasta

http://www.edibleperspective.com/home/2012/4/3/creamy-avocado-veggie-pasta.html I finally got to make dinner for my family tonight. With everything that’s been going on, we’ve been eating whatever we can find and throw together in 10 minutes or less. Still nutrient dense + healthy but a bit boring + repetitive. I knew I wanted to make something that no one had ever tried before. It’s actually new to me too! I’ve been all about avocados lately, so I grabbed a few not even knowing what I would make with them.
http://www.edibleperspective.com/home/2013/4/5/lemon-olive-oil-roasted-garlic-pasta-with-spinach-and-lentil.html

lemon, olive oil, + roasted garlic pasta with spinach and lentils

This meal is going to happen once a week. I want it to be forever stocked in my fridge, so leftovers are only a quick re-heat away. The sauce couldn’t be simpler and the rest is completely adaptable to whatever veggies you’re feeling at the moment. According to many of you , that would be kale! So this sauce.
Tell me if this happens to you. You buy a 5lb squash. Butternut, spaghetti, acorn, sugar pumpkin…etc. Maybe it was on sale, maybe you plan on roasting it, or maybe even making a delicious fall soup. And then. And then it sits on your counter for 1 solid month.

butternut squash + black bean enchiladas

http://www.edibleperspective.com/home/2012/11/9/butternut-squash-black-bean-enchiladas.html

Double Broccoli Quinoa Recipe

http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html This double broccoli quinoa bowl is a favorite of mine.
http://www.meals.com/recipe/simple-risotto-with-peas-parmesan-143191?source=

Simple Risotto with Peas & Parmesan Recipe | Nestle Meals

Ingredients: 1 tablespoon olive oil 1 small onion , finely chopped 2 cloves garlic , finely chopped 1 cup uncooked arborio rice 2 cups chicken broth or stock 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk 1/2 cup frozen peas , thawed 1/4 to 1/2 teaspoon lemon zest (optional) Salt and ground black pepper to taste 1/4 cup (about 1 oz.) finely shredded Parmesan cheese Directions:
Pasta

I’ve been on a pizza jag, and am including no fewer than five new pizza recipes in my next cookbook. As a matter of fact, one day a couple of weeks ago, I made all five pizzas over a period of four hours. http://thepioneerwoman.com/cooking/2011/07/grilled-vegetable-pizza/

Grilled Vegetable Pizza

I finally have basil in my garden.

Pasta with Pesto Cream Sauce

http://thepioneerwoman.com/cooking/2011/06/pasta-with-pesto-cream-sauce/
http://dishtell.com/2011/07/08/blueberry-crisp/ The smell of both hot dogs on a grill and smoke from disappearing fireworks are just two reasons as to why the Fourth of July is one of my favorite holidays.

blueberry crisp | dish & tell

Step aside, Kellogg. Better crackers coming through. CHEEZ-ITS are wonderful–and we all know this because we’ve been eating them since we were ten (unless you’re 75). http://dishtell.com/2011/07/24/homemade-cheez-it-crackers/

homemade cheez-it crackers | dish & tell

to cook soon

Broccoli Bites for Kids

File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. http://www.staceysnacksonline.com/2011/01/broccoli-bites-for-kids.html
All of the recipes below are vegetarian with many being vegan or having a simple vegan option. Most recipes are also gluten free.

edible perspective - by title

For a new salad that I have been thinking about I wanted a nice and cool and creamy dressing and I was thinking about trying something a little bit different, an avocado dressing. I am so totally addicted to avocados and I am always looking for new ways to enjoy them!

Creamy Avocado Dressing (aka Guacamole Buttermilk Dressing)

Crash Hot Potatoes

I love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”.

Roasted Garlic Fingerling Potatoes in Thyme and Butter

Fingerling potatoes are a small (probably the smallest) variety of potatoes .
It’s a public secret I like to use a lot of fresh herbs when I’m cooking. It’s just so easy to spike up your everyday cooking with some fresh herbs—especially when you grow them yourself. I’m always trying new and different combinations.

Pesto Baked Potatoes

Baking

Sandwiches

Baking