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Posts published in “Vegetarian Friendly”

Smoky Eggplant Dip

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I made this dip recently out of both necessity and a need for something healthy to snack on. I had a Japanese eggplant in the fridge that I bought with the intention to make stir-fry as a quick weeknight dinner. Plans changed one night and by the time I revisited…

Pantry Raid: Mushroom Barley Soup

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Soup is often my go-to lunch since it’s quick and easy to grab from a store or a work cafeteria. I always have a stockpile of some kind of soup or chili in the freezer for when I don’t feel like cooking when I get home in the evening, too, which I thaw…

Butternut Squash Mac and Cheese

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Crisp fall nights call for baking. Lots of baking. Cookies and cakes are obvious go-tos anytime I choose to bake something sweet. When it comes to savory dishes, though, the first thing that always comes to mind is pasta. There’s just something so nice and comforting about taking a big…

Butternut Squash and Carrot Puree

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By this time in the Fall, butternut squash and carrots tend to be “surplus” items in my pantry. They are two of my favorite root vegetables that I love to dice up to add to a vegetable soup, roast with herbs and olive oil for a side dish, or puree after roasting to create a versatile…