Recipe: Orzo with Caramelized Fall Vegetables & Ginger — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman/The Kitchn)

I love orzo — its plump, chewy grains so much like rice, but on a grander scale and with the tenderness of pasta — but I don't cook with it often enough, which seems silly, given how fast it can be. So I mused over what I would really like to eat right now and came up with all the fall vegetable flavors. Onions, garlic, mushrooms, sweet potato — preferably dark and caramelized, built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you're left with a big pile of chewy orzo and dark, delicious fall vegetables.


5 Instagrammers to Follow If You Love Kale — Healthy Living

(Image credit: Cara's Kitchen)

To say that I am kale-obsessed is an understatement. A hearty kale salad turns me into a heart-eye emoji. But Allie, you're thinking, kale is so 2015. Yes, that was the year that Beyonce rocked the kale sweatshirt that launched a thousand kale sweatshirts. But kale is still cool! Also delicious and nutritious and you'll feel really virtuous eating it.

If you're looking for some #kalespiration, give these five Instagrammers a follow.


Recipe: Creamy Vegan Mushroom Lasagna — Quick and Easy Vegetarian Dinners

I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swap in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to the kind I grew up with. It has to be saucy and hearty, it has to spend some serious time in the oven, and, most importantly, it has to have noodles! This recipe checks all of those boxes and is just as delicious as the "real thing."


Recipe: Polenta Florentine — Quick and Easy Weeknight Sides

(Image credit: Joe Lingeman/The Kitchn)

Ever eye those shrink-wrapped tubes of polenta in the grocery store and wonder what to do with them? Turns out they're the perfect base for casseroles — all you have to do is cut them into rounds first. The sauce, which I've been dreaming about for a while, is inspired by eggs Florentine. It's a basic Parmesan white sauce fragrant with garlic, onions, and, of course, a whole bag of sautéed baby spinach. Baked in a trusty casserole dish, this polenta Florentine is vegetarian comfort food at its finest.


Get $1 Kale at Whole Foods for World Vegetarian Day — Grocery News

World Vegetarian Day falls on October 1, and this year Whole Foods Market is getting in on the fun. To celebrate, the high-end organic supermarket, which was recently acquired by Amazon, is going to retail organic bunches of kale for $1. And this offer won't be limited to World Vegetarian Day — it'll be valid from September 27 to October 3, while supplies last.

Get your kale while it's hot (and cheap), people!


The Fastest Way to Prep Kale for Cooking — Tips from The Kitchn

(Image credit: Faith Durand)

When I first started to really think about food, it was around the time people first started wearing shirts with kale slogans on them. This was in the early aughts and well before the second-wave Beyoncé kale shirt. Dark leaves of Lacinato kale were always stuffed in my fridge at that time. I was eating them by the boatload in soups and sautés (Never smoothies, though — that's just a hot bitter mess, in my opinion).

I found the practice of washing them and prepping them very soothing, but sometimes it was a bit too drawn out for my taste. So when I came across this technique for removing the stem from the leaves, I was sold. It took my kale prep time down to a few minutes and I didn't even need a knife to do it.


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