After realizing it's been over a year since I've updated my blog and my list of amazing recipes keeps growing. Instead of having a million tabs on my phone open, maybe I can post the links to some of my favorites here.
thissavoryvegan.com Butternut Squash Tomato Soup with my added gourmet grill cheese sourdough bread, bacon, caramelized red onions, cheddar and pepperjack cheeses
tasty.co Southwestern Salad with Avocado dressing
maangchi.com Spinach side dish (sigeumchi-namul)
Chorizo, Sweet Potato and black bean tacos
1 lb chorizo
1 sweet potato
1 can black beans
Cook all and slightly mash black beans
Top with crema, cotija, fresh white chopped onion and cilantro on flour tortilla
Pickled beet hummus anaffairfromtheheart.com
Shrimp Etouffee dinneratthezoo.com
Make-ahead Sausage and Camamelized Onion bonappetit.com
Lemon vingarette
1/4 cup fresh squeezed lemon
1 tsp dijon
1/4 tsp sea salt
1/2 tsp thyme
1/4 cup olive oil
pinch fresh pepper
1 garlic cloves minced
1/2 tsp maple syrup
Combine in mason jar and shake - good up to 7 days in fridge
Creamy Spinach Chicken gnocchi https://www.chewoutloud.com/one-pot-gnocchi-spinach-chicken-2/
I combined these two recipes to make a light, refreshing spring dish ingredients https://www.cakenknife.com/brown-butter-gnocchi-with-asparagus-peas/
1 package (16 oz) potato gnocchi
4 oz prosciutto, cut into thin strips
1/4 cup plus 2 Tbsp butter
2 tsp finely chopped garlic
1 Tbsp chopped fresh thyme leaves
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups sweet peas, fresh or frozen
1 lb asparagus, cut into 1” lengths
1 tsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese
instructions
Heat a 12-inch cast iron skillet over medium-high heat. Add prosciutto to the skillet and cook until crispy, stirring occasionally, about 2 minutes.
Remove prosciutto from skillet and set aside.
Add 1/4 cup butter to the same skillet. Let over medium heat and continue to cook for about 2 to 3 minutes, stirring constantly.
Once the butter is brown and smells nutty, remove from heat to a small bowl.
Add remaining butter and melt. Add gnocchi and cook over medium heat in the skillet until browned, about 5 minutes.
Stir in garlic and thyme leaves, cooking until fragrant, about 1 minute.
Stir in salt, pepper, peas, and asparagus, along with half of the brown butter. Cook until vegetables are bright green and cooked through. This will take about 2 to 3 minutes.
Stir in remaining brown butter and lemon juice, cooking until fragrant, about 1 minute.
Stir in 1/4 cup parmesan cheese and prosciutto.
Serve immediately with remaining parmesan cheese.
Ingredients you’ll need:
Potato gnocchi (whole-wheat if preferred)
Olive oil, or butter
Shallots
Salt and freshly ground pepper
Fresh asparagus
Frozen spring peas, thawed if frozen
Parmesan cheese (see notes for dairy-free version)
1/4 cup heavy cream (see notes for dairy-free version)
Fresh lemon juice and lemon zest
Red pepper flakes, if desired
Veggie Gnocchi Substitute Options:
This recipe and cooking method is very adaptable. Onions and leeks can be substituted for the shallots or using zucchini and fresh corn for the asparagus and peas for a summer option, as described above. Spinach or other leafy greens can be added at the end, until just wilted.
If you don’t have gnocchi or can’t find it, you can substitute in any short, whole wheat pasta for the gnocchi.
Packaged gnocchi is great for this weeknight recipe, though here’s my recipe for homemade gnocchi if you want. That is a fun recipe
To make this vegan gnocchi:
For my dairy-free and vegan friends, this veggie gnocchi recipe is easily adaptable. Try it with my homemade parmesan cheese or any store-bought vegan parmesan instead of the parmesan cheese. Swap cashew cream or purchased non-dairy heavy cream for the heavy cream. Silk makes a great heavy cream alternative or you could use a thicker non-dairy milk, like full-fat oat milk.
Instructions for how to make this Veggie Gnocchi Recipe:
Start by bringing a large pot of salted water to a boil. Add the gnocchi and cook until done according to package directions. Drain and lightly rinse with water. Set aside.
https://www.delishknowledge.com/spring-vegetable-gnocchi/
Heat a large skillet over medium-high heat. Add the olive oil, shallots and pinch of salt and pepper. Cook for 2-3 minutes until shallots are slightly soft.
Add the asparagus and cook for 8-10 minutes until asparagus is fork tender. Stir in the peas and cooked gnocchi, then cook for another 2-3 minutes until peas are heated through.
Enjoy as is, or garnish with fresh basil.
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