Tiny kitchen. Big, plant-based flavor.
Think that risotto is something meant for fancy restaurant tables? Think again! This caramelized onion risotto with vegan bacon is perfect for even the most casual of dinner tables. A comforting Italian classic, this risotto will warm your winter tables from now until spring!
I am going to sound like Oprah when I say this, but I LOVE lemon. I love lemon! I would have lemon Every. Single. Day. There is something about lemon zest that can bring freshness and life to most any dish, and as the weather begins to warm, I find myself craving it more and more. That said, this lemon asparagus pasta takes lemony to a whole other level. This is lemon times a thousand. This isn’t “lemon pasta” where you squeeze a tiny teaspoon of lemon juice over the asparagus and call it a day. Oh no. This recipe starts with a creamy roux and we build on it with lemon juice and zest for maximum lemon punch.
When I asked my mother what sort of dishes I should consider cooking for National Garlic Month, she immediately waxed poetic about the virtues of Pasta Aglio e Olio. For twenty minutes. This is a woman who hates to cook and here she is, telling me that I just have to make aglio e olio. You can eat it on it’s own, she said! Toss in leftover veggies the next day and you’ve got a garlic pasta primavera! It makes frozen veggies NOT taste like overcooked, watery mush! You’ve GOT to make aglio e olio! As it turns out, a plant-based version comes together in a snap.
