The slow-cooker does all the work for you! Add your stew beef and shredded cabbage, and a few hours later dinner is on the table. Serves well with some mashed potatoes (toss in some cauliflower, turnips or rutabaga for a funkier mash.)
A creamy and savory vegetarian soup that's super simple to prepare. Great first course, or make a big batch to have for lunch this week!
This tart couldn't get any more decadent-- even with a whole bunch of kale! Creamy bacon, onions and softened kale piled high in a flaky pastry crust, held together with a cheesy-roux.
A mostly-veggie frittata-- a great gluten-free alternative to quiche that (once you've cooked your spaghetti squash) cooks up super quick!
*This recipe is vegetarian, and can easily be made vegan by skipping the cream at the end. For a powerful flavor boost and a little meat, you can make the stock with a ham hock (soaked first and water discarded to remove some of the salt.) You can then add pieces of the ham to the soup at the end. If you try this version, omit the extra salt. Let us know how it goes!
Cat's brother, Ollie, is a chef based in Portland, Oregon. He was in town for the 2015 Thanksgiving Beer Pairing Dinner, and made his amazing Cauliflower Risotto-- it was all gobbled up! We got his recipe so you all can try it out at home.