Delicious and easy Spanish rice, filled with peas and diced tomatoes with a fraction of the sodium of the store-bought variety!
I’ve always been a fan of wedge-style fries, but couldn’t figure out a delicious way to cook them without using a bunch of oil– until now! These fries are SPECTACULAR! They have the right texture and seasonings and give me everything that I want from a wedge fry without all of the grease and guilt!
My Chris loves corn! Which is convenient because I make a lot of corny jokes! (Case in point) In the past, I never really thought about corn, but in central Pennsylvania, they take their summer sweet corn seriously! Alliteration aside, I’ve been incorporating more corn into my cooking and I have to admit that I have grown quite fond of the golden morsels myself–especially in this salad!
Tis the season for pasta salad, sunny sunny sun sun sun sun summer! Summer is in full swing and that means cook outs, picnics, and beach days! What fan-favorite dish do you need to make all of those summer-time get-togethers complete? Chris’s veganized version of her mom’s pasta salad!
Strawberries are in season! I wanted to create a light, refreshing salad that showcased them along with the fresh mint we’re growing out back. What I got was total picnic food!
A refreshing salad made with cucumber, carrots, sweet white onion, fresh dill, and a little vinegar.