The brussels sprouts train is rolling through town. You’ll want a ticket.
Continue reading “Roasted Brussels Sprouts with Orange, Ginger, and Basil”
If you’ve found yourself here, then you’re wanting to get down on a hearty pot of BBQ Baked Beans. We think these will do a mighty fine job at satisfying your craving!
Continue reading “BBQ Baked Beans”
Soup. Good for cold weather? Of course! Goood for warmer weather? You betcha!
Continue reading “Potato Soup with Cannellini Beans, Mushrooms, and Kale”
When it comes to vegetables, a mixed salad is one of the easiest ways to use what you got. With a little bit of this, and a little bit of that, left over veggies go from lonesome to loved.
Continue reading “Baby Potato and Green Bean Salad with Citrus Dressing”
Tacos! What’s not love? Nothing, absolutely nothing.
Continue reading “BBQ Hempeh Tacos with Jicama-Sweet Orange Slaw”
We have been on a curry bender the past couple weeks, and that’s okay with us. These chickpeas are quick, easy, and perfect for pita sopping. If sopping up a fabulous sauce with pita doesn’t appeal to you, get ready to change your mind.
Continue reading “Honey Curry Chickpeas”
The japanese sweet potato. It begs to be topped and stuffed with delicious beans, greens, and sauces; it wants to be your main course.
Continue reading “Loaded Japanese Sweet Potato with BBQ Hempeh, Baby Butter Beans, and Grapefruit Dressed Arugula”
The carrot. Once a vegetable confined to the raw section of our diet, we now look forward to cooking carrots any chance we get. These are beyond beautiful, fragrant, and delicious.
Continue reading “Cardomom Carrots with Sorghum and Blood Orange”
We love cabbage; we love the wonderful flavors of bbq sauce and southwestern ingredients, and we just couldn’t stop ourselves from combining them.
Continue reading “BBQ Napa Cabbage with Smoky Bean Relish”