Roasted Cauliflower Tacos with Cashew Crema and Roasted Garlic Bread

This one is definitely entering the rotation! It took a little advance planning since the cashews needed soaking for quite a few hours and cauliflower needs at least 30 minutes to roast, but once that part is done the tacos actually come together pretty quickly. And that planning is absolutely worth it. The cashew crema is so rich in flavor, absolutely luxurious while being completely guilt free and full of healthy nutrients, while the roasted cauliflower brings nutty sweetness that will delight absolutely anyone. I finished it off with some crunchy romaine and creamy, fresh avocado.

While not exactly a traditional pairing, I bowed in to some family clamoring (from both husband and kids) and made some fresh roasted garlic bread in my breadmaker to finish out the meal. I have been long trying to find a way to make garlic bread in the breadmaker that actually tastes garlic-y. This method, of first roasting a whole head of garlic, adds one extra step but still allows the ease of setting a loaf in the morning before work and having it done when you get home... and at long last, it has a rich garlic flavor that is sure to delight everyone. I encourage you to give it a shot!

Time: 5 hours (but only about 30 min hands-on time throughout that)

Tilapia Po'Boy and Cold Blueberry Soup

It has been a while! Turns out that two young children, a full time job, an adjunct faculty position, volunteer commitments, and a global pandemic do not leave a lot of time for other activities. Yet, I am cooking more than ever these days and am constantly experimenting and looking for new recipes and options. I continue to focus on speed yet health and whole foods, quite a difference from my pre-children days whenever everything was made from scratch, but I also look for constant variety.

In this case, I had been craving my favorite shrimp po'boy sandwich from Woodruffs in Philadelphia... but living in a suburb, I don't get there too often, and especially not now when we go absolutely nowhere. I also recognize that while amazingly delicious, it likely isn't the healthiest option out there. So my solution? A healthy po'boy that hits the same notes but with little guilt. I chose to pair it with a chilled blueberry soup since for some reason I put that in the same 'southern' category, but really, what doesn't go with a delicious po'boy?!? So let's get to it!

Total Time: 4.5 hours (nearly all chilling time for the soup)

Spinach-Artichoke-Cheese Stuffed Spaghetti Squash

Fancy enough for a party but fast enough* for a weeknight? Count. me. in. This spaghetti squash not only came with a stunning presentation in its shell, but was rich and creamy with surprisingly little cheese - leaving you feeling indulgent and healthy all at once. I'll definitely be making it again!

*Fast enough... a relative term. These days, I aim for meals that can be on the table less than 30 minutes after starting them. With a full-time job and two little ones at home, evenings are always a rush and if healthy food can be served quickly, then everyone is happier. In this case, though, I actually cheated. I work at home and popped the squash in the oven a while earlier to let it roast. This took all of two minutes and the rest waited until dinner time. I really many may not have that luxury. However, rest assured! If you do not have time to do that, I'm including some notes with a microwave shortcut. It will work just fine, but if you are able to go my route, the roasting really will lend an extra caramelization and depth of flavor that makes it worth it.

Time: 1 h 15 (25 min active time).. or 35 min if using microwave method

Chocolate-Tahini-Banana Whole Wheat Mini-Muffins

I LOVE THESE. And apparently I'm not the only one. I now make double batches of these (single batch listed below) and put them in a two-gallon ziploc bag on our counter. I'm still not sure who consumes the most in the household, but my husband, my daughter, and I all swiftly snag them as we pass by and a few more always disappear when either of my parents is over to visit or babysit.

But it makes sense! What's not to love? They are full of delicious banana, velvety, nutty tahini, and sweet bits of chocolate. Did I also mention they have no butter (but do have some oil) and only use whole wheat flour, making these entirely whole grain? Not only are they absolutely delicious, but the loads of fiber and protein also make them extremely satisfying. A single mini-muffin is filling and hearty, leaving you happy without splurging on loads of fat and calories. So what are you waiting for? Get cooking and enjoy these delicious bites right away!

Time: 15 min to mix, 18 min to bake... so depends how many muffin tins you have!

Tofu "Cheesesteaks"

 I've made these twice now and I cannot get enough of them. And no, you don't have to be a vegetarian to feel that way. My husband, who is a big fan of eating nearly everything under the sun, loves these as well. While he certainly enjoys a real cheesesteak as well (which is a requirement for living in and around Philadelphia) he finds these absolutely delicious and frequently requests them. So vegetarian and omnivore alike, dig in and click below to get these on the dinner table as quickly as possible.

I must also apologize to all Philadelphia residents out there... there is no cheese whiz here. Note the quotations on cheesesteak above and please consider eating them regardless...!

Time: 40 min

Butternut Squash-Farro "Risotto"

Risotto is best in the winter. It's thick and creamy, full of luscious starch and typically a decent amount of cream or cheese. It is absolutely delicious - even if it feels you leaving a little heavy afterward. And, sometimes, it's worth it. But what if there was a way to capture that rich, luscious comfort-food feeling while filling it with whole grains and veggies? Enter farro risotto! While it's not a perfect mimic, it also doesn't have to be. This is delicious without trying to exactly replicate your traditional risotto, bringing a slightly chewier texture that actually forces you to savor the flavor a little bit more. It's also even better the next day, so make extra for lunch for the week. Rare does a meal re-heat better than the original!

In this case, the butternut squash acts as a creamy agent in and of itself, so it's pretty key to this recipe. However, if you prefer something in addition to it you can certainly add more veggies here. You may also be able to play around with other types of whole grains, though I was quite happy with how the farro worked here.

Time: 1 hr 40 (1 hr active)

Butternut Squash Lasagna (No Noodles!)

Well, it might take a bit of time, but this is worth absolutely worth it. And I say that as a mother of two little ones. I can't whip this up any old night, but I've made it twice now and we couldn't devour it fast enough. Even my two-year-old deemed it "yummy in my tummy!" even if after saying so she was distracted by other food.

This is theoretically a lasagna in that it's built in layers, but little else will resemble the favorite pasta dish. There's no pasta here - instead, the butternut squash is cut into thin strips to duplicate the idea of noodles. There's no tomato sauce - you'll find garlic scape pesto instead that matches the flavor profile of the squash. And, instead of ricotta, it will be a lighter asiago mixed with tantalizingly-flavorful red onions and spinach. That's right - we have packed vegetables into every last nook and cranny but when you eat it, it'll simply be rich and velvety, leaving you craving more of this very healthy meal.

Time: 1 hr 30 (30 min active time, then baking)