Broccoli-Cheddar Cauli Soup

Cauliflower puree (or CauliCreme at Wegmans) is one of my favorite products. It's 100% cauliflower yet makes a fantastic, rich, creamy base for sauces or soups. Want to make an "alfredo" sauce? Use this. Want to make a creamy pesto sauce? Use this. Want to make any of a variety of rich, velvety, chowder-like or bisque-like soups? Use this! Yet...without the guilt while also sneaking some delicious vegetables into your diet. I've used it for mushroom soup, corn soup, crab chowder, and more. Get creative and share your best ideas in the comments. (And, of course, check back as I try to post a few more ideas and recipes.)

This recipe does use some cheese, but the soups are equally delicious without it. When I've done seafood chowders or mushroom soup, it's fully vegan. The basic idea also always remains the same... saute some aromatics for a base, add some veggies, and then add the cauliflower puree and broth in varying quantities depending on your goal texture. I have typically been doing around two cups of my homemade salt-free vegetable broth (if you aren't using vegetable scraps, or frankly chicken bones or shrimp shells, to make broth, you are definitely missing out) to one back of Wegman's Caulicreme and that creates a bisque-like texture. Obviously, this allows for customization. So what are you waiting for? Whip up some soup and add a (whole grain) bread or salad for a delicious and healthy winter meal!

Time: 20 min

Homemade Black Bean Burgers

Interestingly, while I'm a lifelong vegetarian, I haven't always loved black bean burgers. It was unfortunate since up until a few years ago, that was the main substitute for meat. (I have always loved mushrooms, though!) However, even during that phase, a friend made me homemade black bean burgers with a recipe very close to this one. Since she'd already planned a vegetarian meal just for me, I said nothing, shot a look at my husband to ensure he wouldn't, and chomped away. And... it was delicious. I realized I'd been missing out with dry, flavorless versions at many restaurants that were only tossing in a vegetarian option as an overthought. I began to experiment with my own version and today, these are a favorite in my house.

Black beans do bring a lot of calories, but they are also incredibly filling with lots of vitamins and nutrients, so you don't need much to satisfy you. Just ensure you are buying low-salt or no-salt versions *and* rinsing them off really well. Not only is that key to getting the right texture in this recipe, but it also will get rid of any salt that is remaining. Otherwise, a healthy dinner will quickly leave your sodium skyrocketing. You'll also see I use a little bit of cheese inside mine for an extra burst of flavor and delightful surprise. You can easily leave this out if you prefer, or even tuck something else inside. Like... more guacamole. Who doesn't want more guacamole?!?

Time: 30 min

Tofu Pad See Ew

I am a sucker for Thai food. Even more specifically, I am a sucker for Thai noodle dishes. The appetizers, curries, and salads are all delicious and I could happily enjoy them consistently, but when it comes to the noodles, I simply cannot get enough. And my very favorite? Pad see ew. The dark, slightly sweet sauce and thick rice noodles are amazing. When you add in some vegetables and crispy tofu, it's simply delightful. Unfortunately, it also comes with quite a lot of salt and racks up the calories rather quickly. Getting take out from my favorite thai restaurant means carefully considering calories all day and keeping my portion in check at dinner time. Luckily, it doesn't have to be that way!

This at-home pad see ew keeps the sauce but downplays the salt. Meanwhile, I use brown rice noodles to bulk up the fiber in place of processed grains and pile on the vegetables. The best part? You can customize. I used brocoletti, which is often used in pad see ew, but I also added in king oyster mushrooms en masse. Mushrooms are not a typical vegetable for pad see ew, but I love them and will add them to any and everything as often as possible. Feel free to customize to your favorites.

And, you'll also note the noodles are thin. Unfortunately, I cannot find thick wide rice noodles near me, but that would be more authentic. Luckily, the taste stays the same regardless!

Time: 30 min

(Note: this is using one pan for all the stir frying.. it simplifies clean-up but lengthens time. If you use multiple pans to stir fry everything at once, the time could easily drop to 20 min.)

Shrimp Po'Boy and Caesar-ish Salad

Have I mentioned my unbridled love for po'boys? Yet I feel like I need to caveat that. I love them... but only certain ones. Heavy, thickly-breaded, deep-fried shrimp? No thanks. More sauce than shrimp? I'll pass. But crusty fresh bread with some flavorful sauce, luscious shrimp, and crispy vegetables? Yes, please! My all-time favorite sandwich shop, Woodrows, has an amazing po'boy and I used to indulge in it regularly. Unfortunately, a few years ago we moved away and a po'boy sized hole in my life opened up. I'm now happy to say that while it may not be a Woodrows sandwich, I've found a way to satisfy my craving in a relatively healthy manner. Best of all, it comes together quickly. So get moving and enjoy your own version at home right now!

And one more quick suggestion... I tend to pair my po'boys with a crispy "caesar-ish" salad. I've already purchased the romaine for the sandwich and it provides a perfect, light complement that will leave you satisfied but not overly stuffed.

Time: 1 hr 15 min (mostly marinating time)

Southwestern Style Stuffed Sweet Potatoes

I must admit - the first time I saw this recipe I more or less kept skimming. I like sweet potatoes but do not necessarily seek them out consistently. I have a similar feeling about black beans (a good black bean burger? Great! But endless black bean recipes? Eh...) but as I flipped pages looking for inspiration a few weeks ago, this recipe stuck out a bit more. It seemed to hit a lot of great points and in the dog days of summer, seemed like a hearty enough dish to satisfy without being overly heavy in this sweltering heat.

The verdict? I'm officially chastened that I didn't give this recipe its due earlier. It was easy to make and absolutely delicious, hitting all the right notes of sweet and savory and leaving me satisfied but not overstuffed. My husband couldn't agree me, though my five year old preferred her sweet potato plain and my picky 2.5 year old son refused to consider it. His hilarious food groups: chicken nuggets, mac and cheese, lox, and brioche. That's right. He eats about four things total but those include lox and brioche (not together.) Anyway, get going on this recipe and don't leave it waiting like I did!

Time: 30 min

Tapas! Gambas al Ajillo and Patatas Bravas

Who doesn't enjoy a tapas night? Facing more weeks at home and getting bored of the same recipes, we decided to go for some tastes of Spain. It became a family affair, with the kids helping peel endless cloves of garlic, mix sauces, and, of course, sneak endless bites throughout the process. We played flamenco music in the background, which is surprisingly soothing, and it became a night to remember. I won't go so far as to say my extremely picky toddler tried most of this food (what child won't even try potatoes?!?) but he at least loved the process of making them and my young daughter (four at the time) couldn't get enough.

In fact, this meal was so popular that we repeated it a few weeks later for our first extended family meal in a year - which took place outside at separate tables, and we still wore masks other than eating - but it was special indeed. I'm a little behind so this all happened April 2021. We made three times the shrimp and potatoes listed below (which meant peeling 42 cloves of garlic...) and added in a mix of traditional Passover foods, including homemade matzah, and it hit the spot. Just ignore the part about shrimp at a Passover seder and it was incredible. So dig in and make your own!

You'll also see some crusty bread in the picture. I highly recommend making some to sop up the amazing sauces on the shrimp and potatoes. We obviously couldn't do that on Passover (yes, shrimp okay, bread not... don't ask too many questions) but it was incredible. I also tried my hand at gazpacho which only turned out 'eh' so I won't put that recipe here. Please send in your own if you have a good one, though!

Time: 45 min

Russia: Lox and Creme Fraiche Blini with Cabbage Pirog

COVID has brought many changes... but a not-so-terrible one has been a new project with my young daughter - studying a "country/state of the week." Each week, she spins her globe (or US map) and randomly selects a country she wants to learn about throughout the next seven days. This includes things like geography, animals, culture, dancing, music... and food. Each week, we plan and cook a meal from that country together. This one? Russia! While I wasn't immediately excited by a Russian meal, it turns out that Pirog is absolutely delicious. This more or less giant pot pie filled with cabbage, is surprisingly flavorful, deep, warm, hearty, and satisfying. While "cabbage pie" wasn't an immediate best-seller with my family from the name, after digging in we all agreed that this is a keeper.

Since no Russian meal would be complete without some blini, we made some of those, too. These mini pancakes were a fast hit with not only my daughter but my increasingly picky son! We made them with creme fraiche and lox for a delightful appetizer.. or main course in my two year old's mind!

Time: 2 hrs