Letty's Kitchen

Polenta Cauliflower Torta with Roasted Asparagus (How to Cook Polenta in Instant Pot)

Sautéed cauliflower and onions whisked into polenta and baked, served with salty tender-crisp asparagus and toasted hazelnuts, this polenta cauliflower torta is simple Italian comfort food turned elegant.

plated slice of Polenta Cauliflower Torta

Click here to PIN Polenta Cauliflower Torta with Roasted Asparagus.

Sautéed cauliflower florets and sweet onions give the rustic polenta a creamy lighter moistness and amazing flavor. Spread the hot polenta and vegetable mixture in a cheesecake springform pan (affiliate link) and bake to a golden brown crisp-edged torta. While it’s baking, roast the asparagus and toast the hazelnuts.

World’s Easiest Vegetarian Pantry Chili

This quick-to-make vegetarian pantry chile call for what I’d normally say is too many cans. But you know what, it’s nice to a have a pantry full of healthy canned food at the ready. Even if you’ve never boiled water, you can make this easy meatless chili.

bowl of vegetarian Pantry Chili with cheese sprinkle on top.

Click here to PIN Easy Vegetarian Pantry Chili!

This vegetarian pantry chili starts with chopped onions sautéed until soft. While the onions cook, you drain and rinse the contents of 3 cans, one each of black, pinto, kidney beans. Keep going–open a can each of hominy corn, diced green chiles and diced tomatoes, plus a can (or jar) of salsa.

Penne Pasta with Mixed Greens {gluten-free}

Penne pasta with mixed greens, sun-dried tomatoes, and toasted walnuts–this pasta comes together in a jiffy. With a few pantry ingredients and a bunch or clamshell of leafy greens you’ve got the makings of a healthy vibrant one-dish meal.

Penne Pasta with Mixed Greens on white plates with southwestern design napkins.

Granted, leafy greens aren’t technically a pantry ingredient. But a variety of fresh green vegetables is pantry in the fridge. Read below to learn how to keep greens as fresh as possible.

Click here to PIN Penne Pasta with Mixed Greens!

Vegetarian Greek Lemon Egg Soup with Orzo

Give yourself a gift of sunshine, a tempting bowl of hot vegetarian Greek lemon egg soup with orzo! This unique flavorful soup works like magic. It’s so light and lemony, you’ll feel like you’ve landed yourself in sunny summer, in the shade of a lemon tree.

Leeks and Carrots for Vegetarian Greek Egg and Lemon Soup with Orzo

No kidding! Tangy with fresh lemon, busy with sweet leeks, carrot bits, and that tiny rice-shaped pasta, this soup takes you tropical, wherever you set your table.

Avgolemono, Ahv-goh-LEM-moh-noh, (the letter G is silent), is a classic Greek soup made from broth (traditionally chicken broth), egg yolks, and lemon juice. Translated from Greek, avgolemono literally means egg and lemon.

Click here to PIN Vegetarian Greek Lemon Egg Soup with Orzo!

Wild Rice Arugula Salad with Chickpeas {Instant Pot Pressure Cooker}

Nutty wild rice, bright zesty greens, and toothsome little chickpeas, all dressed in a tangy-sweet vinaigrette. With crunchy jicama and roasted pumpkin seeds, this nourishing wild rice arugula salad with chickpeas is just the recipe you need–today. Oh. So. Good!!

Wild Rice Arugula Salad with chickpeas, jicama, and pumpkin seeds

Click here to PIN Wild Rice Arugula Salad with Chickpeas!

Get my newest recipe via email:

Polenta Cauliflower Torta with Roasted Asparagus (How to Cook Polenta in Instant Pot)

World’s Easiest Vegetarian Pantry Chili

Penne Pasta with Mixed Greens {gluten-free}

Vegetarian Greek Lemon Egg Soup with Orzo

Wild Rice Arugula Salad with Chickpeas {Instant Pot Pressure Cooker}

Our Most Popular Recipes

Get my newest recipe via email: