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.
This quick-to-make vegetarian pantry chile opens what I’d normally say is too many cans. At least a month ago it might have felt that way. Not anymore. As we stay home and negotiate this COVID pandemic, it’s a darn good time to have a pantry full of canned food.
Consider this recipe a meatless meal with a hug, a virtual hug from me, to you. Scared, anxious, worried, frustrated, disappointed, inconvenient, emotional–you’re not alone. We’re all in this together.
I hope this recipe nourishes you and helps you out in the home cooking department. Even if you’ve never boiled water, you can do this.
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.
Granted, leafy greens aren’t technically a pantry ingredient. Like many, out of respect for fellow humans, we’re making a point to stay home these days, doing our part to lessen coronavirus-19 spread. Shopping smart, just once a week, a variety of fresh green vegetables go in the cart.
Crunchy bok choy stirred into soft, chewy-creamy risotto—this classic Italian rice dish pairs two unassuming foods, Arborio rice and bok choy. Bok choy’s tender green leaves wilt into the hot risotto, and the sweet, the almost-white stalks keep their pleasing crunch. And best of all, this bok choy risotto cooks in your pressure cooker or Instant Pot in 5 minutes!
The truth is, I’ve never made risotto in anything but a pressure cooker. I thought risotto would be too much work. Then I read that busy modern Italian cooks use a pressure cooker to make risotto! Ta-da! Why go the labor-intensive standing-at-the-stove method when I can set the timer for 4 minutes, release the pressure and have risotto done and perfectly cooked? Learn here how to cook risotto in the pressure cooker!
Nutty wild rice, 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!!
Hello and welcome!
I’m Letty.
Here you'll discover healthy meatless and plant-based recipes made with seasonal whole foods, all with the goal to inspire your cooking!
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