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Vegetables: Inspired Recipes and Tips—a Martha Stewart cookbook.

I received a copy of Martha Stewart’s Vegetables cookbook from Blogging for Books in exchange for an honest review. All opinions are my own. If you’re looking to add more variety to your vegetable cookery game, I recommend this cookbook. It’d be a thoughtful gift as well, if just for the mouthwatering photos.

Vegetables: Inspired Recipes and Tips—a Martha Stewart cookbook.

A wordy title, wouldn’t you say? Martha Stewart’s Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors. That pretty much sums it up though—with 150 tempting recipes, 80 percent of them meatless, a delectable photo for each recipe, and tons of helpful hints, this is a bright addition to my cookbook shelf.

Here’s a rundown of the recipes I sampled, including a magenta colored beet risotto, and a couple of very tasty pizzas. Continue Reading…

Polenta Cauliflower Torta with Roasted Asparagus

Salty crisp-tender asparagus alongside golden satiny cornmeal, polenta cauliflower torta with asparagus is simple Italian comfort food turned elegant. Hello spring!

Polenta Cauliflower Torta with Roasted Asparagus | Letty's Kitchen

This vegetarian polenta dish is peppered with rich sautéed cauliflower florets and sweet onions, giving it a wonderfully creamy moist texture. Paired with the ever popular green spears and crunchy toasted hazelnuts, here is a delicious meatless entrée for a celebratory dinner, or a vegetarian side dish for brunch or an elegant buffet.  Continue Reading…

Tex-Mex Roasted Potato Nachos (Vegetarian)

Loaded with chili spice, black beans, colorful veggies, and gooey melting cheese, Tex-Mex roasted potato nachos is one of those soul-satisfying foodie pleasures of life. Sometimes it’s all you need.

close up Tex-Mex Roasted Potato Nachos | Letty's Kitchen

Nachos were born in Texas, near the Mexican border—they were essentially tortilla chips heavily draped with melted cheese. Now we pile all kinds of goodies in between and under the cheese, mostly following a Southwestern Tex-Mex flavor theme. In place of the usual tortilla chips, these nachos begin with sliced, oven-roasted potatoes, seasoned with cumin, chili powder, smoked paprika, and chili lime salt.

Continue Reading…

Spicy Instant Pot Chard and Pinto Bean Risotto

Quick and infinitely adaptable by changing out ingredients and seasonings, risotto is one of my favorite dishes to make in an Instant Pot or pressure cooker. Under pressure, short fat Arborio rice kernels transform into delectably creamy risotto–in just 4 minutes. By adding green chiles, spicy pepper cheese, and pumpkin seeds, the Italian rice dish takes a Southwestern turn—into spicy Instant Pot chard and pinto bean risotto. This recipe first appeared on Pressure Cooking Today where I’m a contributor.

Spicy Instant Pot Chard and Pinto Bean Risotto | Letty's Kitchen

I’ve read that modern Italian cooks often prepare their risotto in a pressure cooker. It makes sense: My trusty old stovetop pressure cooker is Italian-made, and, world-wide, for one reason or another, many busy families have two working adults. If home-cooked healthy food is important, so are timesavers like pressure cookers.

Risotto is a culinary canvas—paint it however you like. Start with this spicy Instant Pot chard and pinto bean risotto recipe, then sub in different  greens or beans, like I did in these risotto recipes featuring bok choy, spinach, or kale. You might stir in another variety of cheese, goat cheese, for example. Parmesan, the traditional risotto cheese, is always a good choice. Continue Reading…

Chocolate Honey Pie with Cinnamon Graham Crust

Deep rich chocolate, creamy with cashews and hinting of cinnamon, vanilla, and espresso, this chocolate honey pie with cinnamon graham crust is a new, better than ever, enhanced update of one of my long-time favorites.

partial slice of Chocolate Honey Pie with Cinnamon Graham Crust | Letty's Kitchen

This rich, healthy-ish pie begins with a press-in crust made with cinnamon graham crackers, maple syrup, and vegetable oil. All the filling ingredients, raw cashews, Dutch process cocoa, honey, coconut oilarrowroot flour, and flavorings are blended until smooth, whisked and cooked until thickened, and poured into the pre-baked crust. Pretty straightforward. Continue Reading…