What do you do with all the leftover veggies lying around your fridge? Well, we know one option is to make a pot pie out of them. Or you can always roast them. But it’s cold out, so soup is another option. If you also have some dried beans (or a can) lying around, you can have a healthful lunch or a wonderful side with dinner (or add a crostini or garlic bread to dip into the soup and voila – dinner!). Add your favorite mini pasta and you’ll get a thicker and more hearty soupy meal. Continue reading
I wanted to make tomato soup to accompany the grilled cheese I planned to make with my amazing pita bread! I decided to balance out all of the work it took to make the pita (although it really wasn’t hard!) with this simple recipe I found on the Food Network site, much easier than the version Jessica made, but also delicious. There were so many recipes to choose from, but this one looked easy and had great reviews.
We needed something green for this Meatless Monday dinner, too; I guess that’s where the pickle and avocado come in.
A version of this dish is a staple in my mother-in-law’s kitchen. When we go there for barbecue on Sunday nights, we always have this delicious mushroom-y rice that she made using leftover Shabbat rice (Syrians make a lot of rice). I decided to duplicate this dish in a non-leftovers way and used brown rice to make it a little healthier. You can try it with your favorite kind of rice. Continue reading