Pumpkin gets its fair share come fall. We see it in pies, breads, as pastry fillings, even in beverages. Its mild flavor lends itself well to most dishes from sweet to savory, and it plays well with a variety of herbs and spices. Pretty much all types of squash are great options as a nutrient-dense… Continue reading Zoodles in Spicy Pumpkin Sauce
There are so many ways to eat zucchini. Its mild sweetness makes it a versatile ingredient in any kitchen. It can be diced up and thrown into stews or soups, steamed as a simple side dish, roasted for a flavorful accompaniment at any meal. It can be spiralized into noodles, sliced into planks, even shredded… Continue reading Ingredient Spotlight: Zucchini
Cooking shrimp may seem a little daunting or scary at first. They can be delicate to handle – temperature wise, overcooking can happen pretty quickly, and lets face: shrimp is not the cheapest source of protein. Yet, once you become familiar with it, a shrimp dish becomes easy to execute (not to mention tasty). Most… Continue reading Ingredient Spotlight: Shrimp
Canned tuna can get a bad rap. It is often associated with gloopy tuna salad sandwiches or flavorless casseroles. Its tinned vessel is looked down upon, labeled as a last-resort staple or that thing you have on hand for emergencies. But canned tuna can be very flavorful and tasty, given the right accompaniments. No disrespect… Continue reading Tuna Noodle Niçoise
Craving that bowl of noodles? Yup. Who doesn’t right – especially on a crisp fall night? But hearty doesn’t always have to mean stick-to-your-ribs pasta. Sometimes a bowlful of veggies can do the trick. This recipe lets zucchini take main stage. Pile swirls and swirls of crisp, fresh zucchini enveloped in a garlicky, pesto-like sauce… Continue reading Zucchini Noodles with Shrimp
