This Romanesco Recipe is so delicious! Romanesco is such a beautiful vegetable! It is kind of like a cross between broccoli and cauliflower. I never had a Romanesco until I received one in my Misfits Market organic produce box. I absolutely love it! It tasty and is also a great low carb veggie option. You should definitely try this Romanesco Recipe as one of your low carb sides! You will not be disappointed.
I have been making this Spinach Dip Recipe for my friends and family for years! This Spinach Dip Recipe made appearances at numerous holidays, birthday parties, girl’s nights, showers, and more. It is always a hit with my friends and family. This has been a staple in my circle for many years. All this time, without even realizing it, it is a perfect low carb snack! I know you will love this Spinach Dip Recipe as much as we do! This will soon become a staple within your circle as well.
I love a great Pasta Salad! Pasta Salad is the perfect dish to make for either a Summer side dish or a meal. Jimmy loves this pasta salad too! This Pasta Salad recipe is flavorful and refreshing with the delicious tastes of fresh herbs, lemon, and feta, with lots of spinach! You can make this Pasta Salad on a food prep day and enjoy it all week! It would also be a big hit at a party or picnic! I know you will love this Pasta Salad as much as we do!
In my organic delivery box from Misfits Market, I received a lot of parsnips! Typically, when I make parsnips, I roast them along with other veggies. Parsnips are also delicious in soup recipes and as a substitute for mashed potatoes. But I wanted to experience parsnips in a different way this time, so I thought that incorporating the roasted parsnips within a hummus dip would make for an amazing Parsnip Recipe! Roasting parsnips brings out the sweetness in them, which brings a touch of sweetness to the Parsnip Recipe. Pair this Parsnip Recipe with pretzels or tortilla chips as a healthy way to fulfill your sweet and salty craving!
Preheat oven to 425.
I made this Vegetarian Gochujang Recipe one weekend when we were making some Korean tacos. This Gochujang Slaw is the perfect topping for the tacos. The Vegetarian Gochujang Recipe provides amazing texture and flavor to the tacos! This Vegetarian Gochujang Recipe can be paired with many dishes and is great as a side dish! I love the flavor of Gochujang, and this is a healthy way to enjoy it!
Place all slaw ingredients in a large bowl and mix to combine.
This Healthy Pimento Cheese Recipe is delicious and will fulfill your pimento cheese craving in the form of a quinoa salad! Pimento cheese is one of my favorite snacks ever since I discovered it during a trip to Charleston, SC! I always crave it and wanted to come up with a Healthy Pimento Cheese Recipe. In making this recipe, I basically put a lot of the spices that I would include in a pimento cheese dip within the dressing, and incorporated quinoa and a lot of collard greens to give it a healthy boost! Pimento cheese has been on my mind and wanted to enjoy a health version of it. I love this Healthy Pimento Cheese Recipe and know that you will love it too – my fellow Pimento Cheese lovers!
Cook quinoa according to package directions, but with adding a garlic clove crushed before you put the lid on it to cook.
I have never had tried Purple Potatoes until I received some in my Misfits Market delivery. Now, I love them! Purple Potatoes are pretty, colorful and they taste very similar to red potatoes. One weekend, we were making some sandwiches and wanted some potato salad as a side dish, so I decided to experiment with the Purple Potatoes. This Purple Potato salad turned out amazing and I know you will love them as much as we did! It would be a great dish to bring to a picnic, barbecue or an outdoor party!
If you have some Purple Potatoes on hand, try this Purple Potato salad! It is amazing and I know you will love them as much as we did!
During a food prep Sunday, I made a bunch of Mediterranean tapas (salads, veggie dishes, dips/spreads, etc.). I also had some pita bread, so I wanted to make sure that my spread of food included some delicious dips. I love Feta and love the zestfulness/flavor of Patty’s Peppers (Mom’s Original Recipe, Zesty Garlic), and wanted to use both up in a feta dip recipe. This feta dip recipe turned out amazing! It is lemony, creamy, dreamy, zesty and would certainly be a crowd pleaser! I just love zesty dips! Dips are fun to eat, fun to bring to parties, fun to enjoy with a crowd, and even by yourself! Make this feta dip recipe for your friends will watching a sports game, party, or you can even do what I did and make it during a food prep Sunday to enjoy all week!
Put all ingredients (except for parsley and toppings) in a food processor and process for a few minutes until smooth.
Transfer to a bowl and fold in the parsley.
Optional: For serving, top with some parsley, Patty’s peppers, drizzle of olive oil.
You can serve this with pita bread, pita chips, bread, tortilla chips, potatoes, gyros, crackers.
This feta dip recipe can be enjoyed with pita bread, pita chips, crusty bread, tortilla chips, potatoes, gyros, crackers, in sandwiches, on burgers, and probably much more!
Making this feta dip recipe is quick and simple, and low maintenance if you are bringing it / serving it at a party (since you do not need to heat it up or do anything further with it).
You could also make this on a food prep day and enjoy it all week long as I did along with several other Mediterranean tapas:
For where you can get your Patty’s Peppers, visit and follow them on Instagram and Facebook.
Try my other recipes that include Patty’s Peppers: Broiled Feta Dip with Patty’s Zesty Garlic Peppers, Instant Pot Collard Greens Risotto with Sweet Heat Peppers.
Early in December, I went to Miami with one of my best friends (whose also a Jennifer) that I have known since high school. We went to Miami for the Philadelphia Eagles vs. Miami Dolphins game (Eagles lost, which was sad), and for Art Basel (which was amazing). Our Jenny-squared trip was a blast!
While we were in Miami, we went to this awesome restaurant Myn-Tu. The food was delicious, and the atmosphere was exclusive and fun! We had this Truffle Rice dish while we were there, and we loved it!
When I came back, I missed Miami and kept on thinking of this Truffle Rice! I wanted to try to make a Truffle Rice recipe of my own! I went for it and made some for me and my neighbor, Stacy, while watching another Eagles game (thankfully they won that one!). We both loved this Truffle Rice dish! If you are a fan of truffle flavor and mushrooms like we are, you will love this recipe too!
Cook the rice: Cook rice according to package directions and use the broth instead of the water to cook the rice. When you add the rice to the boiled broth to cook, also add the 2 teas of olive oil and the smashed garlic cloves. Cook the rice ahead of time and let cool at least to room temperature before you begin making the rice dish. *****
Heat 1 T olive oil and 1 T truffle oil in a wok over medium high heat (for about a minute).
Add yellow onions, salt, and pepper and sauté for 2 minutes (until the onions start to brown).
Add mushrooms, sauté for a minute stirring constantly.
Then add the ¼ cup of sherry.
Stir to combine, then turn the heat down to medium.
Add the remaining ¼ cup of sherry, and sauté for 5 minutes.
Turn down to medium low and add the garlic and sauté for 2 minutes.
Add the soy sauce, rice vinegar, scallions and truffle zest and cook for 2 more minutes.
Turn the heat back up to medium high and add the rice.
Stir to combine and then pat the rice down and let cook for about 25-30 seconds.
Then mix around and pat the rice down again and cook for about 25-30 seconds.
Repeat the above 2 more times.
Then shove the rice to the side and add the egg (if you are adding egg, if not skip below to step 16).
Let the egg cook for about 20 seconds, then scramble and mix with the rice.
Then do the same process where you pat the rice down like in steps 11 and 12 and do that 2-3 more times.
Take the wok off the heat and fold in ¼ cup of the cilantro.
Serve with finishing off with toppings (truffle oil, truffle zest, cilantro, and siracha (optional, but delicious if you like spicy).
Notes:
* I used Rice Select’s Jasmati for the brown rice.
** The vegetable or chicken both is to be substituted for the water used to cook the rice. This will likely be around 2 cups, but be sure to use the amount that is equivalent to the amount of water that is required per directions on rice.
*** I used Wegman’s brand for the Black Truffle Oil.
**** I used Sabatino Tartufi for the Truffle Zest. This stuff is the best! It tastes great on so many dishes like avocado toast, eggs, pizza, pasta. I got mine at Di Bruno Bros. (the best place in Philly for Cheese and Specialty Italian products!)
***** For the rice, cook the rice ahead of time (to allow the rice to cool)! If you use the hot rice at the time it is done cooking, it would make the rice mushy and you do not want that! You can either cook it a few hours before you make the recipe. Or you can make it the night before. Then, take it out of the refrigerator when you are ready to start cooking.
Food Prep Tips:
Be sure that you prep and cut all your veggies before you start cooking this dish. This is a hands-on recipe, and as it goes quick and you likely won’t have any time or hands to prep while you cook. You can also have it all prepped ahead of time during a food prep session on a weekend day, and then you can make it as a fast weeknight meal.
Also be sure to check out some of my other mushroom recipes: Instant Pot Philly Cheese ‘Shroom Risotto and Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema.
I have just got my hands on a jar of Patty’s Peppers (Uncle Joe’s Original Recipe – Sweet Heat) and a lot of Collard Greens showed up in my organic produce delivery from MistfitsMarket. When I tasted the peppers, I instantly thought that these peppers would taste great with the collards in a Vegetarian Risotto! And OMG – Amazing! With the Instant Pot, you can enjoy Vegetarian Risotto without all the stirring! I also can’t wait to make more recipes with these delicious peppers!