June 14th, 2023
Roxanne Holland
There are literally hundreds of spaghetti squash recipes but mostly every single one of them includes tomatoes and/or red sauce. I wanted to do something original, delicious, and creamy. This herb-infused creation takes a few fairly bland vegetables – spaghetti squash, cauliflower, and mushrooms – and elevates them into a main or side dish sensation.
As always, feel free to use whatever herbs you have on hand, or simply follow the recipe exactly. I will note, however, that it may be difficult to find German Thyme but substituting more lemon thyme or parsley will also work great.
ENJOY!
March 12th, 2021
Roxanne Holland
I really enjoy the taste and texture of Baby Bok Choy. This recipe takes the very best of the vegetable and adds a satisfying savory, spicy, with some subliminal sweet undertones.
Baby Bok Choy is a great source of Vitamins A, C, and K plus is extremely low in calories and only contains a tiny amount of fat. The texture and taste of the green leaves are similar to spinach and the stalks are similar to celery.
It is good raw but much better cooked. Baby Bok Choy is a staple in Chinese cuisine.
You can also try to grill the prepared Baby Bok Choy on the grill. It was raining today in Southern California so I opted for the oven! To cut calories and fat, eliminate the vegan feta.
ENJOY!
March 3rd, 2020
Roxanne Holland
I am a big fan of bok choy and my husband is absolutely obsessed with it! I have come up with a few recipes but I wanted to try and create something a bit different this time.
You can roast the bok choy in the oven or on a grill. The key is to make sure that you grease the surface before cooking.
For the Garlic Seasoned Rice, feel free to add any additional herbs…the more the better!
ENJOY!
