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Budget Bytes: naan
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Budget Bytes: chana saag
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Sriracha Butter
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Recipe: Vegan Chocolate Ginger Orange Cupcakes | The Kitchn
Add a little orange zest on top of frosting
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Budget Bytes: soy dijon pork tenderloin
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Budget Bytes: asparagus breakfast wraps
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Mom’s Pasta Primavera
1 lb. penne pasta
1T each unsalted butter/ olive oil1 each: medium zucchini, yellow summer squash, (3/4 lb total) cut in 1/4 inch diced1/2 lb thin asparagus, ends trimmed, cut into 1/2 inch pieces1 lg. carrot, peeled and cut into 1/2 in. diced1/2 cup fresh or frozen green peas1/4 cup minced onion1 T. minced garlic2 large plum tomato diced1 T chopped flat leaf parsley1 1/4 t. salt1/2 t. fresh ground black pepper1/4 cup slivered fresh basil leaves1/2 cup parmesan cheesefresh parsley sprigs1. cook pasta until el dente2. In a large skillet, melt butter in olive oils over medium high heat, add zucchini, squash asparagus, carrot, peas and onion. Saute 5 mins. Add garlic, saute 30 - 45 seconds3. By this time pasta should be cooked. Drain pasta. Return to pot.4. Add tomato. Add vegetables from skillet, parsley, salt and pepper. Cook 2 min, tossing pasta and veg. to combine. Remove from heat. Add basil. Toss5. To serve, transfer pasta to large pasta bowl. Garnish with parm. cheese and parsley sprigs.Note: you could also add broccoli florets. -
Cobbler recipe, via Pioneer Woman
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Baked orzo with eggplant and mozzarella
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Cheesy spinach sausage one pot pasta
via Budget Bytes and Kevin and Amanda
Recipes, food ideas, etc
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