Recipe // Chameleon Coleslaw

“So what do you do with 6 cups of leftover lettuce? How about coleslaw?” I’m a northern girl. Grew up in those frozen lands like Maine and New Hampshire – where cabbage doesn’t grow. But since moving to the South, I have grown to appreciate a good ‘slaw. The best part about coleslaw is that everyone…

Recipe Review // Shakshuka with Roasted Eggplant

  “The idea of ‘poaching’ the eggs within the food itself is so interesting, I will definitely be trying this again and again.” Day Two of our Plated Trial Journey had us trying out something I’ve never had before: Shakshuka. According to Wikipedia, Shakshuka [شكشوكة‎‎] “is a dish of eggs poached in a sauce of tomatoes…

Recipe // Home Style Vegetarian Chili

“Sometimes simple really is best. We couldn’t be happier to have perfected this chili.” I am a huge proponent of a meat-conscious lifestyle. So at home, I usually cook pescatarian or vegetarian. The problem is making chili vegetarian – especially for people who are used to eating meat chili – is two fold. (1) It’s gotta be…

Recipe // Sheet Pan Spaghetti Squash – the easy way

“A few months ago – during a particular post-New Years ‘carb free’ resolution – I suggested instead of pasta, we make Spaghetti Squash. We now eat it at least once a month.” I am constantly evaluating what I eat. Mostly because I’m the kind of person who could eat either a head of broccoli or…

Recipe // House Marinara Sauce

“This is our favorite sauce. Since we’ve started making it, haven’t bought another jar of pasta sauce since.” My family is Italian. Like “why would you buy store bought pasta” Italian? They also don’t believe in buying your own tomato sauce. [Insert internal screaming here.]  Now I was a college student for a long time – and box…