I highly recommend using dried black beans for this soup. However, canned beans can be substituted if you would like to make this soup quickly. You may think the quantity of spices looks high. I have found that black beans tend to require a heavier hand with the spice jar if you really want to taste the flavor of the spices.
I like to garnish with cilantro lime crema, and pico de gallo or mango cucumber salsa. However, any of the following would make terrific garnishes: crumbled tortilla chips, minced red onions, pickled onions, diced avocado, sour cream, freshly squeezed lime, cheese, cilantro . . .
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How can you make a delicious risotto even more delicious? Make the leftovers into arancini. Arancini are delicious fried balls of risotto, often stuffed with cheese and served with tomato sauce. I made them tonight with a delicata squash risotto that I took to the Thanksgiving dinner that my husband I attended. I stuffed them with crumbled blue cheese and hazelnuts and served them alongside cedar-planked salmon and roasted broccoli.
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Pizza. I love it. Everyone loves it. And it’s a GREAT way to get non-veggie eaters eating veggies. Think of the pizza crust as a canvas for your favorite flavor combinations. Pear and blue cheese, caramelized onions and gruyere, apple, beet and goat cheese, pesto, olives and tomatos. The combinations are endless.
Continue reading 7 Inventive Veggie Pizzas and One Tried and True Classic