Roasted squash is such a good holiday side dish because it’s easy and automatically festive. With just a few more simple touches, it can be one of the best dishes on the table.
Continue reading “Roasted Acorn Squash with Brown Buttered Pecans & Pomegranate Seeds”
Oh how I love poached eggs! Firm white outside…thick, silky yolk on the inside… Nothing can really compare to breaking into the egg. The bright yellow yolk gently runs out, creating a rich “sauce” for whatever lies underneath. While I usually eat poached eggs for lunch each day on top of thick toast that’s spread with avocado, I also like to incorporate them into my dinners. And tonight I’m eating them over a hearty bowl of lentils.
Continue reading “Stewed Lentils with Poached Eggs & Chili Oil”
I have always been a huge fan of homemade chips. They’re rustic, earthy, and of course have a wonderfully fresh taste compared to store bought options. They’re the perfect appetizer or snack to make for a crowd. People are impressed when the chips aren’t just dumped out of a bag, but instead cooked to perfection in your very own kitchen. Instead of using the ole potato, I wanted to mix it up with some of my favorite, incredibly tasty root vegetables.
When I first started making cranberry sauce for Thanksgiving, I became addicted to it. It’s such a simple process (I basically just make a cranberry jam), and it tastes good on everything around the holidays. It’s sweet but tart and has the deliciously deep taste of cranberry. So I’m always trying to incorporate it into other dishes instead of just eating it as a turkey condiment. And since I like to sweeten a lot of my vinaigrettes with honey, I thought why not use a little cranberry sauce instead.
Continue reading “Kale Slaw with Cranberry Vinaigrette & Fried Goat Cheese”
I love roasting vegetables. There’s something about the slight caramelization combined with the perfect amount of seasoning that is irresistible. Another plus: it’s really easy. When I’m cooking for myself on a busy weekday, there’s nothing easier than prepping whatever vegetables are in my fridge and throwing them in the oven. Set a timer and in 20-30 minutes dinner is served (well, part of it at least). I roast a lot of vegetables for the holidays as well. “No muss-no fuss” is the way to go when you’re cooking for a large group of people.
Continue reading “Roasted Carrots & Parsnips with Sweet Apple Glaze and Whipped Goat Cheese”
Simple and delicious roasted beet salad with a really flavorful black garlic & orange vinaigrette. The perfect side dish to any meal.
Continue reading “Roasted Beet Salad with Black Garlic & Orange Vinaigrette”
Welcome to The Original Dish! I am thrilled to begin writing my blog in the summertime. When it comes to food, summer screams fresh flavor and bright colors. This simple corn salad packs both of these components into a fun, vibrant dish that is the perfect addition to any backyard barbecue or picnic lunch.