Chickpea, Kale, and Acorn Squash Pappardelle Pasta is too good not to share!
It’s early April as I’m writing this, with an unseasonably warm temperature projected for today: 79 degrees! Seventy-nine degrees! Having grown up here in Metro-Detroit and encountered many a snow flurry this time of year, I know what an anomaly this 79-degree day is. It’s not weather that calls for a pasta dish laden with hearty greens and a creamy squash sauce. Or is it?
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Soul-soothing vegan goodness – that’s Creamy (Dairy-Free) Sweet Potato, Kale, and Cannellini Bean Soup!
It’s March, and here in Michigan, March means mega wax-and-wane weather. We’re in the midst of a warm spell bringing temperatures in the mid-60s, which feels downright Floridian after winter’s ice and chill. Four days from now, the high is projected to be 38 degrees. Basically, the weather is ever-changing, its progression nonlinear, unpredictable. And unpredictability can feel disconcerting, especially for me of the Type A personality and lover of planning and order and checklists – and especially in these wholly unpredictable COVID times. But you know what soothes a soul in the midst of uncertainty? Soup. And Creamy (Dairy-Free) Sweet Potato, Kale, and Cannellini Bean Soup is a soup soul-soother (try saying that three times fast) of the utmost order!
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I’m crushing hard on this Chicken, Sweet Potato, and Wild Rice Soup! It’s healthful; it’s hearty; it was born of a happy accident (and I’m a sucker for happy accidents).
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Dairy-Free White Chicken Chili for the win!
Despite having not one bit of dairy in it – no cow’s milk, no butter, no cheese, NADA! – this Dairy-Free White Chicken Chili brings incredible creaminess. It’s decadent and flavor-packed and makes hearts – and stomachs – rosy-glow, curled-up-by-the fire happy.
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Health and happiness in a bowl: that’s this Zesty Greek-Inspired Salad with Crispy Chickpeas!
I adore salads: what a tasty way to get in your veggies! And Greek salad has become one of my major culinary crushes over the last few years. It’s such a flavor-saturated, satisfying dish! It’s also a beloved staple in diners here in the Metro-Detroit area (what we call “Coney” or “Coney Island” restaurants, based off of the iconic chili-topped hot dogs they serve).
It was about time I created a recipe that pays homage to this wonderful salad. Enter Zesty Greek-Inspired Salad with Crispy Chickpeas!
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Lamb Burgers with Sauteed Onion and Garlicky Feta Sauce and Garlic- and Thyme-Tossed Fries are IN THE HOUSE!
It’s with a great deal of nostalgia that I present this recipe I created and photographed a couple of months ago. Because Lamb Burgers with Sauteed Onion and Garlicky Feta Sauce and Garlic- and Thyme-Tossed Fries are not literally in my house right now, as I work to heal a health issue that’s greatly restricted what I eat for the last month and counting. I don’t know when they’ll be allowed back in my house, but I’m hopeful it will be soon – and I’m more food obsessed than ever!
Lamb Burgers with Sauteed Onion and Garlicky Feta Sauce and Garlic- and Thyme-Tossed Fries are a good focus for my gastronomical obsessing. I mean, that luscious, dairy-filled sauce! Those flavorful red-meat burgers! Those herb-bedecked fries drenched in ketchup (I daydream about ketchup these days…no kidding)!
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Spring means bright, fresh flavors – and that’s what this Lemony Risotto with Peas is bringing!
Lemony Risotto with Peas is also bringing creamy, cheesy comfort-food goodness – which, as I’m writing this during the time of the COVID-19 global pandemic, is something we very much need right now. Lemony Risotto with Peas is a hug in a bowl – and who couldn’t use a hug right now?
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Hello, Spring! Hello, Spring Salad with Asparagus, Artichokes, Pancetta, Pecorino, and Meyer Lemon Vinaigrette!
I know the spring season has officially being in swing for over a month now here in the Northern Hemisphere, but where I live, much of spring is what I’ve dubbed Winter Lite. And Winter Lite the last two weeks has meant snow swirling around outside my window every other day.
Blessedly, this snow has not been sticking, but still. It’s almost May – where’s that spring thaw at, Mother Nature???
Finally, warmer temps are on the horizon here in Metro-Detroit (we’re predicted to hit 60 degrees tomorrow!), and it’s time to break out the celebratory foods – foods like this Spring Salad with Asparagus, Artichokes, Pancetta, Pecorino, and Meyer Lemon Vinaigrette!
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Hello, all! This is my first post on A Cookable Feast in a year and a half, and writing it admittedly felt daunting at first. But now, as I put the finishing touches on it, I’m feeling very happy to be back.
After blogging pretty consistently on here for almost three years, I hit a wall in early 2018. I posted only twice that year and not at all in 2019 – despite establishing a goal for myself in the beginning of that year to post recipes monthly!
I created and photographed this Tuscan Kale, Cannellini, and Prosciutto Salad recipe in 2018. I meant to post it in 2019 – and then earlier this year, when it was more seasonally appropriate. A salad made with prosciutto, kale, Parmesan cheese, and a maple balsamic dressing doesn’t exactly scream spring, does it? But I decided to post it now because I’ve been really wanting to get back into blogging here – and given the extra time I have on my hands due to life-impacting world events, I figured I really have no excuse to get this up.
