Creamy Spaghetti Primavera

One of my favorite Rachael Ray recipes. Creamy Spaghetti Primavera This time I substituted green beans for the zucchini. 5 - 6 cups chicken or vegetable broth2 tablespoons extra-virgin olive oil (EVOO)2 tablespoons butter4 cloves garlic (chopped)1 pound spaghetti1 onion (halved and thinly sliced)2 carrots (cut into thin sticks)1 zucchini (cut into thin sticks)2 tablespoons… Continue reading Creamy Spaghetti Primavera

Creamy Spinach Pasta

Tonight we had a change of plans for dinner and I was looking for a recipe I could make last-minute, with things I had on-hand. The alternative was leftovers, another peanut butter sandwich or going out to buy something. This recipe turned out well enough that I feel it was a win. I guess in the spirit of full-disclosure, I should also tell you that Logan, after a very dramatic (I'm talking serious Academy Award potential here) tasting of green spinach, declared "Baby not like," and opted for some leftover mac & cheese instead.

Sweet Potato and Chickpea Shepherd’s Pie

I think its happened more than once. My sister will be attending or hosting an event where vegetarians and sometimes even vegans will be hanging around and she wants to prepare a dish that will appeal to them. And she will also be looking for something more interesting than cut-up sticks of carrots. So she asks me. I have no idea. My salads aren't even vegetarian-friendly. But I came across this recipe the other day for "Sweet Potato and Chickpea Shepherd's Pie" and thought of her and her vegetarian friends. I even went so far as to imagine replacing the small amount of butter and sour cream in the recipe to make her vegan friend happy too. Woo. That was a lot of work. There is no way I have enough energy left to actually make this now, so you try it and let me know how it is.