Sometimes, all you want is a quick dinner. This simple meal is easy to put together and you can even prep the pesto and rice ahead of time. To vary this dinner up, I swap the vegetables or make roasted potatoes or puffs instead of rice.
- 2 cups of cooked rice
- 1 tbsp vegan kale pesto
- 1 bunch of asparagus- or vegetable of choice, roasted or cooked
- 2 eggs (optional)
- Parmesan cheese (optional)
Stir together cooked rice and pesto, top with asparagus then fried egg. Sprinkle parmesan cheese on top and serve hot.
I recently had a delicious ahi burger at Blue Plate Oysterette and decided to recreate it at home! The texture is spot on if you place the ahi in the food processor, just don’t leave the burger on the heat too long.
Grilled cheese graduates from elementary school Kraft cheese to goat gouda perfect for an adult’s night in.
Butternut Squash Grilled Cheese Ingredients:
- 1/4 butternut squash
- 6-8 garlic cloves
- 1/2 onion
- Olive oil, salt, pepper
- Goat gouda, grated
- Bread: Rosemary sea salt is the best fit, but olive or sourdough will work also
- Basil pesto: 2 cup basil, 2 cups spinach or kale, 1/2 cup olive oil, the juice of 1 lemon, 1 tsp salt, 1 tsp pepper, & 3 garlic cloves (combine in a food processor)
Butternut Squash Prep: Heat oven to 400 degrees. Peel and thinly slice butternut squash. Toss with olive oil, salt, and pepper. Sprinkle garlic cloves with olive oil. Place all on a baking sheet and roast for 15 minutes. Flip and continue roasting for 15 more minutes or until browned.
Dice onion and caramelize in olive oil in a pan.
Spread butter onto 4 slices of bread. Layer pesto, onion, garlic, and butternut squash then top with cheese.
Grill in a skillet for 2-3 minutes per side. Slice in half and serve.
Taco Tuesday is an easy meal, but you can’t eat tacos every week (or can you?). That said, I think gorditas are a nice replacement. While they’re still easy to create, you can vary the toppings to adapt to seasons and what you feel like eating. This roasted vegetable version is a big hit in our house, and the leftovers will keep for a week in the refrigerator and heat up very quickly!
1. Gorditas: Use my old recipe- or fold in some caramelized onions!