broccoli over pesto rice

Kale Pesto Rice Bowls

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.

pesto vegetables over potatoes

  • 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)

broccoli over pesto rice

Stir together cooked rice and pesto, top with asparagus then fried egg. Sprinkle parmesan cheese on top and serve hot.

butternut squash grilled cheese

Butternut Squash Grilled Cheese

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)
  • Butter

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.

pesto and roasted garlic

Spread butter onto 4 slices of bread. Layer pesto, onion, garlic, and butternut squash then top with cheese.

butternut squash grilled cheese

Grill in a skillet for 2-3 minutes per side. Slice in half and serve.

gorditas topped with chipotle aioli

Roasted Vegetable Gorditas with Chipotle Aioli

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!


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