Creamy Cauliflower Potato Soup

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Rich and garlicky, you’ll have trouble believing this creamy cauliflower potato soup is made without a drop of cream or milk! I loved this soup from the very first bite.

cauliflower soup with bacon and cheese toppings in blue pottery bowl on wooden table

Cauliflower Potato Soup

When I made Creamy Cauliflower Sauce for the first time, and the second, third, fourth and fifth times, it almost begged to be used in a soup. (Truthfully, I ate it on it’s own as a soup a time or two.)

It was natural, then, that I’d dedicate a batch of it to the higher calling of being a hearty soup! Don’t think of this as a substitute for traditional baked potato soup, though; this soup is every bit as tasty as its heavier dairy-filled friend.

cauliflower and potato soup with bacon and cheese toppings in blue pottery bowl on wooden table

Cauliflower Potato Soup

While it stands nobly on its own, if you are looking for a lightened-up version of our much-loved Baked Potato Soup, this does the trick!

I’ve served the soup in its simple, pristine, un-garnished form a couple of times and we’ve enjoyed it that way as a nice side dish.

Most of the time when I make it, though, I pile the toppings on, because I couldn’t resist defeating the whole dairy-free meat-free aspect of this meal. We are clearly omnivores! (Besides, food with toppings is just plain more inviting!)

cooked cauliflower on forkRead more

Favorite Easy Vegetable Stir Fry

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Favorite Easy Vegetable Stir Fry

a photo of bright and colorful stir fry vegetables in a large cast iron skillet

Craving a tasty and healthy meal but don’t have a lot of time? Look no further! Learn how to whip up a delicious vegetable stir fry in under 30 minutes with this easy and flavorful recipe.

I lived on stir fry in college.

Didn’t we all?

And actually, why was that? To be honest, we didn’t eat a lot of stir fry growing up and I have never lived or experienced anything to do with Asia outside of a restaurant here and there, and even then, it wasn’t even stir fry I ordered!

With our oldest off to college for her very first semester I’ve found myself reflecting on my young adult years a lot and at times even being a little envious of the time of life she is stepping into. It’s the best, hardest, strangest few years and I wouldn’t trade them or my stir fry for anything.

Now that I’m a little more grown up I’ve taken the veggies and sauce, and even a side of my FAMOUS Teriyaki Chicken Quesadilla (also a college must have) and raised the bar a little. It’s still easy, still quick, but now it’s even more flavorful!

What is Stir Fry?

Stir fry is a Chinese cooking technique where you stir-fry small bites of meat and/or vegetables in a wok or skillet over high heat with a little bit of oil. It usually include a light sauce of some kind for added flavor.

What Do You Need for Vegetable Stir Fry?

Grab your grocery cart and head to the produce section for this recipe! We are grabbing almost one of every vegetable there (ok, not really, but I love veggies so the more the merrier!). Here is what you will need:

  • Peanut Oil: vegetable oil is a great alternative
  • Vegetables: Red Bell Pepper, Yellow Bell Pepper, Sugar Snap Peas, Carrots, Zucchini, Mushrooms, Broccoli and Baby Corn
  • Sauce: Low Sodium Soy Sauce, Garlic, Fresh Ginger (1/2 teaspoon ground), Brown Sugar, Toasted Sesame Oil, Chicken Broth and Cornabys EZ Gel (see notes for cornstarch)
  • Garnishes: Green Onions and Sesame Seeds

The measurements for each ingredient can be found in the recipe card at the end of this post.

Steps for Making Stir Fry Vegetables

Stir fry is one of those meals that I fall back on when I need to get dinner on the table in a hurry. It takes less than 30 minutes to get this veggie-packed recipe on the table. Here are the basic steps:

  1. Sauté: Start by heating oil in a cast iron skillet (or wok) and then add all the vegetables that need a little longer to cook. Sauté the vegetables until they start browning.
  2. Add: Toss in the remaining vegetables and sauté a little longer until everything is tender.
  3. Sauce: Whisk all of the ingredients for the stir fry sauce together in a small bowl then pour it over the vegetables. Let the vegetables simmer until the sauce thickens.
  4. Garni
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Garlic Butter Roasted Carrots

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These garlic roasted carrots are caramelized carrots with slightly crisp edges cooked in a garlic honey butter sauce. This carrot side dish will steal the show on your plate.

Garlic Butter Roasted Carrots - recipe from The Ultimate Vegetable Side Dishes Cookbook

Garlic Roasted Carrots

Who would have thought to combine Sriracha, garlic, honey, and pepper with carrots?

Rebecca Lindamood of Foodie with Family, that’s who. Rebecca’s new cookbook, The Ultimate Guide To Vegetable Side Dishes is truly the ultimate guide and it’s perfect for all your holiday dinners too. If you haven’t already, you will want to get this in your hands just as soon as possible.

One of my favorite perks to food blogging is getting my hands on the latest cookbooks before they’re released. And this is one that I’ve been impatient to finally have at my fingertips! This book is crammed with wonderful vegetable recipes that go beyond simply simmering them in a pot.

Honey Garlic Roasted Carrots

My family loves almost every sweet and spicy flavor combination, so these honey garlic roasted carrots were an easy first choice to try from Rebecca’s cookbook. I wasn’t wrong, every last carrot was devoured.

I love the smell of the fresh sweet carrots that are available at Farmer’s Markets right now. But don’t worry. Even the blandest grocery store carrot can taste great when it’s drenched in this Garlic Butter glaze and roasted.

This easy side dish recipe uses a simple cooking method and supporting ingredients to enhance every bit of flavor in the carrots.

Roasted Carrots with Garlic Butter GlazeRead more

Crispy Oven Roasted Green Beans

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Meet your new favorite way to cook green beans! Oven roasted green beans have an irresistible taste matched only by their amazing color.

Roasted Green Beans are a terrific side dish that you can prep in just minutes.

Crispy Roasted Green Beans

I have no idea why it never occurred to me to try roasting green beans while I was roasting so many other vegetables. Steamed and stir-fried green beans have been in my cooking life for decades yet I’d somehow never tried oven roasting them.

It turns out that green beans are even more amazing when oven roasted! Roasted green beans turn out with browned and crispy edges and I never can resist eating them right off the pan when they come out of the oven.

I’ve been roasting vegetables for years now, but somehow green beans were never on my list. That all changed when I finally tried it a while back. Sure enough, oven-roasted green beans blew me away.

Oven Roasted Green Beans

Roasting vegetables brings out so much more flavor than other cooking methods. This time of year especially, I love the excuse to turn on the oven and enjoy my vegetables this way. As a huge bonus, roasting green beans is so easy and hands-off. You can make some of the most flavorful veggies you’ve ever tasted with hardly any effort.

My kids, who aren’t usually big vegetable fans, really enjoyed this side dish too! It’s wonderful just as it is and can be adapted with different spices and seasonings to suit your palate. You can even roast some green beans for Green Bean Gratin.

After you try this super simple baked green beans recipe, you need to give Turmeric Roasted Potatoes and Green Beans and Sriracha Honey Roasted Green Beans a shot, too!

Oven roasted is my favorite way to eat green beans!Read more

Sausage Stuffed Zucchini Boats

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Cheesy, saucy, rich and hearty Sausage Stuffed Zucchini Boats are a favorite in my house. Whether you serve them on their own, with a side of rice or potatoes, or chopped up and tossed with pasta (that’s my favorite way to enjoy these for lunch leftovers!), these zucchini boats are likely to be a win with your whole family.

close up of stuffed zucchini on metal tray

Zucchini Boat Recipes

I stumbled across these Cheddar and Sausage Zucchini Boats from The Garlic Diaries a while back and I couldn’t get them out of my head. They were absolutely delicious!

To make this recipe, fresh zucchini is hollowed out and roasted and then filled with cheesy sausage and vegetables. Loaded with plenty of great flavors, this is a terrific way to make the most of the summer’s harvest.

I’ve been making all kinds of stuffed zucchini boats on repeat and I love how endlessly adaptable they are. From taco-inspired boats to chicken parmesan zucchini boats, saucy bbq chicken and zucchini pizza boats, we LOVE them.

As I mentioned above, I especially enjoy these recipes when I chop up the leftovers and toss them with angel hair pasta. I usually add a splash more marinara sauce over the pasta.

I reach for the zucchini and start filling them with chicken, pork, or beef as soon as they are in season each year. In all seriousness though, the leftovers are some of my favorite lunches and I’ve been known to bake some of these just to have them on hand for lunch.

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