VegetableRecipes.com is a brand new website dedicated to everything vegetables! Why? Because vegetables don’t have to be boring!

If you’ve been cooking with me for any length of time at all, you’ve likely caught on to just how much I enjoy food. I created Barefeet in the Kitchen 11 years ago to share our favorite recipes with family and friends. Along the way, I quickly discovered that sharing recipes online is a whole lot of fun.

This leads me to today’s news. I love sharing recipes with you so much that I started a brand new website dedicated to everything vegetables – VegetableRecipes.com. Why start a brand new site that’s all about vegetables? Because vegetables don’t have to be boring and I’ve grown to truly love them.

Never fear, I’ll still be here sharing the recipes we love, but I’m also there sharing a new recipe every single weekday!

On VegetableRecipes.com, you’ll find recipes for meat lovers, as well as an abundance of vegetarian options. Every recipe on the new site features at least one vegetable, though some recipes feature many more.

Pan Roasted Broccoli with Parmesan is a classic cheese and broccoli combination that is elevated with a sweet note from a sprinkling of brown sugar.

This veggie spaghetti is delicious when made both with or without any meat. My own preference is fully loaded with vegetables without any meat needed.

I’m certain it won’t surprise you to hear that my guys enjoy this pasta best with a pound of hot sausage or ground beef added to the mix. If you prefer the vegetarian option, it’s delicious without a b

Cabbage Soup with Sausage is loaded with great flavors and it’s filled with far more vegetables and meat than broth. Today, I’m giving you the first new soup recipe for the fall and I couldn’t be more excited about it–Italian White Bean, Cabbage, and Sausage Soup.

Updated to add: I’ve made this soup countless times over the past few years and it’s a favorite freezer meal now too.

When I first made this, we were living in the desert and that meant cranking the a/c to really enjoy a bowl of soup. Now? Living in Ohio as the weather begins cooling off? Soup is a beautiful way to warm up at dinner time!

Cabbage Soup with Sausage

Best of all, this soup comes together in under 30 minutes. I am so very ready for cooler weather and this soup represents my wishful thinking for more of the rain that we were lucky enough to see here in the Arizona desert last week.

This was a dinner that I pulled together without any advance planning at all. (The ingredients were about all we had in the house after a couple of weeks of travel!)

All it takes is browning some sausage, adding broth, beans, cabbage and simmering it all together. Onions, tomatoes, and lots of Italian herbs and spices add the finishing touches.

Italian White Bean and Sausage Soup is ideal for a weeknight meal and also makes enough that you’re likely to have leftovers for lunch the next day!

I love adding sausage to my soups. It adds a terrific flavor and holds up very nicely both for leftovers and for soups stashed in the freezer.

This soup is so hearty that it’s almost more of a stew. This is plenty filling enough for a full meal on its own, especially served with a side of crusty Italian Bread or soup crackers.

When you’re feeding a crowd, cabbage and sausage soups are an economical choice, too. Cabbage is one of the least expensive vegetables per pound and sausage can be found at a bargain, too.

Cabbage and Sausage Soup

You can use either regular breakfast sausage or a spicier variety of sausage to make this soup recipe. I’ve used both depending on what I have on hand and it turned out well both ways. If you’re a spice lover, using hot sausage adds a kick you’re sure to love!

The Italian white beans add a lovely element of texture and flavor to the sausage soup with cabbage. White beans, navy beans and Cannellini beans all work beautifully in the soup. I enjoy that they don’t get mushy but the creaminess contrasts well with the bits of sausage and cabbage.

The first time I made this soup it turned out so w

Peaches and cinnamon pair perfectly in this recipe for Baked Peach Oatmeal. Eaten on its own or topped with whipped cream, it’s a hit.

Anytime I bake peaches into something it reminds me of my favorite peach cobbler or crisp. What’s not to love?

Baked Peach Oatmeal

So, the fact that I love this breakfast really shouldn’t come as a surprise. And, yes, the fact that I want to make another pan of it tomorrow morning just goes to prove my addiction to the fresh peaches that are finally in season.

The smell of this oatmeal baking lures my family out of bed every time. In their sleepy state, they might think it is a peach dessert for breakfast, but they are never disappointed by a pan of baked peach oatmeal.

You probably notice in the photos I skip on peach peeling. There truly is no need to peel your peaches in this baked oatmeal. I do suggest using freestone varieties of peaches for how easy it is to remove the flesh from the pit.

Old-fashioned oats bake up nicely. Quick oats are often good for crisps or cookies or that quick morning oatmeal. But old-fashioned is best for this dish as they keep their shape and it doesn’t turn to mush. They have a rich nutty flavor as well.

You can easily bake this in a small casserole or 8×8 pan. My preference is muffin cups or individual little casseroles. My family fights for those buttery crisp edges.

Toppings, dressings, and condiments are one of the best ways to add flavor or make a dish more decadent. When it comes to oatmeal I am all about the toppings.

Our favorite way to enjoy it is topped with drizzled with honey or maple syrup. If I am really trying to sweeten my kids up for a day of t

Chocolate Peanut Butter Chip Cookies

Chocolate peanut butter chip cookies are the impeccable combination of two of the world’s best foods (imho)! These cookies are thick, chewy and irresistible!

It’s time for chocolate and peanut butter to dance again! One of my favorite dessert combinations ever. It’s sweet, it’s salty, it’s perfection every time!

Have you tried our peanut butter blossoms? It’s pretty much these cookies but in reverse. Sometimes two things just belong together, like Cade and I! He’s the chocolate to my peanut butter! And speaking of pb and chocolate, our peanut butter bars are a MUST!

Ok, I’m getting all distracted! Back to these cookies…they are tender and so chocolatey! With those little morsels of peanut butter loaded inside, these cookies are absolute bliss.

What Ingredients Do I Need for Chocolate Peanut Butter Chip Cookies?

This recipe is going to look very familiar. It’s the same as our chocolate chip chocolate cookies just with peanut butter chips instead. I would say the only ingredient that might be unexpected is the Devil’s Food Pudding which I’ve written a whole section about below. Here is what you will need:

• Butter
• Eggs
• Sugar
• Brown Sugar
• Vanilla
• Flour
• Salt
• Baking Soda
• Cocoa
• Devil’s Food Pudding (see section below)
• Peanut Butter Chips (3 10oz bags)

Head down to the recipe card below for all the exact measurements.

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Welcome to the weekend, my friends! I’m looking forward to a few days off and I will be filling them with friends, family, and some of my favorite summer foods. (Looking at you, Ramen Noodle Salad and Six Threes Ice Cream!)

The weather is starting to cool off here, but it’s still plenty warm and humid most days. I am getting excited about fall though – isn’t everyone??

ON THE BLOG this week: Warm crisp tortillas layered with melting cheese and then filled with an abundance of vegetables add up to these loaded vegetable quesadillas and we love them! They’re absolutely irresistible for snacking or for a meal on their own.

Juicy, tender pan-fried chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience. The hardest part of this recipe is waiting while they slowly cook on the stovetop. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait!

Peach Crisp with fresh, sweet juicy peaches and a cinnamon, brown sugar topping served warm from the oven is a bowl of deliciousness. If you’re anything like me and can not get enough of the summer’s fresh peaches, this is happiness guaranteed.

Peach Crisp Ice Cream is creamy vanilla ice cream filled with chunks of peach crisp, a peach lover’s dream come true. With chunks of buttery brown sugar and oat crisp with syrupy peaches in every bite, this ice cream is irresistible.

Have you tried Hash Brown Waffles?! These are hot, crispy potato perfection (I filled the last batch with cheese and bacon too!) and there is absolutely no way you can eat just one, they are so good.

If you’re lucky enough to have any leftover grilled corn after this weekend, this grilled corn dip really needs to be on your list to try next. It is creamy, spicy, and slightly sweet and I could devour a bowl full of it pretty much any time of day. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.

What I’m CRAVING: Grilled Mahi Mahi Tacos sound so good right now. (My friend Holly never fails to make me hungry when I run across her recipes!) Topped with plenty of pineapple salsa, this is a surefire w