Adopted from Martha Rose Shulman.I got this in a recipe exchange and it was advertised as a stew but when I made it the texture made it almost like a very easy, healthy and substantive risotto! This has a surprising creamy taste without much fat. A great, hearty yet flavorful fall meal. Swiss chard will work as a great substitute for the kale, just make sure to only use the leaves, not the stalks.
From Smittenkitchen.com, originally adapted from David Schuttenberg. This is just a basic vegetarian filling for tacos and I strongly encourage you to add on all of your favorite toppings (hot sauce, avocado, crema, salsa, etc)
Something my mom made me everyday when I was sick :) A healthy alternative to many other milkshake treats. Make sure you use frozen fruit so the consistency and temperature comes out right. You can use more or less POG as needed.
This recipe is one of my own but was inspired by those that I ate in Greece. The masa harina makes for a more crisp, delicate batter than all-purpose flour or cornmeal. To prepare squash blossoms: cut off the green stems and strip away the stringy inner sepals, leaving the base and stamen intact. While the recipe calls for a gruyere-cheddar blend (available at Trader Joe's), you could substitute 1/2 white cheddar, 1/2 gruyere.
From Smitten Kitchen - she says: "The only note I’d make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick"