Tomato Galette

July 12, 2022 Amanda Plott

It’s the middle of Summer and tomatoes are a plenty! I got my hands on a WHOLE LOT of home grown tomatoes from family less than a week ago so I decided to use them up in a lot of ways this week. Now, one of my favorite things to do with tomatoes is to make a tomato pie, but today I decided to go a little fancy with this Tomato Galette!

I started this Tomato Galette off with a basic pie crust, it’s one that I had stashed away in the freezer. Then I layered on some herbed goat cheese and caramelized some shallots to go over that. Then it was the tomatoes; my big beefy juicy tomatoes…

Green Goddess Jar Salad

July 9, 2022 Amanda Plott

I’m pretty much in love with jar salads right now. They’re just so easy to toss a few together and have them ready to grab-and-go for busy day lunches. This Green Goddess Jar Salad is probably one of my most favorites of the ones that I’ve made so far. It’s light and has a really good mix of textures and flavors between the lettuce, quinoa, tangy pickled onions, and feta cheese too!

As with any jar salad, the layering here is really important. You want to be sure to keep the lettuce and feta up off the dressing at the bottom. When you’re ready to eat it, you just give it a quick shake and either eat straight out of the container or pour out onto a bowl or salad plate…

Vegetarian Breakfast Enchiladas

July 6, 2022 Amanda Plott

I was thinking the other day about enchiladas and I started to wonder… why are they always for lunch or dinner? Isn’t there a way to have them for breakfast? Enchiladas for breakfast? You bet! These Vegetarian Breakfast Enchiladas are made by rolling up vegetarian sausage, eggs, and cheese up in a tortilla and then baking them in a homemade gravy.

They’re absolutely delicious and perfect for making as a weekend breakfast or brunch. Plus, you can always make them ahead of time and then heat them for the final bake when you’re ready to enjoy. They reheat well too if you make a batch and have leftovers, you can always enjoy them through the week for a quick breakfast bite…

Mediterranean Veggie Wrap

July 3, 2022 Amanda Plott

With a busy holiday weekend and a holiday itself cutting into the week, I like to be sure that I have plenty of ready-made lunches on hand so that I don’t have to fret about it in the midst of chaos. This Mediterranean Veggie Wrap is one of my new favorite grab-and-go lunches. It’s cool, and crisp, and filling while also being light and vegetarian too!

This wrap starts out with lavash bread, which is honestly my preferred wrap because it can double as a tortilla, and triple as a flat bread pizza crust! Plus, it’s super high in fiber and low in calories. So, you get a lot of bang for your buck. They can do pretty much anything and have just enough stretch to make for the perfect vehicle for a wrap…

Tofu & Green Onion Wontons + Chili Broth

June 24, 2022 Amanda Plott

Ever made homemade wontons before? You totally should! They’re a little time consuming, but they are super easy to make and delicious too. These Tofu & Green Onion Wontons are meatless and depending on the base of stock you choose for the Chili Broth, they might be completely vegetarian too! The chili broth here doesn’t mess around either. It has a real kick to it. So if you aren’t big on spicy things, you may want to use a plain broth or lessen the amount of spice in here.

The broth here isn’t meant to be a soup, but more of an additional coating of flavor for the wontons to get to roll around in. Trust me, you need the broth here as it really adds a whole lot to the dish! It’s spicy, tangy, and perfect to pair with the neutral wontons themselves…

Baked Buratta

June 21, 2022 Amanda Plott

Let me tell you guys something. I love cheese. It is my weakness. Not ice cream, or cookies, or cake - but cheese. Glorious cheese in just about any form. Sharp, sliced, shredded, fresh, soft, hard, crumbled. Any of it. All of it. I haven’t met a cheese that I don’t like, and I’ve never tried buratta before even though I’ve always wanted to.

Buratta is a pretty cool cheese. It’s basically a creamy spreadable cheese tucked away inside a skin of fresh mozzarella. So when you cut into it, the creamy cheese oozes out and it’s so so good. I didn’t want to have it just all on it’s own, so I decided to make this Baked Buratta. The name is sort of a lie since the buratta itself isn’t baked…