Ah quinoa. One of those foods that we just can’t get enough of. I always need some sort of grain/seed/starch with my dinner to round out the other yummy things on the plate, and lately, I’ve been opting more and more for quinoa. There are so many different and easy ways to cook it, but this lemon parsley quinoa has become a household staple.
I have a thing for cheese. Hard cheeses, soft cheeses, creamy cheeses, stinky cheeses, mild cheeses…I think you get the picture. One of my favorite decadent cheese indulgences though is baked brie. It’s so creamy, flavorful, rich, and it fits as either an appetizer before a meal, or a dessert following a meal. This Cranberry Blood Orange Topped Baked Brie will tickle your tastebuds.
Sometimes stuffed peppers seem like so much work. I don’t really know why, but maybe it has something to do with the fact that you have to make a filling and then bake it and then…okay, I really have no good reason. They’re actually pretty easy, can be made in large batches, and you can make them with all sorts of flavors! Well, this quinoa and vegetable stuffed roasted poblano peppers recipe is all of the about. Except NOT a lot of work.
Roasted veggies and roasted potatoes are nothing new. They’re a side dish I usually whip up at the last minute because I’m bound to have something roastable, and some sort of herb laying around. But with that, we can never let ourselves over estimate the simple, right? Sometimes simple is best, good, and even great. And these rosemary roasted purple potatoes are fantastic.